If you are lactose intolerant or on a diet look away, because this Espagueti Verde is loaded with comforting naughty goodness, but it is oh so delicious. It’s a creamy base made with milk and crema Salvadoreña which is a rich, thick, sour cream, with a more robust tang than sour cream, roasted poblanos for a little spice and a hint of cilantro. The mixture is blended together with garlic and onion and then combined with cooked spaghetti. This one-pot pasta dish is a hearty and easy weeknight meal or a crowd pleaser for a fiesta. Click muybuenocooking for recipe. muybuenocookbook.com/2018/10/espagueti-verde . . 📷 jenna.sparks.photography #muybuenocooking #EspaguetiVerde #espagueti #mexicancuisine #mexicangastronomy #bhgfood #feedfeed #onepotpasta #spaghetti #pasta #pastalover #mexicanrecipes #mexicanfood #poblanos #dinner #huffposttaste #thekitchn #eeeeeats #imsomartha