Espagueti Verde (Poblano Pasta)
Roasted peppers make all the difference!
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Spaghetti can be dressed up any number of ways and I love it when I find new ways to make my favorite noodles. This blend of peppers, herbs, and creamy cheeses makes for a fresh and flavorful sauce that wraps each piece of pasta in wonderful flavor. This Espagueti Verde (Spanish for Poblano Pasta) is one of my new favorote pasta dishes and once you taste it I bet you’ll just as impressed with the taste!
Because of the rich cream sauce that goes with the peppers in this dish, there’s virtually no heat. Poblanos are not known for their spice so if you want to add a bit to this recipe increase your pinch of red pepper flakes to a 1/8 teaspoon. Otherwise enjoy the milky, creamy, fresh flavor that this complex (yet easy-to-make) sauce brings to the recipe.
In a break from how many pasta sauces are made we are starting with the oven to roast our poblano peppers. These mild peppers (called ancho when dried) have a skin that comes off easily when roasted which makes them ideal for a smooth sauce like this since the texture sans skin is quite soft.
Poblano peppers originated in the region of Puebla, Mexico, where they were used in ancient Olmec cooking traditions. Today these peppers are used in mole, salsas, and are the star of the classic dish known as chile relleno. In this pasta they add a bright, green flavor to the 3 types of dairy in the sauce.
After your peppers are roasted and the skin removed pop them into the food processor along with the majority of the other sauce ingredients. This method combines the elements before cooking and ensures a silky sauce with no danger of transferring hot liquid across the kitchen.
In the pan heat up the sauce and then add the fresh ingredients, queso fresco, cilantro, and parsley, along with the pasta. As with most pasta dishes you’ll want to save some of the pasta water to help reach the right texture. Add pasta water as needed until the sauce is the perfect texture to coat the noodles just right.
I have found that this pasta not only goes well with chicken as a side, but it’s excellent with some cooked, shredded chicken added to the pan. Or keep this dish vegetarian for a lighter meal.
This Espagueti Verde is a fresh and creamy way to enjoy some tasty poblano peppers and is easy enough even for busy nights.
Espagueti Verde (Poblano Pasta)
Yield(s): Serves 8
30m prep time
35m cook time
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 4 poblano peppers
- 1 teaspoon olive oil
- 1 lb spaghetti
- 1/2 cup milk
- 1/2 white onion
- 2 cloves garlic, pressed
- pinch red pepper flakes (or to taste)
- 1 teaspoon chicken bouillon
- Salt and pepper to taste
- 1 (8 oz) package cream cheese
- 1 ½ cups crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Preparation
- Preheat oven to 425˚F. Place poblanos on pan greased with olive oil and cook for 7-10 minutes or until blistered. Turn over using tongs and roast other side for 7-10 minutes.
- Remove from oven and place in heat-proof bowl. Cover with plastic wrap and allow to sit for 10 minutes. Carefully remove skin from pepper and remove seeds. Chop coarsely.
- Add poblanos to food processor along with onion, garlic, milk, bouillon, red pepper flakes, salt, and pepper. Puree until fine in texture.
- Cook pasta to al dente and scoop out 1 1/2 cups of the pasta water just before draining. Add sauce to pan and heat over medium-low for 3 minutes then add cream cheese. Cook until melted then add pasta. If too thick add a bit of the pasta water until texture is good and sauce coats each piece of pasta. Add more salt and pepper to taste if needed.
- Remove from heat and stir in queso fresco, cilantro, and parsley. Serve piping hot and enjoy!
Recipe adapted from Muy Delish.