Mexican Spaghetti With Creamy Poblano Sauce Espagueti Verde Recipe

OMG, you guys have to try this Mexican Spaghetti with Creamy Poblano Sauce—it’s like a pasta party in your mouth with smoky vibes! Roasting poblano peppers takes this dish to the next level, and trust me, the combo of creamy sauce with queso fresco is total comfort food goals. 🌶️🍝

The heart of this dish, Mexican Spaghetti with Creamy Poblano Sauce, is the roasted poblano peppers, whose rich, smoky flavor comes through in every bite. When you combine that with fresh cilantro and Mexican crema, you get a flavored-unlike-any-other twist on a dish that’s already a universal favorite.

And the part that makes it truly unforgettable? The creamy part, which you top with crumbled queso fresco, because everything’s better with more cheese.

Mexican Spaghetti With Creamy Poblano Sauce Espagueti Verde Recipe Ingredients

• Poblano Peppers: Rich in vitamins A and C, offering a mild heat.
• Mexican Crema: Smooth texture adds richness, slightly tangy flavor.
• Cilantro: Fresh herbaceous flavor, adds a burst of freshness.
• Queso Fresco: Salty cheese that melts perfectly, providing creaminess.
• Garlic: Aromatic flavor, boosts immune health.

Mexican Spaghetti With Creamy Poblano Sauce Espagueti Verde Recipe Ingredient Quantities

• 1 pound (450 grams) spaghetti
• 3 to 4 medium poblano peppers, roasted and peeled
• 1/2 cup (120 ml) Mexican crema or sour cream
• 1/2 cup (120 ml) whole milk
• 1/4 cup (25 grams) chopped fresh cilantro
• 3 cloves garlic, peeled
• 1/2 cup (50 grams) grated queso fresco or cotija cheese
• 1 tablespoon (14 grams) unsalted butter
• Salt and pepper to taste
• 2 tablespoons (28 ml) vegetable oil

How to Make this Mexican Spaghetti With Creamy Poblano Sauce Espagueti Verde Recipe

1. Start by taking a sizable pot and filling it with salted water. Bring the pot to a full boil. Introduce the spaghetti to the bubbling water and cook as per the directions given on the package until the pasta is al dente. When the time is up, drain the spaghetti in a colander, but make sure to save half a cup of the pasta cooking water. Put the drained pasta to the side.

2. When the spaghetti is cooking, roast the poblano peppers over a direct flame or under a broiler until the skins are evenly charred. For 10 minutes, let them steam in a sealed plastic bag; then, by all means, remove the skins, which should come off pretty easily. The instructions don’t say so, but I think it’s good to also remove the seeds and the stuff that’s inside the peppers. Then roughly chop the peppers.

3. Combine the roasted poblano peppers, Mexican crema (or sour cream), whole milk, fresh cilantro, and peeled garlic cloves in a blender. Blend until smooth and creamy.

4. In a large skillet, over medium heat, warm the vegetable oil. Next, add the poblano sauce that has been blended and continue cooking for another 5-7 minutes. Stir it occasionally and watch for the thickening increment to ensure you know when it’s reached that stage.

5. In the skillet, add the reserved pasta water and butter. Stir until the butter has melted and the sauce is well combined.

6. Adjust the seasoning of the sauce with salt, and pepper to personal taste.

7. Add the coated spaghetti to the skillet and combine it with the poblano sauce until well mixed. Cook for 2-3 more minutes, giving the dish some time to meld together.

8. Put the spaghetti on individual serving plates or in a dish meant for serving.

9. Generously apply fluff cheese or broth cheese over the set boudin.

10. If desired, garnish with freshly chopped cilantro. Serve at once, because this dish is at its peak right out of the skillet. Mexican Spaghetti with Creamy Poblano Sauce is the perfect dish for any of those “what am I going to make for dinner tonight?” moments.

Mexican Spaghetti With Creamy Poblano Sauce Espagueti Verde Recipe Equipment Needed

1. Large pot
2. Colander
3. Tongs or slotted spoon (for handling spaghetti)
4. Blender or food processor
5. Plastic bag (for steaming peppers)
6. Knife
7. Cutting board
8. Large skillet
9. Measuring cups (for liquids)
10. Measuring spoons (for butter and oil)
11. Wooden spoon or spatula (for stirring)
12. Serving plates or platter

FAQ

• Q: Can I use bell peppers instead of poblano peppers?You can substitute bell peppers, but the flavor will be milder and not as smoky.
• Q: Is there a substitute for Mexican crema?A: You can use sour cream or a light cream instead of Mexican crema.
• Q: Can I make this dish ahead of time?A: Yes, prepare the sauce and cook the spaghetti in advance. Just before serving, combine the two.
• Q: What can I use instead of queso fresco?A: Alternatives to queso fresco include cotija cheese and feta.
• Q: How do I roast poblano peppers?A: Cook them on an open grill or in the oven until they are blackened, then put them in a bag and seal it. After 10 minutes—during which time they will have steamed—you can remove the skins.
• Q: Can I make this dish vegan?A: Use a cream and cheese alternative that is free from any dairy, and do not include any butter to make this dish suitable for a vegan diet.

Mexican Spaghetti With Creamy Poblano Sauce Espagueti Verde Recipe Substitutions and Variations

Crema mexicana or sour cream: Opt for Greek yogurt instead, and you’ll enjoy a slightly tangy twist.
Whole milk: Substitute with half-and-half for a richer texture, or almond milk for a lighter, equally delicious version.
Cotija cheese or queso fresco: Use feta cheese if you want something with a similar texture that also crumbles.
If cilantro is unavailable, a good alternative is parsley.
Cooking oil: Olive oil may impart a distinctly different flavor.

Pro Tips

1. Roasting Technique When roasting the poblano peppers, make sure the skin is evenly charred for easy peeling and maximum flavor. If you don’t have a gas stove or broiler, you can also use a grill or a hot cast-iron pan for roasting.

2. Blending Consistency For the smoothest sauce, blend the ingredients until completely uniform. If your blender struggles, add a small amount of the reserved pasta water to assist with blending.

3. Pasta Water Utilization The reserved pasta water is key for adjusting the sauce’s consistency. Its starchiness helps bind the sauce to the pasta, so add little by little until you achieve your desired creaminess.

4. Cheese Enhancement Consider mixing some grated queso fresco or cotija cheese directly into the sauce before adding the pasta. This will enhance the flavor and creamiest texture of the dish.

5. Spice Level Adjustment For more heat, you can keep some seeds from the poblano peppers or add a pinch of cayenne pepper or chopped jalapeño to the sauce before blending. Adjust based on your spice preference.