Savor the flavors of Mexico with this delightful dish of Green Spaghetti featuring a luscious Poblano Cream Sauce. Charred poblano peppers infuse a subtle smokiness, while the velvety creaminess of the sauce is accentuated by crumbled feta and the brightness of fresh parsley.
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The ingredients
Spaghetti noodles: Use your favorite brand of spaghetti or any other pasta shape you prefer. Cooking it al dente ensures the perfect texture in the finished dish.
Olive Oil: Provides a light coating for the poblano peppers, onion, and garlic before roasting, enhancing their flavors and preventing sticking.
Poblano Peppers: These mild chili peppers offer a subtle smokiness and depth of flavor to the dish. Roasting them brings out their natural sweetness and adds complexity.
Heavy Cream: Creates a rich and velvety texture for the poblano cream sauce, balancing the smokiness of the peppers and adding luxuriousness to the dish.
Red Onion: Adds a sweet and slightly pungent flavor to the sauce, complementing the earthiness of the poblano peppers.
Garlic: Enhances the savory notes of the dish with its aromatic flavor. Roasting mellows the garlic's intensity, resulting in a smoother taste.
Feta Cheese: Offers a tangy and salty contrast to the creamy sauce, adding depth of flavor and a satisfying texture to each bite.
Fresh Parsley: Brightens up the dish with its fresh and herbaceous flavor, providing a vibrant garnish and a pop of color.
See recipe card for quantites
How to make the Green Spaghetti, step-by-step with photos
Preheat the broiler in your oven.
Place peppers, halved red onion, and garlic cloves on an aluminum foil-lined baking sheet. Lightly brush with olive oil.
Broil for 5-7 minutes in the top oven rack, turning occasionally until charred.
Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes.
Peel off the charred skin, remove seeds, and chop the peppers.
In a blender, combine red onion, garlic, roasted poblanos, and cream. Blend until smooth and you have your Mexican crema!
Season with salt and pepper.
Cook spaghetti according to package instructions in a separate large pot.
Drain the cooked pasta and toss with creamy poblano sauce until evenly coated.
Plate the green spaghetti and top generously with crumbled feta cheese.
Garnish with freshly chopped parsley.
Tips
- Monitor the peppers closely while broiling to prevent burning.
- For extra flavor, char the poblano peppers over an open flame in your BBQ or gas stove.
- Adjust spice level by controlling poblano seeds.
- You can thin the creamy green sauce with chicken bouillon if desired.
- Cook spaghetti al dente for optimal texture.
Variations
- Top with pan-seared or grilled chicken for added protein.
- Sprinkle toasted pine nuts for a crunchy texture.
- Incorporate lemon zest for a hint of freshness.
Storage
Refrigerate in an airtight container for 2-3 days.
Store sauce and spaghetti separately for best results.
Green Mexican Spaghetti
Ingredients
- 8 oz spaghetti cooked
- 2 tablespoons olive oil
- 4 chile Poblano peppers
- 1 cup heavy cream or ยพ cup cream cheese
- 1 small red onion finely chopped, or a white onion
- 3 garlic cloves peeled and chopped
- 1 cup crumbled feta cheese for topping or queso fresco
- Fresh parsley chopped or fresh cilantro
- Salt and black pepper to taste
Instructions
- Preheat the broiler in your oven.
- Place peppers, halved red onion, and garlic cloves on an aluminum foil-lined baking sheet. Lightly brush with olive oil.
- Broil for 5-7 minutes in the top oven rack, turning occasionally until charred.
- Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes.
- Peel off the charred skin, remove seeds, and chop the peppers.
- In a blender, combine red onion, garlic, roasted poblanos, and cream. Blend until smooth and you have your Mexican crema!
- Season with salt and pepper.
- Cook spaghetti according to package instructions in a separate large pot.
- Drain the cooked pasta and toss with creamy poblano sauce until evenly coated.
- Plate the green spaghetti and top generously with crumbled feta cheese.
- Garnish with freshly chopped parsley.
Nutrition
FAQ
Can I use a different type of pasta to make this spaghetti verde?
Absolutely! While spaghetti is recommended, other pasta shapes like fusilli, penne, or fettuccine can be substituted to suit your preference.
Is there a way to make the green spaghetti less spicy?
Yes, you can regulate the spice level by adjusting the amount of poblano seeds used in the sauce. Removing most of the seeds will result in a milder flavor.
Can I make this Mexican espagueti verde ahead of time?
While it's best enjoyed fresh, you can prepare the poblano cream sauce in advance and store it separately from the spaghetti. Simply combine and reheat before serving.
What can I serve with green pasta?
Green spaghetti pairs well with a side dish like a simple salad.
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