Mexican Green Spaghetti (Espagueti Verde)

A plate of trofie twisted pasta tossed in a creamy poblano sauce topped with queso fresco cheese.

4.69 from 32 votes

Mexican Green Spaghetti (Espagueti Verde)

Trofie twisted pasta (or spaghetti) tossed with a creamy green poblano sauce made from roasted poblano peppers and Mexican crema (Mexican sour cream, also called Crema Mexicana).

Prep Time15

Cook Time32

Pepper resting time10

Total Time47

Course: Pasta, vegetarian main

Cuisine: American, Mexican

Keyword: espagueti verde

Servings:

Calories: 459.7kcal

Author: Susan Pridmore

Equipment

Ingredients

4 poblano peppers
8 ounces uncooked pasta I used trofie
½ cup fresh cilantro leaves rinsed and patted dry
1 cup Mexican crema (Mexican sour cream)
½ cup milk
2 tablespoons unsalted butter
2 teaspoon minced garlic
1 vegetable bouillon cube or 1 teaspoon Better Than Bouillon Roasted Vegetables
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground pepper
½ cup crumbled queso fresco or cotija cheese

Instructions

Arrange the poblano chiles on a baking sheet lined with parchment paper. Broil until blackened, occasionally turning the peppers to char their skin on all sides.
Stack them in a plastic bag or container with a lid for a few minutes to make it easy to peel. Peel off the blistered skins, and use a sharp knife to remove the stems and seeds.
Transfer the peppers to a blender.
Bring a large pot of well-salted water to a boil and cook the pasta al dente according to package directions. Remove from heat, scoop out ¼ cup of the pasta water, set it aside, and drain the pasta in a colander.
Add the cilantro, crema, and milk to the peppers in the blender and puree until smooth.
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for about 30 seconds.
Stir in the poblano puree, the bouillon cube, salt, and black pepper.
Fold in the pasta and continue to cook, stirring occasionally, for about 5 minutes or until heated through. Remove from heat.
Toss with crumbled queso fresco or cotija cheese.

Nutrition