Looking for a fresh take on your pasta night? Green spaghetti, also known as espagueti verde, is the creamy, flavorful Mexican pasta dish that you didn’t know you were missing. This dish combines the smoky flavor of roasted poblano peppers with the creamy texture of cream cheese and sour cream, all tossed with tender spaghetti and topped with crumbled Cotija cheese. Whether you’re seeking a flavorful weeknight dinner or want to impress guests with something unique, green spaghetti is a perfect choice.
What is Green Spaghetti?
Green spaghetti is a Mexican pasta dish that takes a bold departure from the traditional Italian red sauce version. The key difference is the use of roasted poblano peppers instead of tomatoes, giving the dish its distinctive smoky and slightly spicy flavor. These peppers are blended into a creamy sauce, which is rich and satisfying, thanks to ingredients like cream cheese and sour cream. The sauce is then tossed with al dente spaghetti, making for a delicious and filling meal. It’s usually served with a sprinkle of Cotija cheese or queso fresco, which adds a salty, tangy contrast to the creamy sauce.
Ingredients for Green Spaghetti
To prepare this delicious Mexican green spaghetti, you’ll need the following ingredients:
- 4 poblano peppers, roasted, peeled, and deseeded
- 12 ounces of uncooked spaghetti
- 4 ounces of cream cheese, cubed
- 1 small onion, chopped
- 1/2 cup of sour cream
- 1/4 cup of chicken stock
- 1/4 cup of fresh cilantro leaves
- 2 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of butter
- Crumbled Cotija cheese or queso fresco for serving
These ingredients are easily found in most grocery stores, particularly in the Mexican or Latin section. The use of poblano peppers is essential as they provide the signature flavor for the dish. Cotija cheese adds a salty and crumbly texture, but if you can’t find it, queso fresco works well as a substitute.
How to Make Green Spaghetti: Step-by-Step
Step 1: Roast the Poblano Peppers
The heart of the green spaghetti recipe is the smoky, charred flavor of poblano peppers. To get the best taste, you’ll need to roast the peppers:
- Preheat your oven’s broiler and set the oven rack about 4 inches from the heat source.
- Place the poblano peppers on a foil-lined baking sheet and broil them for about 5 minutes, until the skins start to blister and blacken.
- Use tongs to rotate the peppers a quarter turn and broil for another 5 minutes, repeating until all sides of the peppers are charred.
- Once roasted, place the peppers in a bowl and cover them with plastic wrap or place them in a resealable plastic bag. This will trap the steam, allowing the skins to loosen and making them easier to peel.
- Let the peppers sit for 20 minutes, then peel off the charred skin, remove the seeds and ribs, and set the peppers aside.
Step 2: Cook the Spaghetti
While the poblano peppers are cooling, cook the spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it’s al dente.
- Drain the pasta, but reserve about 1/2 cup of the pasta water in case you need it to adjust the sauce’s consistency later.
Step 3: Make the Poblano-Cream Sauce
Now, it’s time to make the rich, creamy green sauce:
- In a blender, combine the roasted poblano peppers, cream cheese, onion, sour cream, chicken stock, cilantro, garlic, salt, and pepper. Blend until the mixture is smooth and creamy.
- In a large skillet, melt the butter over medium heat.
- Pour the blended poblano mixture into the skillet and cook, stirring occasionally, until it’s warmed through, about 3-5 minutes.
Step 4: Combine the Pasta with the Sauce
- Add the cooked and drained spaghetti to the skillet with the poblano sauce.
- Toss the pasta to ensure that each strand is well coated with the sauce.
- If the sauce is too thick, you can add a little of the reserved pasta water to reach your desired consistency.
Step 5: Serve and Garnish
- Transfer the green spaghetti to serving plates or a large serving dish.
- Sprinkle the pasta with crumbled Cotija cheese or queso fresco, and garnish with extra cilantro leaves if desired.
- Serve immediately and enjoy the creamy, smoky flavors of espagueti verde.
Recipe Variations
One of the great things about green spaghetti is its versatility. Here are a few ways to change up the recipe to suit your tastes:
- Make it spicier: If you enjoy a little heat, add a roasted jalapeno or serrano chili to the sauce for a spicier kick.
- Add a protein: For a heartier meal, you can pair green spaghetti with grilled shrimp, chicken, or steak. The smoky flavor of the peppers pairs beautifully with grilled meats.
- Vegetarian version: If you prefer a vegetarian option, you can replace the chicken stock with vegetable broth.
Tips for the Best Green Spaghetti
- Roasting poblanos: Roasting the poblanos under a broiler or over a gas flame is the best way to blacken the skins and bring out their smoky flavor. Just make sure to let the peppers “sweat” in a covered bowl or plastic bag for easy peeling.
- Don’t skip the cilantro: Fresh cilantro adds a bright, herbaceous note to the sauce. If you’re not a fan of cilantro, you can substitute parsley, but it won’t have the same distinct flavor.
- Adjust the sauce: If the sauce is too thick, you can always thin it out with a little pasta water or extra chicken stock.
Frequently Asked Questions
Can I make green spaghetti ahead of time?
Yes, you can make the poblano sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the sauce and toss it with freshly cooked spaghetti.
Is green spaghetti spicy?
While poblano peppers are not particularly spicy, they do have a mild heat. If you want a spicier dish, you can add jalapeno or serrano chilies to the sauce.
What can I serve with green spaghetti?
Green spaghetti pairs well with grilled meats, such as chicken, shrimp, or steak. You can also serve it as a side dish alongside other Mexican dishes, like tacos or enchiladas.
Can I use another type of cheese?
Yes, if you can’t find Cotija cheese, you can use queso fresco or even Parmesan cheese as a substitute.
How long does green spaghetti last?
Stored in an airtight container in the refrigerator, green spaghetti will last for up to 3 days. Reheat it in a skillet with a little water or broth to loosen the sauce.
