Espagueti Verde (Spaghetti in poblano sauce)

Espagueti Verde is an easy and delicious Mexican dish made with Spaghetti and a creamy non-spicy poblano sauce. Enjoy it as a side dish or as the main meal.

If you haven’t tried Espagueti Verde (aka spaghetti verde) you are missing out!

This is an authentic Mexican recipe from the state of Puebla using roasted Chile poblanos. Serve it as a side dish or make it the star of the night as a one pot meal. Add some protein like shredded chicken or grilled shrimp and you’re good to go!

• Ingredients
• Step by Steps Instructions
• Cook’s Notes
• Print Recipe

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Ingredients for Espagueti Verde

Learn how to make this creamy Mexican side dish using poblano peppers, spaghetti (or the pasta of your choice), cream cheese, milk, chicken bullion, garlic, onions and queso for topping.

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How to make Espagueti Verde

Start by roasting the poblano peppers

• Place the poblano directly on the gas stove (see other methods on the notes section). Using tongs, turn the peppers occasionally until all sides are blackened and blistered. 
• When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and either peel skin with fingers or rinse under cool water. The skin falls right off!!

Then cook the pasta

• Bring a large pot of water to the boil with the salt.
• Add pasta and cook for the length of time per the packet.
• Just before draining, scoop out 1 cup of of the pasta cooking water and reserve.
• Drain pasta in a colander.

While the pasta is cooking make the creamy poblano sauce

• To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
• Blend until a creamy consistency is reached. 
• Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
• Drop the cream cheese block and stir until it’s all melted. Cook for another 2 minutes on low heat. 

• Add the pasta and toss until it’s all combined. 
• Add a little of the reserved pasta water if it dries up when you reheat it.

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Cook’s Notes

• You can use other pastas as well like ziti, penne, rotini
• To roast poblano peppers over an open flame, arrange peppers directly over the flame. Using tongs, turn the peppers occasionally until all sides are blackened and blistered (this is my preferred method)
• To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened. 
• To roast the peppers in the oven, preheat oven to 500 degrees. Arrange the whole peppers in a single layer on a baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally for even roasting. 

Recommended Pairings for Spaghetti Verde

• Calabacitas for a vegetarian meal
• Entomatadas as an alternative to Mexican Rice
• Melon-Pepino Agua Fresca

Espagueti Verde (Spaghetti in Poblano Sauce)

Course: Side Dish

Cuisine: Mexican

Keyword: mexican side dishes, Recipe for spaghetti verde, spaghetti in poblano sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4 servings

Calories: 357kcal

Author: Ana Frias

Espagueti Verde is an easy and delicious Mexican dish made with Spaghetti and a creamy non-spicy poblano sauce.

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Equipment

• Blender
• Pasta Pot
• Medium saucepan

Ingredients

• 8 oz Spaghetti, cooked
• 3 Poblano peppers
• 1/2 cup Milk 2%
• 1/2 Medium onion chopped
• 1 8 oz Reduced fat cream cheese pacakge
• 1 teaspoon Chicken flavor bouillon
• 2 Garlic cloves peeled & chopped
• 1 cup Queso Fresco (crumbled) topping
• Fresh cilantro leaves optional for garnish

Instructions

Roast the Poblano Pepper

• Place the poblano directly on the gas stove (see other methods on the notes section). Using tongs, turn the peppers occasionally until all sides are blackened and blistered.
• When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and either peel skin with fingers or rinse under cool water. The skin falls right off.

Cooking the Pasta

• Bring a large pot of water to the boil with the salt.
• Add pasta and cook for the length of time per the packet.
• Just before draining, scoop out 1 cup of of the pasta cooking water.
• Drain pasta in a colander, leave it for a minute.
• While the pasta is cooking

Make the Creamy Poblano Sauce

• To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
• Blend until a creamy consistency is reached.
• Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
• Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat.
• Add the pasta and toss until it's all combined.
• Add a little of the reserved pasta water if it dries up when you reheat it.
• Serve warm and top with queso fresco or cotija. Garnish with cilantro if desired.

Notes

• To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened. 
• To roast the peppers in the oven, preheat oven to 500 degrees. Arrange the whole peppers in a single layer on a baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally for even roasting. 

Nutrition

Serving: 1portion | Calories: 357kcal | Carbohydrates: 53g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 572mg | Potassium: 166mg | Fiber: 3g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 71mg | Calcium: 10mg | Iron: 15mg