Espagueti Verde
Espagueti Verde
Ingredients
For the Green Sauce
- 3 poblano peppers, large
- 1 jalapeño or Serrano pepper, optional
- 1/4 onion
- 1 garlic clove
- 1 handful cilantro
- 4 ounces cream cheese
- 3/4 cup milk
- 2 cups cream mexicana
- 1 1/2 teaspoons chicken bouillon
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon butter
- 1/2 cup queso Oaxaca or Monterey Jack cheese, to 1 cup
For the Spaghetti
- 16 ounces spaghetti
- 1 piece onion, for pasta water
- 2 bay leaves, for pasta water
- as needed salt, for pasta water
- 1/2 cup pasta water, reserved
Instructions
- 1
Place the 3 large poblano peppers and the optional 1 jalapeño or Serrano pepper in a pan over medium-high heat. Roast the peppers until they are nicely charred all over, turning occasionally.
⏱️ 10 min
- 2
Once the peppers are charred, carefully transfer them to a plastic bag. Allow them to sweat in the bag for 5 to 10 minutes. This will make them easier to peel.
⏱️ 10 min
- 3
After sweating, carefully peel the charred skin off the peppers. Remove the stems and transfer the peeled peppers to a blender cup.
⏱️ 5 min
- 4
To the blender cup with the peppers, add the 1/4 onion, 1 garlic clove, a handful of cilantro, 4 ounces cream cheese, 2 cups cream mexicana, 3/4 cup milk, 1 1/2 teaspoons chicken bouillon, 1 1/2 teaspoons black pepper, and 1/2 teaspoon garlic salt. Blend all ingredients until completely smooth. Set the blended green sauce aside.
⏱️ 5 min
- 5
Fill a large pot halfway with water and place it over medium-high heat. Add the piece of onion, two bay leaves, and salt to the water. Bring the water to a rolling boil.
⏱️ 5 min
- 6
Once the water is boiling, add the 16 ounces of spaghetti. Cook the spaghetti al dente according to its package directions, stirring occasionally to prevent sticking.
⏱️ 10 min
- 7
Before draining the spaghetti, reserve 1/2 cup of the pasta water. Then, drain the cooked spaghetti thoroughly.
⏱️ 1 min
- 8
Return the empty pot to medium heat. Add 1 tablespoon butter to the pot and allow it to melt completely.
⏱️ 1 min
- 9
Pour the prepared green sauce into the pot with the melted butter. Add the reserved 1/2 cup of pasta water to the sauce. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 10
Taste the sauce and adjust salt if needed. Add the cooked spaghetti to the simmering sauce. Then, add 1/2 to 1 cup of queso Oaxaca or Monterey Jack cheese.
⏱️ 1 min
- 11
Mix everything together thoroughly, ensuring the spaghetti is well coated with the sauce and the cheese is melted. Allow the spaghetti and sauce to cook together for 5 minutes, stirring occasionally.
⏱️ 5 min
- 12
After 5 minutes, the Espagueti Verde is done and ready to serve. Enjoy!
Kitchen Tools
Espagueti Verde
For the Green Sauce
- 3 poblano peppers, large
- 1 jalapeño or Serrano pepper, optional
- 1/4 onion
- 1 garlic clove
- 1 handful cilantro
- 4 ounces cream cheese
- 3/4 cup milk
- 2 cups cream mexicana
- 1 1/2 teaspoons chicken bouillon
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon butter
- 1/2 cup queso Oaxaca or Monterey Jack cheese, to 1 cup
For the Spaghetti
- 16 ounces spaghetti
- 1 piece onion, for pasta water
- 2 bay leaves, for pasta water
- as needed salt, for pasta water
- 1/2 cup pasta water, reserved
Instructions
- 1
Place the 3 large poblano peppers and the optional 1 jalapeño or Serrano pepper in a pan over medium-high heat. Roast the peppers until they are nicely charred all over, turning occasionally.
⏱️ 10 min - 2
Once the peppers are charred, carefully transfer them to a plastic bag. Allow them to sweat in the bag for 5 to 10 minutes. This will make them easier to peel.
⏱️ 10 min - 3
After sweating, carefully peel the charred skin off the peppers. Remove the stems and transfer the peeled peppers to a blender cup.
⏱️ 5 min - 4
To the blender cup with the peppers, add the 1/4 onion, 1 garlic clove, a handful of cilantro, 4 ounces cream cheese, 2 cups cream mexicana, 3/4 cup milk, 1 1/2 teaspoons chicken bouillon, 1 1/2 teaspoons black pepper, and 1/2 teaspoon garlic salt. Blend all ingredients until completely smooth. Set the blended green sauce aside.
⏱️ 5 min - 5
Fill a large pot halfway with water and place it over medium-high heat. Add the piece of onion, two bay leaves, and salt to the water. Bring the water to a rolling boil.
⏱️ 5 min - 6
Once the water is boiling, add the 16 ounces of spaghetti. Cook the spaghetti al dente according to its package directions, stirring occasionally to prevent sticking.
⏱️ 10 min - 7
Before draining the spaghetti, reserve 1/2 cup of the pasta water. Then, drain the cooked spaghetti thoroughly.
⏱️ 1 min - 8
Return the empty pot to medium heat. Add 1 tablespoon butter to the pot and allow it to melt completely.
⏱️ 1 min - 9
Pour the prepared green sauce into the pot with the melted butter. Add the reserved 1/2 cup of pasta water to the sauce. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 10
Taste the sauce and adjust salt if needed. Add the cooked spaghetti to the simmering sauce. Then, add 1/2 to 1 cup of queso Oaxaca or Monterey Jack cheese.
⏱️ 1 min - 11
Mix everything together thoroughly, ensuring the spaghetti is well coated with the sauce and the cheese is melted. Allow the spaghetti and sauce to cook together for 5 minutes, stirring occasionally.
⏱️ 5 min - 12
After 5 minutes, the Espagueti Verde is done and ready to serve. Enjoy!