ESPAGUETI VERDE (GREEN SPAGHETTI)

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This Mexican espagueti verde (green spaghetti) will knock your socks off! The roasted poblano cheese sauce is so delicious and creamy! Add jalapeño if you like the heat, and shrimp or chicken if you want meat!

If you’ve never had espagueti verde you are in for a flavorful dinner! It’s like alfredo sauce with a Mexican twist!

Poblano peppers are simmered and mixed to make a smooth green sauce with garlic, onions and cilantro. Furthermore, there’s Mexican sharp cream and cream cheddar to make it additional smooth and smooth.

In case you’re burnt out on a similar spaghetti, our other incredible pasta dishes like Chicken Spaghetti with Rotel and Easy Baked Spaghetti.

I love this spaghetti verde without help from anyone else as a veggie lover supper, yet it would likewise be bomb with sautéed shrimp or barbecued chicken.

How to make espagueti verde

  • The star of the show is the roasted poblano peppers. These are mostly mild pepper.
  • Occasionally you’ll get a spicy one, but combined with the dairy products they are as mild as green bell peppers.
  • If you’d like to add some heat, you can also use a serrano or jalapeño pepper.
  • Four poblano peppers on a baking tray for roasting
  • Place chiles on foil lined cookie sheet
  • There are many ways you can roast peppers. The most common would be on the stove or under the broiler, but you could also fire roast them on the grill.
  • Gas stove: they can be roasted directly over the open flame. Place the peppers on the grates. Use tongs to turn peppers until they are charred all over.
  • Electric stove: broil them in the oven. Place on a cookie sheet, line with aluminum foil, and broil at high heat, turning with tongs every so often until charred and blistered all over.
  • Four roasted poblano peppers
  • Broil, turn and roast until charred
  • After the chiles have been roasted, place in a zip-lock bag or in a bowl and cover with plastic wrap so they can steam for about 5-10 minutes.
  • Roasted poblano peppers steaming in ziplock bag
  • Steam chiles in a bag
  • After steaming they will be easy to peel. Then, remove the blackened skin, stems and seeds.
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Espagueti Verde – Mexican green spaghetti with a creamy, roasted poblano sauce!

yield: 8 SERVINGS
prep time: 25 MINUTES
cook time: 20 MINUTES
total time: 45 MINUTES

Ingredients

  • 1 lb spaghetti
  • 1 tablespoon butter or olive oil
  • 4 poblano peppers
  • 1 cup cilantro (leaves only)
  • ½ onion, roughly chopped
  • 1 cup crema Mexicana or sour cream
  • 1 box (8 oz) cream cheese
  • 3 cloves of garlic
  • 1 cube chicken (or veggie) bouillon
  • ½-1 cup milk or water
  • 1-2 serrano or jalapeño peppers (optional)
  • Cotija cheese, for garnish

Instructions

  1. Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don’t stick together.
  2. While the spaghetti is cooking, roast the poblanos (see notes below or post above for instructions). If using serrano or jalapeño peppers these can be roasted as well, or left raw.
  3. Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy.
  4. Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add additional milk or pasta water if it gets too thick. Serve with cotija cheese, if desired.
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Notes

  • How to roast peppers
  • Gas stove: they can be roasted directly over the open flame. Place the peppers on the grates. Use tongs to turn peppers until they are charred all over.
  • Electric stove: broil them in the oven. Place on a cookie sheet, line with aluminum foil, and broil at high heat, turning with tongs every so often until charred and blistered all over.
  • After the peppers have been roasted, place in a ziplock bag or in a bowl and cover with plastic wrap so they can steam for about 5-10 minutes. Then, remove the blackened skin, stems and seeds.

Nutrition Information:

  • YIELD: 8 SERVING SIZE: 1
  • Amount Per Serving:
  • CALORIES: 233
  • TOTAL FAT: 14g
  • SATURATED FAT: 7g
  • TRANS FAT: 0g
  • UNSATURATED FAT: 5g
  • CHOLESTEROL: 35mg
  • SODIUM: 275mg
  • CARBOHYDRATES: 22g
  • FIBER: 2gSUGAR: 3g
  • PROTEIN: 6g
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