Green spaghetti with poblano chili is a Mexican recipe that combines Italian pasta with the smoky and slightly spicy flavor of roasted poblano chiles. It is a creamy, comforting, and visually appealing dish, ideal for a family meal or a special occasion.
The sauce is made with roasted poblano chiles, cream, garlic, and chicken bouillon powder, creating a silky texture and deep flavor that coats every strand of spaghetti. The touch of butter adds shine and smoothness. It is an easy recipe, perfect for cooks of all levels, and can be served as a main dish or side.
Prep
15 min
Cook
30 min
Servings
6
The first thing you need to do to start preparing the green pasta recipe is to boil the spaghetti. To do this, take a pot with enough capacity, heat it with water, and add spices to taste to flavor the pasta. Also, pour in a splash of oil and two medium tablespoons of chicken bouillon powder.
Once the spaghetti is boiled, remove it, drain it, and rinse it with cold water. While the pasta is draining, roast the poblano peppers on a griddle or grill.
Once roasted, place the poblano peppers in a plastic bag and close it so they can sweat, making it easier to remove their skins. Leave them inside for 5 minutes, then remove the skins, seeds, and veins from the peppers.
Now that you have the peppers ready, it’s time to make the sauce that will give the pasta its green color. To do this, chop the peppers into pieces, place them in a blender or a tall container, add garlic, sour cream, a little bouillon to taste to season the cream, and blend everything together.
With the sauce ready, heat a skillet to cook the spaghetti in it over medium heat, and add a bit of butter. When the butter melts, pour in the poblano sauce to heat it up and thicken it. Then, add the spaghetti and stir everything well until it reaches the desired thickness.
And that’s it! You can now serve your recipe for green spaghetti with poblano peppers.
