Espagueti Verde (Mexican Green Spaghetti)
Espagueti Verde is a Mexican green spaghetti with a silky smooth, roasted poblano and jalapeño sauce. This creamy pasta dish is amazing as a side dish and a meatless meal, plus easily make it gluten-free.
Equipment
Ingredients
- 4 large poblano peppers
- 1 jalapeño pepper
- 4 tablespoon butter (divided)
- ¼ onion, chopped
- 3 garlic cloves, chopped
- 1 cup heavy cream
- 1 cup sour cream or Mexican crema
- 1 8oz. bar of cream cheese
- ¼ cup chicken broth
- 1 cup cilantro (plus more for garnish)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 12oz. packet of spaghetti (can use gluten-free)
- ½ cup crumbled queso fresco
Instructions
- Roast 4 large poblano chiles and 1 jalapeño by following the directions on this post Simple Ways to Roast Green Chiles at Home.
- Peel and dice the peppers and set aside.
- Chop the onions and garlic.
- Melt 2 tablespoons of butter in a small pan. Add the onions and garlic and sauté until soft and fragrant.
- Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender.
- Blend until smooth and creamy.
- Boil 12 ounces of spaghetti following the directions on the package. Drain and set aside.
- Melt two tablespoons of butter in a large pan. Pour in the sauce and bring to a simmer.
- Taste and adjust seasoning if needed.
- Add in the pasta, tossing until all of the noodles are covered in sauce.
- Top off with crumbled queso fresco and diced cilantro.
Notes
- We use gluten-free pasta and the results are amazing. I recommend brown rice spaghetti or fettuccine as the noddles hold up better.
- I love the flavor the jalapeño adds, but you can leave it out for a non-spicy version. I leave it out for my kids and they love it.
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!