Green Spaghetti
A vibrant and creamy pasta dish infused with poblano peppers, garlic, and fresh cilantro, making it a deliciously unique twist on traditional spaghetti.
Ingredients
Main Ingredients
- 12 ounces Spaghetti or pasta of choice Base of the dish
- 2 medium Poblano peppers Smoky and slightly sweet
- 3 cloves Garlic Minced for aromatic flavor
- 1 cup Heavy cream For a rich, creamy sauce
- 2 tablespoons Olive oil For sautéing
- to taste Salt and pepper Basic seasonings
- 1/2 cup Fresh cilantro Adds freshness to the sauce
Instructions
Cooking
- Boil the spaghetti in a large pot of salted water until al dente, reserving about a cup of pasta water before draining.
- In a pan, heat olive oil over medium heat, add chopped poblano peppers and minced garlic and sauté until the peppers are soft and garlic is fragrant (about 3-5 minutes).
- Stir in heavy cream to the sautéed vegetables and let it simmer for a few minutes until slightly thickened.
- Add fresh cilantro to the pan and blend until smooth, or leave some poblano bits for texture.
- Gradually add reserved pasta water to achieve desired sauce consistency, then toss drained spaghetti in the sauce until coated.
- Finish with salt and pepper to taste, and serve warm, garnished with additional cilantro or grated cheese if desired.
Notes
Experiment with different greens for variations. This dish can also be made vegan by using coconut cream and plant-based pasta.