Best Green Spaghetti Recipe

• YIELDS: 4 SERVINGS

• PREP TIME: 0 HOURS 10 minutes

• TOTAL TIME: 0 HOURS 45 minutes

INGREDIENTS

• 4 large poblano peppers
• 1/4 c. packed cilantro leaves, and more for garnish
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 2 tbsp. butter 
• 1/4 c. low-sodium vegetable stock or water
• 1 lb. spaghetti
• 4 oz. cream cheese, cubed 
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

• Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning sometimes with a pair of tongs, till blackened on all sides. Transfer chilis to a heat-proof bowl and canopy with wrapping. Let peppers steam for ten minutes, then take away wrapping and peel skins off peppers. take away stems and seeds and roughly chop peppers.
• Combine peppers, cilantro, onion, and garlic into a kitchen appliance or mixer and mix till swish.
• In a massive pan over medium heat, soften butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring sometimes, till thickened slightly, three to four minutes. 
• Meanwhile, create spaghetti: in an exceedingly massive pot of boiling salt-cured water, cook alimentary paste in step with package directions. Reserve one cup of food water then drain. 
• Add cheese to sauce and stir till it's fully unfrozen into the sauce. Season with salt and pepper. Toss burnt food with sauce, adding food water to slow down the sauce if needed. Divide onto plates and garnish with cilantro and queso fresco.

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