Green Pasta

Name: Green Pasta
Total time: 1800 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 3 poblano peppers; 1/4 white onion; 3 garlic gloves; 1 tbsp lemon juice; 1/2 cup cream cheese (4oz); Handful cilantro; 1/2 cup heavy cream; 1/2 tspn of salt; 1/4 tspn of pepper; 2 cups pasta

Veggie K @VeggieK

This recepie is inspired by the popular "Spaghetti Verde" recepie originated from Mexico. With a few tweaks, this popular dish can be made at home fully vegetarian.

Notes:

*If roasting garlic on the oven along with the poblano peppers and onion, make sure to remove them after 10-12 minutes to avoid over roasting them ( I didn't and I ended up having make a new batch). Another way, and my prefered, is to roast them on the stove with a little oil

- Substitute the heavy cream for Crema Mexicana to make it more authentic to the original "Spaghetti Verde" recepie.

#CA2025

This recepie is inspired by the popular "Spaghetti Verde" recepie originated from Mexico. With a few tweaks, this popular dish can be made at home fully vegetarian.

Notes:

- Substitute the heavy cream for Crema Mexicana to make it more authentic to the original "Spaghetti Verde" recepie.

#CA2025

Veggie K @VeggieK

This recepie is inspired by the popular "Spaghetti Verde" recepie originated from Mexico. With a few tweaks, this popular dish can be made at home fully vegetarian.

Notes:

- Substitute the heavy cream for Crema Mexicana to make it more authentic to the original "Spaghetti Verde" recepie.

#CA2025

This recepie is inspired by the popular "Spaghetti Verde" recepie originated from Mexico. With a few tweaks, this popular dish can be made at home fully vegetarian.

Notes:

- Substitute the heavy cream for Crema Mexicana to make it more authentic to the original "Spaghetti Verde" recepie.

Saved

Ingredients

30 minutes

4-5 servings

3poblano peppers
1/4white onion
3garlic gloves
1 tbsplemon juice
1/2 cupcream cheese (4oz)
Handfulcilantro
1/2 cupheavy cream
1/2tspn of salt
1/4tspn of pepper
2 cupspasta

Saved

Steps

30 minutes

1

Assemble all ingredients and pre-heat oven to 400⁰F. Cook pasta according to package instructions.
2

In the meantime, place poblano peppers in a baking dish and roast in the oven for 15-20minutes, turning half way. Roast onions and garlic in the stove or oven*
3

Place in a zip lock bag and seal the bag. Let it sit for 5 minutes.
4

Remove from bag and manually remove the skin from the peppers.
5

Make a slit in the middle to remove the seeds and the stem from the top.
6

Add poblano peppers to a blender along with the onion, garlic, cream cheese, heavy cream, cilantro, lemon juice, salt and pepper and blend until smooth.
7

Add sauce to a pan. Add cooked pasta and stir to incorporate.
8

Serve warm, topped with shredded cheese. Delicious!