Salsa Verde Spaghetti combines roasted poblanos and tomatillos into a creamy, tangy sauce that coats spaghetti with vibrant Mexican flavors. The charred poblano and fresh cilantro create depth while heavy cream balances the acidity.
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Over an open flame, roast the poblano pepper until the skin is charred and blistered on all sides.
Place the charred poblano in a bowl and cover tightly with foil. Let it steam for 5-10 minutes.
While the poblano steams, bring a pot of water to a boil. Add the quartered tomatillos, garlic cloves, sliced serrano pepper, and cilantro. Boil for 3-5 minutes until softened.
Remove the boiled vegetables from the pot and place them in an ice bath to stop the cooking process and preserve their color.
Peel the charred skin from the poblano pepper, then remove the stem and seeds.
In a blender, combine the peeled poblano pepper, the cooled boiled vegetables, and the heavy cream. Blend until the sauce is completely smooth.
Cook spaghetti according to package directions. Drain, reserving a little pasta water.
In a large pan over medium heat, combine the cooked spaghetti with the salsa verde sauce. Toss to coat evenly, adding a splash of pasta water if needed to thin the sauce.
Plate the spaghetti and garnish with crumbled queso fresco, popped amaranth seeds mixed with salt and pepper, and a final drizzle of olive oil.
Refrigerate leftover spaghetti and sauce in an airtight container for up to 3 days. Reheat gently over medium heat or microwave with a splash of pasta water to restore creaminess.
Blender · Large pan for tossing spaghetti
Yes. Blend the sauce up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently over medium heat or toss directly with hot pasta and splash of pasta water.
Char the poblano under the oven broiler on high, turning every 2–3 minutes until blackened on all sides, then proceed with steaming in foil.
Yes. All ingredients are plant-based, making it suitable for vegetarian diets.
After steaming for 5–10 minutes, the skin should peel away easily under your fingers. If it resists, steam for another 2–3 minutes.
Yes. Both are garnishes for texture and flavor. You can omit either or swap queso fresco for cotija or feta cheese.
