Fiesta Spaghetti

If you consider yourself a pasta aficionado and haven’t yet experienced the magic of Mexican spaghetti, prepare to have your culinary world expanded! This particular rendition, Espagueti Verde, transforms ordinary noodles into an extraordinary dish by tossing them in a velvety, verdant poblano sauce. It’s a flavor profile that’s utterly irresistible, offering a unique twist on traditional pasta dishes. The best part? This mouthwatering meal is incredibly economical and comes together in approximately 45 minutes, making it perfect for busy weeknights or impromptu gatherings. Since poblano peppers are known for their mild heat, this recipe is wonderfully family-friendly, appealing to even the most discerning palates without overwhelming spice.

Why You’ll Fall in Love with This Mexican Spaghetti

• Unforgettable Flavor: The star of this dish is undoubtedly the creamy, smoky, and slightly tangy poblano sauce. It’s a refreshing departure from red sauces and offers a complex flavor profile that will leave everyone craving more.
• Budget-Friendly: Made with readily available and inexpensive ingredients like spaghetti, poblano peppers, and cream cheese, this recipe is perfect for feeding a crowd without a hefty grocery bill.
• Quick & Easy: With a prep time of just 20 minutes and a cook time of 25 minutes, you can have a gourmet-tasting meal on the table in under an hour.
• Family-Friendly: Poblano peppers are mild, offering a subtle warmth rather than intense heat, making this an ideal dish for children and adults alike.
• Versatile: Enjoy it as a satisfying vegetarian main course, or pair it with your favorite protein for a more complete meal.
• Customizable: Easily adapt the recipe to your taste preferences, adding more heat, different vegetables, or a variety of cheeses.

Essential Ingredients for Espagueti Verde

Crafting the perfect Mexican spaghetti begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in building the unique and irresistible flavor profile of our creamy poblano sauce.

• Spaghetti Noodles: The foundation of our pasta dish. While spaghetti is traditional, feel free to experiment with other pasta shapes like elbow macaroni, penne, or bow-tie pasta for a different texture. Aim for an “al dente” cook for the best bite.
• Onion: A combination of a slice for boiling the pasta and grated onion for the sauce. White onion offers a crisp, slightly pungent flavor that complements the poblano beautifully, though a yellow onion can be used as a milder alternative.
• Garlic: Fresh garlic is non-negotiable for its aromatic depth. We’ll use whole cloves to infuse the pasta water and grated garlic to build the flavor base of the sauce. Freshly minced garlic provides a much more potent and authentic taste compared to pre-minced versions.
• Poblano Peppers: The star of the show! These mild, dark green chili peppers provide the signature smoky and slightly earthy flavor of the green sauce. Choose large, firm poblanos without blemishes. If smaller peppers are all you can find, increase the quantity to ensure a robust flavor. Their mild heat makes this dish accessible to everyone.
• Cream Cheese: This is what gives the sauce its incredible creaminess and a subtle tang that balances the richness of the peppers. For the best flavor and texture, opt for full-fat cream cheese. A ⅓ fat option can be substituted if preferred, but may slightly alter the sauce’s consistency and richness.
• Fresh Cilantro: Essential for that bright, herbaceous, and distinctively Mexican flavor. We’ll need a generous amount for the sauce (stems and all, as they blend beautifully and contribute great flavor) and a little extra for a fresh garnish.
• Olive Oil: Used for sautéing the aromatics. Extra virgin olive oil lends a lovely fruity note. Avocado oil is a suitable neutral alternative if preferred.
• Unsalted Butter: Contributes richness and helps in sautéing the vegetables, creating a flavorful base for the sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• Chicken Bouillon: A secret ingredient that adds a profound savory depth and umami to the sauce, enhancing the overall Mexican flavor. If you prefer a vegetarian version or don’t have bouillon, a good quality vegetable bouillon or simply adjusting with more salt can work.
• Bay Leaves: Added to the pasta water, bay leaves infuse the noodles with a subtle, aromatic quality, elevating the base flavor of the dish. Both fresh and dried bay leaves work well.
• Heavy Cream: Works with the cream cheese to create an incredibly smooth, luxurious, and decadent sauce. It enriches the flavor and texture significantly.
• Milk: Helps to achieve the perfect consistency for the sauce, ensuring it’s not too thick and coats the spaghetti beautifully. Whole milk is recommended for richness, but any milk can be used.
• Queso Fresco: A mild, crumbly Mexican cheese that serves as the perfect topping, adding a fresh, slightly salty finish to each serving. If you can’t find queso fresco, crumbled feta or finely grated Parmesan cheese can be excellent substitutes.

Expert Tips for Perfect Mexican Spaghetti

Elevate your Espagueti Verde from good to absolutely outstanding with these helpful tips and tricks:

• Flavorful Pasta Water is Key: Don’t underestimate the power of seasoning your pasta water. Adding a slice of onion, a couple of whole garlic cloves, salt, and bay leaves to the boiling water before adding your spaghetti infuses the noodles with a foundational layer of flavor, making the entire dish more delicious. Boil these aromatics for a minute or two to release their essences before introducing the pasta. Remember to remove and discard them before draining your cooked spaghetti.
• Broiling Poblanos for Depth: Broiling the poblanos until their skins are blackened and bubbled is crucial. This step not only makes them easier to peel but also imparts a smoky depth of flavor that is essential to the authentic taste of Espagueti Verde. Placing them in a bag to steam after broiling makes the peeling process incredibly simple.
• Alternative to Broiling: If you’re short on time or prefer a simpler approach, you can use canned roasted green chilies (like Anaheim or Hatch, if available). While they offer a different flavor profile than freshly broiled poblanos, the result will still be delicious. Adjust the quantity to taste.
• Achieving a Silky Smooth Sauce: For the creamiest, most uniform sauce, ensure all ingredients are blended thoroughly until no visible pieces remain. A high-speed blender is ideal for this. If your sauce becomes too thick during cooking, gradually stir in some of the reserved pasta water until it reaches your desired consistency. The starchy pasta water also helps the sauce adhere better to the noodles.
• Don’t Overcook the Pasta: Cook your spaghetti to al dente – firm to the bite. The pasta will continue to cook slightly when tossed with the hot sauce. Overcooked, mushy pasta can detract from the overall enjoyment of the dish.
• Storage and Reheating: Store any leftover Mexican spaghetti in an airtight container in the refrigerator for 4-5 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of milk or chicken broth if the sauce has thickened too much. You can also microwave it in short intervals, stirring occasionally.