Green Spaghetti

Total Time Prep: 25 min. + standing Cook: 5 min.

Yield 6 servings

Test Kitchen Approved

Green spaghetti (espagueti verde) is the creamy Mexican pasta dish you're going to want to make over and over again.

Ingredients

4 poblano peppers
12 ounces uncooked spaghetti
4 ounces cream cheese, cubed
1 small onion, chopped
1/2 cup sour cream
1/4 cup chicken stock
1/4 cup fresh cilantro leaves
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
Crumbled Cotija cheese or queso fresco

Directions

Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
Cook spaghetti according to package directions. Meanwhile, peel off charred skin from peppers and remove stems and seeds; discard. Chop peppers. Transfer to a blender. Add cream cheese, onion, sour cream, cilantro, stock, garlic, salt and pepper. Cover and blend until smooth.
Melt butter in a large skillet over medium heat; add pepper mixture. Cook and stir until heated through, about 3 minutes. Drain spaghetti; stir into sauce. Serve with Cotija cheese and additional cilantro.

Nutrition Facts

1 cup: 374 calories, 15g fat (9g saturated fat), 43mg cholesterol, 321mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 10g protein.

A fun alternative to other pasta sauces, this southwestern-style mix of peppers, cilantro and sour cream brings an unexpected zing to your dinner table. —Taste Recipes Test Kitchen

Recipe Creator