Mexican Green Spaghetti Recipe
This Mexican green spaghetti (espagueti verde) is a creamy pasta made with roasted poblano peppers, onions, garlic, crema, and chicken bouillon. The creamy green sauce coats every strand of spaghetti for a cozy dish that comes together in just 30 minutes. Perfect for busy weeknights but impressive enough for guests, this easy pasta recipe delivers bold flavor with minimal effort.
Servings: 4 servings
Calories: 246kcal
Equipment
- Baking Sheet
- Food processor or blender
- Large pot
- pasta strainer
- Large Skillet
Ingredients
- ½ pound spaghetti
- 3 large poblano peppers
- ½ white onion halved
- 2 cloves garlic
- 1 cup Salvadoran crema or sour cream
- 1 cup whole milk
- 1 teaspoon chicken bouillon paste
- cotija cheese crumbled, for serving
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then cook the spaghetti according to package directions. Drain and set aside.
- While the pasta is cooking, roast the poblanos: Turn your oven broiler to high (or preheat to 550°F). Place the poblano peppers on a baking sheet or directly on the oven rack. Broil for 5 minutes per side, flipping once, until the skins are charred and blistered.
- Steam and peel: Once the peppers are roasted, place them in a covered bowl or plastic Ziplock bag and seal it for about 5 minutes to let them steam. Then rub off the loosened skins with your fingers or rinse gently under cool water; the skins should slide right off. Remove the stems (and seeds if you want less heat).
- Blend the sauce: Add the peeled poblanos to a blender with the white onion, garlic, crema, milk, and chicken bouillon paste. Blend until smooth. Taste and adjust with salt if needed. (Note: I add ½ teaspoon of salt)
- Simmer the sauce: Pour the poblano sauce into a skillet over medium-low heat. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Toss pasta: Add the cooked spaghetti to the skillet and toss until every strand is coated. Serve with crumbled cotija cheese and fresh cilantro.
Notes
- Your pasta water should taste like the sea, this is your only chance to season the pasta itself. Once the water begins to boil, add 1 tablespoon of salt before adding the pasta.
- Save ½ cup of pasta water just in case you want to loosen the sauce later.
- When simmering the sauce keep the heat on the lower side to prevent the crema from separating. You’re looking for a gentle bubble, not a rapid boil.
- Storage: Let the pasta cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.
Nutrition
Calories: 246kcal | Carbohydrates: 26g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 371mg | Fiber: 4g | Sugar: 8g | Vitamin A: 789IU | Vitamin C: 74mg | Calcium: 156mg | Iron: 1mg
