Espagueti Verde Recipes

ESPAGUETI VERDE

Espagueti Verde image

This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.

Provided by Charmie777

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large poblano chiles (or pasilla)
1/4 cup cilantro, leaves only
1/2 small white onion, chopped
1 garlic clove, chopped
2 tablespoons salt, divided
1/2 lb spaghetti
2 tablespoons butter
1/2 cup Mexican crema (see Note for substitutions)
4 ounces manchego cheese, shredded (or Parmesan)

Steps:

Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
Cook and drain pasta.
While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
Cook, partially covered, for about 10 minutes, stirring occasionally.
Add the crema and 1 teaspoon of salt.
Add the pasta to the saucepan and toss well.
Top with Manchego cheese.

Nutrition Facts : Calories 276.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3544.8, Carbohydrate 45.8, Fiber 2.4, Sugar 3.1, Protein 8.1

PASTA VERDE

Pasta Verde image

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Provided by Yoly

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
2 poblano peppers
1 ½ cups Mexican-style sour cream
¼ cup water
3 tablespoons chopped fresh cilantro
2 cubes vegetable bouillon
2 garlic cloves, peeled
1 ½ teaspoons ground black pepper
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon fresh cilantro leaves, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Nutrition Facts : Calories 747.8 calories, Carbohydrate 90.1 g, Cholesterol 124.3 mg, Fat 36.2 g, Fiber 5.3 g, Protein 19.5 g, SaturatedFat 22.1 g, Sodium 87.4 mg, Sugar 7.2 g

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