Espagueti Poblano (Mexican Green Spaghetti with Poblano Cream Sauce)
Creamy Mexican Green Spaghetti with Roasted Poblano Sauce and Melted Cheese
This espagueti verde is a creamy Mexican spaghetti made with roasted poblano chiles, media crema, onion, butter, and pepper jack cheese for a smooth, glossy sauce. Extra strips of roasted poblano are folded in at the end for a little texture and deeper roasted chile flavor.
Ingredients
for Espagueti Poblano
For the poblano sauce
For the pasta
How to Make Espagueti Poblano
1Roast the poblanos and cook the pasta
2Blend the poblano cream sauce
3Simmer the sauce and finish the pasta
About Espagueti Poblano
Espagueti verde is a creamy Mexican pasta built around a smooth roasted poblano sauce, usually blended with crema, onion, and sometimes cheese for a mild, rich finish. It is especially common in home kitchens and on celebratory tables, where the smoky flavor of tatemado poblano gives the dish its signature depth without making it too spicy. This version stays close to that style by charring the poblanos, blending them with media crema, onion, and bouillon, then simmering the sauce in butter until silky. The pepper jack adds an extra-melty finish, while the roasted poblano folded in at the end gives the pasta more texture and a fuller chile flavor. It is the kind of dish that feels simple, creamy, and worth making when you want something with real flavor and very little fuss.
Tips for the Best Espagueti Poblano
Peel after steaming
Covering the roasted poblanos right after charring helps loosen the skin so they peel more easily and stay soft for the sauce.
Save some pasta water
If the sauce thickens too much after adding the spaghetti, loosen it with a few spoonfuls of pasta water instead of more crema so the poblano flavor stays clear.
Season at the end
The bouillon cube and pepper jack both bring salt, so wait until everything is combined before making your final seasoning adjustment.
Comments (0)
No comments yet. Be the first!
