Easiest Way to Recipe Tasty Espagueti Verde Green Spaghetti

Without fail cooking ultimate Espagueti Verde- Green Spaghetti easy, tasty, practical.

Good Evening every body, at this time you get present recipe Espagueti Verde- Green Spaghetti with 10 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Espagueti Verde- Green Spaghetti.

Ingredients all Espagueti Verde- Green Spaghetti

1. Prepare 1 lb : spaghetti.

2. Needed 3 tbsp : cilantro.

3. Needed 4 large : poblano pepper.

4. Prepare 2 clove : garlic.

5. Prepare 2 cup : sour cream.

6. Prepare 1 packages : philadelphia cheese - optional.

7. Prepare 1 1/2 tsp : ground black pepper.

8. Needed 2 : knorr suiza's chicken bouillion cubes.

9. Needed 1/4 cup : water.

10. Prepare 1/4 cup : milk.

If all ingredients Espagueti Verde- Green Spaghetti it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Espagueti Verde- Green Spaghetti

1. bring water to a boil in a deep pan and add the 1lb of spaghetti -follow insutrctions on bag or box.

2. cut the cilantro and peel the garlic cloves.

3. Heat the griddle to high and place the poblano peppers for about 8 minutes use tongs or a fork to turn them around to get them toasted on each side..

4. drain the spaghetti in a strainer and place in a bowl.

5. once the poblano peppers are toasted place in a bag for 8 minutes to sweat so that it could be easier to peel off..

6. remove from bag and peel poblano peppers in sink you can use gloves so that you wont get your hands burnt..

7. cut open the pepper and remove the stem and seeds.

8. combine peeled peppers, cilantro, sour cream, water, knorr cubes, philadelphia chesse to make it more creamy, pepper, and garlic cloves in a blender. blend and liquify ( I did not use philadelphia cheese in mine but it was still really good just not as creamy).

9. place mix in a pan on medium high and bring to a boil..

10. add the cooked spaghetti and you can add the milk at this time…. (I didn't add milk because mine was already watery since my husband didn't measure the water) it was still good! He was to hungry and couldn't wait :p.

11. Serve and Enjoy! You can eat it hot or refrigerate and eat cold later. It's good both ways(:.

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