Let’s talk about how to make spaghetti verde, shall we? We’re making Spaghetti Verde, and I think you’re doing to love it. It also goes by Espagueti Verde or Green Spaghetti. Spaghetti verde is a Mexican recipe with a twist that feels like a Mexican-Italian mashup, an Italian pesto pasta made with Mexican ingredients. Pass the parmesan cheese, please! No, wait, cotija! It’s easy to make, and it’s huge on flavor. I find it wonderfully satisfying and easy to adjust to your flavor and heat preferences. Bust out the tomatillos for this one, my friends! Cook Down the Vegetables. 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. You might need a bit longer, depending on your oven. Roasting poblanos is easy! It goes faster with the broil setting. Cool the Peppers. Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic bags or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen. Peel the Peppers. Peel off the skins and discard them. Add the roasted peppers to a food processor. That’s it, my friends. I hope you enjoy this spaghetti verde recipe. Let me know if you make it. Green spaghetti is amazing! I’d love to hear how it turned out for you. Keep it spicy! Add the cilantro, crema, cream cheese (if using), ancho powder, cumin and salt and pepper. Blend until smooth. Adjust the thickness of the poblano sauce with chicken stock or chicken bouillon, or water, if desired. Also taste and adjust for salt. Boom! Done! Green spaghetti in the house! Ready to serve. If you’ve never tried spaghetti verde, I believe you’ll fall in love with this Mexican dish instantly. Such an easy recipe, both to make and to love. You can also freeze the verde sauce without the cream cheese for 3 months. When you’re ready to cook, thaw it, warm it, then process with cream cheese (or skip the cream cheese altogether), then toss with pasta. To reheat, you can gently warm it in a pan with a splash of water or oil to loose it up. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 6/10/22 to include new information, photos and video. It was originally published on 1/11/21.
