Description
Espagueti Verde is a creamy Mexican pasta dish made with roasted poblano peppers, Mexican crema, and spaghetti, offering a comforting blend of smoky, mild heat and rich flavor.
Ingredients
Scale
- 12 ounces Spaghetti – the base that soaks up all that delicious green sauce
- 3 large Poblano peppers – roasted and peeled for a mild, smoky heat
- 2 Garlic cloves – for depth and aromatic richness
- ½ medium White onion – adds subtle sweetness
- 1 cup Mexican crema – brings creamy texture and slight tang
- 4 ounces Cream cheese – thickens and enriches the sauce
- 1 tablespoon Chicken bouillon powder – enhances savory depth
- Salt to taste – balances the flavors
- 1 tablespoon Vegetable oil – helps with blending and cooking
- A handful of Fresh cilantro (optional) – for a burst of brightness
- Queso fresco – crumbled on top for contrast
Instructions
- Preheat Your Equipment: Roast the poblanos on an open flame or under the broiler until the skin blisters and blackens.
- Combine Ingredients: Blend roasted poblanos, garlic, onion, crema, cream cheese, bouillon, and oil until smooth.
- Prepare Your Cooking Vessel: Boil salted water and cook spaghetti until al dente. Drain and set aside.
- Assemble the Dish: Simmer the green sauce in a saucepan until slightly thickened.
- Cook to Perfection: Toss in cooked spaghetti and simmer for 2–3 minutes to absorb the flavor.
- Finishing Touches: Taste and adjust salt. Stir in cilantro if using.
- Serve and Enjoy: Plate and garnish with queso fresco. Serve warm.
Notes
- Roast poblanos until fully charred for better flavor.
- Add a splash of milk if sauce thickens too much.
- Don’t over-salt — bouillon already adds a lot.
- Use plant-based alternatives for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 40mg
Keywords: Espagueti Verde, Mexican green pasta, poblano cream pasta, vegetarian spaghetti, creamy poblano sauce