Extra Green Spaghetti

@gracemdelaine, Green Spagheti, Veggie Spaghetti

Enjoy this Extra Green Spaghetti recipe by Grace D. @gracemdelaine We used the Ancient Harvest Veggie Spaghetti Pasta to make this dish.


1 box Ancient Harvest Veggie Spaghetti
3 poblano peppers
½ diced white onion
2 cloves garlic
1 chicken bouillon cube
1 8oz package cream cheese
½ cup Mexican crema (or sour cream)
Salt and pepper
½ cup milk or pasta water
crumbled queso fresco


Preheat the oven to 500 degrees F and place 3 poblano peppers on a sheet tray. Roast for 30 minutes (turning halfway through) until mostly black. Place in a Ziplock bag for 5-10 minutes to steam and then peel off the skin and discard the seeds.
Transfer to a blender along with ½ diced white onion, 2 cloves garlic, 1 chicken bouillon cube, 1 cup cilantro leaves, 2 to 3 cups spinach (optional), 1 8oz package cream cheese, ½ cup Mexican Crema (or sour cream), a pinch of salt and pepper, and ½ cup milk or pasta water. Blend until creamy.
Cook the pasta in a large pot of salted boiling water according to the package directions, drain and rinse. Transfer the pasta back to the pot, pour the sauce over the pasta and toss to coat. Serve with crumbled queso fresco and extra cilantro.

Servings: 4