How to Cook Perfect Espagueti Verde- Green Spaghetti

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 Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Espagueti Verde is an easy and delicious Mexican dish made with Spaghetti and a creamy non-spicy poblano sauce.

This is an authentic Mexican recipe from the state of Puebla. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can have Espagueti Verde- Green Spaghetti using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Espagueti Verde- Green Spaghetti

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

Be the first to review this recipe. Spaghetti con atún y alcaparras - Spaghetti with tuna and capers - Recetas de espagueti. I just finished up the last of my Green Spaghetti today and thought I would share the recipe with you! I enjoy cooking and this recipe is very popular with my family and friends, which is why I make a full two pounds of it every.

Espagueti Verde- Green Spaghetti instructions

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(:.

Los espagueti verde en salsa pesto son una receta tipica italiana famosa en todo el mundo. Por unos ricos espagueti verde necesitas ojas de albahacas frescas y aceite extra virgen de oliva italiano. En la receta de original genovese se utilizan piños osea las semillas de la piña de pino. Escurre el spaghetti una vez cocido y coloca la pasta en una sartén. Licúa los chiles con el ajo, la lata de crema y sal.