Mexican cuisine · Dough, Pasta & Rice

Green Spaghetti

Spaghetti in a creamy, deep green sauce of roasted poblano chilies, cilantro and cream cheese.

Ingredients · for 4 servings

• 400 g spaghetti
• 3 poblano chilies (or 3 green bell peppers)
• 1/2 bunch cilantro
• 1 onion
• 2 cloves garlic
• 200 g cream cheese
• 150 ml Mexican crema (or sour cream)
• 80 g queso fresco (or feta)
• 2 tbsp butter
• Salt, pepper

Instructions

1. Broil the poblano chilies at 250°C for 12 min. until the skin blisters black all over, let steam covered for 10 min., then peel, seed and roughly chop.
2. Roughly dice the onion and garlic and sauté in the butter for 4 min. until translucent without taking on color.
3. Cook the spaghetti in plenty of salted water until al dente per package instructions, scooping out 150 ml of the cooking water and setting it aside.
4. Blend the chilies, onion mixture, cilantro, cream cheese and crema smooth with a stick blender into a deep green sauce and season generously with salt and pepper.
5. Warm the sauce in the pan over low heat for 3 min. without letting it boil, and loosen to a creamy consistency with a little pasta water.
6. Fold in the drained spaghetti until every strand is coated green, and serve immediately sprinkled with crumbled queso fresco.