Incredible Espagueti Verde packed with flavor and made with super simple ingredients. This Green Spaghetti recipe comes together in less than 40 minutes for a delicious dish that the whole family will love!
Place the poblano directly on the gas stove (see other methods on the notes section). Using tongs, turn the peppers occasionally until all sides are blackened and blistered.
When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and either peel skin with fingers or rinse under cool water. The skin falls right off.
Cooking the Pasta
Bring a large pot of water to the boil with the salt.
Add pasta and cook for the length of time per the packet.
Just before draining, scoop out 1 cup of of the pasta cooking water.
Drain pasta in a colander, leave it for a minute under the cold water. This will stop the cooking process and will prevent the pasta from sticking together.
While the pasta is cooking
make the Creamy Poblano Sauce
To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
Blend until a creamy consistency is reached.
Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat.
Add the pasta and toss until it's all combined.
Add a little of the reserved pasta water if it dries up when you reheat it.
Serve warm and top with queso fresco or cotija. Garnish with cilantro if desired.
To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened.
To roast the peppers in the oven, preheat oven to 500 degrees. Arrange the whole peppers in a single layer on a baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally for even roasting.