Best Creamy Espagueti Verde Recipe (Mexican Poblano Pasta)
Espagueti Verde is a rich, velvety Mexican classic featuring a vibrant sauce made from roasted poblano peppers, cream cheese, and fresh greens. It is the perfect comfort food for a quick weeknight dinner or a spring gathering
Ingredients
- 1 box Spaghetti Pasta 16 oz
For Poblano Cream Sauce
- 5 Poblano Peppers
- 1/2 White Onion chopped
- 4 Garlic Cloves
- 1 Block 8 oz Cream Cheese, room temperature
- 1 cup Sour Cream or Mexican Crema
- 1 cup Milk plus reserve 1 cup of pasta water just in case
- 1/2 cup Parmesan Cheese
- 1 cup Spinach
- 1 Handful Fresh Cilantro
- 1 Jalapeño optional, for extra heat
- 3 tbsp Butter
- 1 tsp Chicken Bouillon
- Salt to taste
Instructions
- Roast the poblano peppers until fully charred. Let them steam in a covered bowl or bag for 10 minutes, then peel off the skin and remove the stems and seeds.
- Cook the chopped onion, whole jalapeno, and garlic in a pan with a little oil or butter until soft and fragrant.
- Cook the spaghetti in salted water, draining it 2 minutes early so it stays al dente. Reserve 1 cup of pasta water, drain the rest
- Puree the roasted peppers, sautéed onion and garlic, cream cheese, sour cream, milk, spinach, cilantro, and a pinch of salt in a blender until smooth.
- In pan melt butter and pour in the green sauce. Add chicken bouillon and parmesan cheese and simmer on low for 2-3 minutes. Add reserved pasta water if sauce is too thick.
- Add cooked spaghetti to the sauce. Mix until noodles are well coated.
- Garnish with extra cilantro or parmesan cheese and serve!
Notes
Save time! Try adding the jalapeño pepper, onion and garlic to the same pot where you're boiling the noodles! At the end of the day, they both need to cook so you're saving time cooking and cleaning by only using one pot while flavoring your pasta noodles!
