Espegueti Verde al Poblano : Authentic Mexican Style Creamy Poblano Spaghetti

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: feta cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

Prepare 4 to 5 poblano peppers, depending on desired color of sauce.

Grill the poblano peppers on a comal until the skin is charred, about 10-15 minutes.

Place the charred peppers in a bag with 2 tablespoons of water, cover, and let them sweat for 10 minutes.

Boil a large pot of water with about 1 tablespoon of salt for the spaghetti.

Chop half of a white onion and 2 cloves of garlic, and set aside for blending.

Wash and wring out cilantro, and set aside for blending.

Prepare 10 to 15 mustard greens or spinach leaves, and set aside for blending.

In a blender, combine half a can (about 3/4 cup) of evaporated milk, the chopped onion, garlic, cilantro, and mustard greens.

Add 1 tablespoon of powdered chicken bouillon to the blender mixture.

Blend all ingredients until smooth, adding more evaporated milk if necessary.

Cook spaghetti according to package instructions until al dente.

In a separate pot, heat olive oil and butter over medium heat.

Add the blended green sauce to the pot and simmer for a few minutes.

Drain the cooked spaghetti and add it to the pot with the green sauce.

Toss the spaghetti in the sauce until well coated.

Serve topped with crumbled queso cotija.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens