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“This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.”

Ingredients Nutrition


  1. Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
  2. Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
  3. Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
  4. Cook and drain pasta.
  5. While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
  6. Cook, partially covered, for about 10 minutes, stirring occasionally.
  7. Add the crema and 1 teaspoon of salt.
  8. Add the pasta to the saucepan and toss well.
  9. Top with Manchego cheese.

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