Name: Espagueti Verde
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Poblano Pepper; Dreamfields Pasta, Spaghetti; Land O Lakes Butter, with Olive Oil & Sea Salt; Organic Onion; Cacique Cheese, Part Skim Milk, Cotija; Rio Grande Mexican Style Cream; O Organics Cream Cheese Spread Tub; Elephant Garlic; Morton Iodized Salt, 26 Ounce

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Roast the poblano peppers.
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Remove the stem, skin, and seeds.
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Rough chop or slice the poblanos.
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To a blender, add the roasted poblanos, garlic, onion, and crema mexicana.

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Blend until smooth. Set aside.
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Bring water to a boil in a large stock pot.

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Add 1 teaspoon of salt.
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Cook the spaghetti according to the package instructions.

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Drain the cooked spaghetti.
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In a stock pot, melt the butter.
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Add the poblano sauce, salt, and cream cheese.

Stir frequently until the cream cheese melts. About 5 minutes.

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Taste for salt.
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Add the cooked spaghetti.
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Toss the spaghetti with the poblano sauce.

Make sure the sauce covers all the noodles.

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Serve and top with cheese.  
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Espagueti Verde

Serves 6

5 mins prep

30 mins cook

35 mins total

What you need

How to make