Espagueti Verde (Spaghetti in Poblano Sauce)
User Reviews
5
Espagueti Verde (Spaghetti in Poblano Sauce)
Description
Espagueti Verde (Spaghetti in Poblano Sauce) combines roasted poblano peppers blended into a creamy sauce with milk, onion, garlic, cream cheese, and chicken bouillon. The sauce has a smooth consistency, achieved by roasting the poblanos until blistered and removing their skins before blending. The spaghetti is cooked to package instructions, rinsed briefly to stop cooking and prevent sticking, then combined with the sauce in a saucepan to warm. The final dish is topped with crumbled queso fresco for a mild, milky contrast and optionally fresh cilantro for added freshness.
The roasted poblano sauce offers a subtle smoky flavor without overwhelming heat, balanced by the creamy elements of milk and cream cheese. This method results in a sauce that coats the pasta smoothly without heaviness. The queso fresco topping adds a slightly crumbly texture and mild saltiness that complements the softness of the spaghetti and the sauce.
This dish can be served as a comforting main course at lunch or dinner, pairing well with simple sides or a light salad. The fresh cilantro garnish adds brightness that balances the richness of the sauce.
Roasting the poblanos directly on a gas flame or under an oven broiler creates the characteristic char needed to easily remove skins and develop flavor. Save some pasta cooking water to adjust sauce consistency if needed. The recipe notes suggest oven roasting methods as alternatives, ensuring flexibility. This recipe relies on fresh techniques like roasting and blending to achieve its distinct green sauce.
Ingredients
- 8 oz spaghetti cooked
- 3 poblano pepper
- 1/2 cup milk 2% or full fat
- 1/2 onion chopped, medium, white or yellow
- 1 oz cream cheese reduced fat, package
- 1 teaspoon chicken bouillon flavor
- 2 garlic peeled & chopped, cloves
- 1 cup queso fresco for topping, crumbled
- cilantro optional for garnish, fresh leaves
Instructions
Roast the Poblano Pepper
- Place the poblano directly on the gas stove (see other methods on the notes section). Using tongs, turn the peppers occasionally until all sides are blackened and blistered.
- When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and either peel skin with fingers or rinse under cool water. The skin falls right off.
Cooking the Pasta
- Bring a large pot of water to the boil with the salt.
- Add pasta and cook for the length of time per the packet.
- Just before draining, scoop out 1 cup of of the pasta cooking water.
- Drain pasta in a colander, leave it for a minute under the cold water. This will stop the cooking process and will prevent the pasta from sticking together.
While the pasta is cooking
make the Creamy Poblano Sauce
- To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
- Blend until a creamy consistency is reached.
- Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
- Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat.
- Add the pasta and toss until it's all combined.
- Add a little of the reserved pasta water if it dries up when you reheat it.
- Serve warm and top with queso fresco or cotija. Garnish with cilantro if desired.
Notes
- To roast poblanos under a broiler, place them about 6 inches from the heat and turn occasionally until skins are blistered but not completely ash-white.
- Oven roasting at 500°F for 30-40 minutes with occasional turning is another method to blacken skins evenly.
- Removing skin after roasting is easier by placing the peppers in a plastic bag to sweat for 5 minutes, then peeling with fingers or rinsing under cool water.
- Reserve some pasta cooking water to adjust sauce consistency when mixing with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 357kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 572mg | 24% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 71mg | 79% |
| Calcium | 10mg | 1% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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