Can’t believe this is the first time I’m trying this, because it’s so good! I used a recipe I found online as a guide, then tweaked according to what I had available.
I used 16oz pasta, 3 poblanos, 1 jalapeño, 1-2 garlic cloves (chopped), 1/4 yellow onion (chopped), baby spinach (76g is how much I used), 1 cup 2% milk, 3/4 cup Greek yogurt, 1 tbsp butter, 1/2 tsp salt (plus more to salt the pasta water), 2 tsp Better than Bouillon no chicken base, queso fresco for garnish (optional)
1) Roast peppers until skin is black (I used a broiler), turning a few times—can omit or add extra jalapeño or use other peppers according to taste. I let them steam in a ziplock bag for 10 mins after roasting, then peeled off the skins and removed stems and seeds. Then roughly chopped.
2) Make the pasta—boil in salted water. I like mine to be pretty al dente. Drain and set aside.
3) Make the sauce—combine in blender: peppers, spinach, onion, garlic, milk. Blend until smooth.
4) Melt butter in a big pot. Add sauce, Greek yogurt, Better than Bouillon, and salt. Gently warm through for a few minutes. Add pasta. Garnish with cheese if you’d like!
by Marelise2
1 Comment
[Here is the recipe](https://inmamamaggieskitchen.com/espagueti-verde/#recipe) I used as a guideline.