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Mexican Spaghetti
Spaghetti noodles in a green, creamy poblano sauce.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
📝 Preparation Steps
1
Fill a large pan with water for boiling the spaghetti. Add the slice of onion, 2 whole garlic cloves, salt and bay leaves. Boil for ⏱️ 2 minutes, then add the spaghetti and cook according to the package directions. This is usually about 8 to ⏱️ 10 minutes. Taste a piece of spaghetti to see if it is fully cooked. Discard the onion, garlic and bay leaves.
salt1 teaspoonbay leaves2
2
Remove the spaghetti from the water, and reserve ½ cup of the spaghetti water.
3
Preheat the broiler to 500°. Place the poblanos, skin side up on the cookie sheet on the highest rack directly under the broiler. Broil till the skins are blackened and bubbled, between 3 and ⏱️ 5 minutes.
poblanos (deseeded and cut open)4
4
Remove and place in a bag to steam for ⏱️ 5 minutes. Remove and peel the skins off. Cut into strips.
5
In a large pan, melt the butter and add the olive oil to heat. Add the grated onion and garlic and sauté for 3 to ⏱️ 4 minutes. Add the sliced poblanos and sauté for an additional ⏱️ 5 minutes.
butter2 Tablespoonsolive oil1 teaspoonpoblanos (deseeded and cut open)4
6
Place the cilantro, cream cheese, chicken bouillon, cream, milk, and poblanos in the blender. Blend till smooth, then pour into the pan and cook for 5 to ⏱️ 10 minutes until very smooth. If the sauce gets too thick, add some of the reserved spaghetti water to the sauce.
chicken bouillon1 Tablespoonpoblanos (deseeded and cut open)4
7
Add the spaghetti and toss to coat. Serve with a sprinkle of queso fresco and some chopped cilantro.
Nutrition Facts
calories
460 kcal
fat Content
23 g
serving Size
1 serving
sugar Content
4.6 g
protein Content
13 g
carbohydrate Content
55 g
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