Introduction
Mexican Green Spaghetti is a flavorful and creamy pasta dish that brings a vibrant twist to traditional spaghetti by incorporating a rich, velvety green sauce made from roasted poblano peppers, cilantro, and Mexican crema. This dish offers a perfect balance of mild heat, smoky depth, and a luscious, silky texture, making it a unique and irresistible meal for pasta lovers. Often served as a side dish or as a main course, Mexican Green Spaghetti is a staple in many households, particularly for festive occasions and family gatherings.
The History of Mexican Green Spaghetti
While pasta is most commonly associated with Italian cuisine, its influence has traveled far and wide, leading to creative adaptations in different cultures. Mexican Green Spaghetti, or “Espagueti Verde,” is a prime example of how Mexican flavors have been infused into a traditionally Italian dish. The use of poblano peppers, a key ingredient in many Mexican dishes, along with cilantro, garlic, and crema, showcases the fusion of Mexican and European culinary traditions. Though the origins of this dish are not well-documented, it has become a beloved recipe in Mexican kitchens, often appearing at special occasions, potlucks, and family dinners. The creamy, slightly spicy sauce complements the pasta beautifully, creating a dish that is both comforting and bold in flavor.
Ingredients Breakdown
The key to making an authentic and delicious Mexican Green Spaghetti lies in its ingredients. Each component plays a vital role in achieving the perfect balance of creaminess, smokiness, and spice.
– Spaghetti: Traditional spaghetti noodles serve as the base of this dish, but other pasta varieties like fettuccine or linguine can also be used.
– Poblano Peppers: These mildly spicy and smoky peppers are the heart of the green sauce, giving the dish its signature flavor and vibrant color.
– Cilantro: Fresh cilantro adds an herby freshness that enhances the sauce’s depth.
– Garlic and Onion: Essential aromatics that build a robust and savory foundation for the sauce.
– Mexican Crema or Sour Cream: This provides the creamy texture and a slightly tangy flavor that balances the richness of the sauce.
– Milk or Heavy Cream: Used to adjust the consistency and creaminess of the sauce.
– Cheese (Optional): Queso Fresco, Parmesan, or Cotija can be sprinkled on top for extra flavor and texture.
– Butter or Olive Oil: Used for sautéing the ingredients and adding richness to the dish. – Salt and Pepper: To enhance and balance the flavors.
Step-by-Step Recipe
1. Roast the Poblano Peppers: Begin by roasting the poblano peppers over an open flame, under a broiler, or in a dry pan until their skins are charred and blistered. Once charred, place them in a covered bowl or a plastic bag for about 10 minutes to steam, making it easier to peel off the skin. Remove the skin, seeds, and stems.
2. Prepare the Green Sauce: In a blender, combine the roasted and peeled poblano peppers, fresh cilantro, garlic, onion, Mexican crema, milk or heavy cream, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust consistency by adding more milk if needed.
3. Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
4. Combine the Sauce and Pasta: In a large skillet or saucepan, melt a tablespoon of butter or heat olive oil over medium heat. Pour in the green sauce and simmer for 2-3 minutes, allowing the flavors to meld. Add the cooked spaghetti and toss to coat evenly, adding reserved pasta water if needed for a smoother consistency.
5. Serve and Garnish: Transfer to a serving dish and sprinkle with queso fresco, Cotija, or Parmesan cheese. Garnish with fresh cilantro and serve hot.
Tips for the Perfect Mexican Green Spaghetti
– Choose Fresh Poblanos: Ensure the peppers are fresh and firm for the best flavor. If you prefer a milder taste, remove all seeds and veins from the peppers.
– Adjust the Creaminess: For a richer sauce, use heavy cream instead of milk. For a lighter version, you can substitute with low-fat milk or Greek yogurt.
– Don’t Skip the Roasting Step: Roasting poblano peppers enhances their smoky flavor, which is key to this dish’s taste.
– Save Some Pasta Water: This helps to loosen the sauce and helps it adhere better to the pasta.
– Enhance with Additional Toppings: A sprinkle of crushed red pepper flakes or a squeeze of lime juice can add an extra layer of flavor.
Variations and Customizations
While the classic Mexican Green Spaghetti is delicious on its own, you can customize it in various ways:
– Add Protein: For a heartier dish, add grilled chicken, shrimp, or chorizo.
– Make it Spicier: Blend in a jalapeño or serrano pepper for an extra kick.
– Use Different Pasta Shapes: Instead of spaghetti, try fettuccine, penne, or rigatoni to hold more sauce.
– Go Dairy-Free: Substitute the Mexican crema with cashew cream or coconut milk for a dairy-free alternative.
– Vegetable Boost: Add sautéed mushrooms, bell peppers, or zucchini for added texture and nutrition.
Health Considerations and Nutritional Value
Mexican Green Spaghetti provides a balance of carbohydrates, fats, and protein, depending on the ingredients used. Poblanos are a great source of vitamin C and antioxidants, while cilantro adds vitamins A and K. The use of Mexican crema and cheese contributes to the dish’s fat content, but lighter substitutes can be used for a healthier version. Choosing whole wheat pasta or gluten-free options can also make the dish more diet-friendly.
FAQ
Can I make this dish ahead of time? Yes! You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, heat the sauce and toss it with freshly cooked pasta. What if I can’t find poblano peppers? If poblanos are unavailable, you can use Anaheim peppers or green bell peppers, though the flavor will be milder. Can I freeze Mexican Green Spaghetti? The sauce can be frozen for up to 2 months, but it’s best to cook fresh pasta when serving. What can I serve with this dish? It pairs well with grilled meats, roasted vegetables, or a side of crusty bread.
Mexican Green Spaghetti
Ingredients
- 4 roasted poblano peppers see roasting instructions below
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion chopped (about 1/4 cup)
- 1 jalapeño or serrano pepper stemmed, seeded, and chopped
- 4 garlic cloves minced
- 1 cup spinach leaves
- 1 small bunch of cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half
- 8 ounces cream cheese softened and cut into small cubes
- Salt and ground black pepper to taste
- To garnish optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
- While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or Serrano) pepper, and sauté until the onion is translucent, about 3 minutes. Stir in the minced garlic and spinach, cooking and tossing with kitchen tongs until the spinach begins to wilt, about 2 minutes. Remove from heat.
- Transfer the spinach mixture to a blender. Add the roasted poblanos, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk (or half and half), and blend until smooth and creamy. Add more milk if necessary to achieve your desired consistency.
- Transfer the poblano mixture to the same pot used to cook the pasta. Heat over medium-low for about 2-3 minutes, stirring occasionally. Add half of the cream cheese and stir until melted. Add the remaining cream cheese and stir until melted as well. Lower the heat and simmer for about 4 minutes. Season with salt and black pepper to taste.
- Add the pasta and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water to adjust the consistency. Serve garnished with chopped cilantro, crumbled cheese, and pepitas, if desired.
To char/roast the peppers:
- In a Dry Skillet: Heat a cast-iron skillet over high heat. Place the peppers in the skillet and char on all sides until blackened. Use kitchen tongs to turn the peppers as needed. Remove from the skillet and proceed with peeling and seeding.
- On an Open Flame: Place the peppers over an open flame, turning them with kitchen tongs until blackened on all sides. Continue with peeling and seeding.
- Under the Broiler: Arrange an oven rack about 6 inches from the broiler. Preheat the broiler and place the poblano peppers on a baking sheet lined with aluminum foil. Broil until the tops are blackened and blistered, turning as needed. Remove from the oven and proceed with peeling and seeding.
- Oven Roasted: Preheat the oven to 425ºF. Place the poblano peppers on a baking sheet lined with aluminum foil. Roast for about 40 minutes, turning occasionally until the skins are blackened. Remove from the oven and proceed with peeling and seeding.
Peeling and Seeding:
- Place the roasted peppers in a paper bag or resealable plastic bag and close it to trap the steam, or place them in a bowl and cover with plastic wrap. Let the peppers steam for about 10-12 minutes. After steaming, remove the peppers from the bag or bowl, and use a paper towel to rub off the skin. It should come off easily. Slice the peppers from top to bottom to open them, remove the stem, and use a paper towel to wipe off the seeds.