Description
A vibrant Mexican pasta dish made with a creamy sauce of roasted poblano peppers and fresh cilantro, perfect for a flavorful meal.
Ingredients
Scale
- 2 poblano peppers
- 1 cup Mexican crema
- 1 cup cilantro leaves
- 3 cloves garlic
- 1/2 cup queso fresco, crumbled
- 1 lb spaghetti
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Roast Poblano Peppers: Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until skins blacken, about 20 minutes. Steam in a bowl covered with plastic wrap for 10 minutes, then peel and remove seeds.
- Blend Sauce: In a blender, combine roasted peppers, Mexican crema, cilantro, garlic, and a pinch of salt. Blend until smooth.
- Cook Spaghetti: Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Combine Ingredients: Heat olive oil in a large skillet over medium heat. Add blended sauce and cook for 5 minutes until slightly thickened. Add cooked spaghetti and toss to coat evenly. Season with salt and pepper to taste.
- Serve: Transfer to a serving dish and top with crumbled queso fresco.
Notes
- Ensure poblano peppers are well roasted to achieve a smoky flavor.
- Adjust seasoning to taste with additional salt or a squeeze of lime juice.
- Use fresh cilantro for a vibrant green color and fresh taste.
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 38g
- Protein: 10g