Espagueti Verde Mexicano Recipe

Whipping up this Espagueti Verde is like painting a masterpiece where the bold color palette of charred poblano peppers, fresh cilantro, and creamy sauces melds into a rich, velvety canvas. The silky strands of spaghetti are enveloped in a luscious green sauce, creating a harmony that’s so deliciously comforting, it feels like a warm hug on a plate.

Espagueti Verde Mexicano is a vibrant dish infused with the rich flavors of roasted poblano peppers and fresh cilantro leaves. I adore mixing the creamy blend of not-sour-enough sour cream and not-yet-spreadable cream cheese.

To call this a mixture seems wrong, for it is more like a marriage, a union that achieves the Creamy Coating of Spaghetti Excellence. It is that kind of foundation sauce to which one might unnecessarily add garlic and onion.

Espagueti Verde Mexicano Recipe Ingredients

• Poblano Peppers: Mild flavor with antioxidants, vitamins A and C.
• Sour Cream: Adds creaminess, tangy taste, contains calcium and fats.
• Cream Cheese: Offers smooth texture, rich flavor, source of protein.
• Cilantro Leaves: Fresh, herbal notes, provides vitamins A, K, and C.
• Garlic Cloves: Pungent taste, boosts immunity, contains antioxidants.

Espagueti Verde Mexicano Recipe Ingredient Quantities

• 12 oz (340 g) spaghetti pasta
• 2 poblano peppers
• 1/2 cup sour cream
• 1/4 cup cream cheese
• 1/4 cup milk
• 1/4 cup fresh cilantro leaves
• 2 garlic cloves
• 1/4 cup chopped onion
• 2 tablespoons vegetable oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Cotija cheese or queso fresco, for garnish (optional)

How to Make this Espagueti Verde Mexicano Recipe

1. Prepare the spaghetti per the directions on the package until it is just firm to the bite. Toss and reserve.

2. Char the skins of the poblano peppers by holding them over an open flame or placing them under a broiler. Once they are charred, put them inside a plastic bag or cover them with a towel for about 10 minutes, allowing them to steam.

3. Remove the charred skin off the peppers, remove the seeds and stems, and chop them roughly.

4. Combine the roasted poblano peppers, sour cream, cream cheese, milk, cilantro, garlic cloves, and chopped onion in a blender. Blend until smooth.

5. Large skillet, vegetable oil. In a large skillet, heat the oil over medium heat. Pour in the blended poblano sauce and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.

6. Add salt and freshly ground black pepper to the sauce until it tastes the way you want it to.

7. Place the spaghetti in the skillet with the sauce and toss to coat. Heat it through until piping hot and serve immediately.

8. Flavor and adjust the seasoning as necessary. Add extra salt or pepper if you like.

9. Transfer the Espagueti Verde to a serving dish and sprinkle with Cotija cheese or, if you prefer, queso fresco.

10. Enjoy this flavorful, creamy, and warm Mexican green spaghetti!

Espagueti Verde Mexicano Recipe Equipment Needed

1. Large pot
2. Colander
3. Tongs or pasta fork
4. Tongs or towel
5. Plastic bag or kitchen towel
6. Blender
7. Large skillet
8. Measuring cups
9. Measuring spoons
10. Knife
11. Cutting board
12. Spoon or spatula for stirring
13. Serving dish

FAQ

• Q: Can I use a different type of pasta?A: Yes, any pasta you prefer can stand in for the spaghetti, be it fettuccine, linguine, or otherwise.
• Q: How do I roast the poblano peppers?A. Roast the poblanos over an open flame or under a broiler until the skin is charred. Then, place them in a sealed bag to steam for 10 minutes before peeling off the skin.
• Q: Can I make the sauce ahead of time?A: Yes, you can make the sauce ahead of time and refrigerate it for up to 2 days.
• Q: Is there a substitute for sour cream?One can substitute sour cream for Greek yogurt, making it a healthy alternative to the creamy homemade taco sauce. Greek yogurt has fewer calories and saturated fat compared with sour cream. In fact, a 1-cup serving of Greek yogurt has half the calories and half the saturated fat of a 1-cup serving of sour cream.
• Q: How can I make this dish spicier?A: For extra heat, add a jalapeño or serrano pepper to the sauce.
• Q: Can I make this dish dairy-free?A: Yes, use sour cream, cream cheese, and milk substitutes that are dairy-free.
• Q: What can I use instead of Cotija cheese?A: If you can’t find Cotija, feta cheese is a good substitute.

Espagueti Verde Mexicano Recipe Substitutions and Variations

When it comes to poblano peppers, you can sub in roasted green bell peppers for a milder flavor.
Swap Greek yogurt for sour cream for a tangier taste and creamy texture.
Mascarpone can be substituted for cream cheese to impart a richer, slightly sweeter flavor.
If fresh cilantro leaves are inaccessible, use parsley instead to provide a different herbal note.
Substitute olive oil for vegetable oil, and you’ll get a very different flavor. Olive oil has personality.

Pro Tips

1. Roasting the Peppers To enhance the smokiness of the poblano peppers, consider charring them over an open flame on the stovetop if you have a gas burner. Carefully rotate the peppers to evenly blister the skins, adding depth to the flavor of your sauce.

2. Blending Consistency For a smoother sauce, ensure that all ingredients are at room temperature before blending. This helps in achieving a creamy consistency without lumps, especially with the cream cheese and sour cream.

3. Pasta Cooking Under-cook the pasta slightly (al dente) when boiling, as it will continue to cook once added to the hot sauce. This prevents the spaghetti from becoming too mushy.

4. Flavor Boost Add a squeeze of fresh lime juice right before serving for a burst of freshness and a subtle tang that complements the creamy poblano sauce.

5. Topping Variations For added texture, consider garnishing with toasted pumpkin seeds (pepitas) along with the Cotija or queso fresco. This adds a delightful crunch and an extra layer of flavor.