Green Spaghetti

🛒 Ingredients

• Spaghetti 75 g · 270 kcal
• Poblano peppers 100 g · 26 kcal
• White onion 19 g · 7 kcal
• Garlic cloves 4 g · 5 kcal
• Cream cheese 25 g · 85 kcal
• Mexican crema (or sour cream) 38 g · 75 kcal
• Chicken broth 63 g · 5 kcal
• Fresh cilantro 4 g · 1 kcal
• Vegetable oil 7 g · 62 kcal

👨‍🍳 Instructions

1. Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes.
2. Once cooled, peel the skin, remove the stems and seeds from the poblanos, then roughly chop them. Set aside.
3. In a saucepan, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-5 minutes.
4. In a blender, combine the roasted poblanos, sautéed onion and garlic, cream cheese, Mexican crema, chicken broth, and fresh cilantro. Blend until completely smooth.
5. Cook the spaghetti according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
6. Pour the green sauce into a large pan. Bring to a gentle simmer, then add the cooked spaghetti. Toss to coat evenly, adding a little reserved pasta water if the sauce is too thick.
7. Serve immediately, optionally garnished with a sprinkle of fresh cilantro or grated Cotija cheese.