If you are ready to embark on a vibrant and flavorful culinary adventure, the Spaghetti Verde with Roasted Poblano Peppers and Creamy Cilantro Sauce Recipe is exactly what you need. This dish combines perfectly cooked spaghetti with a luscious green sauce bursting with smoky roasted poblano peppers, fresh cilantro, and creamy delights that will have everyone asking for seconds. The sauce’s bold flavors harmonize beautifully with the subtle heat of jalapeño or serrano pepper, creating a meal that’s as visually stunning as it is delicious.
Ingredients You’ll Need
With just a handful of well-chosen ingredients, this recipe is deceptively simple yet wonderfully rich. Each component plays its part: from the smoky depth of roasted poblano peppers to the freshness of cilantro, and from the creamy texture of sour cream and cream cheese to the slight kick of green chili.
- 4 poblano peppers, roasted: The heart of the sauce, providing a deep, smoky flavor that defines this dish.
- 1 pound dry spaghetti: The perfect pasta base to soak up every bit of that creamy verde sauce.
- 1 tablespoon olive oil: To gently sauté the aromatics and bring out their sweetness.
- 1 small onion, chopped: Adds subtle sweetness and depth when sautéed.
- 1 jalapeño or serrano pepper, stemmed and chopped: Offers a fresh, spicy touch that wakes up the palate.
- 4 garlic cloves, minced: Gives a fragrant punch that complements the peppers perfectly.
- 1 cup spinach leaves: Adds vibrant green color and a mild earthiness.
- 1 small bunch cilantro: The bright, herby star that elevates the sauce.
- 8 ounces sour cream or crema Mexicana: Brings creaminess with a slight tang.
- 1 teaspoon chicken or vegetable bouillon granules (or 1 bouillon cube): Enhances the savory depth of the sauce.
- 2/3 to 1 cup milk or half and half: Adjusts the sauce’s creaminess to your liking.
- 8 ounces cream cheese, softened: Adds luscious texture and richness.
- Salt and ground black pepper: Essential for seasoning to taste.
- Chopped cilantro, crumbled cotija cheese or queso fresco, pepitas: Perfect garnishes to add texture, flavor, and visual appeal.
How to Make Spaghetti Verde with Roasted Poblano Peppers and Creamy Cilantro Sauce Recipe
Step 1: Roast Those Poblanos
Start by giving your poblano peppers that irresistible char. Whether you use a cast iron skillet, open flame, broiler, or oven, the key is to blacken the skins evenly. This roasting method unlocks the peppers’ smoky sweetness and imparts that wonderful depth of flavor you’ll find all through the sauce. After roasting, place them in a sealed environment to steam, making it easy to peel off the skins and remove the seeds without losing any of that smoky goodness.
Step 2: Cook the Spaghetti
While the peppers are cooling, bring a large pot of salted water to boil and cook your spaghetti to al dente perfection. Just before draining, reserve a cup of the pasta water—this little trick will help you achieve the perfect sauce consistency later on.
Step 3: Sauté Aromatics and Greens
In a large skillet over medium heat, warm the olive oil and gently sauté your chopped onion and spicy jalapeño or serrano pepper until the onion turns translucent. Toss in the minced garlic followed by the fresh spinach, cooking just until the leaves begin to wilt. This colorful and fragrant mixture is the base of your flavorful sauce.
Step 4: Blend the Sauce
Transfer the sautéed mixture to a blender with the peeled poblano peppers, vibrant cilantro, creamy sour cream or crema Mexicana, bouillon granules, and a starting portion of milk or half and half. Blend everything into a smooth, creamy sauce and add more liquid as needed to reach your desired consistency.
Step 5: Heat and Enrich the Sauce
Pour the blended poblano mixture back into your pasta pot and warm it gently over medium-low heat. Gradually add the cream cheese in two portions, stirring continuously until melted and silky. Let the sauce simmer gently for a few minutes to marry all the flavors together, seasoning it finally to taste with salt and pepper.
Step 6: Combine Pasta and Sauce
Return the drained spaghetti to the pot, tossing carefully to coat each strand in the luscious verde sauce. Use some reserved pasta water if needed to loosen the sauce until it clings perfectly. This final toss ensures that every bite is full of creamy, tangy, smoky delight.
How to Serve Spaghetti Verde with Roasted Poblano Peppers and Creamy Cilantro Sauce Recipe
Garnishes
The finishing touches bring this dish to life visually and flavor-wise. Sprinkle chopped fresh cilantro for brightness, crumbled cotija or queso fresco for salty creaminess, and pepitas for a satisfying crunch. Garnishes not only amp up the appeal but also add layers of texture and flavor.
Side Dishes
This spaghetti verde shines beautifully on its own, but pairing it with a crisp green salad or some warm, buttery Mexican corn tortillas can round out the meal. A fresh mango or jicama salad can add a sweet and refreshing contrast that pairs perfectly with the smoky poblano flavor.
Creative Ways to Present
For a fun twist, serve the spaghetti in colorful bowls with a drizzle of extra creamy cilantro sauce on top. You can even try wrapping small portions in buttered tortillas for a fusion taco experience. This dish’s vibrant green sauce also acts as an irresistible dip for crunchy vegetable sticks or chips during gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover spaghetti verde in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the next-day meal even better. Just be sure to add a splash of milk or reserved pasta water when reheating to revive the creamy texture.
Freezing
While not the best candidate for freezing due to the creamy sauce, you can freeze the leftover sauce separately in a freezer-safe container without pasta. Thaw overnight in the fridge and reheat gently, stirring in a bit of liquid to bring back its smoothness.
Reheating
When reheating spaghetti verde, warm it slowly in a skillet over low heat, adding a touch of milk or water to loosen the sauce. Stir frequently to prevent curdling and ensure every bite stays as creamy and delicious as when fresh.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti works wonderfully, feel free to try fettuccine, linguine, or even penne. The sauce is versatile and delicious with numerous pasta shapes.
What if I don’t have poblano peppers?
If poblanos are unavailable, roasted green bell peppers can be a milder substitute, though you’ll lose some of the signature smoky heat. Adding a touch more jalapeño can help maintain the spice level.
Is this recipe spicy?
The heat largely depends on the jalapeño or serrano pepper you choose. You can adjust the amount or omit seeds to suit your heat preference, making the dish as mild or spicy as you like.
Can I make this recipe vegan?
Yes! Substitute the sour cream and cream cheese with plant-based versions and use vegetable bouillon. This adaptation still results in a creamy, flavorful sauce that everyone can enjoy.
How do I store and reheat leftovers without losing flavor or texture?
Store in an airtight container in the fridge and reheat gently on the stovetop with a splash of milk or reserved pasta water to restore creaminess and avoid drying out.
Final Thoughts
This Spaghetti Verde with Roasted Poblano Peppers and Creamy Cilantro Sauce Recipe is a gem that brightens up any dinner table with its smoky, creamy, and herbaceous flavors. It’s approachable, delightful, and sure to become one of your go-to recipes for a quick but impressive meal. Give it a try—you might just discover your new favorite pasta dish!
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Spaghetti Verde with Roasted Poblano Peppers and Creamy Cilantro Sauce Recipe
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Espagueti Verde is a vibrant Mexican-inspired pasta dish featuring roasted poblano peppers blended with fresh spinach, cilantro, and creamy cheeses to create a rich, flavorful green sauce. Tossed with perfectly cooked spaghetti, this dish combines smoky, tangy, and creamy elements perfect for a delectable dinner.
Ingredients
Peppers and Sauce
- 4 poblano peppers (roasted)
- 1 small bunch of cilantro
- 1 jalapeño or serrano pepper (stemmed, seeded, and chopped)
- 1 cup spinach leaves
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half
- 8 ounces cream cheese (softened, cut into small cubes)
- Salt and ground black pepper to taste
Pasta and Aromatics
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion (chopped, about 1/4 cup)
- 4 garlic cloves (minced)
Garnishes (optional)
- Chopped cilantro
- Crumbled cotija cheese or queso fresco
- Pepitas (pumpkin seeds)
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
- Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño or serrano pepper. Sauté until the onion turns translucent, about 3 minutes.
- Add Garlic and Spinach: Stir in minced garlic and baby spinach. Cook, tossing with kitchen tongs, until the spinach begins to wilt, roughly 2 minutes. Remove the skillet from heat.
- Prepare Green Sauce: Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, bouillon, and 2/3 cup milk or half and half. Blend until smooth and creamy. Add more milk if the sauce is too thick.
- Heat Sauce: Pour the blended green sauce back into the spaghetti pot or a large saucepan. Heat over medium-low, stirring occasionally, for 2 to 3 minutes.
- Melt Cream Cheese: Add half of the cream cheese cubes to the sauce, stirring until melted. Add the remaining cream cheese and continue stirring until melted and the sauce is creamy. Lower the heat and simmer gently for about 4 minutes. Season with salt and black pepper to taste.
- Toss Pasta with Sauce: Add the cooked spaghetti to the sauce. Toss well to combine, adding some reserved pasta water if needed to loosen the sauce and achieve a creamy consistency.
- Serve and Garnish: Plate the pasta, garnishing with chopped cilantro, crumbled cotija or queso fresco, and pepitas as desired.
- Roast Poblano Peppers (if not pre-roasted): Choose one of the following methods to char the peppers: dry skillet, open flame, broiler, or oven roasting at 425ºF for about 40 minutes. Turn frequently until skins are blackened and blistered.
- Steam and Peel: Place the hot roasted peppers in a sealed paper or plastic bag or cover a bowl with plastic wrap to steam for 10 to 12 minutes. Remove peppers from the bag and rub off the skins with a paper towel. Slice open to remove stems and wipe out seeds using a paper towel.
Notes
- Roasting the poblano peppers adds a smoky depth to the green sauce and is essential for authentic flavor.
- Reserve pasta water is useful to adjust sauce consistency, ensuring it clings well to the spaghetti.
- Substitute sour cream with crema Mexicana for a more authentic Mexican taste when available.
- For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
- Adjust the heat level by choosing mild poblano peppers and moderating the amount of jalapeño or serrano added.
- Make sure to remove all seeds from peppers to avoid excessive spiciness and bitterness in the sauce.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
