Espagueti Verde
Creamy spaghetti bathed in a smooth poblano pepper sauce, a comforting classic.
30 min2 servingsMediumMexican
683kcal / serving
20.9 gprotein
84.4 gcarbs
28.7 gfat
Ingredients
- 200 grams Spaghetti
- 2 pieces Poblano peppers
- ½ cup Mexican crema
- 50 grams Queso fresco
- ½ piece White onion
- 1 clove Garlic
- ¼ cup Whole milk
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon Neutral vegetable oil
Directions
- Roast the poblano peppers directly over the flame until the skin is very black. Place them in a bag to sweat and peel easily.
- Cook the spaghetti in boiling salted water until al dente. Drain and reserve some of the cooking water.
- Peel the poblano peppers, remove veins and seeds. Chop the pulp.
- Sauté chopped onion and garlic in vegetable oil in a skillet. Blend with the poblano pulp, Mexican crema, milk, salt, and pepper. Adjust consistency with spaghetti cooking water if necessary.
- Pour the sauce over the cooked spaghetti in the pot. Heat gently until well incorporated and hot.
- Serve the green spaghetti and sprinkle crumbled queso fresco on top.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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