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A plate of trofie twisted pasta tossed in a creamy poblano sauce topped with queso fresco cheese.
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4.67 from 30 votes

Mexican Green Spaghetti (Espagueti Verde)

Trofie twisted pasta (or spaghetti) tossed with a creamy green poblano sauce made from roasted poblano peppers and Mexican crema (Mexican sour cream, also called Crema Mexicana).
Prep Time15 minutes
Cook Time32 minutes
Pepper resting time10 minutes
Total Time47 minutes
Course: Pasta, vegetarian main
Cuisine: American, Mexican
Keyword: espagueti verde
Servings: 4
Calories: 459.7kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 4 poblano peppers
  • 8 ounces uncooked pasta I used trofie
  • ½ cup fresh cilantro leaves rinsed and patted dry
  • 1 cup Mexican crema (Mexican sour cream)
  • ½ cup milk
  • 2 tablespoons unsalted butter
  • 2 teaspoon minced garlic
  • 1 vegetable bouillon cube or 1 teaspoon Better Than Bouillon Roasted Vegetables
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly ground pepper
  • ½ cup crumbled queso fresco or cotija cheese

Instructions

  • Line a baking sheet with parchment paper, and place the whole poblano chiles on it. Broil until blackened, occasionally turning the peppers to blacken their skin on all sides.
    Stack them in a plastic bag or container with a lid for a few minutes to make it easy to peel. Peel off the blistered skins, and use a sharp knife to remove the stems and seeds.
    Transfer the peppers to a blender.
  • Bring a large pot of well-salted water to a boil and cook the pasta al dente according to package directions. Remove from heat, scoop out ¼ cup of the pasta water and set it aside, and drain the pasta in a colander.
  • Add the cilantro, crema, and milk to the peppers in the blender and puree until smooth.
  • Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for about 30 seconds. Stir in the poblano puree, the bouillon cube, salt, and black pepper. Fold in the pasta and continue to cook, stirring occasionally, for about 5 minutes or until heated through. Remove from heat.
  • Toss with crumbled queso fresco or cotija cheese.

Nutrition

Calories: 459.7kcal | Carbohydrates: 54.3g | Protein: 14.3g | Fat: 20.8g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.7g | Trans Fat: 0.4g | Cholesterol: 60.5mg | Sodium: 839.4mg | Potassium: 419.9mg | Fiber: 4g | Sugar: 8.1g | Vitamin A: 1188.8IU | Vitamin C: 96.7mg | Calcium: 248.5mg | Iron: 1.2mg