Espagueti Verde | Mexican Creamy Poblano Pasta

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: serrano pepper

Bell pepper is milder and more widely available.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in calories and suitable for vegans.

Roast poblano peppers until charred, then peel and remove seeds.

Boil water in a large pot and cook spaghetti until al dente, about 8-10 minutes.

Drain spaghetti and reserve 1/2 cup of pasta water.

In a blender, combine roasted poblano peppers, onion, garlic, sea salt, and black pepper, and blend until smooth.

In a large skillet, heat olive oil over medium heat, then add the blended sauce and vegetable broth, cooking until warmed through.

Add the cooked spaghetti to the skillet and toss to coat in the sauce.

If the sauce is too thick, add reserved pasta water until desired consistency is reached.

Stir in the table cream and cheese until melted and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens