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Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe

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★★★★★

4.9 from 713 reviews

Creamy Mexican Green Spaghetti (Espagueti Verde) is a vibrant and flavorful pasta dish that combines roasted poblano peppers, fresh spinach, jalapeño, and creamy cheeses to create a smooth, tangy green sauce. This recipe offers a delicious way to enjoy a Mexican-inspired pasta meal with fresh herbs and a touch of heat.

Ingredients

Scale

Roasted Poblano Peppers

  • 4 poblano peppers (roasted, peeled, and seeded)

Pasta and Sauce

  • 1 pound dry spaghetti
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1/4 cup)
  • 1 jalapeño pepper or serrano pepper, stemmed, seeded and chopped
  • 4 garlic cloves, minced
  • 1 cup spinach leaves
  • 1 small bunch of cilantro
  • 8 ounces sour cream or crema Mexicana
  • 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
  • 2/3 to 1 cup milk or half and half
  • 8 ounces cream cheese, softened and cut into small cubes
  • Salt and ground black pepper to taste

Garnishes

  • Chopped cilantro
  • Crumbled cotija cheese or queso fresco
  • Pepitas (pumpkin seeds)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Then drain the pasta.
  2. Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and jalapeño pepper and sauté for about 3 minutes until the onion is translucent.
  3. Cook Spinach and Garlic: Stir in minced garlic and baby spinach. Toss with kitchen tongs and cook until the spinach starts to wilt, about 2 minutes. Remove from heat.
  4. Blend Sauce: Transfer the sautéed mixture to a blender. Add roasted poblano peppers, cilantro, sour cream, chicken or vegetable bouillon, and 2/3 cup of milk or half and half. Process until smooth and creamy. Add more milk if desired for consistency.
  5. Heat Sauce: Pour the blended poblano pepper mixture into the pot used for cooking the pasta. Heat over medium-low heat for 2 to 3 minutes, stirring occasionally.
  6. Add Cream Cheese: Add half of the cream cheese cubes and stir until melted, then add the remainder and stir until fully incorporated. Lower heat and simmer for about 4 minutes. Season with salt and ground black pepper to taste.
  7. Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss well to combine. Use reserved pasta water as needed to loosen the sauce and make it creamy.
  8. Serve and Garnish: Plate the creamy green spaghetti and garnish with chopped cilantro, crumbled cotija or queso fresco, and pepitas if desired.
  9. Roast Poblano Peppers (if not pre-roasted): You can roast poblano peppers by any of the following methods: dry skillet over high heat (char all sides until blackened), over an open flame turning until all sides are blackened, under a broiler placed 6 inches from heat (turning as needed), or oven roasting at 425°F for about 40 minutes, turning occasionally.
  10. Peel and Seed Roasted Peppers: After roasting, place peppers in a paper or resealable plastic bag or cover in a bowl with plastic wrap to steam for 10-12 minutes. Then rub off skins using a paper towel. Slice open peppers from top to bottom, remove stems and seeds, then use as required for the sauce.

Notes

  • Reserving pasta cooking water is key to adjusting sauce consistency.
  • If you prefer less heat, reduce or omit jalapeño seeds or use milder peppers.
  • Sour cream or crema Mexicana adds authentic creaminess—substitutions may alter flavor.
  • Roasting peppers imparts a smoky depth essential to the dish.
  • Use fresh cilantro for garnish to enhance aroma and freshness.
  • Pepitas add a delightful crunch and textural contrast.
  • Leftover sauce can be refrigerated and gently reheated with extra milk to loosen.

Keywords: Mexican green pasta, creamy poblano sauce, espagueti verde, vegetarian Mexican recipes, creamy green spaghetti

Find it online: https://heutigemahlzeiten.com/creamy-mexican-green-spaghetti-espagueti-verde-recipe/