Easiest Way to Cook Delicious Espagueti Verde- Green Spaghetti

Espagueti Verde- Green Spaghetti. This green spaghetti recipe is a delightfully spicy dish, with poblano peppers, cilantro, cream cheese, and more. Here's how you can make your own version of Espagueti Verde also known as green pasta! Set the salsa aside while you cook the spaghetti.

Once the butter is melted and sizzling add the green. Great recipe for Espagueti Verde- Green Spaghetti. This spaghetti recipe, literally translated to "green spaghetti" is a delicious side dish that you won't want to leave out at your next dinner gathering. You can cook Espagueti Verde- Green Spaghetti using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Espagueti Verde- Green Spaghetti

1. Prepare 1 lb of spaghetti.
2. It's 3 tbsp of cilantro.
3. You need 4 large of poblano pepper.
4. It's 2 clove of garlic.
5. Prepare 2 cup of sour cream.
6. You need 1 packages of philadelphia cheese - optional.
7. You need 1 1/2 tsp of ground black pepper.
8. Prepare 2 of knorr suiza's chicken bouillion cubes.
9. It's 1/4 cup of water.
10. It's 1/4 cup of milk.

The salsa that gives it the green color is made from a base of roasted poblano peppers and Mexican crema. Literally, this dish translated means "Green Spaghetti." We use pasta in other Mexican recipes like Espagueti a la Crema, Sopa de Fideo, Fideo con Carne. Italian Mexicans Although Espagueti Verde is considered a traditional Mexican recipe, this dish is a blend of the New and Old Worlds. This pasta gets its nice green hue thanks to the poblanos and cilantro.

Espagueti Verde- Green Spaghetti instructions

1. bring water to a boil in a deep pan and add the 1lb of spaghetti -follow insutrctions on bag or box.
2. cut the cilantro and peel the garlic cloves.
3. Heat the griddle to high and place the poblano peppers for about 8 minutes use tongs or a fork to turn them around to get them toasted on each side..
4. drain the spaghetti in a strainer and place in a bowl.
5. once the poblano peppers are toasted place in a bag for 8 minutes to sweat so that it could be easier to peel off..
6. remove from bag and peel poblano peppers in sink you can use gloves so that you wont get your hands burnt..
7. cut open the pepper and remove the stem and seeds.
8. combine peeled peppers, cilantro, sour cream, water, knorr cubes, philadelphia chesse to make it more creamy, pepper, and garlic cloves in a blender. blend and liquify ( I did not use philadelphia cheese in mine but it was still really good just not as creamy).
9. place mix in a pan on medium high and bring to a boil..
10. add the cooked spaghetti and you can add the milk at this time.... (I didn't add milk because mine was already watery since my husband didn't measure the water) it was still good! He was to hungry and couldn't wait :p.
11. Serve and Enjoy! You can eat it hot or refrigerate and eat cold later. It's good both ways(:.

This one-pot pasta dish is rich and very simple to make.. Watch this video to see how quickly this Espagueti Verde (Spaghetti with Creamy Poblano Sauce) comes together. Be the first to review this recipe. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos.