Delicious Espagueti Verde Recipe - Creamy & Spicy
Espagueti verde (green spaghetti)
Espagueti verde (green spaghetti)
Ingredients
- 5 poblano peppers, cut in half, with stems and seeds taken out
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 fresh jalapeño, with stem and seeds discarded
- 8 ounces of cream cheese in block form
- 1 cup (8 fluid ounces) of chicken or vegetable broth
- 1 cup of cilantro leaves
- 1 pound of spaghetti
- 4 ounces of grated queso fresco, plus additional for serving
Instructions
Step 1
To kick things off, preheat your broiler to high, so it’s nice and hot when you're ready to roast. Meanwhile, grab your peppers and place them skin-side up on a baking sheet. Slide them under the broiler and let them cook for about 5 minutes, or until their skins are beautifully blackened and blistered. Once they reach that perfect char, take them out of the oven and immediately transfer the hot peppers into a sealed food storage bag or container. Let them steam for about 10 minutes—that’s going to help loosen the skins, making them super easy to peel off. When the time’s up, carefully remove the skins and toss the peppers into your blender.
Step 2
To start, pour a generous amount of olive oil into a frying pan and set the heat to low. Once the oil is warm, add the minced garlic and let it sizzle gently. Stir occasionally, allowing the garlic to cook for about 5 minutes, until it turns a lovely golden brown and fills your kitchen with a delightful aroma. Once the garlic is ready, carefully transfer it along with the oil into a blender. Add the chopped jalapeño, cream cheese, chicken stock, and fresh cilantro to the blender as well. Blend everything together until the mixture is silky smooth and vibrant green. Now, return this creamy green goodness to the frying pan and let it simmer over low heat, stirring occasionally, so the flavors can meld beautifully.
Step 3
Fill a large pot with water and bring it to a rolling boil over high heat. Once the water is bubbling away, stir in three tablespoons of salt—this will season the spaghetti beautifully as it cooks. Carefully add the spaghetti to the pot and let it cook for about eight minutes, stirring occasionally to prevent it from sticking. You’ll know it’s ready when it’s tender yet still has a slight bite to it, which is what we call al dente. Before draining, scoop out half a cup of that flavorful pasta water and set it aside; we’ll use it later to help bring everything together. After that, drain the spaghetti in a colander, but be sure not to rinse it—keeping the starch helps the sauce cling beautifully!
Step 4
Once your spaghetti is cooked to al dente perfection, drain it and return it to the pot over low heat. Now, it’s time to pour that luscious green sauce over the pasta. As you gently mix, gradually add in the reserved pasta water, a little at a time. This helps to create a silky, cohesive sauce that clings beautifully to each strand of spaghetti. Next, crumble in the queso fresco, stirring until it melts into the sauce and everything is well combined. Keep mixing until the sauce thickens slightly and coats the pasta evenly, which should take about 2-3 minutes. The colors will become vibrant, and the aroma will be irresistible! When you’re happy with the consistency, serve it up with an extra sprinkle of cheese on top for that finishing touch. Enjoy every creamy, flavorful bite!
Nutrition Information
My Tip
When broiling the poblano peppers, keep an eye on them to avoid burning; you want them nicely charred but not completely blackened. This will enhance the smoky flavor while ensuring the peppers maintain their sweetness for your creamy sauce.
Leftovers
To store your delicious espagueti verde, transfer any leftovers to an airtight glass container for up to 3 days in the fridge. When you're ready to enjoy it again, gently reheat in a skillet over medium heat, adding a splash of chicken or vegetable stock to keep it creamy and fresh.
Make It Your Own
For a delicious twist, try swapping the cream cheese for a dairy-free cashew cream made by blending soaked cashews with a bit of lemon juice and water. This keeps the dish creamy while making it vegan-friendly!