Espagueti verde, or green spaghetti, is a surprisingly simple yet deeply flavorful dish gaining popularity for its unique blend of comfort and fresh, vibrant taste. This recipe, tested and approved by culinary experts, delivers a creamy, mildly spicy meal that stands out from typical pasta options. It’s quick enough for weeknights but special enough to impress.
Why This Recipe Works
The key is the sauce. Roasted poblano peppers and cilantro create a bright green base, while cream cheese and Mexican crema lend richness and a smooth texture. The result is a sauce that coats pasta perfectly, offering a satisfying depth of flavor without being overly heavy. It’s a departure from red sauces or heavy Alfredo, making it ideal for those seeking something different.
How to Make Espagueti Verde
The process is straightforward:
- Roast the Peppers: Broil poblano peppers and jalapeño until charred. Peel the skins and discard.
- Cook the Pasta: Cook spaghetti to al dente, reserving about a cup of pasta water before draining.
- Blend the Sauce: Combine roasted peppers, cream cheese, Mexican crema, cilantro, garlic, and seasonings in a blender. Simmer in a skillet until slightly thickened.
- Combine & Finish: Add pasta and reserved water to the sauce. Cook over low heat until the sauce clings to the pasta.
- Garnish & Serve: Sprinkle with cilantro and queso fresco before serving.
Quick Tips for Success
- Crema Substitute: If Mexican crema is unavailable, sour cream works equally well.
- Spice Level: Adjust heat by adding another jalapeño or serrano pepper.
- Pasta Water: Don’t skip reserving pasta water. It helps emulsify the sauce, making it cling better.
Espagueti verde offers a delicious way to explore Mexican flavors without complicated techniques, proving that simple ingredients can create a truly memorable meal.
