Green Mexican Spaghetti Recipe
I made this Green Mexican Spaghetti Recipe for dinner and it was a hit at my home. Pair this with some delicious garlic bread and it is amazing! Enjoy!
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Supplies
Ingredients:
1-Pk. Spaghetti Pasta
1-Stick of Butter
3-Poblano Peppers
1-Bunch Cilantro: cut stems off
4- Tbsp Chicken Bouillon
(2 tbsp to boil in water with pasta & 2 Tbsp for sauce)
2-Tbsp Garlic Salt
(1 tbsp to boil in water for pasta & 1 tbsp for the sauce)
1-8oz. Block Cream Cheese
1-Jar Mexican Table Cream
Salt to taste**
***3-Serrano peppers (roasted)-OPTIONAL For Spiciness
Cooking Spaghetti Pasta
Bring 4 cups of water with half stick of butter, 2 tbsp chicken bouillon & 1 tbsp garlic salt to a rolling boil.
Cooking Spaghetti Pasta
Add pasta, boil on medium heat until tender. Drain, do not rinse pasta.
Roasting and Prepping Peppers
While pasta is cooking, roast peppers on griddle or open flame, place peppers in Ziploc bag after roasted to rest for a few mins (this will help the peeling process)
Roasting and Prepping Peppers
Next, peel, de-vein and remove seeds & stem. Then slice the peppers.
Prepping the Green Sauce
Combine, sliced & roasted peppers in blender with block of cream cheese, jar of Mexican table cream, bunch Cilantro, remainder garlic salt & chicken bouillon, pinch of salt**, Blend until creamy & smooth, taste test it & add salt or chicken bouillon to taste. (If sauce is to thick add milk or water & blend until desired consistency)
Prepping Pasta for Sauce
Melt other half of stick butter in pan & add drained pasta. Stir.
Adding Sauce to Pasta
Add the blended green sauce, mix well, simmer on low for 5-10 mins, stirring occasionally.
Ready to Serve!
Top pasta with Queso Fresco or Cotija Cheese.
Enjoy!