Mexican Green Spaghetti

I have tried a creamy green pasta before but with spinach and basil. I had my thoughts about this recipe, but wow it is so good! It’s creamy but tastes light and fresh.

- Vivianne

Sour Cream

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INGREDIENTS

Jalapeño

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Garlic Cloves

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Cilantro

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Poblano Peppers

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Baby Spinach

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Milk

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Cream Cheese

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Onion

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Chicken Stock

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Spaghetti

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Sauté the onion and the jalapeño pepper.

1

Stir in the garlic and spinach and cook until the spinach starts to wilt.

2

Transfer the spinach mixture to a blender, add the rest of ingredients and blend until smooth.

3

Transfer the poblano pepper mixture to the same pasta pot you used before.

4

Heat the poblano pepper mixture, add the cream cheese and stir until it melts.

5

Add the cooked spaghetti and toss to combine.

6

Serve and enjoy!

For best results, roast each pepper until they have completely blackened skin. This process cooks and caramelizes the pepper making it sweeter and more flavorful.

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Tips from the chef

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