This Mexican Green Spaghetti with Poblano 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.
- What is Espagueti Verde?
- Where did Green Spaghetti come from?
- Espagueti Verde Ingredients
- Why you will love this green spaghetti
- How do you roast Poblano Peppers?
- How to make Mexican Green Spaghetti with Poblano Sauce
- Green Spaghetti Variations
- How to store Espagueti Verde
- Mexican Spaghetti Recipe Top tips
- Spaghetti Verde with Poblano Cream Sauce Recipe
- Food safety
What is Espagueti Verde?
Espagueti Verde is a Mexican dish that translates to "Green Spaghetti" in English. It's a pasta dish that features a sauce made primarily from fresh spinach, cilantro, and cream. The green color of the sauce is what gives the dish its name.
To make Espagueti Verde, the pasta is cooked separately and then mixed with the sauce, which is made by blending together the spinach, cilantro, cream, and other ingredients such as garlic, onion, and cheese. The result is a flavorful and creamy pasta dish with a vibrant green color.
Espagueti Verde is a popular dish in Mexican cuisine and is often served as a main course. It can be enjoyed on its own or paired with a side salad or vegetables.
Where did Green Spaghetti come from?
The exact origins of Espagueti Verde, or green spaghetti, are not clear, but it is a popular dish in Mexican cuisine. It's likely that the dish evolved as a fusion of Italian pasta with Mexican ingredients and flavors. Green spaghetti is often made with a sauce that includes fresh poblano peppers and cilantro, which are widely available and commonly used in Mexican cuisine. The use of cream and cheese in the sauce is also typical of Mexican cooking, where dairy products are commonly used to add richness to dishes.
Today, green spaghetti is enjoyed throughout Mexico and has also gained popularity in other countries, particularly in the United States. It's a versatile dish that can be customized with different ingredients and spices to suit individual tastes.
Espagueti Verde Ingredients
- Poblano pepper
- Chili powder
- Heavy cream
- Cream cheese
See recipe card for Spaghetti Verde with Poblano Cream Sauce quantities.
Why you will love this green spaghetti
- Flavorful: The combination of fresh spinach, cilantro, garlic, and other ingredients in the sauce gives the dish a unique and delicious flavor.
- Nutritious: Spinach is a nutrient-rich vegetable that's high in vitamins and minerals, and cilantro is a good source of antioxidants. Combined with pasta, the dish provides a balanced and satisfying meal.
- Easy to make: The sauce for green spaghetti is simple to prepare, and the pasta can be cooked in just a few minutes. This makes it a quick and easy dish to make for a weeknight dinner or a busy week.
- Versatile: Green spaghetti can be customized to suit individual tastes by adjusting the ingredients and spices in the sauce. It can also be served with a variety of side dishes or protein sources, such as chicken or shrimp.
How do you roast 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. Place them on a paper towel.
How to make Mexican Green Spaghetti with Poblano Sauce
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.
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!
Green Spaghetti Variations
There are many variations of green spaghetti, or Espagueti Verde, that you can try.
- Green spaghetti with chicken: Add cooked chicken breast or shredded rotisserie chicken to the pasta and sauce for a protein-rich meal.
- Green spaghetti with shrimp: Sautee peeled and deveined shrimp in a separate pan with garlic and olive oil, and then add it to the pasta and sauce.
- Vegan green spaghetti: Use plant-based milk and nutritional yeast instead of cream and cheese to make a vegan-friendly sauce.
- Spicy green spaghetti: Add jalapeño or serrano peppers to the sauce for a spicy kick.
- Green spaghetti with bacon: Fry chopped bacon until crispy and sprinkle it over the pasta and sauce.
- Green spaghetti with mushrooms: Sautee sliced mushrooms in garlic and butter, and then add them to the pasta and sauce.
- Green spaghetti with roasted vegetables: Roast vegetables such as zucchini, eggplant, and bell peppers in the oven and mix them in with the pasta and sauce.
Check out this Paprika Parmesan Chicken.
To make green spaghetti, you will need a few basic pieces of equipment:
- Large pot: To cook the spaghetti, you'll need a large pot with plenty of boiling water. I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
- Colander: To drain the cooked pasta, you'll need a colander or strainer.
- Blender or food processor: To make the sauce, you'll need a blender or food processor to puree the spinach, cilantro, and other ingredients.
- Large skillet: To cook the sauce, you'll need a large skillet or frying pan.
- Kitchen knife and cutting board: To chop the onion, garlic, and other ingredients, you'll need a sharp kitchen knife and a cutting board.
- Measuring cups and spoons: To measure out the ingredients accurately, you'll need measuring cups and spoons.
- Wooden spoon or spatula: To stir the sauce and pasta, you'll need a wooden spoon or spatula.
How to store Espagueti Verde
To store green spaghetti, follow these steps:
- Let the pasta cool down to room temperature before storing it. You can either leave it on the kitchen counter for a while, or rinse it under cold water.
- Transfer the spaghetti to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible before sealing it.
- Store the spaghetti in the refrigerator for up to 3-4 days.
- To reheat the spaghetti, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through. You can also reheat it in a skillet with a little bit of olive oil over medium heat.
Mexican Spaghetti Recipe Top tips
- Cook the spaghetti al dente: To avoid the pasta becoming mushy or overcooked, cook it al dente (firm to the bite). Follow the package instructions for the recommended cooking time and test the pasta a minute or two before the end of the cooking time to ensure it's done to your liking.
- Blend the sauce until smooth: To achieve a smooth and creamy sauce, blend the ingredients for at least 1-2 minutes, or until there are no lumps or chunks.
- Reserve some pasta water: Before draining the cooked spaghetti, reserve a cup of the starchy pasta water. This can be used to thin out the sauce if it's too thick, or to help the sauce cling to the pasta.
- Season to taste: Taste the sauce before adding it to the pasta and adjust the seasoning as needed. Add salt, pepper, and other spices to your liking.
- Add cheese at the end: If using cheese in the sauce, add it after removing the skillet from the heat. This will prevent the cheese from melting too much and becoming stringy.
- Serve immediately: Green spaghetti is best served fresh and hot. Serve it immediately after mixing the pasta with the sauce.
- 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