Espagueti Verde (Mexican Green Spaghetti)
User Reviews
5
Espagueti Verde (Mexican Green Spaghetti)
Description
The recipe begins with roasting large poblano peppers and a jalapeño until charred, then peeling and dicing them to develop a smoky flavor. Onions and garlic are sautéed in butter before blending with the peppers, heavy cream, sour cream or Mexican crema, cream cheese, chicken broth, cilantro, salt, and pepper to create a smooth, creamy verde sauce.
Cooked spaghetti is tossed with the simmered sauce, allowing the noodles to absorb the flavors and become fully coated. The dish is finished with crumbled queso fresco for a mild, crumbly texture and more fresh cilantro for brightness. The jalapeño adds gentle heat but can be omitted for a milder version suited for children.
This spaghetti offers a rich, silky sauce with a hint of smokiness from roasted chiles and a fresh herbal profile from cilantro. The combination balances creaminess with mild spice and slight acidity. Using gluten-free pasta like brown rice spaghetti is an option that maintains texture well. The dish suits a comforting meal that showcases Mexican flavors in a creamy pasta form.
Ingredients
- 4 poblano pepper large
- 1 jalapeno pepper
- 4 tablespoon butter divided
- ¼ onion chopped
- 3 garlic cloves, chopped
- 1 cup heavy cream
- 1 cup sour cream or Mexican crema
- 1 oz. cream cheese bar
- ¼ cup chicken broth
- 1 cup cilantro plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 oz. spaghetti can use gluten-free
- ½ cup queso fresco crumbled
Instructions
- Roast 4 large poblano chiles and 1 jalapeño by following the directions on this post Simple Ways to Roast Green Chiles at Home.
- Peel and dice the peppers and set aside.
- Chop the onions and garlic.
- Melt 2 tablespoons of butter in a small pan. Add the onions and garlic and sauté until soft and fragrant.
- Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender.
- Blend until smooth and creamy.
- Boil 12 ounces of spaghetti following the directions on the package. Drain and set aside.
- Melt two tablespoons of butter in a large pan. Pour in the sauce and bring to a simmer.
- Taste and adjust seasoning if needed.
- Add in the pasta, tossing until all of the noodles are covered in sauce.
- Top off with crumbled queso fresco and diced cilantro.
Notes
- Using gluten-free pasta such as brown rice spaghetti works well because it holds the sauce without becoming mushy.
- The jalapeño adds mild heat but can be omitted for a non-spicy version suitable for children.
User Reviews
Overall Rating
5
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