Espagueti Verde Recipe

Introduction

Espagueti Verde is a vibrant and creamy Mexican-inspired pasta dish featuring roasted poblano and jalapeño peppers blended into a rich sauce. This recipe offers a perfect balance of smoky, spicy, and tangy flavors, making it a refreshing twist on traditional spaghetti.

Ingredients

• 8 ounces cream cheese, at room temperature
• 4 medium poblano peppers (about 1 pound total), halved and seeded
• 1 medium jalapeño or serrano pepper, halved and seeded
• 2 tablespoons olive oil, divided
• 1/2 medium yellow onion, sliced 1/4-inch thick (about 3/4 cup)
• 1 pound dried spaghetti noodles
• 1 cup Mexican crema
• 1/2 cup fresh cilantro stems and leaves (from 5 to 6 sprigs), plus more for garnish
• 2 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon chicken bouillon powder or 1/2 chicken bouillon cube
• Crumbled queso fresco cheese, for garnish

Instructions

1. Step 1: Arrange an oven rack in the top position and heat the broiler on high. Place the halved and seeded poblano and jalapeño peppers skin-side up in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and use your hands to coat the peppers evenly.
2. Step 2: Broil the peppers, rotating the baking sheet halfway through, until they are tender and the skin is mostly blistered and blackened, about 10 to 12 minutes.
3. Step 3: While the peppers broil, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the sliced onion and cook until softened and beginning to brown, about 5 minutes. Transfer the onions to a blender and set the skillet aside without cleaning.
4. Step 4: Transfer the broiled peppers to a heatproof bowl and cover with plastic wrap. Let them steam for 10 minutes to make peeling easier.
5. Step 5: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente, stirring occasionally.
6. Step 6: Peel and discard the pepper skins. Add the peeled peppers, cream cheese, Mexican crema, cilantro, garlic, salt, and chicken bouillon powder to the blender with the onions. Blend on high until smooth but slightly speckled and still a bit lumpy, about 2 minutes.
7. Step 7: Pour the sauce into the reserved skillet and bring to a simmer over medium heat. Cook until the sauce changes color and thickens slightly, about 2 to 3 minutes, then reduce heat to low.
8. Step 8: Reserve 1 cup of pasta cooking water and drain the pasta. Add the pasta and 1/2 cup reserved pasta water to the sauce. Cook over low heat, stirring gently, until the sauce thickens and clings to the pasta, about 2 minutes. Add more pasta water a few tablespoons at a time if the pasta seems dry.
9. Step 9: Remove from heat. Garnish with chopped fresh cilantro and crumbled queso fresco cheese if desired. Serve immediately, reserving extra pasta water to loosen the sauce as needed.

Tips & Variations

• For a milder dish, use fewer or no jalapeño peppers.
• If Mexican crema is unavailable, substitute with sour cream or a mixture of sour cream and milk for a similar texture.
• Roast the peppers on a grill for extra smoky flavor instead of broiling.
• Add grilled chicken or sautéed shrimp for a protein boost.

Storage

Store leftover Espagueti Verde in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or crema to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it for up to 2 days. Reheat the sauce gently before tossing with pasta.

What if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or a blend of sour cream and milk to achieve a similar creamy texture and tangy flavor.

Espagueti Verde Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

Espagueti Verde is a creamy, flavorful Mexican-inspired pasta dish featuring roasted poblano and jalapeño peppers blended with cream cheese, Mexican crema, and fresh cilantro. The rich green sauce is simmered to perfection and tossed with al dente spaghetti, then garnished with crumbled queso fresco for an authentic touch. This comforting dish combines the smokiness of charred peppers with creamy textures and fresh herbal notes, making it an irresistible weeknight dinner.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Pasta
• Method: Broiling and Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peppers and Sauce

• 4 medium poblano peppers (about 1 pound total), halved and seeded
• 1 medium jalapeño or serrano pepper, halved and seeded
• 2 tablespoons olive oil, divided
• 8 ounces cream cheese, at room temperature
• 1 cup Mexican crema
• 1/2 cup fresh cilantro stems and leaves (from 5 to 6 sprigs), plus more for garnish
• 2 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon chicken bouillon powder or 1/2 chicken bouillon cube

Other Ingredients

• 1/2 medium yellow onion, sliced 1/4-inch thick (about 3/4 cup)
• 1 pound dried spaghetti noodles
• Crumbled queso fresco cheese, for garnish

Instructions

1. Broil the Peppers: Arrange an oven rack to the top position and preheat the broiler on high. Place the halved and seeded poblano peppers and jalapeño pepper, skin-side up, in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil and coat evenly with your hands. Broil for 10 to 12 minutes, rotating halfway, until the peppers are tender and their skins are blistered and blackened.
2. Sauté the Onion: While peppers broil, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes until softened and beginning to brown. Transfer cooked onion to a blender and reserve the skillet without cleaning.
3. Steam and Peel Peppers: Transfer the broiled peppers to a heatproof bowl, cover tightly with plastic wrap, and let sit for 10 minutes to steam. Once cooled, peel off and discard the charred skins.
4. Cook Pasta: Bring a large pot or Dutch oven of heavily salted water to a boil over medium-high heat. Add the spaghetti noodles and cook according to package instructions until al dente, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
5. Blend the Sauce: Add peeled peppers, cream cheese, Mexican crema, cilantro, garlic cloves, 1/2 teaspoon kosher salt, and chicken bouillon powder to the blender with the sautéed onions. Blend on high speed for about 2 minutes until the mixture is well combined, speckled, and slightly lumpy.
6. Simmer the Sauce: Pour the sauce into the reserved skillet and bring to a simmer over medium heat. Let it simmer for 2 to 3 minutes until it changes color slightly and thickens. Reduce heat to low.
7. Combine Pasta and Sauce: Add the cooked pasta along with 1/2 cup of reserved pasta water to the sauce in the skillet. Cook over low heat, tossing the pasta, until the sauce thickens further and clings to the noodles, about 2 minutes. Add additional pasta water a few tablespoons at a time if needed to loosen the sauce.
8. Serve: Remove the skillet from heat. Garnish the pasta with chopped fresh cilantro and crumbled queso fresco cheese. Serve immediately, reserving any leftover pasta water to adjust consistency as desired.

Notes

• Roasting and steaming the peppers helps make peeling easier and adds a smoky flavor to the sauce.
• If you prefer less heat, remove all seeds and membranes from the jalapeño or use a milder pepper.
• Mexican crema adds creaminess and a slight tang, but you can substitute sour cream if unavailable.
• Reserved pasta water is key for adjusting the sauce consistency and helping it cling to the noodles.
• This dish is best served fresh but can be gently reheated on the stovetop, adding a splash of water or cream if needed.

Keywords: Espagueti Verde, Mexican pasta, creamy green sauce, poblano peppers, roasted pepper pasta, vegetarian Mexican recipe