The Best Mexican Poblano Cream Baked Green Spaghetti Recipe | Spaghetti Verde

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides similar tanginess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat while maintaining meltability.

Remove the stems, seeds, and roasted skin from the 4 poblano peppers.

In a blender, add 1 cup of pasta water, 2 cups of Mexican cream, 1 teaspoon of black pepper, 1.5 tablespoons of chicken bouillon, half a bunch of cilantro, 1 jalapeno (optional), 4 garlic cloves, half a white onion, and the roasted poblano peppers.

Blend the mixture until smooth.

Preheat the oven to 380°F (193°C).

In a baking dish, add the cooked spaghetti and pour the blended sauce over it.

Mix the spaghetti and sauce well to ensure every noodle is coated.

Sprinkle 2 cups of mozzarella cheese over the top.

If desired, add panko crumbs for crispiness (optional).

Cover the dish with parchment paper or foil to prevent burning.

Let the spaghetti rest for a minimum of 10 minutes before serving.

Sprinkle cotija cheese or parmesan on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens