Mexican Green Spaghetti (Espagueti Verde)
This Mexican Green Spaghetti recipe features creamy poblano sauce, pasta, and queso fresco for a flavorful family meal.
Servings: 4 servings
Equipment
- large pot
- colander
- large zip-top bag or covered bowl
Ingredients
- 4 poblano peppers
- 1 small red onion halved
- 3 garlic cloves peeled and chopped
- 2 tablespoons olive oil
- 1 cup heavy cream
- salt and pepper to taste
- 8 oz. spaghetti
- 1 cup queso fresco crumbled
- fresh cilantro chopped
Instructions
- Preheat the oven broiler.
- Place the poblano peppers, halved onion, and garlic cloves on a foil-lined baking sheet. Brush lightly with olive oil.4 poblano peppers, 1 small red onion, 3 garlic cloves, 2 tablespoons olive oil
- Broil for 5-7 minutes, turning occasionally, until the peppers are blistered and charred.
- Transfer the roasted peppers to a zip-top bag or covered bowl and let them steam for 10 minutes.
- Peel the charred skin from the peppers, remove the seeds, and roughly chop.
- Add the roasted poblano peppers, onion, garlic, and heavy cream to a blender. Blend until smooth and creamy.1 cup heavy cream
- Season the sauce with salt and pepper to taste.salt and pepper
- Cook the spaghetti according to package directions until al dente.8 oz. spaghetti
- Drain the spaghetti and return it to the pot.
- Pour the poblano cream sauce over the spaghetti and toss until evenly coated.
- Serve immediately topped with crumbled queso fresco and chopped cilantro.1 cup queso fresco, fresh cilantro
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Store the sauce separately from the pasta when possible for the best texture.
♨️ REHEATING
- Reheat gently on the stovetop over low heat with a splash of cream, milk, or broth.
- Microwave in 30-second intervals, stirring between each interval until heated through.
❄️ FREEZING
- Freezing is not recommended because the cream sauce may separate after thawing.
💡 TIPS FOR BEST RESULTS
- Roast the peppers until nicely blistered for the best smoky flavor.
- Blend the sauce completely smooth for a silky texture.
- Salt the pasta water generously for better flavor throughout the dish.
🍳 ALTERNATE COOKING METHODS
- Roast the peppers directly over a gas burner or a grill, rather than broiling.
- Bake the finished pasta in a casserole dish topped with cheese for a baked pasta variation.
♻️ LEFTOVERS
- Use leftovers as a filling for stuffed peppers.
- Add grilled chicken or shrimp for a second meal variation.
- Toss leftovers with extra cheese and bake into a creamy pasta casserole.
📝 NOTES
- Poblano peppers can vary in heat level, so taste before adding additional peppers.
- Cotija cheese or feta cheese can be substituted for queso fresco.
- Fresh parsley can be used instead of cilantro if preferred.
Nutrition
Calories: 604kcal | Carbohydrates: 54g | Protein: 16g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 254mg | Potassium: 480mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1562IU | Vitamin C: 99mg | Calcium: 246mg | Iron: 1mg
