Green Spaghetti

Green Spaghetti Recipe

Hello! We are going to prepare a delicious Green Spaghetti, a Mexican dish that combines the smoothness of spaghetti with a creamy and flavorful sauce thanks to roasted poblano peppers. This dish is ideal for those who want a comforting, vegetarian meal with a different touch for the family table.

Preparation time

This is the time breakdown for the complete recipe:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the creamy green sauce

• 4 poblano peppers
• 2 tablespoons of olive oil
• ½ medium chopped onion
• 4 cloves garlic, minced
• 1 bunch of fresh cilantro (approximately 1 cup)
• 1 package (225 grams) of cream cheese whole
• 1 cup sour cream or Mexican cream
• ½ cup chicken broth or milk
• ½ teaspoon kosher salt
• ¼ teaspoon ground cumin
• ½ cup crumbled queso fresco

For the pasta

• 450 grams spaghetti

If you can't find fresh poblano peppers, you can substitute them with roasted ancho peppers or even Anaheim peppers for a milder flavor. Queso fresco can be replaced by cotija cheese or feta if you prefer a saltier taste.

Utensils we will use

• Large pot for cooking pasta
• Skillet or saucepan for sautéing
• Food processor or blender
• Knife and cutting board
• Colander for draining the pasta
• Wooden spoon or spatula for mixing
• Bowl or container for roasting and sweating the poblanos

Preparation

1. Roast and prepare the poblano peppers

1. Roast the poblanos: Place the chilies directly over the stove flame or on a comal over high heat. Turn with tongs until the skin is completely charred and black on all sides. This is essential for achieving an authentic smoky flavor.
2. Sweating and peeling: After roasting, place the poblanos in a container and cover with plastic wrap to sweat for 10 minutes. This step makes it easier for the skin to peel off.
3. Cleaning the poblanos: Under a stream of cold water, remove the burnt skin with the tip of a knife or with your fingers. It's a bit easier if you peel them carefully without breaking the chili too much. Also remove the seeds and veins to avoid too much spiciness.

2. Sauté onion and garlic

1. Heat oil: In a frying pan, heat the 2 tablespoons of olive oil over medium heat.
2. Sauté onion and garlic: Add the chopped onion and minced garlic cloves. Cook until the onion is translucent and the edges begin to lightly brown. This adds sweetness and depth of flavor to the sauce.

3. Prepare the green sauce in the blender

1. Place ingredients: In the blender cup or food processor, add the already peeled poblanos, the sautéed onion and garlic, the cilantro, the cream cheese, the sour cream, the broth or milk, the salt, and the cumin.
2. Blend until smooth: Process everything until you get a completely smooth and creamy sauce. The smooth texture is key for the sauce to adhere well to the spaghetti and offer a silky experience.
3. Incorporate fresh cheese: Add the fresh cheese and pulse a few times to mix with small pieces, adding texture contrasts to the final dish.

4. Cook the spaghetti

1. Boil water: In a large pot, bring salted water to a boil.
2. Add spaghetti: Cook the pasta according to package instructions, generally about 8 to 10 minutes, until al dente. This prevents the pasta from becoming soft when mixed with the sauce.
3. Drain the pasta: Use a colander and reserve some of the cooking water in case you need to adjust the consistency of the sauce.

5. Mix the pasta with the sauce

1. Heat sauce: Pour the sauce into a saucepan and heat it over low heat to prevent it from curdling or sticking.
2. Incorporate spaghetti: Add all the drained pasta to the sauce and mix well with a wooden spoon or spatula until the spaghetti is completely covered by the salsa verde.
3. Adjust texture: If the sauce is too thick, add a little of the cooking water gradually to lighten it without losing flavor.

6. To finish and serve

Serve the hot spaghetti with a little more fresh cheese sprinkled on top and some fresh cilantro leaves for garnish. This dish is best enjoyed freshly made when the sauce is creamy and warm. It is ideal to accompany it with a little fresh salad, such as a mango and cucumber pasta salad to contrast flavors and textures.

I want to share these tips with you

• Roast the poblanos well: The flavor of this pasta greatly depends on a good roast. Don't skimp on time at this stage.
• Use full-fat cream cheese: For the sauce to be truly creamy, the cheese must have enough fat. If you use light, the result will be less consistent.
• Pasta al dente: Do not overcook the pasta to prevent it from becoming gummy when mixed with the sauce.
• Taste the sauce before mixing: Adjust salt, cumin, and create a balance that is neither too acidic nor too heavy.
• If you don't have a food processor: You can blend with an immersion blender or traditional blender, just make sure the sauce is extra smooth.

Nutritional Information

• Calories: 584 kcal
• Proteins: 16 g
• Fats: 29 g
• Carbohydrates: 66 g
• Fiber: 4 g

Values are approximate per serving and may vary depending on the brands and products used.

5 keys to perfect Green Spaghetti

• Key 1: The ideal roast: The chilies should be completely charred to maximize the smoky flavor; if we roast them too little, the sauce loses depth.
• Key 2: Control the sauce texture: The combination of cream cheese with sour cream must be very homogeneous to achieve a silky sauce.
• Key 3: Liquid adjustment: Broth or milk should be used sparingly so that the sauce is neither too liquid nor pasty.
• Key 4: Al dente for pasta: For the pasta to maintain firmness is essential so that it doesn't absorb too much sauce and become soft.
• Key 5: Garnish with cheese and fresh cilantro: These final touches elevate the presentation and flavor of the dish.

When is Green Spaghetti ideal to enjoy?

This spaghetti is perfect for a family dinner on any weekday when you want something quick but full of flavor. It is also excellent for casual gatherings or potlucks where you want to offer a surprising vegetarian dish. Its creamy texture and the distinctive flavor of the poblanos make it ideal to accompany grilled meats or a fresh fruit and vegetable salad like the warm farfalle salad with asparagus and parmesan.

Comparative table with similar green pasta recipes

Learn to prepare authentic green spaghetti step by step with this visual guide that will help you perfect the creamy texture and smoky flavor.

This video teaches you how to roast poblano peppers correctly, a fundamental step to get the best creamy green sauce for your spaghetti.

Share your experience

Cooking is for experimenting and sharing. Leave your comment and share your own tricks with green spaghetti! Tell us how it turned out, if you tried any substitutions, or if you adapted the recipe with proteins or vegetables. We love to know how you enjoy this Mexican classic at home.

Culinary glossary

• Poblano peppers: Mexican chili with a mild flavor with a sweet and smoky touch, widely used in traditional cuisine.
• Sour cream: Slightly acidic dairy product that adds creaminess and a fresh flavor to sauces.
• Al dente: Italian term that describes the ideal cooking of pasta, firm but not hard.
• Food processor: Appliance that mixes, chops, or blends ingredients to obtain different textures.
• Fresh cheese: Soft and salty Mexican cheese used to add flavor and texture to dishes.