How To Make Green Spaghetti
Love spicy food? This green spaghetti is loaded with poblano peppers and cream cheese for a creamy-hot dish to serve for lunch.
Ingredients
- 4 poblano peppers, large
- ¼ cup cilantro leaves, packed, plus more for garnish
- 1 yellow onion, small, chopped
- 2 cloves garlic, chopped
- 2 tbsp butter
- ¼ cup low-sodium vegetable stock, or water
- 1 lb spaghetti
- 4 oz cream cheese, cubed
- kosher salt
- black pepper, freshly ground
Instructions
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Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap.
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Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers.
- Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.
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In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly.
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In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain.
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Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper.
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Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.
Nutrition
- Sugar: 8g
- :
- Calcium: 77mg
- Calories: 610kcal
- Carbohydrates: 95g
- Cholesterol: 33mg
- Fat: 18g
- Fiber: 6g
- Iron: 2mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 3g
- Potassium: 556mg
- Protein: 18g
- Saturated Fat: 7g
- Sodium: 232mg
- Vitamin A: 1187IU
- Vitamin C: 98mg
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