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A white bowl with spaghetti being swirled with a fork. Cilantro on the side.
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Espagueti Verde (Spaghetti in Poblano Sauce)

Incredible Espagueti Verde packed with flavor and made with super simple ingredients. This Green Spaghetti recipe comes together in less than 40 minutes for a delicious dish that the whole family will love!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 357kcal
Author Ana Frias

Equipment

  • Blender
  • Pasta Pot
  • Medium saucepan

Ingredients

  • 8 oz Spaghetti, cooked
  • 3 Poblano peppers
  • 1/2 cup Milk 2% or full fat
  • 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) 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 | Sodium: 572mg | Calcium: 10mg | Vitamin C: 71mg | Vitamin A: 15IU | Sugar: 8g | Fiber: 3g | Potassium: 166mg | Cholesterol: 35mg | Calories: 357kcal | Saturated Fat: 7g | Fat: 11g | Protein: 13g | Carbohydrates: 53g | Iron: 15mg