Description
Espagueti Verde is a creamy, vibrant green pasta made with roasted poblano peppers, herbs, and a rich, cheesy sauce. It’s a comforting and flavorful Mexican-inspired dish perfect for any meal.
Ingredients
- 12 ounces spaghetti
- 4 poblano peppers
- 2 tablespoons butter
- 2 cloves garlic
- 1 cup Mexican crema (or sour cream)
- ½ cup cream cheese
- ½ cup milk
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped cilantro
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Roast the poblano peppers over an open flame or under a broiler until charred. Place in a covered bowl or bag to steam, then peel, seed, and roughly chop.
- In a blender, combine roasted poblanos, garlic, crema, cream cheese, milk, cilantro, salt, and pepper. Blend until smooth.
- In a large skillet, melt butter over medium heat. Pour in the green sauce and cook for 3–5 minutes, stirring until heated through.
- Add the cooked spaghetti to the skillet and toss until fully coated in the sauce.
- Stir in Parmesan cheese and cook for another 1–2 minutes. Serve warm.
Notes
- Roasting peppers well adds depth and smoky flavor.
- Substitute sour cream for Mexican crema if needed.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
