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Mexican Green Spaghetti Espagueti Verde Recipe

Mexican Green Spaghetti Espagueti Verde Recipe - Easy Meal Recipe

When I first stumbled upon Mexican green spaghetti, or espagueti verde, I felt an irresistible urge to dive in. The vibrant green sauce, rich with flavor, was more than just visually striking; it spoke to my passion for incredible food. 
Pairing this dish is a joy. Picture this: alongside a zesty grilled chicken, a crisp garden salad, or even refreshing guacamole. The options are endless, but let’s not get ahead of ourselves.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: Mexican
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 4 poblano peppers
  • 1 lb spaghetti
  • 1 tablespoon butter or olive oil
  • 1 cup fresh cilantro leaves
  • 1/2 onion, roughly chopped
  • 3 cloves garlic
  • 1 cup crema Mexicana or sour cream
  • 1 cube chicken or vegetable bouillon
  • 1/2-1 cup milk or water
  • 1-2 serrano or jalapeño peppers optional, for heat
  • 1/4 teaspoon ground cumin optional, for added depth of flavor
  • 1/2 teaspoon lime juice optional, for a hint of brightness
  • Cotija cheese, for garnish

Method
 

Step 1: Roast Your Poblano Peppers
  1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet. Roast them until the skin is charred, about 20-25 minutes.
Step 2: Prepare the Sauce
  1. Once charred, let the peppers cool. Peel off the skin, remove the seeds, and chop them roughly. In a blender, combine the roasted peppers, fresh cilantro, onion, and garlic. Blend until smooth.
Step 3: Cook the Spaghetti
  1. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Step 4: Make the Creamy Mixture
  1. In a saucepan over medium heat, melt the butter (or olive oil). Pour in the blended pepper mixture. Stir in the crema Mexicana (or sour cream), cream cheese, and the chicken or vegetable bouillon cube.
Step 5: Adjust the Consistency
  1. Pour in the milk or water gradually, stirring until you achieve your desired sauce consistency. Feel free to add more milk if you like it thinner.
Step 6: Combine Everything
  1. Fold the cooked spaghetti into the sauce. Toss well to ensure every strand is coated.
Step 7: Season
  1. If desired, add serrano or jalapeño for heat, ground cumin for warmth, and lime juice for brightness.
Step 8: Plate Up
  1. Serve the espagueti verde, garnishing with Cotija cheese. Enjoy your creation!

Notes

  • Swap Pasta Types – Use gluten-free pasta or whole grain for a healthier option.
  • Meat Additions – Shredded chicken or ground beef can add protein.
  • Vegetable Boost – Add sautéed spinach or zucchini for extra nutrition.
  • Spicy Twist – Use roasted chipotle peppers instead of poblanos for a smoky kick.