Green Spaghetti with Roasted Poblano and Cilantro Sauce Recipe
This vibrant Green Spaghetti recipe features smoky roasted poblano peppers blended into a creamy, flavorful sauce. Tossed with buttery spaghetti and garnished with fresh cilantro, this dish offers a unique twist on traditional pasta with a smooth, mildly spicy green sauce that’s perfect for a comforting yet fresh meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Blending
- Cuisine: Mexican-inspired fusion
Ingredients
Peppers and Sauce
- 1 lb poblano peppers (about 4 peppers)
- 4 cloves garlic, roughly chopped (about 2 tbsp)
- 4 oz cream cheese
- 1/2 cup chicken stock
- 1 bunch cilantro (weighed 3 oz), plus extra for garnish
- 1/2 cup heavy whipping cream
- 1 tsp salt, plus more to taste
Pasta
- 1 lb spaghetti
- 1/4 cup butter, cut into pats (salted or unsalted)
- Salt, for pasta water
Instructions
- Roast Poblanos: Place the poblano peppers directly over a gas stove flame or on a grill, turning frequently until the skin is evenly blackened, about 10 minutes. Alternatively, broil the peppers on a sheet tray in the oven, turning for even charring. Use a kitchen fan to vent the spicy smoke.
- Steam Peppers: Transfer the blackened peppers to a bowl, cover tightly with plastic wrap, and allow them to steam and soften for 5 minutes, which makes peeling easier.
- Prepare Peppers: Peel off the charred skin carefully, then remove seeds, stems, and ribs to reduce heat and bitterness.
- Blend Sauce Base: In a blender, combine the peeled poblanos, garlic, cream cheese, and chicken stock. Blend until the mixture is smooth and creamy.
- Add Final Ingredients: Add cilantro, heavy cream, and 1 teaspoon salt to the blender; blend again until fully incorporated. Taste the sauce and adjust the salt if needed to achieve a well-seasoned, balanced flavor.
- Cook Pasta: Boil spaghetti in generously salted water (should taste like seawater) until al dente according to package directions. Drain well.
- Toss Pasta with Butter: Immediately toss the hot spaghetti with pats of butter until melted and evenly coated.
- Combine Pasta and Sauce: Pour the green poblano sauce over the buttered spaghetti and toss thoroughly to coat. The sauce will thicken slightly as it is absorbed by the noodles.
- Garnish and Serve: Plate the green spaghetti and garnish with additional fresh cilantro if desired. Serve warm for a flavorful, creamy meal.
Notes
- Roasting the poblanos over an open flame adds a smoky depth to the sauce.
- Steaming the peppers after roasting helps loosen the skin for easy peeling.
- Removing seeds and ribs reduces the spiciness of the poblanos, making the dish more approachable.
- Use salted pasta water to enhance the flavor of the spaghetti.
- Butter helps create a silky coating on the pasta before adding the sauce.
- Adjust seasoning in the sauce to your taste, adding more salt if needed.