Green Spaghetti Recipe

This recipe makes a lot (like three, maybe four servings), so scale down for smaller portions. Especially the poblano peppers, which can make this quite spicy sometimes if you more than recommended. Also, this is Ev's favorite thing on this website.

Ingredients

  • 1 lb thin spaghetti
  • 3 Tbsp cilantro
  • 2-3 large poblano peppers
  • 2 cloves of garlic
  • 8 oz Philadelphia cream cheese
  • 16 oz sour cream
  • 1 ½ Tsp ground black pepper
  • 2 Knorr chicken bouillon cubes
  • 1 cup of water
  • ¼ cup of milk
  • Optional: Chicken breast/tenders


Instructions

Step 1

Bring water to a boil in a deep pot and add the 1 lb of spaghetti

Step 2

Cut the cilantro and peel the garlic cloves

Step 3

Heat the griddle to medium high and place the poblano peppers for about 8 minutes. Use tongs or a fork to turn them around to get them toasted on each side


Alternatively: Put the poblano peppers in an air fryer at 400° F for 12 minutes.

Step 4

Once the poblano peppers are toasted/fried, place in a bag for 30 minutes to sweat for easier peel off (the longer, the better)

Step 5

Drain the spaghetti in a strainer and place in a bowl. Keep 1 cup of the spaghetti water for later use.

Step 6

Remove the bag and peel the poblano peppers in sink. You can use gloves so that you won't burn your hands

Step 7

Cut open the peppers and remove the stem and seeds

Step 8

Combine peeled peppers, cilantro, sour cream, water (spaghetti water), knorr cubes, cream cheese (to make it creamier), and garlic cloves in a blender. Blend well

Step 9

Place mix in a large pot on medium high and bring to a boil

Step 10

Add the cooked spaghetti and you can add the milk at this time

Step 11

Serve and Enjoy!