Mexican Espagueti Verde (Green Spaghetti)
Espagueti verde is a vibrant and creamy Mexican pasta dish made with roasted poblano peppers, creating a smoky, flavorful sauce. Perfect for any occasion, it can be served as a main dish or a side.
Equipment
- Large pot for boiling pasta
- Blender or food processor
- Skillet or saucepan
Ingredients
- 12 oz 340g Spaghetti Noodles
- 4 large Poblano Peppers
- 1 cup 240ml Mexican Crema (or sour cream)
- 1 bunch Fresh Cilantro stems removed
- 1/2 cup 80g Onion, diced
- 1 clove Garlic minced
- 2 Tbsp 28g Butter
- 1 tsp Salt or to taste
Instructions
Prepare the Poblano Peppers:
- Char the poblano peppers over a gas stove or under a broiler until the skin is blackened. Place in a bowl and cover, letting them steam for 10-15 minutes. Peel off the skin, remove seeds and membranes, and set aside.
Cook the Pasta:
- Boil salted water and cook spaghetti noodles according to package directions. Save 1 cup of pasta water before draining.
Make the Green Sauce:
- In a blender, combine the roasted poblano peppers, Mexican crema, cilantro, onion, garlic, and butter. Blend until smooth. Adjust the consistency with reserved pasta water, if needed.
Combine Pasta and Sauce:
- Toss the cooked pasta with the green sauce until well coated. Add additional pasta water if the sauce is too thick.
Garnish and Serve:
- Top with crumbled queso cotija or parmesan cheese, and fresh cilantro.