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Espagueti verde (green spaghetti)
Serves 4
Easy
Prep:
Cook:
This warmly spiced Mexican roasted poblano pasta sounds like an unusual combination, but the peppers and creamy sauce are delicious
Skip to ingredients
- 5 poblano peppershalved, stems removed, seeded
- 2 tbsp olive oil
- 4 garlic cloveschopped
- 1 fresh jalapeñostem removed, seeded
- 8 oz bloc cream cheese
- 1 cup/8 fl oz chicken or vegetable stock
- 1 cup cilantro leaves
- 1 lb spaghetti
- 4 oz queso frescograted, plus extra to serve
Method
step 1
Preheat the broiler. Put the peppers, skin side-up, on a baking sheet and cook until blackened, about 5 mins. Remove from the oven and transfer to a sealed food storage bag or container for 10 mins. After they've steamed, remove the skins and transfer to a blender.
step 2
Heat the olive oil in a frying pan over a low heat and fry the garlic for 5 mins until golden. Pour the garlic and oil into the blender, along with the jalapeño, cream cheese, chicken stock and cilantro. Blend until very smooth and green, then return to the pan and simmer over a low heat.
step 3
Bring a large pot of water to the boil and add 3 tbsp salt. Cook the spaghetti in the boiling water until al dente, about 8 mins. Carefully scoop out ½ cup of the water and set aside, then drain the spaghetti.
step 4
Return the spaghetti to the pot and pour over the sauce. Turn the heat to low and slowly add the reserved water and queso fresco. Mix until the sauce is thick and the pasta is well coated. Serve topped with more cheese.
