Espagueti Verde (Creamy Green Spaghetti) Recipe

Creamy green pastas are all the rage right now, and pesto versions are not the only game in town. The star of this espagueti verde is roasted poblano peppers, which become smoky and caramelized in the oven, giving this dish a unique and delicious flavor as well as a pretty bright green color. When you blacken the skins and steam them after, it makes peeling easy and pulls out that charred-sweet roasted flavor that you can't get any other way. I'm pairing them with sauteed aromatics to build on that flavor, and cream cheese and crema for the creamy texture. Tangy lime juice and fresh cilantro round out a sauce that is good enough to drink. The consistency is silky and smooth, allowing it to cling to every strand of the spaghetti.

I grew up in an Italian household, and spaghetti with red sauce was a frequent meal, so it's fun to explore all the different directions pastas go in different parts of the world. This is also a simple recipe to throw together, and I typically roast and peel the peppers the day before making this dish to make it quicker on serving day.

To make this recipe, start in the produce aisle and pick up poblano peppers, onion, garlic, cilantro, and a lime. Poblano peppers are similar in size and shape to Anaheim peppers, but they are much darker in color. Be sure to select fresh peppers that are ideal for roasting. Stop by the dairy aisle for cream cheese and crema. There are a couple of easy substitutions for crema if needed. Then hit up the dry goods area for broth and spaghetti, and check your pantry for avocado oil, salt, and pepper.

Preheat the oven to broil.

Place the peppers on a sheet and pan and broil for 15 minutes, turning them as they blacken.

While the peppers are cooking, add the oil to a skillet and bring the heat to medium.

Add the onion and cook for about 5 minutes.

Add the garlic and cook for about 3 minutes, stirring frequently. Remove the pan from the heat.

When the peppers are done, place them in a glass bowl and cover it with a towel to steam for 10 minutes.

Remove the towel and let the peppers cool for about 10 more minutes

Peel the peppers, discarding the skins and seeds.

Add the peppers, onion and garlic mixture, broth, cream cheese, crema, cilantro, lime juice, salt, and pepper to a blender.

Blend until smooth, then pour into a medium pot to keep warm on low heat.

Bring a pot of water to a boil.

Drop in the spaghetti and cook until done, then drain.

Add the cooked spaghetti back to the pot and add the warm sauce. Stir to combine.

Garnish with extra cilantro and serve.

• Esquites (Mexican Street Corn Salad) Recipe
• Slow-Cooker Carnitas Recipe
• Easy Carne Asada Recipe
• Slow-Cooker Al Pastor Recipe
• Cuban Black Beans Recipe

Espagueti verde, which translates to green spaghetti, is a common Mexican pasta dish that has also become a staple in the Rio Grande Valley in Texas. Poblanos, the star of this dish, get their name from Puebla, a state in central Mexico. Some say this recipe originated when Italians immigrated to Mexico and adapted a familiar dish based on common cooking ingredients in their new home. Typically, you will see espagueti verde served as a side dish alongside meat dishes, and it's usually served for special occasions and holidays.

Many other Mexican dishes, like rajas con crema, are said to be the inspiration for the green spaghetti, as they also lean on poblanos for the same flavor base. Other dishes that resemble espagueti verde are espaueti blanco, which is a similar dish made with a creamy white sauce, and espagueti rojo, which is made with tomatoes.

This delicious dish, once served only for family gatherings, can now be found in restaurants across the country. Although you will find many variations, poblano peppers are always the main ingredient.

Since this dish is quite simple, it's versatile enough to include some protein options. If you are a poultry fan, try adding shredded rotisserie chicken, sliced grilled chicken breasts, or even seasoned ground turkey. Seafood also works well. Seared shrimp or scallops can be either added in or served on a bed of pasta. You can also go with a filet of salmon or swordfish placed on top. Crumbled and cooked spicy chorizo would add a spicy, hearty element. You can also try tender slow-cooked pork, called carnitas.

For vegetarian options, a simple can of cannellini beans or chickpeas will add protein and a great texture. If you want some crunch, dry the chickpeas, season them, and roast them in the oven at the same time that you roast the poblanos, so they crisp up. Keeping with the green theme, you can add a cup of shelled edamame, or actually just blend them into the sauce for hidden protein. Lentils are another vegetarian option. Just add cooked green or brown lentils to the finished dish and toss.

• Classic Basil Pesto Pasta Recipe
• Mixed Herb Pesto Shrimp Pasta Recipe
• Ligurian Pesto Pasta Recipe
• Tofu Pesto Pasta Recipe
• Cilantro Pesto Recipe