Espagueti Verde (Green Spaghetti)
Discover Espagueti Verde, a delightful Mexican twist on spaghetti featuring a creamy, vibrant green sauce made from poblano peppers and fresh cilantro.
Equipment
- Blender
- Normal Kitchen Utensils
Ingredients
- 1 Lb Spaghetti
- 4-5 Poblano Peppers Roughly 3/4 Lb.
- 1 Bunch Cilantro Leaves Only
- 1/2 Medium Onion White or Yellow
- 1 Tbsp Butter
- 1 C Crema Mexicana
- 8 Oz. Cream Cheese
- 3-4 Cloves Garlic
- 1 Tbsp Chicken Bouillon
- 3/4 C Milk
- 1-2 Jalapeño or Serrano Peppers (Optional) For Heat
- Cotija Cheese For Garnish
- Salt and Pepper to Taste
Instructions
- Roast the poblanos. If using the (optional) jalapeños or serranos, roast those as well. You can roast them over direct fire (my favorite method) if you have a gas range or a fire pit. You can also broil them in the oven (for around 10 minutes) or set them directly onto a hot grill or pan (without oil). The goal is to quickly char and blacken the skin. Only char the skin. Don't burn the pepper inside.4-5 Poblano Peppers, 1-2 Jalapeño or Serrano Peppers
- Add the roasted peppers to a covered bowl to steam for 10 minutes.
- While the roasted peppers steam, set a large pot of water to boil. Once boiling, add 1-2 Tbsp of salt and drop in your spaghetti. Cook per package directions.1 Lb Spaghetti
- When the peppers are steamed, remove the charred skin, seeds and stems.
- Blend the peppers, onion, cilantro, crema, cream cheese, garlic, bouillon, and milk until smooth. This is your sauce.1 Bunch Cilantro, 1/2 Medium Onion, 1 C Crema Mexicana, 8 Oz. Cream Cheese, 3-4 Cloves Garlic, 1 Tbsp Chicken Bouillon, 3/4 C Milk
- When the pasta has finished boiling, reserve 1/2 C of the pasta water and strain it. Return it to the pot and stir in the butter to coat the pasta.1 Tbsp Butter
- Pour your sauce into a pot over medium-high heat and bring to a simmer, stirring occasionally. Season with salt and pepper to taste.Salt and Pepper to Taste
- Once the sauce is starting to bubble, combine it with the pasta. Check for thickness of the sauce. I like it to match a marinara sauce, but it is your preference. If too thick, add some of the reserved pasta water (1-2 Tbsp at a time). If too thin, let it cook for a minute or two.
- Season one more time for salt and pepper, then serve topped with cotija cheese, cilantro leaves and maybe a slice of jalapeño or two.Cotija Cheese