THE BEST GREEN SPAGHETTI 🌶️ Creamy Poblano Sauce | Mexican Style

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Roast 3 poblano chilis over an open flame until nice and roasted.

Cut half an onion into squares and prepare garlic cloves and 3 chile serranos.

Cook the onion, chile serranos, and garlic in a skillet until they start releasing aroma, then remove from heat and set aside.

Boil water in a large pot, adding 1 tablespoon of vegetable oil and 1 tablespoon of salt.

Add the entire package of spaghetti to the boiling water and submerge it, stirring occasionally to prevent sticking.

After cooking the spaghetti until al dente, remove from heat and reserve.

Remove the stems, seeds, and skin from the roasted poblano chilis.

In a blender, combine the cooked onion, garlic, chile serranos, half a bunch of cilantro, the peeled poblano chilis, 1 cup of sour cream, 1 cup of milk, and 1 tablespoon of chicken bouillon. Blend until smooth.

In the same skillet, add the blended sauce and heat until creamy, tasting to adjust salt as needed.

Add 1 cup of the pasta cooking liquid to the sauce and bring to a boil.

Add the cooked spaghetti to the sauce, mixing well to coat the spaghetti in the creamy sauce. Cook for an additional 2-3 minutes until heated through.

Serve the spaghetti topped with queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens