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
