Spaghetti Verde
This Mexican spaghetti verde is rich and creamy made with poblano and bell peppers, cilantro, Mexican crema and cream cheese. The flavors are so delicious, savory and makes the perfect dinner.
Ingredients
- 1 lb Spaghetti
- 2 Poblano pepper (roasted, skin, seeds, stem, removed)
- 1 Bell pepper (roasted, skin, seeds, stem, removed)
- 1 8oz Cream cheese block
- ½ cup Mexican crema *see note
- ½ cup cilantro (loosely packed)
- 1 Garlic clove
- 1 tablespoon butter
- ⅛ cup onion (few slices)
- 1 teaspoon Kosher salt + more to taste (or garlic salt)
- Crumbled cotija cheese or queso fresco (for topping)
Instructions
- In a large stock pot add water and cook spaghetti pasta per packaging directions. Drain and set aside.
- Roast the poblano and green bell pepper on the griddle or skillet turning every couple minutes with tongs until all sides are charred. Set aside to cool down for a few minutes and peel the charred skin. Roughly chop the peppers and set aside.
- Make the spaghetti green sauce - Place the poblano, green bell pepper, cilantro, cream cheese, Mexican crema, salt and garlic clove in a blender and blend until smooth and set aside.
- Heat a large deep skillet in medium high heat, add 1 tablespoon of butter and a few slices of onion and fry until onion is soften (about 2 minutes). Add in the sauce until it starts to bubble up and lower the heat and simmer.
- Stir in the spaghetti pasta and gently combine with the sauce until all the spaghetti noodles are fully coated in the green creamy sauce, simmer for another 5 minutes. Add more salt if needed.
- Serve with crumbled cotija cheese or crumbled queso fresco on top with more cilantro on top and enjoy!
Notes
*Don't have Mexican Crema? When I don't have Mexican Crema I use ¼ cup heavy cream and ¼ cup whole milk. You can also just use ½ cup milk or ½ cup light cream instead.
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