Green Mexican Pasta
Servings2
PreparationTime60 min
Ingredients
- 1 pack Lamar spaghetti
- 1 tablespoon butter or olive oil
- 4 poblano peppers
- 1 cup cilantro (leaves only)
- 1/2 onion (roughly chopped)
- 1 cup sour cream
- 1 box cream cheese
- 3 cloves garlic
- 1 cube chicken (or veggie) stock
- 1½ cup milk or water
- 1-2 jalapeño peppers (optional)
- Cotija cheese, for garnish
Instructions
- Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don't stick together.
- While the spaghetti is cooking, roast the poblanos. If using jalapeño peppers, these can be roasted as well or left raw.
- Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and jalapeños, if using). Blend until smooth and creamy.
- Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add additional milk or pasta water if it gets too thick. Serve with cotija cheese, if desired.
