5.0 from 33 votes
Green Spaghetti (Espagueti Verde)
Green Spaghetti (or Espagueti Verde) is a Mexican pasta dish made with a velvety and creamy non-spicy poblano sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 444 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 pound spaghetti, uncooked
- water, as needed
- 2 tablespoons kosher salt, plus more as needed
- 4 poblano peppers
- 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 unsalted butter
- queso fresco, for topping
- cilantro leaves, for topping
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.
Cup of Yum
Notes
- Peppers: This recipe is not spicy. If you’d like to add some heat, roast a jalapeño or serrano pepper in addition to the poblanos.
- Mexican crema: If you can’t find Mexican crema, use heavy cream instead.
Nutrition Information
Serving
1serving
Calories
444kcal
(22%)
Carbohydrates
65g
(22%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
2577mg
(107%)
Potassium
401mg
(11%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
697IU
(14%)
Vitamin C
64mg
(71%)
Calcium
125mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444
% 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.