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