Ingredients
Directions 10 steps | 30 Minutes
Roast the peppers. On a stovetop over high heat, roast the poblano and jalapeño peppers. Turn the peppers often until they turn almost entirely black.
Place the roasted peppers into a zip top plastic bag. Let the peppers steam for 10 minutes.
Remove the peppers from the bag and rinse the peppers under a stream of cold water. Peel the skin and discard the seeds.
Slice the peppers and set them aside.
Prepare the green sauce. In a hot frying pan, add the butter. Once the butter melts, sauté the onion and garlic until lightly golden.
Add the sliced peppers and lower the heat to a simmer. Simmer for 4-5 minutes until tender.
Transfer the mixture to the jar of a blender. Add the goat cheese, milk, parsley and salt. Blend until smooth. (See notes 1.)
Cook the spaghetti. Bring a half gallon of salted water to a boil and add the spaghetti and cook according to the package’s instructions.
Assemble the green spaghetti. In a hot pan, add the green sauce with the extra-virgin olive oil. Heat the sauce but do not boil. Combine the sauce with the spaghetti and mix well over low heat without cooking.
Sprinkle with grated mozzarella or queso blanco and serve. Enjoy! (See notes 3.)
Notes:
- You can opt for a vegan version using plant-based cheese and milk, it will be delicious. In this case, add a bunch of macadamia nuts or pine nuts in the blender to enhance the creamy texture.
- To make this recipe gluten free, you can use any type of gluten free spaghetti or linguine as a substitution.
- Optionally, plate the pasta in an oven-safe dish and top with mozzarella or queso blanco. Bake or broil until the cheese is melted.
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