Espagueti Verde (Creamy Roasted Poblano Pasta)
Updated March 11, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium poblano chiles (about 1¼ pounds), see Tip
- 3tablespoons extra-virgin olive oil
- 4garlic cloves, finely chopped
- Salt and black pepper
- 1cup finely chopped flat-leaf parsley, plus parsley leaves for garnish
- ⅓cup crema Mexicana or sour cream
- ¼cup heavy cream
- 1pound bucatini, spaghetti or other long pasta
- 1lemon, halved
- 4ounces queso fresco (or other soft but firm cheese, such as ricotta salata), thinly sliced
Nutritional analysis per serving (6 servings)
496 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 16 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using tongs, set each poblano directly on the grates of a gas stovetop over a medium flame. Cook, turning occasionally, until skin is blackened on all sides, 2 to 3 minutes per side. (Alternatively, broil the poblanos on a baking sheet about 5 inches from the heat until charred, 6 to 8 minutes per side.)
- Step 2
Place charred poblanos in a large bowl; cover with a plate and let steam for 10 minutes to loosen skins. On a work surface, run the dull side of a paring knife across each chile to scrape off the blackened, papery skin. (It’s OK if a bit of the skin remains.) Discard skins, stems and seeds. Return poblanos to the bowl and rinse under cold running water. Any remaining seeds and papery skins will float to the surface. (This rinsing step, while unusual for charred chiles, helps remove almost all the bitter skin that would stand out against the creamy sauce.) Drain chiles well. Cut poblanos in half, then slice lengthwise into very thin strips.
- Step 3
Heat oil in a large Dutch oven or other large heavy-bottomed pot over medium-low. Add poblanos and garlic, and season with salt and pepper. Cook, stirring occasionally, until poblanos soften and break down, about 15 minutes. Add chopped parsley, crema and heavy cream, and stir to combine. Remove from heat and cover to keep warm if needed.
- Step 4
While poblanos cook, bring a large pot of water to a boil and season with salt. Add the pasta, give it a stir and cook until just al dente. Just before draining, reserve 1 cup pasta water.
- Step 5
Drain the pasta and transfer it to the Dutch oven with the poblano mixture, along with ½ cup reserved pasta water. Toss until the sauce coats the pasta evenly. If needed, add a little more of the pasta water.
- Step 6
Squeeze in juice from ½ lemon, taste and squeeze in the juice of the other half, if you like. Season with salt and pepper to taste. Toss one more time before serving, coating pasta with the sauce at the bottom of the pot. Serve topped with queso fresco and parsley leaves.
- When fully ripened and dried, poblano chiles are called anchos, but they’re not what you want for this recipe. Get the fresh, dark green chiles instead. If you can’t find them, substitute fresh green Hatch chiles.
Private Notes
Comments
I learned at the Santa Fe School of Cooking to never rinse peppers after removing the skins. It takes most of the flavors of the chili. Just use your fingers to wipe off what the back of the knife may have left behind, and having a bit of char is not going to hurt/bother anyone.
I grew up in Durango, northern state in México, we actually blend the roasted poblano peppers, along cilantro and some garlic and a little piece of onion with the crema (LALA, best mexican cream by far) , then you pour this blend unto the pasta. Some of the poblanos get cut in strips and cooked like this recipe. If you can get a hold of some chihuahua or Chester cheese (turkish cheeses that melt go great!) Then just shred some on top, it is amazing.... same sauce goes great with chicken !
More than a bit puzzled by the directive to rinse the peppers. This will basically render them flavorless. You’re also losing all the smoky flavor gained by caramelizing the skin. I’d say just take the tops off and the seeds and interior pith out, and skip the skinning and washing. Poblanos are already such a mild pepper, there’s no need for the extra work!
I should have read the comments before I made the recipe. I followed the instructions and rinsed the peppers. They had no flavor at all. I like spicy food and I could barely taste the peppers at all. By the second day, the creamy sauce had been completely absorbed into the pasta and it was basically cooked pasta with grease on it. I guess I can remake the sauce and put it on my now plain pasta and try again. Very disappointed but I think I can make something good out of this. I don't have any more poblanos but I will use the jalapenos I have in the refrigerator for the second go around.
This seemed kind of like a "sleeper" recipe...it's so simple that I wasn't sure if my husband would like it. He LOVED it! I charred 3 Poblanos over our gas range, stuck them in a bag, and the char came right off. No need to rinse. I also cooked up 2 boneless, skinless chicken thighs for added protein. I have some roasted Hatch chiles in the freezer from last summer...might try those next time!
I used fresh poblanos. They were surprisingly spicy -- so I did not add any pepper. The recipe was a hit! The crema and cream and lemon mellow the spiciness. Note: "Juice of 1/2 a lemon" is a markedly different amount of juice if you are using locally picked, fresh lemons than if you are using grocery store rock hard lemons. When using lemon juice taste and modify as needed!