Espagueti Verde

4.99 from 71 votes

Espagueti Verde is a creamy and savory dish that will make you beg for seconds. Spaghetti tossed in a delicious poblano sauce. This Mexican recipe is great for Meatless Mondays or any day of the week.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 106kcal

Author: Maggie Unzueta

Ingredients

3 roasted poblano peppers skin, stem, and seeds removed
1 clove garlic
¼ onion chopped
2 tspns salt divided
1 cup crema mexicana (or whole milk)
1 16-ounce package spaghetti
Water enough to cook the spaghetti
1 tablespoon butter
1 8-ounce package cream cheese
Queso Cotija topping

Instructions

Roast the poblano peppers.
Remove the stem, skin, and seeds.
Rough chop or slice the poblanos.
To a blender, add the roasted poblanos, garlic, onion, and crema mexicana.
Blend until smooth. Set aside.
Bring water to a boil in a large stock pot.
Add 1 teaspoon of salt.
Cook the spaghetti according to the package instructions.
Drain the cooked spaghetti.
In a stock pot, melt the butter.
Add the poblano sauce, salt, and cream cheese.
Stir frequently until the cream cheese melts. About 5 minutes.
Taste for salt.
Add the cooked spaghetti.
Toss the spaghetti with the poblano sauce.
Make sure the sauce covers all the noodles.
Serve and top with cheese.

Video

Notes

You can also add spinach, cooked broccoli, even peas to the blender.

For a more complete meal: add shrimp or chicken.

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.

Nutrition