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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego. Ingredients:
2 large poblano chiles (or pasilla) |
1/4 cup cilantro, leaves only |
1/2 small white onion, chopped |
1 garlic clove, chopped |
2 tablespoons salt, divided |
1/2 lb spaghetti |
2 tablespoons butter |
1/2 cup mexican crema (see note for substitutions) |
4 ounces manchego cheese, shredded (or parmesan) |
Directions:
1. Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
2. Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
3. Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
4. Cook and drain pasta.
5. While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
6. Cook, partially covered, for about 10 minutes, stirring occasionally.
7. Add the crema and 1 teaspoon of salt.
8. Add the pasta to the saucepan and toss well.
9. Top with Manchego cheese.
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