Mexican Espagueti Verde
Mexican espagueti verde is a simple yet flavorful pasta dish made with a creamy blended poblano sauce. It can be enjoyed on its own, topped with crumbled queso fresco, or served alongside milanesa.
When thinking of authentic Mexican cuisine, pasta might not be the first thing that comes to mind. However, both green spaghetti (espagueti verde) and white spaghetti (espagueti blanco) are popular dishes in Mexico.
My family enjoys this dish for Sunday dinners, but it is quick enough to prepare for a weeknight meal as well.
Ingredient Notes
- Poblanos – They need to be roasted until blistered, then steamed, and the outer skin peeled off. I also remove the seeds. For a spicier sauce, add a serrano pepper or jalapeno.
- Sour Cream– This will give the sauce the creaminess and slight tang to balance the flavors. You can also substitute Mexican crema.
- Milk– I used whole milk, but reduced-fat milk can be used; just keep in mind it won’t be as creamy. For an even richer sauce, use half and half.
- Queso Fresco– Sprinkle this cheese on top for more flavor. You can also use cotija cheese.
- Spaghetti Pasta– Traditionally, spaghetti pasta is used; any pasta shape will work.
Sauce Variations
Here are some additions you can make to adjust the verde sauce to your liking.
- Cilantro- Some recipes include a handful of cilantro. I did not add any in mine, but if you prefer the taste, add some to the blender.
- Spinach– Not traditional, but adding a handful of spinach will give the sauce a bright green color.
- Cream cheese– Adding a block of cream cheese creates a thicker and creamier sauce.
How to Serve and Store
Mexican green spaghetti is best served immediately after preparation. As the dish cools, both the pasta and sauce may dry out. To restore the sauce’s creamy texture, add more milk or pasta water and heat the dish on low heat.
Leftovers can be stored for up to three days. Reheat the pasta in the microwave or on the stove by adding a splash of milk to restore the sauce’s consistency.
Serve espagueti verde with a sprinkling of queso fresco or cotija cheese on top. You can enjoy it as a light meal or with your favorite grilled meat or milanesa.
Espagueti Verde Recipe
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Equipment
- Stock Pot for boiling pasta
Ingredients
- 1 pound Spaghetti Noodles thin or regular
- 1 teaspoon Salt to season the water
- 4 Poblano Peppers
- 2 Garlic Cloves
- 8 ounces Sour Cream or Mexican Crema
- 8 ounces Whole Milk
- 1 tablespoon Chicken Bouillon
- 2 tablespoon Butter
- Salt and Pepper to taste
- Queso Fresco for topping
Instructions
- Wash and dry poblanos, and place them on a baking sheet under the broiler. Check every few minutes and rotate the peppers until all sides are blistered. If you have a gas stove, you can hold the poblano directly over the gas flame until charred.
- Once the peppers are charred on all sides, place them in a plastic bag or a covered bowl. Allow them to steam for just under 5 minutes; I’ve found that letting them steam for too long makes them harder to peel. After steaming, use your hands or a butter knife to peel off the outer charred skin and remove any seeds inside.
- Combine the poblanos, garlic, sour cream, milk, and chicken bouillon in a blender. Blend until creamy. Taste the sauce and adjust with salt and pepper to your liking.
- Bring a large pot of water to a rapid boil. Add salt and dried spaghetti noodles. Cook to package directions for 'al dente'.
- Heat a large skillet over medium heat, then add butter. Once melted, pour in the sauce and simmer. Drain pasta, and add it to the pan with the sauce.
- Combine the pasta with the sauce until incorporated. If it's too dry, add a splash of milk. Taste the pasta again and see if any extra salt is needed. Serve the espagueti verde with some crumbled queso fresco.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
