Favors Espagueti Verde- Green Spaghetti Recipes

Espagueti Verde- Green Spaghetti. This green spaghetti recipe is a delightfully spicy dish, with poblano peppers, cilantro, cream cheese, and more. Here's how you can make your own version of Espagueti Verde also known as green pasta! If you've never had espagueti verde you are in for a flavorful dinner!

Plus, there's Mexican sour cream and cream cheese to make it extra smooth and velvety. Great recipe for Espagueti Verde- Green Spaghetti. This spaghetti recipe, literally translated to "green spaghetti" is a delicious side dish that you won't want to leave out at your next dinner gathering. You can have Espagueti Verde- Green Spaghetti using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Espagueti Verde- Green Spaghetti

1. Prepare 1 lb of spaghetti.
2. It's 3 tbsp of cilantro.
3. You need 4 large of poblano pepper.
4. Prepare 2 clove of garlic.
5. It's 2 cup of sour cream.
6. Prepare 1 packages of philadelphia cheese - optional.
7. Prepare 1 1/2 tsp of ground black pepper.
8. You need 2 of knorr suiza's chicken bouillion cubes.
9. You need 1/4 cup of water.
10. You need 1/4 cup of milk.

The salsa that gives it the green color is made from a base of roasted poblano peppers and Mexican crema. Set the salsa aside while you cook the spaghetti. Then add the spaghetti and cook according to the instructions on the box. I prefer my spaghetti al dente but its all up to you.

Espagueti Verde- Green Spaghetti step by step

1. bring water to a boil in a deep pan and add the 1lb of spaghetti -follow insutrctions on bag or box.
2. cut the cilantro and peel the garlic cloves.
3. Heat the griddle to high and place the poblano peppers for about 8 minutes use tongs or a fork to turn them around to get them toasted on each side..
4. drain the spaghetti in a strainer and place in a bowl.
5. once the poblano peppers are toasted place in a bag for 8 minutes to sweat so that it could be easier to peel off..
6. remove from bag and peel poblano peppers in sink you can use gloves so that you wont get your hands burnt..
7. cut open the pepper and remove the stem and seeds.
8. combine peeled peppers, cilantro, sour cream, water, knorr cubes, philadelphia chesse to make it more creamy, pepper, and garlic cloves in a blender. blend and liquify ( I did not use philadelphia cheese in mine but it was still really good just not as creamy).
9. place mix in a pan on medium high and bring to a boil..
10. add the cooked spaghetti and you can add the milk at this time.... (I didn't add milk because mine was already watery since my husband didn't measure the water) it was still good! He was to hungry and couldn't wait :p.
11. Serve and Enjoy! You can eat it hot or refrigerate and eat cold later. It's good both ways(:.

Once the butter is melted and sizzling add the green. Literally, this dish translated means "Green Spaghetti." We use pasta in other Mexican recipes like Espagueti a la Crema, Sopa de Fideo, Fideo con Carne. Italian Mexicans Although Espagueti Verde is considered a traditional Mexican recipe, this dish is a blend of the New and Old Worlds. Be the first to review this recipe. So rich and creamy with a slight kick from the poblano peppers.