Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Servings
6
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Calories
375 kcal
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Course
Main Course
Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")
Description
This Spaghetti Verde recipe starts by roasting poblano and jalapeno peppers until their skins blister, then peeling and processing them into the sauce base. Tomatillos, spinach, and onion are sautéed to soften, then combined with garlic and pureed together to form a chunky green sauce. The sauce is finished with fresh cilantro, Mexican crema, cream cheese (optional for extra richness), and seasonings including ancho chili powder and cumin, building layers of smoky, tangy, and mild heat flavors.
The pasta is cooked al dente and combined with the verde sauce to coat the noodles thoroughly. The combination of cream and cheese in the sauce gives it a smooth, rich texture that balances the acidity of tomatillos and the heat of the peppers. Serving garnishes like crumbled cotija cheese, sliced fresh peppers, red chili flakes, and chopped cilantro add both visual appeal and complementary textures and flavors.
This dish works well as a flavorful, fresh pasta meal with a green, vegetable-forward sauce. It can be enjoyed on its own or alongside simple proteins or salads. The preparation of roasting and peeling the peppers is essential to developing the sauce's signature smoky green flavor and smooth consistency.
Ingredients
FOR THE VERDE SAUCE
- 3 poblano pepper
- 2 jalapeno pepper
- 1 tablespoon olive oil
- 6 tomatillos husks removed, chopped
- 1.5 cups spinach roughly chopped
- 1 onion chopped, small
- 4 cloves garlic chopped
- 1/2 cilantro roughly chopped, bunch
- 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 to taste
- black pepper to taste
- FOR THE SPAGHETTI VERDE
- 12 ounces spaghetti noodles cooked to package instructions (al dente)
FOR SERVING
- cotija cheese or use queso blanco or other crumbly white cheese, sliced peppers, red chili flakes, fresh chopped cilantro, crumbled
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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