The Most UNDERRATED Spaghetti Recipe! Mexican Green Spaghetti!

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.

Slice the poblano peppers in half lengthwise and remove the stems and innards.

Leave the innards intact in the jalapeño peppers for extra heat.

Set the sliced peppers on a baking sheet and place them in the broiler for 10 to 12 minutes until they blister.

Once roasted, place the peppers in a bowl and cover to steam for easier peeling.

Peel the skins off the roasted peppers and roughly chop them before transferring to a bowl.

In a pan over medium heat, add olive oil and then add 6 chopped tomatillos, 1 small chopped onion, and 1.5 cups of chopped spinach.

Cook for about 5 minutes until softened, then add 4 cloves of roughly chopped garlic and cook for an additional 30 seconds to a minute until fragrant.

Remove from heat and transfer the cooked mixture to the bowl with the chopped peppers.

In a food processor, combine the cooked tomatillo mixture, chopped peppers, 0.5 bunch of fresh chopped cilantro, and 1 cup of Mexican crema.

Add cream cheese (optional), 2 teaspoons of ancho powder, 0.25 teaspoon of cumin, and salt and pepper to taste.

Process until smooth and adjust seasoning as needed.

Transfer the verde sauce back to the pan to keep warm while cooking the pasta.

Cook spaghetti according to package instructions, then drain.

Combine the cooked spaghetti with the verde sauce, adding chicken stock or water if needed for desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens