Green Spaghetti

No ratings yet

Make dinner exciting with this Green Spaghetti recipe! Creamy roasted poblano sauce, spaghetti, and optional chicken come together in this quick and flavorful meal.

Prep Time10

Cook Time20

Resting15

Course: Pasta

Cuisine: American

Keyword: poblano pepper sauce, spaghetti verde

Servings:

Calories: 707kcal

Author: Milisa

Ingredients

3 poblano peppers
1 bunch green onions
5 garlic cloves
1 pound spaghetti cooked and drained
½ cup sour cream
¼ cup heavy cream
½ cup grated parmesan cheeese plus more for serving
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons kosher salt
¼ cup cilantro plus more for serving
½ pound cooked chicken
diced tomatoes or pico de gallo - optional for serving

Instructions

Grill or broil the poblano peppers, green onions and garlic until blistered and charred, turning occasionally, about 20 minutes on a 400° grill or about 10 minutes under the broiler.
Wrap the hot peppers in foil and let them steam for about 15 minutes.
Carefully scrape the skins off the peppers and remove the stems and seeds.
Add the peeled peppers, grilled green onions, garlic, sour cream, heavy cream, lime juice, parmesan, cumin, salt and cilantro to a blender. Blend until smooth.
In a large skillet or pot, mix the cooked spaghetti with the green sauce and stir in the cooked chicken if using.
Serve warm, topped with more grated parmesan and a spoonful of pico de gallo or fresh chopped tomatoes for a pop of freshness.

Notes

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheating: Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
Variations:
- Use cotija cheese instead of parmesan. Add cream cheese along with the sour cream to make it extra creamy.
- Roast a couple of jalapenos to make it extra spicy.
- Swap spaghetti for penne or rotini if that’s what you have on hand.

Nutrition