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Spaghetti Verde Recipe (Espagueti Verde, aka Green Spaghetti)
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5 from 6 votes

Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")

This spaghetti verde recipe, aka espagueti verde or green spaghetti, is spaghetti tossed in a flavorful green sauce of tomatillos and roasted peppers, so easy to make!
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: jalapeno, pasta, poblano, spicy, tomatillos
Servings: 6
Calories: 375kcal
Author: Mike Hultquist

Ingredients

FOR THE VERDE SAUCE

  • 3 poblano peppers
  • 2 jalapeno peppers
  • 1 tablespoon olive oil
  • 6 tomatillos husks removed, chopped
  • 1.5 cups spinach roughly chopped
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 1/2 bunch cilantro roughly chopped
  • 1 cup Mexican crema or more to taste - use sour cream as an alternative
  • 2 ounces cream cheese optional, for extra creamy
  • 1/4 cup chicken stock optional, to thin the verde sauce

SEASONINGS

  • 2 teaspoons ancho powder or use your favorite chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • FOR THE SPAGHETTI VERDE
  • 12 ounces spaghetti noodles cooked to package instructions (al dente)

FOR SERVING

  • Crumbled cotija cheese or use queso blanco or other crumbly white cheese, sliced peppers, red chili flakes, fresh chopped cilantro

Instructions

  • Roast the Peppers. Preheat oven to 400 degrees or set it to broil. Slice the poblano peppers and jalapeno peppers in half lengthwise and remove the innards, if desired. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 10-12 minutes, until the skins are blackened and blistered. You might need a bit longer, depending on your oven.
  • Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
  • Peel off the skins and discard them. Add the roasted peppers to a food processor.
  • Heat the oil in a pan to medium heat. Add the chopped tomatillos, spinach and onion. Cook for 5 minutes to soften.
  • Add the garlic and stir. Cook for 1 more minute.
  • Transfer the cooked ingredients to the food processor with the roasted peppers and process until chunky.
  • Add the cilantro, crema, cream cheese (if using), ancho powder, cumin and salt and pepper. Process until smooth.
  • Adjust the thickness of the verde sauce with chicken stock, if desired. Also taste and adjust for salt.
  • Transfer the verde sauce to the pan and heat to a simmer.
  • Add the cooked spaghetti and toss to combine.
  • Serve into bowls and top with crumbled cotija cheese, pepper slices, red chili flakes and fresh chopped cilantro.

Video

Nutrition

Calories: 375kcal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 231mg | Potassium: 446mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1525IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 2mg