Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce)
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Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce)
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Mexican Green Spaghetti (Spaghetti Verde) combines the rich, smoky flavors of roasted poblano peppers with creamy cheese and fresh herbs! It's both easy to prepare and perfect for any occasion, whether it's a weeknight dinner or a special gathering!
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Ingredients
- 16 ounces Spaghetti cooked according to package directions
- 4 poblano peppers
- 2 Tablespoons olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- 1 bunch of cilantro (about 1 cup)
- 1 (8-ounce) package full-fat cream cheese
- 1 cup sour cream or Mexican crema
- ½ cup chicken broth or milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ½ cup queso fresco + more for garnish
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Instructions
- Roast poblano peppers over a flame or in the oven until almost black on the outside. Place in a glass bowl or ziploc bag and cover with plastic wrap to seal. Let the roasted peppers steam for 10 minutes to loosen the skins, then peel the skins off, tear open and remove the seeds under cold water.
- Saute the onion and garlic in the olive oil. Add to blender with the poblano peppers, cilantro, cream cheese, sour cream, chicken broth, salt, cumin, and queso fresco. Blend until smooth.
- Add to sauce pan and heat over low to medium heat until warm. Add cooked pasta. Toss to coat the pasta in the sauce. Serve warm with additional cilantro leaves and queso fresco sprinkled on top.
Notes
- Storage & Make Ahead
- Make Ahead: Prepare the creamy green sauce in advance and refrigerate it. Reheat the sauce gently while you cook the pasta, then combine just before serving.
- Store: Store leftover Mexican Green Spaghetti in an airtight container in the refrigerato for up to 3 days. Reheat gently, adding a splash of broth, milk, or water to loosen up the sauce if needed.
- Make Ahead: Prepare the creamy green sauce in advance and refrigerate it. Reheat the sauce gently while you cook the pasta, then combine just before serving.
- Store: Store leftover Mexican Green Spaghetti in an airtight container in the refrigerato for up to 3 days. Reheat gently, adding a splash of broth, milk, or water to loosen up the sauce if needed.
Nutrition Information
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Calories
584kcal
(29%)
Carbohydrates
66g
(22%)
Protein
16g
(32%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
481mg
(20%)
Potassium
446mg
(13%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1135IU
(23%)
Vitamin C
65mg
(72%)
Calcium
164mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 16g | 32% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 481mg | 20% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 65mg | 72% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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