why make this recipe
This green spaghetti is quick, creamy, and full of mild green pepper flavor. It uses roasted poblanos and a simple sauce. You can make it in about 30 minutes. It is good for weeknights and for feeding a small group.
introduction
This dish mixes roasted poblano peppers, crema, and cheese to make a smooth green sauce. You cook the sauce, toss it with spaghetti, and serve warm. The flavors are mild and fresh. The meal is simple and satisfying.
how to make Green Spaghetti
- Roast and peel the poblanos.
- Blend peppers with onion, garlic, crema, cheese, cilantro, and milk until smooth.
- Heat the sauce in a pan for a few minutes to warm and thicken.
- Cook spaghetti until al dente.
- Toss the pasta with the warm sauce.
- Serve right away with a simple garnish if you like.
Ingredients :
- 3 poblano peppers (roasted and peeled)
- 1/2 onion
- 2 cloves garlic
- 1/2 cup cilantro
- 1 cup Mexican crema
- 4 oz cream cheese or queso fresco
- 1/2 cup milk or broth
- Salt to taste
- 8 oz spaghetti
Directions :
- Roast peppers and remove skins.
- Blend roasted peppers with garlic, onion, crema, cheese, cilantro, and milk until smooth.
- Simmer sauce over medium heat for 5–10 minutes.
- Cook spaghetti al dente according to package instructions.
- Toss cooked pasta with warm creamy sauce.
- Garnish as desired and serve immediately.
how to serve Green Spaghetti
Serve the pasta hot. Top with extra crema, crumbled queso fresco, chopped cilantro, or a squeeze of lime. A simple salad or warm tortillas go well with it.
how to store Green Spaghetti
Cool the pasta and sauce to room temperature. Put in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. Do not refreeze cooked pasta.
tips to make Green Spaghetti
- Roast poblanos over a flame or under the broiler for best flavor.
- Peel the skins after they cool; this reduces bitterness.
- Blend until very smooth for a creamy sauce.
- If the sauce is too thick, add more milk or broth a little at a time.
- Taste for salt after you warm the sauce, not before.
variation (if any)
- Make it spicier by adding a jalapeño or chipotle.
- Use sour cream instead of crema if you do not have crema.
- Add cooked chicken or shrimp for more protein.
- Stir in spinach while blending for a greener color and extra vitamins.
FAQs
Q: Can I use a different pepper?
A: Yes. Use poblano for mild flavor. For more heat, use jalapeño or serrano in part.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce a day ahead and keep it in the fridge. Reheat before tossing with pasta.
Q: Is there a dairy-free option?
A: Use a plant-based cream and vegan cream cheese. Use vegetable broth instead of milk.
Q: How much pasta should I cook per person?
A: 8 oz of spaghetti serves about 2 to 3 people, depending on appetite.
Conclusion
For another version and more tips on Espagueti Verde, see this guide: Espagueti Verde (Green Spaghetti) | Kitchen Gidget.
Print
Green Spaghetti
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, creamy pasta dish featuring roasted poblanos and a simple sauce, perfect for weeknights.
Ingredients
- 3 poblano peppers (roasted and peeled)
- 1/2 onion
- 2 cloves garlic
- 1/2 cup cilantro
- 1 cup Mexican crema
- 4 oz cream cheese or queso fresco
- 1/2 cup milk or broth
- Salt to taste
- 8 oz spaghetti
Instructions
- Roast peppers and remove skins.
- Blend roasted peppers with garlic, onion, crema, cheese, cilantro, and milk until smooth.
- Simmer sauce over medium heat for 5–10 minutes.
- Cook spaghetti al dente according to package instructions.
- Toss cooked pasta with warm creamy sauce.
- Garnish as desired and serve immediately.
Notes
For best flavor, roast poblanos over a flame or under the broiler. Adjust the thickness of the sauce by adding milk or broth as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: spaghetti, green sauce, vegetarian pasta, roasted peppers, quick meals