Espagueti verde or Mexican green spaghetti is made with a roasted poblano pepper and cream based sauce. I think you’re going to love this pasta as much as I do.
Mexican green spaghetti is one of the lesser know dishes, but amigos it’s one you’ve got to try!
This is a creamy green pasta dish that’s perfect as a main dish or served as a side. It’s particularly popular during the holiday season when it’s served as a side dish.
Creamy Green Spaghetti
The green comes from roasted poblano peppers. Some people also add cilantro and/or spinach for the green hue. I personally only add the poblano peppers, I think it tastes best this way. But everyone is free to do as they like.
The creaminess comes from the dairy added. It can be crema fresca, it could be milk, or even cream cheese. Sometimes it’s any combination of these three ingredients.
My recipe differs in this too. I only like to use media crema, or table cream as it’s seems to be called in English. This is similar to cream or lighter than American heavy cream. I love it and think it works amazing in cream based sauces.
The media crema I use is store bought, comes in cans like evaporated milk. It is of course dairy based.
Vegan Spaghetti Verde
So for a vegan alternative you could use a homemade crema fresca (try my recipe) or if you can find vegan heavy cream use that instead.
Ingredients Used in Creamy Poblano Spaghetti
The ingredients for this delicious creamy pasta are actually quite simple. As long as you’re able to get your hands on poblano peppers, then anyone can make this easy recipe.
Additional ingredients are the spaghetti (of course), onion, garlic, salt, black pepper. Vegetable broth is another ingredient– actually, traditionally chicken bouillon is used, I use bouillon powder diluted in water to make the broth.
As with the cream, these ingredients too can differ from person to person. This is just how I like to make the spagueti and I’ve never had a complain about it’s taste.
How to Make Mexican Spagueti Verde
This recipe is so easy you could do it in your sleep!
For starters the poblano peppers need to be fire roasted (or broiled), deseeded and peeled. You can watch my video tutorial for the poblanos here.
While the poblanos char you can get the spaghetti cooking on the stove. Save 1/2 cup of the boiling water from the spaghetti.
Once the poblanos have been fire roasted or set under the broiler, allow to rest covered for at least 5 minutes. Then use the back of a butter knife to peel away the charred skin. Next remove the stem and slice open to deseed.
Then you’re going to place them in your blender, add the onion, garlic, salt, black pepper, pour in the pasta water, vegetable broth and the media crema and blend until completely smooth.
Next your going to add a bit of olive oil to a large pot then once it’s warm pour in the blended poblano sauce. Stir until well combine and simmer until it thickens up. Then mix in the cooked and drained spaghetti. Toss to coat the pasta well.
To serve top with crumbled queso cotija or queso fresco or even grated parmesan cheese tastes great.
Is This Spaghetti Spicy?
Short and quick answer is no….well maybe not.
So generally speaking poblano peppers are not spicy. However now and then you may get some that are. So in that case your spaghetti may have some heat. But with the media crema added it should tame it, so really don’t worry because chances of too much heat happening are not very high.
Espagueti Verde Recipe
Ok amigos, below is my super easy recipe for espagueti verde. I’m sure you’re absolutely going to love it not just how quick and easy it is to prepare, but also how flavorful this creamy pasta is.
Do let me know in the comments if you’re going to be trying it or if you’ve already tried my recipe.
Espagueti Verde or Mexican Creamy Poblano Spaghetti
- one 18oz pack of spaghetti
- 1/2 cup reserved pasta water
- 4 poblano peppers medium size
- 1/2 small white onion quartered into large chunks
- 4 garlic cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable broth or 1 teaspoon vegetable bouillon powder mixed with 1/2 cup water
- 1 cup table cream or media crema substitute with Mexican crema if desired
- 1 1/2 Tablespoons olive oil or vegetable oil
- 6 tablespoons cotija cheese or queso fresco or parmesan cheese
- Char the poblano peppers over an open flame or put under the broiler setting in your oven and cook until evenly blackened on all sides. Set aside at least 5 minutes before using the back of a butter knife to peel off all of the charred skin. Remove the stem and deseed then set aside.
- While the poblano peppers are being prepped you can get the spaghetti going, follow the cooking instructions on the package and be sure to save 1/2 cup of the boiling broth. Drain off the remaining water and discard it.
- Place the poblano peppers, onion, garlic cloves, salt, peppers, broth and media crema or sour cream into your blender. Blend until perfectly smooth.
- Heat the olive oil in a large pot and once warm pour in the blended poblano sauce. Stir to combine and simmer until thickened, about 10 to 15 minutes. Toss in the cooked and drained spaghetti, mix until the pasta is well coated with the sauce. Served sprinkled with cotija or queso fresco or parmesan cheese. Enjoy!