Mention “green spaghetti” in passing, and I’d wager that that vast majority of people would immediately think of pesto. That was certainly my first, second, and last thought too, before I moved to Texas. Here, and especially the southernmost part of the state, right alongside the border of Mexico, it’s something else entirely. Espagueti verde, a uniquely Tex-Mex invention, is slowly gaining traction farther afield.
Born From BBQ
My first exposure was probably the same as most outsiders, through the feverish praise bestowed on Lockwood’s own James Beard semifinalist and one of New York Times’ best restaurants of 2024, Barbs B Q. No, nothing is remotely vegan, including and especially the green “spaghett,” so you don’t need to stress over standing in that perpetual line. As a dish of legend and lore, its influence has outgrown the humble lunch counters and potlucks that once contained it.
Easy Being Green
Impossible to miss cloaked in an arresting green cream sauce, roasted poblanos and fresh cilantro are responsible for both the flavor and the name, with a touch of spinach thrown in for extra vibrancy. Some describe it as a smooth salsa verde alfredo, but that’s really selling it short. The charred edge from the peppers lends a subtle smokiness with a buttery, velvety depth from the supple flesh itself. The topping of vegan cheese is honestly superfluous, but it does make for a pretty picture.
Truly Awesome Sauce
You might have noticed that I used bucatini instead of spaghetti in my version. Why? Because bucatini is simply the superior noodle, that’s why. You can use absolutely any pasta shape you have in the pantry, be it long or short, thick or thin. The sauce is generous enough to coat whatever you throw at it, and nobody’s meemaw is going to materialize in your kitchen to issue a citation for improper noodle selection. For that matter, you could use it to smother baked tofu, creamed corn, roasted cauliflower, or grilled summer squash. Green Spaghetti is supposed to be a side dish, but with that sauce on the plate, it’ll upstage any entree.
Green Spaghetti
Creamy, smoky green spaghetti, AKA espagueti verde, is a Tex-Mex classic made with roasted poblanos, fresh cilantro, and a touch of spinach for an irresistibly vibrant green sauce.
Ingredients
- 4 Poblano Peppers
- 1 Jalapeño Pepper
- 2 Tablespoons Olive Oil
- 1 Medium Yellow Onion, Diced
- 6 Cloves Garlic, Minced
- 1/2 Teaspoon Ground Cumin
- 1 Cup Frozen Chopped Spinach
- 1 Cup Cilantro, Stems and Leaves
- 1 (8-Ounce) Package Vegan Cream Cheese
- 1 Cup Vegetable Stock
- 1 Teaspoon Salt
- 16 Ounces Spaghetti or Your Favorite Pasta Shape, Cooked Al Dente
- Vegan Feta, Crumbled, Optional
Instructions
- Line an air fryer sheet with foil and arrange the poblanos and jalapeño on top. Air fry on the top rack at 400 degrees for 10 minutes, flipping halfway through. You can also roast them in the oven at 425 degrees for 15 - 20 minutes, or directly over an open flame, until blackened and blistered all over.
- Place the peppers in a bowl and cover tightly. Let them sweat for at least 10 minutes to help loosen the skins. Peel and remove the seeds and stems. Set aside.
- In a skillet over medium heat, add the oil, onion, and garlic. Sauté 5 - 8 minutes, until lightly browned and aromatic. Add the cumin and cook for another minute before introducing the spinach. Cook until the spinach has thawed and the excess liquid has evaporated.
- Carefully transfer the sautéed vegetables to your blender along with the roasted peppers, cilantro, vegan cream cheese, vegetable stock, and salt. Puree on high speed until completely smooth.
- Pour the sauce all over the cooked pasta and toss to combine. It should be super saucy so don't hold back! Divide between plates and top with vegan feta, if desired.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 419mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
