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This Mexican Spaghetti Verde recipe is made with a creamy poblano sauce, parmesan, and Chihuahua cheese. This is truly a Mexican pasta recipe that you will love. You can always add to this Mexican Spaghetti some grilled Chicken on top to have a full meal. I love to cook the spaghetti Verde recipe to have with Turkey during Thanksgiving or Christmas. Is great to have with chicken or fish. I am sure this recipe will become one of your favorite Mexican paste recipes!
Another very popular Mexican pasta that is usually cooked for celebrations is the Spaghetti Blanco also known as Spaghetti con crema. I have my own version of this classic Mexican dish. You can check it out here.
How to make Mexican Spaghetti Verde
The chile poblano has a very special smokey roasted flavor that is not very spicy and yet gets tons of flavor to this cream. I also use some flavor basics to take it to the next level such as onion and garlic.
You can also prepare green spaghetti ta in a creamy poblano chili sauce to accompany a delicious fish fillet or a succulent cut of meat. This is one of my favorite recipes to prepare for Christmas dinner, another spaghetti recipe that is also a success every time I prepare it is the white spaghetti in cream with jalapeño pepper or the rice with cream and cheese with poblano God! That is delicious and now if I got you in trouble choosing the most delicious garnishes for Christmas dinner.
Green Spaghetti Recipe Ingredients
- 1 package of pasta ( 16oz or 454 gr)
- 8 poblano peppers
- 1 cup minced onion
- 1 tablespoon minced garlic
- ¼ cup chopped celery
- 2 spoons butter
- 1 stick of cream cheese
- 1 cup Mexican crema or sour cream
- ½ cup of milk
- 1 garlic clove
- ½ cup of Chihuahua or Manchego cheese or parmesano
- 2 tsp salt
How to roast Poblano peppers in Air Fryer
If you have the air fryer, place it at 360 ° F or 180 ° C and let the chiles cook inside for 3 minutes, turn and leave again for another 3 minutes or until the skin is toasted. Take out and put inside a plastic bag, close and let the chiles sweat for about 3 minutes, and then remove the skin. i will recommend you to roast direct on the stove flames as I will show you next as they get some kind of roasted flavor.
How to roast Poblano peppers on the stove Flame
- Spread a little vegetable oil on the skin of the poblano.
- Place the poblanos on the stove flame and let them roast, turning them from time to time until all the skin is brown.
- Remove from the heat and put inside a plastic bag, close and let the chiles sweat for about 3 minutes, and then remove the skin.
How to make spaghetti Verde
- Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente.
- In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly. Once the onion has changed color it is ready.
- Add the vegetables to the blender along with ¼ cup of milk, the package of cream cheese, 1 cup of Mexican cream, the poblano peppers seed less. 1 clove of garlic and 1 teaspoon of salt. I do not use chicken broth in my recipes because I try to cook as naturally and as less processed as possible, but if you want you can add 1 tsp and it gives it a very good flavor.
- Blend until liquify.
- Once you have the mixture from the blender, place it in a pot and let it cook without boiling, stirring constantly for about 6 to 8 minutes or until it turns a dark green color.
- Once the spaghetti is cooked, remove the water and add the mixture the poblano sauce. Mix and allow the flavors of the sauce to integrate with the same heat of the pasta. Add ¼ of the Chihuahua or Manchego cheese and allow it to melt.
You might also like these other Mexican Poblano and pasta recipes
- White Spaghetti with Jalapeño
- Rice with cream, poblano and cheese
- Delicious Pasta in homemade tomato sauce
What to serve with Mexican Spagetthi Verde
- Green spaghetti is perfect to accompany turkey, fish, steak or Pork .
- The green spaghetti in poblano pepper cream goes very well with fish fillet
- If you have a beef tenderloin or a delicious piece of meat, this green spaghetti is the perfect garnish to accompany it
- My grandmother always made chicken milanesas and serve spaghetti on the side
- How about Mexican meatloaf?
Ingredients
- 1 package of spaghetti
- 8 poblano peppers
- 1 cup of onion
- 1 tbsp of minced garlic
- ¼ cup of celery chopped
- 2 tbsp of butter
- 1 cream cheese
- 1 cup of cream
- ½ cup of milk
- 1 garlic clove
- ½ cup of Chihuahua cheese or Manchego cheese
- 2 tbsp of salt
Instructions
- Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente.
- In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly. Once the onion has changed color it is ready.
- Add the vegetables to the blender along with ¼ cup of milk, the package of cream cheese, 1 cup of Mexican cream, the poblano peppers seed less. 1 clove of garlic and 1 teaspoon of salt. I do not use chicken broth in my recipes because I try to cook as naturally and as less processed as possible, but if you want you can add 1 tsp and it gives it a very good flavor.
- Blend until liquify.
- Once you have the mixture from the blender, place it in a pot and let it cook without boiling, stirring constantly for about 6 to 8 minutes or until it turns a dark green color.
- Once the spaghetti is cooked, remove the water and add the mixture the poblano sauce. Mix and allow the flavors of the sauce to integrate with the same heat of the pasta. Add ¼ of the Chihuahua or Manchego cheese and allow it to melt.
Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.
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