Green Spaghetti

Green Spaghetti aka Espagueti Verde are spaghetti in a creamy and rich poblano pepper sauce. It is a wonderful fusion of Mexican ingredients and classic spaghetti. Full of flavor, satisfying and unmistakably delicious, so no one can ever get enough of it. Once you serve these Mexican spaghetti you feel like you eat in an amazing restaurant, yet you will be surprised, you can make everything easily at home.

Roasted poblano peppers

These spaghetti are amazing, because you have flavor in each and every bite.

Roasted poblano peppers are blended to an amazing sauce. That is truly what makes everything over the top delicious.

Whenever you can invest that extra time and roast your poblano pepper it will make a great difference. All you need is your oven or roast them in the pan.

Spaghetti pasta is always on my menu.

Check out Spaghetti aglio e olio, Pizza Spaghetti, Million Dollar Spaghetti, or Taco Spaghetti.

And I can truly say this Green Spaghetti recipe is no exception.

Reasons to love this Green Spaghetti

The vibrant green sauce made from roasted poblano peppers is truly the star of the of show.

A simple dish that will impress everyone, because everything is so easy, yet complex

Roast poblano peppers in the oven, on the stove, or grill, because just use your favorite method to get them roasted.

Have a look at my step by step pictures, know and see how easy everything comes together.

What you need for this Green Spaghetti recipe

Spaghetti: cook them al dente and toss them in a little bit olive oil to prevent your pasta will stick together (reserve pasta water, add in vegetable stock powder to make a broth and set aside).

Poblano peppers: These are milder than jalapenos and have an amazing flavor.

Cilantro is another ingredient to get our sauce into a vibrant green.

Garlic and onions are here to boost the flavors and compliments them.

Sour cream and cream cheese: I use dairy free, but use whatever floats your boat. Both are here to make everything rich, creamy and amazing.

Cheese topping: dairy free cotija cheese is what I use, but queso fresco or feta can be also used. You can crumble or grate it.

How to make Green Spaghetti

First, cook pasta according to the package directions or at least al dente. Reserve a quarter cup of pasta water, add in vegetable stock powder, because this way you can make a broth in no time. Set aside until using for the sauce.

While pasta is cooking, roast the poblano peppers. There are several methods how to roast poblano peppers. All is a matter of preference:

In the oven: Preheat oven to 425F, line a baking sheet with parchment paper or aluminum foil. Place poblano peppers on the baking sheet and roast them for around 20 minutes, flip them with tongs until blackened.

On the stove: if you have a stove with gas burners, you can roast poblano peppers on the open flame. This will take 2 to 3 minutes. Use kitchen tongs to turn your peppers around until completely charred,

In the pan: Use a pan on high, add poblano peppers turn them around with tongs. It will take around 10 minutes.

On the grill: Start with medium high heat, spray poblano peppers with oil spray or lightly oil them. Wait until grill is hot, then place your peppers and grill them for around 12 minutes. Flip them from time to time.

After roasting place peppers into a Ziploc bag, because the peppers will steam for around 5 minutes and this will help to remove the skin including seeds easily.

Make sauce by adding peppers, garlic, onions, cilantro, sour cream, cream cheese, vegetable broth to a food processor or blender. Add a pinch of salt and pepper, process until creamy.

For serving, mix spaghetti and the sauce, transfer to plates or bowls and top with cheese.

Other recipes to try

• Burrito Bowl
• Albondigas Soup
• Refried Beans
• Queso Fundido
• Queso Dip
• Restaurant Style Salsa

Share remakes of these Green Spaghetti with a tag on Instagram and Facebook.

Enjoy, Florian.