Green Mexican Spaghetti
Savor the flavors of Mexico with this delightful dish of Green Spaghetti featuring a luscious Poblano Cream Sauce. Charred poblano peppers infuse a subtle smokiness, while the velvety creaminess of the sauce is accentuated by crumbled feta and the brightness of fresh parsley.
Print
Pin
Servings: 4
Calories: 612kcal
Ingredients
- 8 oz spaghetti cooked
- 2 tablespoons olive oil
- 4 chile Poblano peppers
- 1 cup heavy cream or ¾ cup cream cheese
- 1 small red onion finely chopped, or a white onion
- 3 garlic cloves peeled and chopped
- 1 cup crumbled feta cheese for topping or queso fresco
- Fresh parsley chopped or fresh cilantro
- Salt and black pepper to taste
Instructions
- Preheat the broiler in your oven.
- Place peppers, halved red onion, and garlic cloves on an aluminum foil-lined baking sheet. Lightly brush with olive oil.
- Broil for 5-7 minutes in the top oven rack, turning occasionally until charred.
- Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes.
- Peel off the charred skin, remove seeds, and chop the peppers.
- In a blender, combine red onion, garlic, roasted poblanos, and cream. Blend until smooth and you have your Mexican crema!
- Season with salt and pepper.
- Cook spaghetti according to package instructions in a separate large pot.
- Drain the cooked pasta and toss with creamy poblano sauce until evenly coated.
- Plate the green spaghetti and top generously with crumbled feta cheese.
- Garnish with freshly chopped parsley.
Nutrition
Calories: 612kcal | Carbohydrates: 54g | Protein: 16g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 101mg | Sodium: 452mg | Potassium: 464mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1474IU | Vitamin C: 99mg | Calcium: 258mg | Iron: 2mg