Description
Creamy Mexican Green Spaghetti (Espagueti Verde) is a flavorful pasta dish featuring roasted poblano peppers blended with spinach, cilantro, and creamy cheeses to create a vibrant green sauce. This recipe combines the smoky depth of roasted peppers with a silky, tangy sauce that coats al dente spaghetti perfectly. Garnished with fresh cilantro, crumbled Mexican cheeses, and toasted pepitas, it makes for a delicious and comforting meal with authentic Mexican flair.
Ingredients
Roasted Poblano Peppers
- 4 poblano peppers (roasted, instructions below)
Main Dish
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1/4 cup)
- 1 jalapeño pepper or serrano pepper, stemmed, seeded, and chopped
- 4 garlic cloves, minced
- 1 cup spinach leaves
- 1 small bunch of cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half
- 8 ounces cream cheese, softened and cut into small cubes
- Salt and ground black pepper to taste
Garnish
- Chopped cilantro
- Crumbled cotija cheese or queso fresco
- Pepitas (pumpkin seeds)
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Sauté Aromatics and Spinach: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) pepper and sauté until the onion becomes translucent, about 3 minutes. Stir in the minced garlic and spinach, cooking and tossing with tongs until the spinach just starts to wilt, about 2 minutes. Remove from heat.
- Blend the Sauce: Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, bouillon granules or cube, and 2/3 cup of milk or half and half. Blend until smooth and creamy, adding more milk if necessary to reach desired consistency.
- Heat Sauce: Pour the blended poblano sauce back into the same pot used for the pasta. Heat over medium-low heat for 2 to 3 minutes, stirring occasionally to prevent sticking.
- Add Cream Cheese: Stir in half of the cream cheese cubes until melted. Repeat with the remaining cream cheese. Lower the heat and let the sauce simmer gently for about 4 minutes. Season with salt and ground black pepper to taste.
- Toss with Pasta: Add the cooked spaghetti to the sauce in the pot. Toss well to combine, adding some of the reserved pasta cooking water as needed to make the sauce smooth and creamy.
- Serve: Serve the creamy green spaghetti garnished with chopped cilantro, crumbled cotija or queso fresco, and toasted pepitas, if desired.
- Roast the Poblano Peppers: To roast the poblano peppers, use one of the following methods: dry skillet, open flame, broiler, or oven roasting. Ensure all sides are blackened and blistered.
- Steam Peppers: Place the roasted peppers in a paper or plastic bag, or cover a bowl with plastic wrap, allowing them to steam for 10 to 12 minutes. This softens the skins and makes peeling easier.
- Peel and Seed: Remove the peppers from the bag or bowl. Using a paper towel, gently rub off the skin, which should come away easily. Slice the peppers lengthwise, remove the stems and seeds, wiping off any remaining seeds with a paper towel.
Notes
- You can adjust the creaminess of the sauce by adding more or less milk or half and half.
- For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
- To reduce spiciness, remove the seeds from the jalapeño or serrano pepper carefully or omit it entirely.
- Use fresh crema Mexicana for authentic flavor, or substitute with sour cream if unavailable.
- Roasting the peppers properly is essential to develop the smoky depth of flavor in the sauce.
- Save some pasta cooking water to help loosen the sauce for better coating the spaghetti.
- Toast pepitas lightly before garnish for extra crunch and flavor.
