Spaghetti Verde
Tender spaghetti tossed in a vibrant, creamy verde sauce built from charred poblano peppers, tomatillos, fresh cilantro, and sour cream. Topped with crumbled queso fresco and pico de gallo for a fresh, spicy finish.
- 2 poblano peppers, seeded and roughly chopped
- ½ medium white onion, chopped
- 3 tomatillos
- ½ cup fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons culantro or coriander, chopped
- 1 cup baby spinach
- 6 cloves garlic
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon dried oregano
- 1½ cups sour cream
- 3 oz cream cheese, softened
- 1 lime, juiced
- 1 lb spaghetti noodles, cooked
- 4 oz queso fresco cheese, crumbled
- ½ cup pico de gallo
- olive oil for cooking
- Bring a large pot of salted water to a boil. Cut the poblano peppers into roughly chopped pieces, removing the stems and seeds as you go. Dice the white onion into bite-sized pieces, quarter the tomatillos, and crush the garlic cloves with the side of a knife to release their flavour. Having everything prepped before you start cooking will make the process smooth and efficient.
- Add the spaghetti to the boiling water and cook according to the package directions until just al dente — tender but with a slight resistance at the centre. Before draining, reserve at least 3 tablespoons of the starchy pasta water in case you need to thin the sauce later. Drain the spaghetti, rinse briefly under cold water to stop the cooking, and set it aside.
- Pour a generous swirl of olive oil into a large frying pan or skillet and set it over medium-high heat. Once the oil is hot and shimmering, add the chopped poblano peppers, diced onion, and quartered tomatillos. Let them cook undisturbed for a minute or two to develop colour and flavour, then stir and cook for about 10 minutes, stirring occasionally, until the peppers have softened and begun to char at the edges. Squeeze the lime juice over the vegetables as they cook — this adds brightness and helps break down the tomatillos.
- Add the crushed garlic cloves to the pan and cook for just 1 minute more, stirring constantly so the garlic flavours the oil without burning. Remove the pan from the heat and transfer all the cooked vegetables into a bowl or container with a lid. Cover the container and let the vegetables steam for 5 minutes — this continued gentle heat finishes cooking them and makes them easier to blend into a smooth sauce.
- Transfer the steamed vegetables to a blender along with the fresh cilantro, culantro, baby spinach, basil, salt, cumin, black pepper, and dried oregano. Add the sour cream and softened cream cheese to the blender as well. Blend everything on high speed until completely smooth and creamy — this should take 1 to 2 minutes. The sauce should be vibrant green and pourable, with no chunks remaining.
- Preheat a large Dutch oven or wide pot over medium-low heat. Once warm, pour the blended verde sauce into the pot and cover with a lid. Let the sauce simmer gently for 5 minutes, stirring occasionally, so it reaches a gentle bubble and the flavours meld together. The sauce will deepen in colour slightly as it heats.
- Add the cooked spaghetti to the pot with the verde sauce and toss thoroughly to coat every strand with the sauce. Cover the pot and cook for just 1 minute more to warm the pasta through — this brief cooking prevents the pasta from overcooking or becoming mushy. Remove from the heat immediately.
- Divide the spaghetti verde between warmed bowls and top each portion with a generous handful of crumbled queso fresco, a spoonful of pico de gallo, and a small garnish of fresh cilantro if you have it on hand. Serve straight away while the pasta is hot and the sauce is at its most vibrant.
Chef's Note: The magic of this dish lies in blending rather than simmering the verde sauce — this approach keeps the sauce bright, vibrant, and fresh-tasting rather than dulled by prolonged cooking. Poblano peppers are the backbone here; they're mild to medium in heat with a subtle sweetness and a smoky undertone that plays beautifully against the tartness of the tomatillos. If you cannot find poblanos, you can substitute milder green bell peppers or serranos for more heat. The combination of sour cream and cream cheese creates a luxuriously smooth sauce that clings to the pasta without feeling heavy.
The steaming step after roasting the vegetables is worth the five minutes it takes — it finishes cooking them gently and makes blending into a perfectly smooth sauce effortless. If your final sauce is thicker than you prefer, thin it with the reserved pasta water a tablespoon at a time until you reach your desired consistency. This dish does not freeze well due to the delicate cream-based sauce, but leftovers store well in the refrigerator for up to three days. Reheat gently in a covered pot over low heat, stirring occasionally and adding a splash of pasta water if needed to loosen the sauce.
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