Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
Espagueti Verde is a creamy Mexican green spaghetti made with roasted poblano peppers, cilantro, Crema Salvadoreña, and milk. This easy 30-minute pasta makes a crowd-friendly main dish or side.
Servings: 8 to 10 servings
Ingredients
- 4 large poblano chiles
- 12 sprigs cilantro leaves only
- 2 chicken bouillon cubes divided
- 1 large white onion halved and divided
- 3 garlic cloves divided
- 2 cups Crema Salvadoreña or sour cream
- 2 cups whole milk
- 16 ounces spaghetti preferably La Moderna, broken into thirds
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Cotija or Parmesan cheese grated, for serving
Instructions
- Roast the poblanos. Set the broiler to high. Place the poblano chiles on a baking sheet and broil, turning occasionally with tongs, until blistered and charred on all sides. Transfer to a plastic bag, seal, and let steam for 5 to 10 minutes. Peel away the charred skins, then remove the stems and seeds.
- Make the poblano sauce. Add the roasted poblanos, cilantro, 1 bouillon cube, half of the onion, 2 garlic cloves, Crema Salvadoreña, and milk to a blender. Blend until smooth.
- Cook the spaghetti. Bring a large pot of water to a boil. Add the remaining bouillon cube, remaining half of the onion, and 1 garlic clove. Add the spaghetti and cook according to the package directions until al dente. Drain and discard the onion and garlic. Do not rinse the spaghetti.
- Cook the sauce. Melt the butter in the same pot over medium heat. Pour in the poblano cream sauce and cook for about 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
- Combine. Add the drained spaghetti to the sauce and toss until evenly coated. Cook for a few minutes, just until heated through and the sauce clings to the spaghetti.
- Serve. Top with grated Cotija or Parmesan cheese and serve warm.
Video
Notes
- Crema Salvadoreña: This is what my friend Alba uses in her recipe. If you can't find it, sour cream is the easiest substitute.
- Vegetarian option: Substitute vegetable bouillon for the chicken bouillon.
- Make ahead: The poblano cream sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before tossing with freshly cooked spaghetti.
- Leftovers: Refrigerate leftover Espagueti Verde for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
- Freezing: I don't recommend freezing this pasta because the crema-based sauce can separate after thawing and reheating.
- Poblano heat: Poblanos are generally mild, but their heat varies and occasionally you'll get a spicy one.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 52g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 343mg | Potassium: 427mg | Fiber: 3g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 50mg | Calcium: 158mg | Iron: 1mg