Mexican Green Noodles, or Espagueti Verde
Green Spaghetti, or Espagueti Verde, is a traditional Mexican pasta dish featuring a velvety, creamy poblano sauce. This recipe is perfect for a quick weeknight dinner or a festive side dish, offering a unique blend of roasted poblano peppers, Mexican crema, and cream cheese. It’s easy to make, flavorful, and can be customized to suit your taste preferences.
Ingredients
- 1 pound spaghetti
- 4 medium poblano peppers
- 8 ounces cream cheese softened
- ¾ cup Mexican crema or substitute with heavy cream or sour cream
- ¼ medium yellow onion
- 2 cloves garlic
- 1 teaspoon chicken bouillon or 1 small cube
- 1 ½ tablespoons unsalted butter
- Queso fresco for topping
- Fresh cilantro for garnish
Instructions
- Cook the Spaghetti: Boil the spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Roast the Poblanos: Place the poblano peppers under the broiler for 8-10 minutes, flipping halfway, until the skin is blackened and blistered. Let them steam in a covered bowl for 5 minutes, then peel off the skin and remove the seeds.
- Blend the Sauce: In a blender, combine the roasted poblanos, cream cheese, Mexican crema, onion, garlic, and chicken bouillon. Blend until smooth.
- Cook the Sauce: Melt the butter in a large pot, then pour in the poblano sauce. Cook for 3 minutes, stirring occasionally.
- Combine and Serve: Toss the cooked spaghetti in the sauce, adding a splash of reserved pasta water if needed. Garnish with crumbled queso fresco and fresh cilantro.
Notes
- Peppers: This recipe is not spicy, but you can add jalapeño or serrano peppers for heat.
- Mexican Crema Substitute: If unavailable, use heavy cream or sour cream.
- Cream Cheese: Optional, but it adds richness and thickness to the sauce.
- Storage: Store in the refrigerator for up to 3 days. Reheat with a splash of water or broth.