Easy Green Spaghetti Recipe in 20 Minutes
This Mexican Green Spaghetti (Espagueti Verde) transforms regular pasta into something extraordinary! Featuring a creamy sauce made from roasted poblano peppers, fresh spinach, and cilantro, this 30-minute dish brings restaurant-worthy flavor to your dinner table. It's creamy, mildly spiced, and absolutely delicious!
Print Pin Servings: 6 servings
Calories: 385kcal
Cost: $13
Equipment
- Large pot for cooking pasta
- High-powered blender
- Large skillet or sauté pan
- Broiler or grill (for poblanos)
Ingredients
the Green Sauce:
- 2 cups fresh spinach packed
- 1 cup fresh cilantro loosely packed
- 3 poblano peppers
- 1 cup Mexican crema or heavy cream
- ½ white onion chopped
- 3 cloves garlic
- 1 cube chicken bouillon
- Salt and pepper to taste
the Pasta:
- 1 pound spaghetti
- 2 tablespoons olive oil
- ½ cup cotija or Parmesan cheese
- Fresh cilantro for garnish
Instructions
- Roast poblanos under broiler until charred (5-7 minutes per side). Steam in plastic bag, peel, and remove seeds.
- Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water before draining.
- Blend poblanos, spinach, cilantro, crema, onion, garlic, and bouillon until smooth.
- Heat sauce in large pan, add cooked pasta, toss until well coated.
- Add pasta water if needed for desired consistency.
- Top with cheese and cilantro. Serve hot.
Notes
- Storage: Keeps in fridge for 3 days
- Make ahead: Sauce can be made 2 days in advance
- Spice level: Mild to medium
- Vegetarian option: Use vegetable bouillon
Nutrition
Calories: 385kcal | Carbohydrates: 54g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 480mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 45mg | Calcium: 125mg | Iron: 2.5mg