Green Spaghetti
A vibrant twist on classic pasta, featuring roasted poblano peppers and creamy sauce for a delightful flavor experience.
Equipment
- Blender
- Large Pot
- Baking Sheet
- Measuring Spoons
Ingredients
- 1 lb fresh poblano peppers
- 4 cloves garlic roughly chopped
- 4 oz cream cheese
- 1/2 cup chicken stock
- 1 bunch cilantro approximately 3 oz, plus extra for garnish
- 1/2 cup heavy whipping cream
- Salt to taste
- 1 lb spaghetti
- 1/4 cup butter cut into pats
Instructions
- Roast the poblano peppers over a gas flame or under a broiler until blackened on all sides, about 10 minutes.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap for about 5 minutes to steam.
- Peel the blackened skin off the peppers, remove seeds and stems, and set aside.
- In a blender, combine the peeled poblanos, chopped garlic, cream cheese, and chicken stock. Blend until smooth.
- Add fresh cilantro, heavy whipping cream, and salt to the blender. Blend again and adjust seasoning as needed.
- Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain.
- In the pot, combine the drained spaghetti with butter, allowing it to melt and coat the noodles.
- Pour the green sauce over the spaghetti and toss until fully coated.
- Garnish with additional cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.