Spaghetti Verde (Green Spaghetti)
Serves 1
Directions
- 1Begin by roasting the three large chile poblanos and one chile jalapeño or serrano until they are nicely charred all around.
- 2Transfer the roasted chiles to a plastic bag and allow them to sweat for about 5 to 10 minutes.
- 3After 5 minutes, peel the chiles and remove their stems.
- 4Transfer the peeled chiles to the blender cup.
- 5Add a piece of onion, one garlic clove, a handful of cilantro, 4 ounces of cream cheese, 2 cups of crema mexicana, 3/4 of a cup of milk, chicken bouillon, garlic salt, and black pepper to the blender cup with the chiles.
- 6Blend until the sauce is smooth.
- 7Set the sauce aside.
- 8Fill a pot halfway with water and place it over medium-high heat.
- 9Add a piece of onion, two bay leaves, and salt to the water.
- 10Bring the water to a boil.
- 11Once the water boils, add the spaghetti and cook it al dente according to its package instructions.
- 12Reserve half a cup of the pasta water.
- 13Drain the spaghetti from the pot.
- 14Return to the pot over medium heat and melt the butter.
- 15Once the butter melts, add the sauce.
- 16Add the reserved pasta water to the sauce.
- 17Bring the sauce to a simmer.
- 18Once the sauce simmers, taste it for salt and adjust if needed.
- 19Add the spaghetti and the cheese to the pot with the sauce.
- 20Allow the spaghetti, sauce, and cheese to cook together for 5 minutes.
- 21Serve the spaghetti verde.
Ingredients
- 3 large chile poblanos
- 1 chile jalapeño or serrano
- 1 piece onion
- 1 garlic clove
- 1 handful cilantro
- 4 ounces cream cheese
- 2 cups crema mexicana
- 0.75 cup milk
- 1.5 tsp chicken bouillon
- 0.5 tsp garlic salt
- 1.5 tsp black pepper
- 1 tbsp butter
- 0.5 cup queso Oaxaca or Monterey Jack
- 16 ounces spaghetti
Equipment
plastic bagblenderpot
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