Green Pasta
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.
Green Pasta
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.
Cooking Instructions
- 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!
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