Espagueti verde (green spaghetti) | Good Food
This warmly spiced Mexican roasted poblano pasta sounds like an unusual combination but the peppers and creamy sauce are delicious.
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Cooking tools:
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- Colander
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- Serving bowl
Ingredients
- 5 poblano peppers, halved, stemmed and seeded
- 2tbsp olive oil
- 4 garlic cloves chopped
- 1 jalapeño pepper stemmed and seeded
- 1 8 oz block cream cheese
- 1 cup/8 fl oz chicken or vegetable stock
- 1 cup cilantro leaves
- 4 oz queso fresco cheese grated plus a little more to serve
- 1 lb spaghetti pasta
- 3tbsp salt
- 1/2 cup reserved pasta water
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