Mexican Green Spaghetti (Espagueti Verde)

Mexican green spaghetti with creamy poblano and coriander sauce in a shallow cream bowl

Mexican Green Spaghetti (Espagueti Verde)

Mexican Green Spaghetti, or Espagueti Verde, is coated in a creamy poblano, coriander and cream cheese sauce. This easy version uses tinned poblanos for a vivid green pasta that's fresh, creamy and packed with flavour.

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Course: Dinner, Main Course, Pasta

Cuisine: Mexican

Total Time: 20

Servings: people

Calories: 538kcal

Equipment

large saucepan
NutriBullet or high-powered blender
Large mixing bowl
Tongs

Ingredients

350 g spaghetti
220 g tinned poblano peppers in brine drained weight
150 g full-fat cream cheese roughly cubed
150 ml full-cream milk
20 g fresh coriander leaves and tender stems
1 small garlic clove peeled
½ teaspoon chicken bouillon powder
25 g unsalted butter
Fine sea salt if needed

Instructions

Prepare the poblanos.
Drain the poblano peppers thoroughly and taste a small piece. If the brine flavour is particularly noticeable, rinse the peppers briefly under cold water and pat dry. Check for and remove any remaining stems, seeds or tough pieces of skin.
Make the green sauce.
Add the milk, poblano peppers, coriander, garlic, chicken bouillon and cream cheese to a NutriBullet or blender. Blend until completely smooth and creamy.
Prepare the sauce bowl.
Pour the poblano sauce into a large mixing bowl. Cut the butter into a few smaller pieces and add it to the sauce.
Cook the spaghetti.
Bring a large saucepan of generously salted water to the boil. Add the spaghetti and cook until just al dente according to the packet instructions.
Reserve the pasta water.
Just before the spaghetti is ready, scoop out approximately 250 ml of the pasta cooking water and set aside.
Transfer the spaghetti.
Using tongs, lift the piping-hot spaghetti directly from the saucepan into the bowl containing the green sauce and butter. Do not drain or rinse the spaghetti.
Toss the pasta.
Toss thoroughly until the butter has melted completely and the green sauce evenly coats every strand of spaghetti.
Adjust the consistency.
If the sauce is thicker than you would like, add a small splash of the reserved pasta cooking water and toss again. Continue adding only as much as needed to give you a smooth, creamy sauce that generously coats the pasta.
Season and serve.
Taste the spaghetti before adding any additional salt, as the bouillon, poblanos and pasta water all provide seasoning. Adjust if needed and serve immediately.

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