Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
8 to 10 servings
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Calories
406 kcal
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Course
Main Course
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Cuisine
Mexican
Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
Description
Espagueti Verde combines classic spaghetti with a distinctive green sauce prepared by roasting poblano peppers until blackened, peeling them, and blending with cilantro, sour cream, and milk. This creates a smooth, creamy sauce infused with the mild smoky heat of poblanos balanced by the fresh herbal notes of cilantro. The pasta cooks in water flavored with bouillon, onion, and garlic, enhancing its flavor.
The sauce cooks down with butter before the pasta is added and thoroughly mixed to coat every strand. The resulting dish offers a creamy, slightly tangy texture with a gentle kick from the peppers. Topping with Parmesan or queso cotija adds a salty element to complement the sauce's richness.
This dish suits a main meal or a side, pairing well with baked chicken. It also serves well at room temperature, making it versatile for gatherings. The sauce can be prepared in advance and kept refrigerated for a few days, though freezing is not recommended due to texture changes.
Ingredients
- 4 poblano chili peppers large
- 12 cilantro leaves only, sprigs
- 2 chicken bouillon cubes divided
- 1 white onion halved and divided, large
- 3 garlic divided, cloves
- 2 cups sour cream Crema Salvadoreña or
- 2 cups milk whole
- 16 ounces spaghetti recommend La Moderna, cut in three parts
- 2 tablespoons butter unsalted
- salt and salt to taste
- black pepper and salt to taste
- Parmesan Cheese shredded, or queso cotija
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
- The creamy poblano sauce can be made ahead and refrigerated up to 3 days in an airtight container.
- This pasta works as an entrée or side, pairing nicely with baked chicken.
- The dish is enjoyable served warm or at room temperature, suitable for parties.
- Freezing the sauce or pasta is not advised to maintain texture quality.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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