Mexican Espagueti Verde Recipe
A creamy and flavorful pasta dish featuring roasted poblano peppers, Mexican crema, and fresh herbs for an authentic taste of Mexico.
Equipment
- Blender
- Saucepan
- Pot
- Oven
Ingredients
Pasta and Sauce
- 400 g spaghetti Use your favorite brand
- 2 large poblano peppers roasted, peeled, and seeded
- 1 cup Mexican crema
- ½ cup chopped fresh cilantro
- 3 cloves garlic minced
- 1 small onion chopped
- 2 tbsp unsalted butter
- 1 cube chicken or vegetable bouillon
- ½ cup milk whole milk preferred
- ⅓ cup crumbled queso fresco optional garnish
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Let them steam in a covered bowl for 10 minutes, then peel, seed, and chop.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- In a blender, combine the roasted poblano peppers, Mexican crema, milk, cilantro, garlic, onion, bouillon, and butter. Blend until smooth and creamy.
- In a large pan, heat the blended sauce for 2 minutes over medium heat. Add the cooked spaghetti and toss until well coated.
- Simmer on low heat for 1 minute. Top with crumbled queso fresco and garnish with extra cilantro. Serve immediately.
Notes
Feel free to adjust spice levels by adding a chopped serrano pepper if you prefer a spicier version. Enjoy this quick and delicious Mexican pasta dish!