Green Spaghetti or Espagueti Verde is a vibrant combination of roasted Poblano peppers, cilantro, garlic, and cream that give the sauce a smoky, rich, and slightly spicy flavor—perfect for pasta and so easy!
What is Green Spaghetti –
- Green spaghetti,” also known as “espagueti verde” in Spanish, is a vibrant combination of roasted Poblano peppers, cream (or Mexican Crema) cilantro, garlic and lime juice all tossed together with tender cooked spaghetti and served with a sprinkle of Cotija cheese.
Ingredients – see recipe card below for detailed instructions
- 4 large Poblano Peppers
- fresh cilantro
- garlic
- heavy cream (or Mexican Crema if preferred)
- chicken stock
- Cotija cheese
- parmesan cheese
- fresh lime juice
How to Roast Poblano Peppers the easy way!
- Line a large baking sheet with foil. Cut the top off each pepper. Slice down the middle to create two halves. Remove seeds. Place on the baking sheet and press each one down to flatten. It’s okay if you crack the pepper, your going to chop them up!
- Place under a preheated broiler for about 5-7 minutes turning the pan around at least once and arranging the peppers so they blacken all over.
- When they are good and blistered place in a paper or plastic bag for 5 minutes. This will sweat off the peels and make removal much easier.
- Using a paper towel or back of a spoon rub the blistered skins off. Dice the peppers.
- And thats it! So easy. Same method can be applied for Roasted Red Peppers as well!
While your peppers are roasting, start a large pot of water to boil for the spaghetti.
Add the chopped roasted peppers, garlic, cilantro, cream, chicken stock, parmesan, lime juice and salt to a blender. We love the Nutri Bullet Blender, so easy to use and clean up!
Look at that beautiful vibrant sauce! And it took just minutes to blend up!
The pasta is done and it’s almost time to eat!
PRO TIP: Before draining the pasta reserve a cup of the pasta water. You won’t use it all but it helps blend the sauce to the pasta.
Drain the pasta. Add to a large skillet. Pour on that gorgeous green sauce! Simmer on low adding 1/4 cup of pasta water at a time until its reached your desired constency. In most cases 1/4-1/3 of a cup will be enough.
Simmer on low until heated through.
Serve with a sprinkle of Cotija Cheese and fresh cilantro!
We love this as a side dish to Lemon Grilled Chicken or with Shrimp Skewers. It’s also fabulous just on it’s own!
A few more Easy Pasta recipes we think you’ll love!
- 20 Minute Lemon Ricotta Pasta
- Pasta in Tomato Cream Sauce
- Ground Chicken Pasta Skillet
- Baked Feta Pasta
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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LET’S EAT!
Kathi and Rachel
Green Spaghetti
Equipment
- 1 Blender We love the Nutri Bullet for easy clean up!
Ingredients
- 4 large Poblano Peppers
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1/2 cup fresh cilantro - chopped
- 3 large garlic cloves
- 1 large lime - juiced
- 1/2 cup parmesan cheese
- 1/2 cup Cotija Cheese
- 1/2 teaspoon salt
- 1 pound spaghetti - prepare according to package directions
Instructions
- Bring a large pot of water to boil. Cook spaghetti according to package directions. Prepare the sauce while the pasta is cooking.
How to Roast Poblano Peppers
- Cut the tops of each poblano pepper off and cut in half. Remove all seeds. Remove veins for a milder pepper if desired.
- Cover a large baking sheet with foil. Place halved peppers on it and press down with your hand making them as flat as possible.
- Place oven rack on highest position. Heat broiler to 500 degrees. Place peppers under broiler. Broil for about 5-7 minutes, turning the sheet pan on occasion and arranging the peppers so they all blacken evenly. Remove peppers and place in paper or plastic bag to help sweat off the skins. When cool enough to handle scrape the skins off the blackened peppers with the back of a spoon or a paper towel. Dice the peppers.
For the Sauce and pasta
- Add chopped roasted peppers, heavy cream, chicken stock, cilantro, garlic, lime juice, parmesan and salt to blender. Blend until smooth.
- Reserve one cup of pasta water. Drain pasta. Add to large skillet. Pour in the green sauce and 1/4 cup of the pasta water. Gently bring to a simmer. Add more pasta water if desired.
- Serve with a sprinkle of Cotija Cheese and chopped cilantro.
Notes
Nutrition
This post may contain affiliate links, which means we might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. We only link to items we know and trust. Kathi & Rachel
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