This Spaghetti Verde with Poblano Cream Sauce is made with poblano peppers, chili powder, milk, cream cheese, garlic, feta cheese, cilantro and tossed in cooked spaghetti.
This Spaghetti Verde, or Green Spaghetti, is such a simple easy dish that everyone will love. This homemade sauce is a great combination of cheesy poblano sauce. The best part of this recipe is that it takes 20 minutes to make, and it is so delicious. If you are looking for a fast delicious pasta, this is the one. This is by far one of my favorite recipes ever. The combination of the poblano peppers, milk, cream cheese, garlic and spaghetti. You can make this with bow ties, rigatoni, or linguini. Don’t forget to make a little garlic bread to serve on the side.
This pasta is perfectly paired with my Buttermilk Roasted Chicken and Air Fried Chicken Legs.
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Ingredients
- Spaghetti
- Poblano pepper
- Chili powder
- Heavy cream
- Cream cheese
- Garlic
- Feta
- Cilantro
See recipe card for Spaghetti Verde with Poblano Cream Sauce quantities.
Instructions
Roast the Poblano Peppers. At 400 degrees F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel.
Cook the pasta according to package instructions. Reserve pasta water.
In a blender, add the garlic, roasted poblanos, chili powder and salt. Pulse until smooth.
In a large pot on medium heat, add the poblano mixture and cream cheese, stirring frequently, until the cream cheese melts. Pour in the heavy cream to help dissolve. Toss the pasta in the sauce and mix. You can add pasta water to thin out the sauce. Garnish with feta cheese and cilantro.
Hint: Make sure to cover the peppers after roasting - this will help the skin fall off.
Substitutions
Poblano peppers: Poblano peppers have a distinct taste to them, making them essential for this recipe. You can use bell peppers if you can’t find them.
Garlic: I used fresh garlic although you could use garlic from a can and top with the prepared minced garlic.
Pasta: I used spaghetti pasta for this, but you can opt to using any pasta.
Heavy cream: If you wish to use a milder cream and not heavy cream half and half or milk works wonders! You can use the same amount.
Cream cheese: The cream cheese will be in the dairy section of your grocery store. I bought regular Philadelphia original cream cheese, but you can always mix up the flavors. Scallion cream cheese I’m sure would taste awesome!
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - Use rice instead of pasta.
- Kid Friendly: Use roasted red peppers instead for less spicy flavor.
Check out this Paprika Parmesan Chicken.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
This Spaghetti Verde can last int he freezer for three months.
Top tip
Make sure to cover the peppers after roasting - this will help the skin fall off.
Spaghetti Verde with Poblano Cream Sauce
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
This Spaghetti Verde with Poblano Cream Sauce is made with poblano peppers, chili powder, milk, cream cheese, garlic, feta cheese, cilantro and tossed in cooked spaghetti.
Ingredients
- 8 oz spaghetti, cooked
- 3 poblano peppers
- 1 teaspoon chili powder
- ½ cup heavy cream
- 8 oz cream cheese, package
- 3 garlic cloves, peeled and chopped
- ½ cup crumbled feta cheese
- Fresh cilantro leaves
Instructions
- Roast the Poblano Peppers. At 400 degrees F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel.
- Cook the pasta according to package instructions. Reserve pasta water.
- In a blender, add the garlic, roasted poblanos, chili powder and salt. Pulse until smooth.
- In a large pot on medium heat, add the poblano mixture and cream cheese, stirring frequently, until the cream cheese melts. Pour in the heavy cream to help dissolve. Toss the pasta in the sauce and mix. You can add pasta water to thin out the sauce. Garnish with feta cheese and cilantro.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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