Green Spaghetti (Espagueti Verde)
User Reviews
5
Green Spaghetti (Espagueti Verde)
Description
Green Spaghetti (Espagueti Verde) is centered around a sauce crafted from poblano peppers that are broiled until blackened and blistered then peeled and deseeded. This roasting step imparts a smoky, slightly sweet flavor while maintaining a mild heat level. The peeled poblanos are blended with cream cheese, Mexican crema, yellow onion, garlic, and chicken bouillon to create a smooth, creamy sauce.
The spaghetti is boiled until al dente and then combined with the warm sauce melted with butter for richness. The result is a silky, green-hued pasta with mild heat and savory depth from the bouillon and aromatics.
Traditionally, this dish is topped with queso fresco and fresh cilantro leaves which add brightness and a fresh herbal note. It can be served as a comforting main course.
For added heat, jalapeño or serrano peppers can be roasted along with the poblanos. Mexican crema may be substituted with heavy cream if unavailable. The careful peeling of roasted peppers ensures no bitter charred bits remain, preserving the sauce's smoothness.
Ingredients
- 1 pound spaghetti pasta uncooked
- water as needed
- 2 tablespoons kosher salt plus more as needed
- 4 poblano pepper
- 8 ounces cream cheese softened
- ¾ cup Mexican crema
- ¼ medium yellow onion
- 2 cloves garlic
- 1 teaspoon chicken bouillon (about 1 small cube)
- 1 ½ tablespoons butter unsalted
- queso fresco for topping
- cilantro for topping, leaves
Instructions
- Fill a large pot or Dutch oven with water and stir in kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions. Reserve 1 cup of pasta water before draining the spaghetti.
- While the pasta is cooking, preheat the broiler. Line a large baking sheet with aluminum foil and arrange the poblano peppers in a single layer on top. Broil for 8 to 10 minutes, flipping halfway through, until the skin is blackened and blistered.
- Loosely cover the baking sheet with aluminum foil or plastic wrap, and let them steam for 5 minutes. Rub off and discard as much of the charred skin as possible.
- Transfer the poblanos to a cutting board, slice open, and discard the stems and seeds.
- Add the roasted poblanos, cream cheese, Mexican crema, onion, garlic, and chicken bouillon to a large blender. Blend until completely smooth.
- Melt the butter in the same large pot or Dutch oven over medium heat. Pour in the poblano cream sauce and cook for 3 minutes, stirring occasionally.
- Add in the pasta and toss to coat. Cook for 1 more minute, then taste and season with more salt if needed. If the sauce dries out a little or becomes too thick, mix in a splash of the reserved pasta water.
- Remove from heat and serve in bowls topped with queso fresco and fresh cilantro.
Notes
- The sauce is mild; to add heat, include a roasted jalapeño or serrano pepper with the poblanos.
- If Mexican crema is unavailable, heavy cream can be used as a substitute.
- Peeling the roasted poblanos thoroughly removes bitter charred skin, improving sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 2577mg | 107% |
| Potassium | 401mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 64mg | 71% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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