Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")

Name: Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")
Prep time: 15 min
Cook time: 25 min
Yield: 6 serving
Ingredients: 3 poblano peppers; 2 Jalapeno peppers; 1 tablespoon olive oil; 6 tomatillos; 1.5 cups spinach; 1 small onion; 4 cloves garlic; 1/2 bunch cilantro; 1 cup Mexican crema; 2 ounces cream cheese; 1/4 cup chicken stock; 2 teaspoons ancho powder; 1/4 teaspoon cumin; salt and pepper to taste; FOR THE SPAGHETTI VERDE; 12 ounces spaghetti noodles; crumbled cotija cheese

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Calories
375 kcal
Course
Main Course
Cuisine
American, Mexican

Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")

Winston Rice

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This spaghetti verde recipe, aka espagueti verde or green spaghetti, is spaghetti tossed in a flavorful green sauce of tomatillos and roasted peppers, so easy to make!

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Ingredients

Servings

FOR THE VERDE SAUCE

3 poblano peppers
2 Jalapeno peppers
1 tablespoon olive oil
6 tomatillos husks removed, chopped
1.5 cups spinach roughly chopped
1 small onion chopped
4 cloves garlic chopped
1/2 bunch cilantro roughly chopped
1 cup Mexican crema or more to taste - use sour cream as an alternative
2 ounces cream cheese optional, for extra creamy
1/4 cup chicken stock optional, to thin the verde sauce

SEASONINGS

2 teaspoons ancho powder or use your favorite chili powder
1/4 teaspoon cumin
salt and pepper to taste
FOR THE SPAGHETTI VERDE
12 ounces spaghetti noodles cooked to package instructions (al dente)

FOR SERVING

crumbled cotija cheese or use queso blanco or other crumbly white cheese, sliced peppers, red chili flakes, fresh chopped cilantro

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Instructions

Roast the Peppers. Preheat oven to 400 degrees or set it to broil. Slice the poblano peppers and jalapeno peppers in half lengthwise and remove the innards, if desired. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 10-12 minutes, until the skins are blackened and blistered. You might need a bit longer, depending on your oven.
Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
Peel off the skins and discard them. Add the roasted peppers to a food processor.
Heat the oil in a pan to medium heat. Add the chopped tomatillos, spinach and onion. Cook for 5 minutes to soften.
Add the garlic and stir. Cook for 1 more minute.
Transfer the cooked ingredients to the food processor with the roasted peppers and process until chunky.
Add the cilantro, crema, cream cheese (if using), ancho powder, cumin and salt and pepper. Process until smooth.
Adjust the thickness of the verde sauce with chicken stock, if desired. Also taste and adjust for salt.
Transfer the verde sauce to the pan and heat to a simmer.
Add the cooked spaghetti and toss to combine.
Serve into bowls and top with crumbled cotija cheese, pepper slices, red chili flakes and fresh chopped cilantro.

Nutrition Information

Show Details

Calories 375kcal (19%) Carbohydrates 54g (18%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 32mg (11%) Sodium 231mg (10%) Potassium 446mg (13%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1525IU (31%) Vitamin C 61mg (68%) Calcium 110mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 375 kcal

% Daily Value*

Calories	375kcal	19%
Carbohydrates	54g	18%
Protein	11g	22%
Fat	13g	20%
Saturated Fat	2g	10%
Cholesterol	32mg	11%
Sodium	231mg	10%
Potassium	446mg	9%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1525IU	31%
Vitamin C	61mg	68%
Calcium	110mg	11%
Iron	2mg	11%