Spaghetti Verde
This spaghetti verde pasta is loaded with the delicious flavors of salsa verde and served with spaghetti noodles.
Equipment
- large skillet
Ingredients
- 2 poblano peppers seeded and roughly chopped
- ½ white onion chopped
- 3 tomatillos
- ½ cup cilantro chopped
- 2 tablespoon basil chopped
- 2 tablespoon culantro or coriander chopped
- 1 cup baby spinach
- 6 garlic cloves
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon oregano dried
- 1 ½ cups sour cream
- 3 oz cream cheese softened
- 1 lime juiced
- 1 lb spaghetti noodles
- 4 oz queso fresco cheese crumbled
- ½ cup pico de Gallo
Instructions
- Get out and measure your ingredients.
- Cut poblano pepper into ¼”strips. Dice the onion, quarter the tomatillos, and crush the garlic.
- Heat a frying pan over medium high heat. Bring 4 cups of salted water to a boil.
- Once the pan is hot, add a swirl of olive oil to coat. Add in the poblano peppers, onion, and tomatillos. Juice the lime over the veggies and sauté for 10 minutes.
- Next, Add the garlic and cook for 1 more minute.
- Remove from heat and add to a bowl with a lid. Cover.
- Let steam for 5 minutes.
- Cook spaghetti Al dente, about 12 minutes. Drain and rinse under cold water.
- Preheat a Dutch oven over medium/low heat.
- As the Dutch oven heats, add the poblano peppers, onions, garlic and tomatillos to a blender.
- Add cilantro, culantro, basil, salt, cumin, pepper, and oregano too.
- Add sour cream, and cream cheese.
- Purée until smooth.
- Pour sauce into the Dutch oven. Cover and let simmer for 5 minutes.
- Add the spaghetti to the Dutch oven and toss to coat.
- Cover and Cook for 1 minute
- Then remove from heat.
- Top with pico de Gallo, cilantro and crumbled cheese.
- Serve.
- Enjoy every bite!
