green spaghetti

How to make green spaghetti is very simple with all the flavor of the poblano pepper. The flavor of the pasta with this creamy mixture of poblano chili with cream cheese, and table cream is spectacular. Green spaghetti with poblano peppers is my favorite green spaghetti. Green spaghetti is very easy and quick to prepare and is the ideal accompaniment to turkey or leg at Christmas or Thanksgiving dinner. The pasta in creamy poblano pepper sauce has a non-spicy flavor but with that Mexican touch that gives it a sensation of smoked and roasted flavor of the poblano peppers.

espagueti en salsa verde

You can also prepare green spaghetti ta in a creamy poblano chili sauce to accompany a delicious fish fillet or a succulent cut of meat. This is one of my favorite recipes to prepare for Christmas dinner, another spaghetti recipe that is also a success every time I prepare it is the white spaghetti in cream with jalapeño pepper or the rice with cream and cheese with poblano God! That is delicious and now if I got you in trouble choosing the most delicious garnishes for Christmas dinner.

spaghetti verde

Green Spaghetti Recipe and Ingredients

  • 1 package of pasta of 450 gr
  • 8 poblano peppers
  • 1 cup onion, minced
  • 1 tablespoon minced garlic
  • 1/4 cup chopped celery
  • 2 butter spoons
  • 1 stick of cream cheese
  • 1 cup cream
  • 1/2 cup of milk
  • 1 garlic clove
  • 1/2 cup of Chihuahua or Manchego cheese
  • 2 tsp salt
ingredientes

How to roast Poblano peppers in Air Fryer

If you have the air fryer, place it at 360 ° F or 180 ° C and let the chiles cook inside for 3 minutes, turn and leave again for another 3 minutes or until the skin is toasted. Take out and put inside a plastic bag, close and let the chiles sweat for about 3 minutes and then remove the skin.

chiles en air fryer

How to roast Poblano peppers on the stove

Spread with a napkin a little vegetable oil on the skin of the poblanos and then place them on the stove fire and let them toast, turning them from time to time to get all the skin to brown. Remove from the heat and put inside a plastic bag, close and let the chiles sweat for about 3 minutes and then remove the skin.

como tostar chiles

How to make green spaghetti

  • Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente.
pasta en salsa verde
  • In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly. Once the onion has changed color it is ready.
  • Add the vegetables to the blender along with 1/4 cup of milk, the package of cream cheese, 1 cup of table or Mexican cream, the poblano peppers, 1 clove of garlic and 1 teaspoon of salt and the poblano peppers without the tail and the seeds. I do not use chicken broth in my recipes because I try to cook as naturally and as less processed as possible, but if you want you can add 1 tsp and it gives it a very good flavor.
espagueti verde
  • Once you have the mixture from the blender, place it in a pot and let it cook without boiling, stirring constantly for about 6 to 8 minutes or until it turns a dark green color.
  • Once the spaghetti is cooked, remove the water and add the mixture that we made in the blender. Mix and allow the flavors of the sauce to integrate with the same heat as the pasta. Add 1/4 of the Chihuahua or Manchego cheese and allow it to melt.

Here I share other side dishes that you are also going to love

With what can I accompany the green spaghetti

  • Green spaghetti is perfect to accompany turkey or leg at Thanksgiving or Christmas dinner
  • The green spaghetti in poblano pepper cream goes very well with the fish fillet
  • If you have a beef tenderloin or a delicious piece of meat, this green spaghetti is the perfect garnish to accompany it
  • My grandmother always made chicken milanesas or put spaghetti on the side
  • How about meatloaf!
Espagueti verde

Green spaghetti

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Ingredients

  • 1 package of spaghetti
  • 8 poblano peppers
  • 1 cup of onion
  • 1 tbsp of minced garlic
  • 1/4 cup of celery chopped
  • 2 tbsp of butter
  • 1 cream cheese
  • 1 cup of cream
  • 1/2 cup of milk
  • 1 garlic clove
  • 1/2 cup of Chihuahua cheese or Manchego cheese
  • 2 tbsp of salt

Instructions

  • Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente.
  • In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly. Once the onion has changed color it is ready.
  • Add the vegetables to the blender along with 1/4 cup of milk, the package of cream cheese, 1 cup of table or Mexican cream, the poblano peppers, 1 clove of garlic and 1 teaspoon of salt and the poblano peppers without the tail and the seeds. I do not use chicken broth in my recipes because I try to cook as naturally and as less processed as possible, but if you want you can add 1 tsp and it gives it a very good flavor.
  • Once you have the mixture from the blender, place it in a pot and let it cook without boiling, stirring constantly for about 6 to 8 minutes or until it turns a dark green color.
  • Once the spaghetti is cooked, remove the water and add the mixture that we made in the blender. Mix and allow the flavors of the sauce to integrate with the same heat as the pasta. Add 1/4 of the Chihuahua or Manchego cheese and allow it to melt.
green spaghetti

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