Espagueti Verde
1126kcal32.1g protein31.7g fat176.1g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  pasta (spaghetti shape) |
| 4 unit |  poblano peppers |
| ¾ cup |  Mexican crema or sour cream |
| 1 unit |  onion |
| 2 clove |  garlic |
| 2 tbsp |  butter |
| ½ cup |  queso fresco (crumbled) |
| 1 tsp | salt |
Optional
Not counted above. The dish works without them.
| ½ cup |  cilantro |
| 2 oz |  cream cheese |
Steps
- Char12 minpoblanos blistered black on all sides under broiler or over flameBlacken the skins aggressively without burning the flesh through. Charring gives the sauce its roasted depth and makes the papery skins easy to remove.
- Rest10 minhot poblanos covered until skins loosenTrap the peppers' steam for ten minutes, then peel and seed them. Rinsing under running water is faster but washes away roasted flavor, so use fingers and a towel instead.
- Boil10 minpasta cooked in well-salted water until just shy of al denteStop the pasta a minute early because it finishes in sauce. Reserve a cup of cooking water; its starch is the safest way to loosen a sauce that becomes too thick.
- Mix3 minhigh-speed blender until poblano sauce is smoothBlend peeled poblanos with crema, onion, garlic, salt and optional cilantro/cream cheese. The sauce should pour thickly; if it barely moves, add a splash of pasta water now rather than over-thinning later.
- Simmer5 minbutter melted; blended sauce bubbling gentlyCook the green sauce in butter until the raw onion and garlic edge disappears and the color deepens slightly. Keep it below a hard boil so the dairy stays smooth.
- Mix5 minpasta tossed in sauce until evenly coatedAdd the pasta and toss until every strand is green and glossy, loosening with reserved water only as needed. Finish with queso fresco so the salty cheese remains visible instead of disappearing into the blender.