I love love love green spaghetti! It’s usually made in large quantities for parties. I really only see this dish at Christmas time. It is really easy to make and here is how it goes:
4-6 poblano peppers
1 large bottle of Mexican crema
4 oz cream cheese
2 chicken knorr cubes
1 lb spaghetti, cooked
2 tbsps butter
2 tbsps olive oil
3/4 cup panela cheese cubed (optional)
Here’s what you do:
Roast the poblano peppers on all sides. I usually put the peppers under a broiler. Once the peppers are cool enough to touch, peel all the black skin off and remove the stem and seeds. place the peppers in a blender along with crema, cream cheese, and knorr cubes and blend well. If the mixture is too thick add milk a little at a time until it gets to a nice creamy consistency. You don’t want it to thin. In a large deep skillet melt the butter in the olive oil and add spaghetti and coat well with butter and olive oil. Pour the green sauce over the spaghetti and panela cheese if using. Mix coating the spaghetti well with the sauce.
Let me know if you make it and if you did anything differently.