Green Spaghetti

By lihui

4 Person

45 Minutes

0 Calories

Not a big fan of spice? Feel free to reduce the number of poblanos to 2 or 3, supplementing with roasted green bell pepper instead if you like! Looking for a beverage to pair with your spicy pasta? Whip up a blueberry lemonade margarita to beat the heat! This recipe is absolutely easy and delicious! Enjoy!

Ingredients

Freshly ground black pepper
Kosher salt
4 oz. Cream cheese, cubed
1 pound Spaghetti
1/4 cup Low-sodium vegetable stock or water
2 tbsp. Butter
2 cloves Garlic, chopped
1 Small yellow onion, chopped
1/4 cup Packed cilantro leaves, plus more for garnish
4 Large poblano peppers

Method

01

Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap. Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers.
02

Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.
03

In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.
04

Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain.
05

Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.

Related Tags

Green Spaghetti

4.8

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

Freshly ground black pepper

Kosher salt

4 oz. Cream cheese, cubed

1 pound Spaghetti

1/4 cup Low-sodium vegetable stock or water

2 tbsp. Butter

2 cloves Garlic, chopped

1 Small yellow onion, chopped

1/4 cup Packed cilantro leaves, plus more for garnish

4 Large poblano peppers

03 Method

Step 1

Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap. Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers.

Step 2

Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.

Step 3

In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.

Step 4

Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain.

Step 5

Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.

04 Author