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Green Spaghetti (Espagueti Verde)

Mexican Green Spaghetti
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A vibrant and incredibly creamy pasta dish made with a smoky roasted poblano pepper sauce. It’s the ultimate Mexican comfort food, perfect for weeknight dinners and family celebrations!

Ingredients

Scale

For the Poblano Sauce:

  • 4 large poblano peppers
  • 1 jalapeño or serrano pepper (optional, for heat)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 cup fresh spinach
  • 1 small bunch of cilantro
  • 8 oz cream cheese, softened & cubed
  • 8 oz sour cream or Crema Mexicana
  • ⅔ to 1 cup milk or half-and-half
  • 1 tsp chicken or vegetable bouillon

For the Pasta:

  • 1 lb dry spaghetti
  • Salt for pasta water

Optional Garnishes:

  • Crumbled Cotija cheese
  • Fresh cilantro
  • Toasted pepitas (pumpkin seeds)

Instructions

  1. Roast the Peppers: Char the poblano and jalapeño peppers on all sides using a hot skillet, open flame, or broiler. Place them in a covered bowl to steam for 10 minutes. Afterwards, the skins will slide right off! Peel, de-stem, and de-seed them.
  2. Cook the Pasta: Boil the spaghetti in generously salted water until al dente. Important: Before draining, reserve 1 cup of the starchy pasta water.
  3. Start the Sauce Base: While the pasta cooks, sauté the chopped onion in olive oil over medium heat until soft (about 3 minutes). Stir in the minced garlic and spinach and cook just until the spinach wilts, then remove from heat.
  4. Blend Until Smooth: In a blender, combine the roasted peppers, the onion-spinach mixture, cilantro, sour cream, bouillon, and ⅔ cup of milk. Blend on high until it’s completely smooth and creamy.
  5. Finish and Combine: Pour the sauce into a large pot over medium-low heat. Stir in the cubed cream cheese in two batches, letting the first batch melt completely before adding the second. Simmer for 4 minutes. Add the drained pasta to the sauce and toss until every noodle is coated. Use splashes of the reserved pasta water to thin the sauce to your liking.

Notes

  • Serving: Serve immediately, topped with crumbled Cotija cheese, fresh cilantro, and pepitas for a lovely crunch. It’s fantastic with a simple green salad.
  • Pro Tip: Don’t skip steaming the peppers! It’s the secret to easy peeling. The starchy pasta water is your best friend for creating the perfect sauce consistency—don’t forget to save it!
  • Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore its creamy texture.

Find it online: https://sabormexicana.com/green-spaghetti/