Spaghetti noodles in a creamy roasted poblano sauce sprinkled with cheese that’s melted until bubbly and delicious! Espagueti Verde is served at weddings, Quinceañeras, birthday parties, or any occasion! Easy to make and makes for a great weekday meal, too!
Jump to:
Can I use other pasta or noodle shapes?
Yes for sure! You can use your favorite shaped pasta or noodle. It’s more popular for being in the form of a spaghetti noodle, but any noodle will work.
What can I pair with this?
A Milanesa de Pollo is always great with this! It’s basically a breaded chicken cutlet and it makes it like a Mexican version of chicken alfredo. So good!
Are poblano peppers hot?
No, they aren’t always hot. You may come across the occasional slightly spicy poblano, but honestly they are very mild.
Can I make this spicy?
Yes, you sure can! When roasting the poblanos roast 2 either jalapeños peppers or 4 serrano peppers or a little bit of both. Follow the same process as you would for the poblanos. Feel free to add more spicy peppers if you need more heat. Or completely skip this step if you want your spaghetti to be more mild.
Step by step process – How to make Espagueti Verde
Start by cooking your spaghetti according to the instructions on the package.
Roast your peppers, steam and peel them and remove all seeds and stems.
Blend ingredients for the sauce.
In a pan with high sides heat add 3 tablespoons of butter.
Add your poblano sauce into the pan. Continue stirring until it begins to bubble.
Add cooked and drained spaghetti. If you do not want to add cheese, you can serve as is and enjoy!
If you are adding cheese, transfer to a broiler safe dish or pan and sprinkle the shredded cheese on top. Place under the broiler on high until the cheese is melted and bubble.
Turn off the heat, remove from the oven, and serve!
Garnish with some cilantro leaves.
Other soups and pastas you might enjoy!
Print
Espagueti Verde (Green Spaghetti) Recipe
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Pasta Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Spaghetti noodles in a creamy roasted poblano sauce sprinkled with cheese that’s melted until bubbly and delicious! Espagueti Verde is served at weddings, Quinceañeras, birthday parties, or any occasion! Easy to make and makes for a great weekday meal, too!
Ingredients
- 8 oz (about 250 grams) package of spaghetti noodles
- 4 oz cream cheese (half a brick)
- ½ a cup of milk
- ½ cup sour cream
- 3 medium poblano peppers, roasted, peeled, seeds and stem removed
- 2 Jalapeno or 4 serrano peppers – optional (for added heat)
- 1 teaspoon chicken bouillon
- 1 teaspoon salt or to taste
- 1–2 garlic cloves
- ½ cup cilantro
- ¼ an onion
- 2 tablespoons of butter or vegetable oil
- 2 cups shredded melting cheese (ex: mozzarella, chihuahua, monterrey jack) – optional
- Cilantro – for garnish optional
Instructions
- Start by cooking your spaghetti according to the instructions on the package.
- Roast your peppers, steam and peel them and remove all seeds and stems.
- To a blender add the cream cheese, sour cream, milk, roasted peppers, chicken bouillon, salt, onion, and garlic clove. Blend until you have a smooth and creamy consistency. Add the cilantro and blend for another 10-15 seconds. Set aside.
- In a pan with high sides over medium to medium-low heat add 3 tablespoons of butter.
- Once melted, pour your poblano sauce into the pan.
- Continue stirring until it begins to bubble.
- Add your cooked and drained spaghetti noodles and mix everything to combine.
- If you do not want to add cheese, you can serve as is and enjoy!
- If you are adding cheese, transfer to a broiler safe baking dish or leave in your pan if it’s broiler safe and sprinkle the shredded cheese on top.
- Place under the broiler on high until the cheese is melted and bubble.
- Turn off the heat, remove from the oven, and serve!
- Garnish with some cilantro leaves.
Notes
- Make this more spicy by roasting 2 jalapeños peppers or 4 serrano peppers or a little bit of both. Follow the same process as you would for the poblanos. Feel free to add more spicy peppers if you need more heat. Or completely skip this step if you want your spaghetti to be more mild.
- You don’t just have to use spaghetti noodles, use whatever noodles you have at home.
- Goes great with a Milanesa de Pollo.
Keywords: Espagueti verde, green spaghetti, Mexican spaghetti
Leave a comment