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    You are in: Home / Recipes / Espagueti Verde Recipe
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    Espagueti Verde

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Charmie777's Note:

    This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.

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    Units: US | Metric


    1. 1
      Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
    2. 2
      Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
    3. 3
      Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
    4. 4
      Cook and drain pasta.
    5. 5
      While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
    6. 6
      Cook, partially covered, for about 10 minutes, stirring occasionally.
    7. 7
      Add the crema and 1 teaspoon of salt.
    8. 8
      Add the pasta to the saucepan and toss well.
    9. 9
      Top with Manchego cheese.

    Ratings & Reviews:


    Nutritional Facts for Espagueti Verde

    Serving Size: 1 (106 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 276.2
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 3.8 g
    Cholesterol 15.2 mg
    Sodium 3544.8 mg
    Total Carbohydrate 45.8 g
    Dietary Fiber 2.3 g
    Sugars 3.0 g
    Protein 8.1 g

    The following items or measurements are not included:

    Mexican crema

    manchego cheese

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