Comments on: Mexican Spaghetti with Creamy Poblano Sauce (Espagueti Verde)

By: Sammie

Sammie — Sat, 18 Feb 2023 00:16:07 +0000

Was delicious, but I do not think the extra bake is necessary, it dries out the noodles a bit. No oven time & this is tasty as can be.

By: Thomas

Thomas — Tue, 30 Aug 2022 18:44:49 +0000

I want to try this with a protein, like chicken or even ground beef/turkey. My mom has been making her own version of Mexican Spaghetti for years.

By: Kristina

Kristina — Tue, 03 May 2022 21:03:05 +0000

I completely forgot the cilantro . Is it going to change the taste if I don’t have it in there ?

By: Christi

Christi — Fri, 14 Jan 2022 18:19:21 +0000

I have been making green spaghetti for years, and my kids loved it. But as we got older, we wanted more flavor. This recipe is amazing!! This definitely added the kick we wanted. Delicious!

By: Anonymous

Anonymous — Sun, 29 Aug 2021 21:20:05 +0000

In reply to Leticia.

@Leticia,

By: Charbel Barker

Charbel Barker — Wed, 05 Aug 2020 20:24:50 +0000

In reply to Belinda.

Hi Belinda, the skin can have a bitter taste, so you should try to get as much of it off as possible. I wouldn’t worry if there are a few pieces you can’t get off though. Good luck!

By: Belinda

Belinda — Tue, 04 Aug 2020 01:47:39 +0000

Hi! I was wondering, is it absolutely necessary to peel the peppers completely?

By: Leticia

Leticia — Fri, 10 Jul 2020 15:43:59 +0000

Hi, trying this today. The recipe sounds delicious! One question do I sauté the tomatillos whole or do I dice?

By: Charbel Barker

Charbel Barker — Mon, 01 Jun 2020 14:43:25 +0000

In reply to Nancy.

Between those two, I would say heavy cream is best. Good luck!

By: Nancy

Nancy — Sun, 31 May 2020 21:39:28 +0000

So excited to try this! Would you substitute heavy cream if there is no media crema? Or is it more like half and half?