Spaghetti Verde

Name: Spaghetti Verde
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving
Ingredients: 2 poblano peppers; ½ white onion; 3 tomatillos; ½ cup cilantro; 2 tablespoon basil; 2 tablespoon culantro or coriander; 1 cup baby spinach; 6 garlic cloves; 1 teaspoon salt; ½ teaspoon cumin; ½ teaspoon coarse black pepper; ½ teaspoon oregano; 1 ½ cups sour cream; 3 oz cream cheese; 1 lime; 1 lb spaghetti noodles; 4 oz Queso Fresco cheese; ½ cup Pico de Gallo

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6
Calories
537 kcal
Course
Main Course
Cuisine
American

Spaghetti Verde

Brayden Rivera

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This spaghetti verde pasta is loaded with the delicious flavors of salsa verde and served with spaghetti noodles.

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Ingredients

Servings

2 poblano peppers seeded and roughly chopped
½ white onion chopped
3 tomatillos
½ cup cilantro chopped
2 tablespoon basil chopped
2 tablespoon culantro or coriander chopped
1 cup baby spinach
6 garlic cloves
1 teaspoon salt
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon oregano dried
1 ½ cups sour cream
3 oz cream cheese softened
1 lime juiced
1 lb spaghetti noodles
4 oz Queso Fresco cheese crumbled
½ cup Pico de Gallo

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Instructions

Get out and measure your ingredients.
Cut poblano pepper into ¼”strips. Dice the onion, quarter the tomatillos, and crush the garlic.
Heat a frying pan over medium high heat. Bring 4 cups of salted water to a boil.
Once the pan is hot, add a swirl of olive oil to coat. Add in the poblano peppers, onion, and tomatillos. Juice the lime over the veggies and sauté for 10 minutes.
Next, Add the garlic and cook for 1 more minute.
Remove from heat and add to a bowl with a lid. Cover.
Let steam for 5 minutes.
Cook spaghetti Al dente, about 12 minutes. Drain and rinse under cold water.
Preheat a Dutch oven over medium/low heat.
As the Dutch oven heats, add the poblano peppers, onions, garlic and tomatillos to a blender.
Add cilantro, culantro, spinach, basil, salt, cumin, pepper, and oregano too.
Add sour cream, and cream cheese.
Purée until smooth.
Pour sauce into the Dutch oven. Cover and let simmer for 5 minutes.
Add the spaghetti to the Dutch oven and toss to coat.
Cover and Cook for 1 minute
Then remove from heat.
Top with pico de Gallo, cilantro and crumbled cheese.
Serve.
Enjoy every bite!

Notes

Depending on whether you serve this as a main or side dish, it's super delicious and deserves to be served with one of our meat and pasta recipes. Try out a few options and let me know what you think!
Fully soften your cream cheese for easy pureeing and the best texture.
Be sure to rinse your pastas, so it doesn't stick to itself as you make the rest of the dish.
Only heat the sauce and pasta in the Dutch oven enough to warm it through. You could overcook the pasta, otherwise.
Reserve some pasta water just in case you want to thin your sauce.

Nutrition Information

Show Details

Calories 537kcal (27%) Carbohydrates 70g (23%) Protein 17g (34%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 61mg (20%) Sodium 737mg (31%) Potassium 480mg (14%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1571IU (31%) Vitamin C 42mg (47%) Calcium 223mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 537 kcal

% Daily Value*

Calories	537kcal	27%
Carbohydrates	70g	23%
Protein	17g	34%
Fat	22g	34%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.2g	10%
Cholesterol	61mg	20%
Sodium	737mg	31%
Potassium	480mg	10%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	1571IU	31%
Vitamin C	42mg	47%
Calcium	223mg	22%
Iron	2mg	11%