Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)

Name: Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 to 10 servings
Ingredients: 4 large Poblano chiles; 12 sprigs cilantro; 2 chicken bouillon cubes; 1 large white onion; 3 garlic cloves; 2 cups Crema Salvadoreña or sour cream; 2 cups whole milk; 16 ounces Spaghetti; 2 tablespoons unsalted butter; salt and pepper and salt to taste; Parmesan cheese or queso cotija

User Reviews

4.7

57 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
8 to 10 servings
Calories
406 kcal
Course
Main Course
Cuisine
Mexican

Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)

Uriah Moody

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This pasta gets its nice green hue thanks to the poblanos and cilantro. This one-pot pasta dish is rich and very simple to make.

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Ingredients

Servings

4 large Poblano chiles
12 sprigs cilantro leaves only
2 chicken bouillon cubes divided
1 large white onion halved and divided
3 garlic cloves divided
2 cups Crema Salvadoreña or sour cream
2 cups whole milk
16 ounces Spaghetti recommend La Moderna, cut in three parts
2 tablespoons unsalted butter
salt and pepper and salt to taste
Parmesan cheese or queso cotija shredded

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Instructions

Turn the broiler to high. Set poblano chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
Place roasted poblanos in a blender along with the cilantro, 1 bouillon cube, half of the onion, 2 garlic cloves, crema, and milk. Puree mixture until smooth.
Bring a large pot of water to a boil. Add 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
Meanwhile, add butter to large pot set over medium heat. When it foams, pour in the creamy chile mixture. Cook, for about 10 minutes, stirring it occasionally. And season with salt and pepper.
Add the pasta to the pot and toss well for about 5 minutes or until heated through.
Top each serving with a sprinkling of parmesan cheese.

Notes

This dish is great served as an entrée or a side dish served with baked chicken.
This pasta dish also tastes great at room temperature and would make a great addition to serve at a party.
You can make the creamy sauce ahead of time. Store in the fridge in an airtight container for up to 3 days.
I do not recommend freezing this pasta.

Nutrition Information

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Serving 1serving Calories 406kcal (20%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 44mg (15%) Sodium 343mg (14%) Potassium 427mg (12%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 900IU (18%) Vitamin C 50mg (56%) Calcium 158mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 406 kcal

% Daily Value*

Serving	1serving
Calories	406kcal	20%
Carbohydrates	52g	17%
Protein	11g	22%
Fat	17g	26%
Saturated Fat	10g	50%
Cholesterol	44mg	15%
Sodium	343mg	14%
Potassium	427mg	9%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	900IU	18%
Vitamin C	50mg	56%
Calcium	158mg	16%
Iron	1mg	6%