Espagueti Verde + VIDEO

My son is a picky eater. He recently regressed to his baby days when I couldn’t feed him anything but chicken nuggets.

Somehow I knew he would eat Espagueti Verde, and he did!

Spaghetti tossed in a creamy poblano sauce and topped with cheese .. Who can say no to that?! I know I can’t.

More recipes using poblanos:
Pollo al Poblano, Carne con Rajas, Shrimp Poblano Quesadillas

What is green pasta?

Green pasta (or Espagueti Verde) is a creamy and mildly spicy dish. Pasta mixed in a rich poblano sauce.

Ingredients

• Roasted poblano peppers
• Cream Cheese
• Crema Mexicana (or you can use whole milk)
• Garlic
• Onion
• Salt

The cream cheese will add a lot of creaminess to the dish. However, you can swap it for more crema mexicana.

A substitute for crema mexicana is sour cream, whole milk, or half and half.

It starts with roasting the poblano peppers. You can check out my instructional video on how to roast a poblano pepper.

• Roast the poblano peppers.
• Steam them.
• Remove the skin, stem, seeds.
• Set aside until ready to use.

I used 3 peppers. The rest I stuck in the freezer for later. That might be a lot for some of you.

However, don’t be afraid of poblanos. They are low on the Scoville Scale.

They are also not very spicy and combined with cream cheese and crema mexicana, there is only a mild kick to the sauce.

• Boil water in a large pot.
• Add salt.
• Cook the spaghetti, according to the package instructions.

“Espagueti” in Spanish means “spaghetti.” “Verde” means “green.”
Literally, this dish translated means “Green Spaghetti.”

We use pasta in other Mexican recipes like Espagueti a la Crema, Sopa de Fideo, Fideo con Carne

Italian Mexicans

Although Espagueti Verde is considered a traditional Mexican recipe, this dish is a blend of the New and Old Worlds.

There was a big surge of Italian immigrants to Mexico in the late 19th century. They introduced spaghetti to us.

• Add the roasted poblanos, crema mexicana, garlic, and onion to a blender.
• Blend until smooth.
• Set aside until ready to use.

You can also add the salt at this point. I do it at the end so I can adjust if needed.

Word to the Wise: If you add the cream cheese to the blender at this stage in the game, the sauce will be too thick. Leave it for the end instead.

For my fellow sneaky moms, here’s an idea:
Add spinach, cooked broccoli, even peas to the blender. The kiddos will never know the difference.

• Add butter to a large stock pot.
• Pour in the poblano sauce.
• Add the cream cheese and salt.
• Stir frequently until the cream cheese melt.

This is also the time to taste for salt. Also, consider adding shrimp or chicken to make this dish a complete meal.

Great Idea: Make extra sauce and store it in the freezer for later. Defrost and use again when you’re in a pinch and need to make a quick Mexican meal.

It makes getting dinner on the table a lot faster.

• Add the cooked spaghetti.
• Turn off the heat. You want to make sure every noodle is covered with the sauce.

There’s something so beautiful about a big bowl of spaghetti. However, you can use any type of pasta – penne, elbow, whatever your heart desires.

How To Store the Sauce for Espagueti Verde:

• The sauce will keep in the fridge for up to 3 days in an airtight container.
• If you are going to freeze it, it will keep up to 5 months. Make sure you use a freezer bag and remove as much air as possible.

Top the Espagueti Verde with Mexican cheese – queso fresco, queso añejo, cotija. You can also add chopped cilantro.

The only thing left is to grab a fork and dig in. Hope you enjoy!

Did you make this recipe? Please rate the recipe below!

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