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
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.
? Instructions
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.
? 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
Recipe
Espagueti Verde (Spaghetti in Poblano Sauce)
Servings: 4 servings
Calories: 357kcal
Espagueti Verde is an easy and delicious Mexican dish made with Spaghetti and a creamy non-spicy poblano sauce.
Print Recipe
Equipment
- Blender
- Pasta Pot
- Medium saucepan
Ingredients
- 8 oz Spaghetti, cooked
- 3 Poblano peppers
- ½ cup Milk 2% or full fat
- ½ 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) for 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 under the cold water. This will stop the cooking process and will prevent the pasta from sticking together.
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.
Video
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: 1serving | 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
My husband and I loved this. It was so flavorful and easy to make as well. I added 2 poblano peppers and one jalapeno pepper for more heat, and it was absolutely delicious. Thank you for such a wonderful recipe!
So good to hear this Sana! I'm so happy it was a hit! XOXO 🙂
Thank you Ana for this amazing recipe! So good! Can’t wait to make this again!!
Can’t wait to make this recipe!
Yay!!! You'll love it Ilse! XOXO
Simplemente delicioso!
I'm so glad you liked this Espagueti Verde Tina! Muchas gracias!
The Espagueti Verde was a total hit with my family!! ❤ Love your recipes & truly enjoy reading your blog! I always look forward to it!
Yay! This makes me so happy to hear this Cecy! Thanks so much for the feedback! XOXO
Wow oh man I've been looking for a new pasta dish and this parsley cilantro pesto sounds incredible!!
Thank you Tracy!!! It's so good huh? stay well!
wow this spaghetti looking so mouth-watering, want to grab it now and literally you made me crave for more.
This flavorful dish had me salivating before I even headed to the kitchen to make it! This easy recipe is so darn good. I'd give it 10 stars if I could!
This makes me so happy Denay! I can give it 10 stars too lol! Thanks so much for the feedback. xo, ana
Yummy! I love spaghetti and with this sauce it makes it so much better. I loved this recipe! Thank you!
You are so welcome Beth! I'm so glad you enjoyed it! XOXO, Ana
This sounds delicious and different from usual marinara. Will be trying it soon!
Thanks so much Biana! You'll love it! I also get tired of marinara and it's a great way to change this up. Stay well!
Blown away again! Stop with all these new side dishes. You're killing me.
Thank you Pablo! It is amazing huh?
Muy Buena la salsa!!!
Me encanta
Gracias!!
Thank you Maria! I'm so glad you got to enjoy it!
I tried your recipe before and its delicious! Wasn't spicy at all!
Thanks so much Monica! I appreciate it!