Green Spaghetti Mexican: A Creamy Poblano Delight

Espagueti verde is a Mexican green pasta dish that combines roasted poblano peppers, Mexican crema and a few additions into a bright, creamy sauce. Easy, flavorful and great as a side or main.

Craving a quick, easy, and flavorful meal? Look no further than Green Spaghetti Mexican, or Espagueti Verde! This vibrant dish transforms your regular pasta night into a fiesta of flavors, thanks to a creamy sauce made with roasted poblano peppers and Mexican crema. It’s incredibly simple to prepare and versatile enough to be served as a delightful side dish or a satisfying vegetarian main course. Get ready to add this unique and tasty pasta to your regular recipe rotation.

plate of espagueti verde Mexican green spaghetti with fork to side

Discovering Poblano Peppers: The Heart of Green Spaghetti Mexican

The star of this Mexican green spaghetti is undoubtedly the poblano pepper. Originating from Puebla, Mexico, these peppers are mild chili peppers, often compared to a larger, darker green jalapeño in appearance. Poblanos offer a gentle warmth, landing between a banana pepper and a jalapeño on the spice scale. Roasting poblano peppers enhances their naturally smoky flavor, which is key to the unique taste of Espagueti Verde. Don’t be surprised if you find some with a bit more heat, as chili peppers can vary! Interestingly, when poblano peppers are dried, they become ancho chilis, a staple in Mexican cuisine. In this recipe, roasting the poblanos is crucial as it mellows their spice and unlocks their rich, smoky depth, perfectly complementing the creamy sauce.

side view of plate of espagueti verde, Mexican green spaghetti with poblano pepper behind

The Origins of Espagueti Verde: A Mexican-Italian Fusion

While the exact history of Green Spaghetti Mexican is somewhat elusive, its roots likely trace back to a fascinating culinary blend. Mexican cuisine boasts ancient foundations from Mayan and Aztec traditions, but Spanish influence is undeniably prominent. However, the late 19th century brought Italian immigration to Mexico, adding another layer to its gastronomic landscape. Just like Spanish dishes adapted to local ingredients, Italian recipes also underwent a Mexican makeover. Espagueti Verde, also known as pasta poblana or pasta verde, is believed to be a delicious outcome of this Italo-Mexican fusion, showcasing how culinary traditions evolve and create something wonderfully new.

bunch of cilantro, poblano peppers, jar of Mexican crema and cheese, garlic, butter and stock granules to side

Crafting the Creamy Poblano Sauce: Key Ingredients

The creamy poblano sauce is what makes this green spaghetti Mexican truly special. While recipes may vary slightly, the essential components usually include poblano peppers, a creamy base, and simple seasonings, often featuring garlic. This recipe uses these key ingredients to build a flavorful and authentic sauce:

Roasted Poblano Peppers: Roasting is essential! It brings out the smoky sweetness of the peppers while reducing their heat and making them easy to peel and deseed. They provide the signature green color and foundational flavor of the sauce.
Mexican Crema: This is a rich, tangy, and thick cream, similar to sour cream but with a slightly thinner consistency and richer flavor. It’s a staple in Mexican cuisine, often found topping street corn and tacos. Crema adds luxurious creaminess to the sauce.
Garlic: Just a touch of garlic enhances the overall flavor profile without overpowering the delicate poblano taste.
Cilantro (Coriander): Fresh cilantro provides a bright, herbaceous note that balances the richness of the crema and poblano peppers.
Stock: Using stock, whether from bouillon powder or fresh stock, deepens the savory flavor of the sauce.
Butter: A bit of butter is used to sauté the blended sauce, adding richness and helping to thicken it while mellowing the raw garlic flavor.
Cheese: For serving, opt for traditional Mexican cheeses like queso fresco or cotija. Cotija is a firm, salty cheese, while queso fresco is a fresh, mild cheese.

Traditionally served with spaghetti (espagueti in Spanish), this sauce also pairs well with other pasta shapes. Opt for thinner pasta types like spaghetti, linguine, or fettuccine to ensure the sauce coats every strand beautifully, rather than getting trapped in shapes with crevices.

two roasted poblano peppers on baking sheet

Substitutions and Variations for Green Spaghetti Mexican

While poblano peppers are becoming increasingly common in many grocery stores, you can substitute green bell peppers if needed. For a touch more spice, consider using mostly bell pepper with a hint of jalapeño. Italian green peppers can also work, but they might be more difficult to peel.

If Mexican crema is unavailable, sour cream or crème fraîche are excellent substitutes. Both offer a similar tanginess, though sour cream is slightly less rich. Another option is heavy cream with a squeeze of lemon juice to mimic the tang. Some recipes incorporate cream cheese for an extra creamy texture. If using a crema alternative, adding a small amount of cream cheese (about ¼ of the crema amount) can enhance the creaminess.

For topping, while Mexican cheeses are classic, Parmesan or Pecorino Romano cheese can also provide a salty, savory finish if you don’t have queso fresco or cotija on hand.

removing seeds from middle of roast poblano pepper

Elevating Your Green Spaghetti Mexican: Flavor Enhancements

Want to boost the nutritional value and flavor even further? Sneak in some extra greens by adding spinach to the sauce while blending. It won’t alter the vibrant green color or taste significantly, but it’s a simple way to add vegetables.

For deeper flavor complexity, consider adding a bit of cooked onion to the sauce. Sautéing the onion first will bring out its sweetness and prevent a raw onion flavor in the final dish.

To transform this side dish into a complete meal, add protein! Cooked chicken or shrimp are excellent additions. While the pasta portion might seem modest, the creamy poblano sauce is surprisingly filling, making it a satisfying main course even without added protein.

Pro-Tip: Prepare Poblano Peppers in Advance

The most time-consuming step in this recipe is preparing the poblano peppers. To save time, roast the peppers ahead! Prepared roasted peppers can be stored in an airtight container in the refrigerator for a couple of days. You can also make the entire sauce in advance and refrigerate it for 2-3 days. When ready to serve, simply warm the butter, add the pre-made sauce, and heat it through while cooking your pasta.

mixing cooked pasta into sauce

Mastering Green Spaghetti Mexican: Essential Tips

Follow these tips for perfect Green Spaghetti Mexican every time:

Roast Poblano Peppers Until Slightly Blackened: Roast the peppers until the skin begins to blister and blacken, and the flesh is very soft. You can roast them in the oven, over an open flame, or under a broiler. Turn them frequently for even roasting.
Steam Peppers to Loosen Skin: After roasting, place the peppers in a plastic bag to steam. This makes peeling the skin much easier.
Blend Sauce Until Silky Smooth: Use a blender or food processor to blend the roasted peppers, crema, cilantro, garlic, and stock until completely smooth. The sauce can be refrigerated at this stage.
Gently Warm the Butter: Warm the butter over medium-low heat. Avoid burning the butter or the sauce when you add it.
Cook Pasta Al Dente: Cook the spaghetti until al dente – slightly firm to the bite. Overcooked pasta will become mushy.
Adjust Sauce Consistency with Pasta Water: If the sauce is too thick, thin it with a little reserved pasta cooking water. If it’s too thin, cook it longer to reduce. The sauce should be thick enough to cling to the pasta.

close view of plate of espagueti verde Mexican green spaghetti

Green Spaghetti Mexican is a delightful fusion of creamy comfort and vibrant Mexican flavors. This Espagueti Verde recipe brings together pasta and a luscious poblano pepper sauce for a dish that’s both easy to make and bursting with taste. Whether you serve it as a side or a main course, this Mexican green spaghetti is sure to become a new family favorite. Try it soon and experience the magic of poblano peppers in a creamy pasta dish!

Explore More Delicious Pasta Recipes:

Print Recipe

Espagueti Verde (Mexican Green Spaghetti) Recipe

This simple and flavorful pasta recipe combines spaghetti with a creamy sauce made from roasted poblano peppers. A comforting and delicious dish perfect as a side or main course.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 2
Calories: 416kcal
Author: Caroline’s Cooking

Save Saved!

Ingredients

2 poblano peppers (medium-small, use less if large)
5 stems cilantro
½ cup Mexican crema (see notes for alternatives)
1 clove garlic (small)
½ teaspoon bouillon powder (stock) (½ tsp powder = ½ stock cube)
½ tablespoon butter

To Serve

4 oz spaghetti
2 tablespoons cotija cheese or queso fresco (approximate)

Instructions

Roast poblano peppers using your preferred method: char over a gas flame, roast in an oven at 400°F (200°C), or under a broiler. Turn peppers regularly until skin blisters and blackens evenly. Cooking time varies.
Once softened and blackened, remove from heat. Place in a plastic bag, fold to seal, and steam for 10 minutes (or cover on a plate with cling wrap).
Remove peppers from bag, peel off skin (use knife to start, fingers to peel). Open peppers, remove core and seeds. Roasted peppers can be stored in fridge at this point.
Combine roasted peppers, cilantro, Mexican crema, garlic, and bouillon powder in a food processor or blender. Blend until smooth.
Cook pasta until al dente. While pasta cooks, warm butter in a skillet or pan large enough for pasta over medium-low heat. Add sauce and cook, stirring, until heated through and slightly thickened.
Add cooked pasta directly to sauce and toss to coat. If too thick, add pasta cooking water.
Serve topped with cotija or queso fresco cheese and cilantro, if desired.

Video

[Insert Video Link Here – if available from original article, though not present in provided text]

Recipe Notes

Mexican Crema Substitutes: Use sour cream or crème fraîche. For richer texture, add a small amount of cream cheese (¼ of crema amount) to substitutes.

Nutrition

Tried this recipe? Please consider Leaving a Review!

See favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.