It’s not just your typical spaghetti. It’s a vibrant, comforting meal that’s perfect when you want to shake things up a bit on pasta night. I think it’s a great way to to introduce a bit of Mexican flair into my kitchen, turning it into an entirely new and exciting pasta dinner. Pasta isn’t usually the first thing that comes to my mind when thinking about Mexican cuisine, but there are few hidden gems out there. Sopa de Fideo is one that I cooked recently, and I liked it so much that I decided to look for more!
So What is Green Spaghetti?
Green Spaghetti, or Espagueti Verde in Spanish, is a unique and delicious Mexican pasta dish known for its vibrant green sauce. The sauce, which is the star of the dish, gets its color primarily from poblano peppers, which have a mild but distinct flavor. These peppers are roasted to enhance their taste and then blended with ingredients like cream cheese, Mexican crema or sour cream, cilantro, garlic, and onions. This combination creates a creamy, rich, and flavorful sauce, which can almost be considered a Mexican twist on pesto.
Ingredient Needed
Poblano Peppers – For the Green Spaghetti, I use poblano peppers because they give the dish its authentic flavor and color. If I can’t find poblanos, I sometimes use green bell peppers for a milder taste, or mix bell peppers with a bit of jalapeños for some heat. Cream Cheese and Mexican Crema – To make the sauce creamy, I use cream cheese and Mexican crema. If I don’t have Mexican crema, sour cream works well too. For a lighter sauce, I replace cream cheese with Greek yogurt, but it does change the flavor a bit. Cilantro – If you’re not a fan of cilantro or if it’s unavailable, you could use parsley for a different but still fresh taste. Chicken Broth – Vegetable broth can be used as a substitute for a vegetarian version of the dish. Jalapeños – I add jalapeños if I want the sauce spicy, but they’re optional. If I want a different kind of spice, I use serrano chilies. Garlic and Onions: Garlic and onions are standard in my recipe, but sometimes I switch it up and use shallots instead of onions for a slightly different flavor. Butter – And for cooking, if I don’t want to use butter, I go with olive oil as a substitute when making the sauce.
Espagueti Verde Recipe
- Cook the pasta: I bring a large pot of salted water (about 1 teaspoon of salt per quart of water) to a boil. Then, I cook the spaghetti according to the package instructions until it’s al dente. Before draining, I make sure to reserve 1 cup of the pasta water for later use.
- Roast the poblano peppers: I place the peppers on a foil-lined baking sheet and broil them for about 5 minutes per side. This helps get them nicely charred and ready for the sauce.
- Blend the sauce: I start by peeling the skin off the chilis, then I remove the seeds and stems. After that, I put them into a blender along with cream cheese, crema, garlic, cilantro, chicken broth, onion, and a jalapeño. I blend everything together until it reaches a smooth consistency.
- Cook the sauce: I melt the butter in a pot over medium heat, and to make cleanup easier, I use the same pot I cooked the spaghetti in. Then I add the creamy sauce and bring it to a low simmer.
- Finish the dish: I add in the cooked spaghetti and toss everything until it’s well combined. If I want the sauce a little thinner, I just add a bit of the reserved pasta water.
Variations
Add Protein: Sometimes I make this meal heartier by adding cooked chicken or shrimp to the spaghetti. Add Veggies: For some veggies, I like to throw in sautéed mushrooms, spinach, or zucchini. Spice Level Adjustments: To adjust the spice level, I tweak it to suit my taste that day. I turn up the heat with extra jalapeños or a dash of hot sauce, or keep it milder by removing the seeds from the peppers and using fewer jalapeños.
Alpana’s Tips
Roasting the Peppers: Roasting the poblano peppers is crucial. I aim to get a good char on them because it adds depth of flavor and makes the skin easier to peel off. After charring, I place them in a covered bowl or a plastic bag for a few minutes to help steam the skin off. Sauce Consistency: The consistency of the sauce should be creamy but not overly thick. If it’s too thick after blending, I thin it with a bit of the pasta cooking water. Pasta Cooking: I cook my spaghetti to al dente according to the package instructions. Overcooked pasta can become mushy and won’t hold up well against the creamy sauce. Balancing Flavors: I taste my sauce as I go, adjusting the seasonings, including salt and pepper, to my liking.
Make my version of green spaghetti for your next pasta night. It’s a unique twist that will bring smiles to the whole table. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Espagueti Verde, on our Gypsy Plate… enjoy!
More great pasta dishes to try:TikTok SpaghettiPasta e PiselliChicken Pastina SoupLouisiana Chicken PastaOrecchiette with SausageCreamy Sausage PastaGigi Hadid PastaPastalaya
