At Angie’s request, I’m sharing my very first Mexican recipe:
“ESPAGUETI VERDE” – my twist on a classic Mexican recipe
Espagueti Verde, or Green Spaghetti, is a vibrant and creamy Mexican pasta dish bursting with bold flavors from roasted Poblano peppers, creamy avocado, and fresh herbs. Perfect as a comforting main dish or an eye-catching side, it’s garnished with crumbled cheese and spicy jalapeño for a delicious balance of richness and heat. Quick, easy, and absolutely delicious, Espagueti Verde brings a delightful Mexican twist to traditional pasta dishes.
Ingredients
• 1 pound of thin spaghetti
For the Sauce:
• 1 pound of Poblano peppers (5–6)
• 5 green onions
• 2 garlic cloves
• 1/3 cup minced cilantro (or Italian parsley)
• 12 oz Crema Mexicana (I used creamy spinach sour cream for enhanced color)
• 4 tbsp whipped cream cheese (to balance the sour cream’s acidity)
• 1 small avocado (for extra creaminess)
• 1 chicken bouillon cube (for flavor)
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• Salt and pepper to taste
• 1–2 ladles of pasta cooking water (if needed for creaminess)
For Garnish:
• 4 oz crumbled feta cheese (instead of the original queso or cotija cheese)
• 1 sliced jalapeño
• Parsley leaves
Instructions
1. Roast the Poblano Peppers
Preheat the oven to 400ºF. Place the Poblano peppers on a baking tray and roast for 15 minutes. Flip them over and roast for another 15 minutes.
2. Sauté Aromatics
While the peppers are roasting, finely mince the garlic and green onions. Sauté them in butter and olive oil until fragrant. Remove from heat and set aside.
3. Peel and Prep Peppers
Once roasted, transfer the Poblano peppers to a sealed plastic bag and let them steam for 10 minutes. This will make peeling the skin easier. Remove the skin, seeds, and stems, and roughly chop the peppers.
4. Prepare the Sauce Base
In the meantime, mince the cilantro, peel, and slice the avocado, and cook the pasta according to the package instructions.
5. Blend the Sauce
In a blender, combine the peeled Poblano peppers, whipped cream cheese, spinach sour cream, avocado, and minced cilantro. Blend until smooth and creamy.
6. Cook the Sauce
Add the blended sauce to the pan with the sautéed garlic and green onions. Simmer gently and adjust salt and pepper as needed.
7. Combine Pasta and Sauce
When the pasta is 2 minutes from being cooked, reheat the sauce. Drain the pasta, reserving 1–2 ladles of cooking water. Mix the pasta with the sauce, adding the reserved water for a creamier consistency if necessary.
8. Garnish and Serve
Top the “Espagueti Verde” with crumbled feta cheese, sliced jalapeño, and fresh parsley leaves. Serve hot and enjoy!
Buen apetito!!
At Angie’s request, I’m sharing my very first Mexican recipe.
Credit: YouTube/GrandmaMarina60 Tasty Healthy Recipes For Everyone
