dinner · vegetarian
Espagueti verde (roasted poblano spaghetti)
The South Texas party side: spaghetti tossed in a creamy, umami-rich sauce of charred poblanos, cilantro, jalapeño, cream cheese and sour cream.
- Time
- 35min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Oven.
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Method
-
1
Char the poblanos and jalapeño over a flame or under the broiler until blackened all over. Cover 10 minutes, then peel and seed.
-
2
Blend the peppers with the cilantro, garlic, onion, cream cheese, sour cream, milk and bouillon until smooth.
-
3
Cook the spaghetti until al dente and drain.
-
4
Melt the butter in the pot, add the sauce and warm through, then toss in the pasta. Season.
-
5
Serve topped with cotija.
