Recipes · Mexican · Main Courses
Espagueti Verde (Spaghetti in Poblano Cream Sauce)
One serving has 703 kcal and 21 g protein, and at least a fifth of a woman's daily need of vitamin C (138%), selenium (121%), thiamin (85%), manganese (64%), folate (61%) and riboflavin (58%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (418 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: celery, dairy, gluten
Ingredients
- 120 g Poblano peppers
- 90 g Spaghetti
- 30 g Onion
- 4 g Garlic
- 10 g Coriander leaves
- 60 g Mexican crema or single cream
- 25 g Cream cheese
- 50 g Vegetable stock
- 0.5 g Salt
- 0.2 g Black pepper
- 8 g Butter, unsalted
- 20 g Queso fresco, crumbled
Method
- Char the poblanos directly over a gas flame or under a hot grill for 8-10 minutes, turning them, until blistered and blackened all over. Put them in a bowl, cover it and leave them to steam for 10 minutes.
- Bring a large pan of water to the boil and cook the spaghetti for about 10 minutes, until al dente.
- Rub the skins off the poblanos and pull out the stems, seeds and pale veins, which hold most of the heat. Blend the flesh with the onion, garlic, coriander, cream, cream cheese, stock, salt and pepper until very smooth.
- Melt the butter in a pan over medium-low heat, pour in the sauce and simmer it gently for 4-5 minutes, stirring, until it thickens slightly and no longer tastes of raw onion.
- Drain the spaghetti, keeping a little of its water, and toss it in the sauce over low heat for 1 minute, loosening it with a splash of the pasta water if needed.
- Serve topped with the crumbled queso fresco. In Mexico espagueti verde is a favourite for birthdays and Christmas as well as a quick weeknight meal.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 703 kcal | 33% |
| Carbohydrates | 82 g | |
| Water | 278 mL | |
| Fiber | 5.8 g | 20% |
| Protein | 20.7 g | 43% |
| Tryptophan | 0.25 g | |
| Threonine | 0.61 g | |
| Isoleucine | 0.68 g | |
| Leucine | 1.3 g | |
| Lysine | 0.56 g | |
| Methionine | 0.24 g | |
| Cystine | 0.27 g | |
| Phenylalanine | 0.88 g | |
| Tyrosine | 0.4 g | |
| Valine | 0.8 g | |
| Histidine | 0.38 g | |
| Fat | 33 g | |
| Monounsaturated | 8.2 g | |
| Polyunsaturated | 1.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 1.6 g | |
| Saturated | 18.1 g | |
| Trans-Fats | 0.84 g | |
| Cholesterol | 91.7 mg | |
| Calcium | 248 mg | 25% |
| Copper | 0.41 mg | 46% |
| Iron | 3.8 mg | 21% |
| Magnesium | 79.8 mg | 26% |
| Manganese | 1.2 mg | 64% |
| Phosphorus | 376 mg | 54% |
| Potassium | 677 mg | 14% |
| Selenium | 66.5 µg | 121% |
| Sodium | 630 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 0.94 mg | 85% |
| Riboflavin (vitamin B2) | 0.64 mg | 58% |
| Niacin (vitamin B3) | 7.3 mg | 53% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.56 mg | 43% |
| Folate (vitamin B9) | 242 µg | 61% |
| Cobalamin (vitamin B12) | 0.49 µg | 20% |
| Choline | 45.5 mg | 11% |
| Vitamin A | 310 µg | 44% |
| Vitamin C | 103 mg | 138% |
| Vitamin D (D2 + D3) | 48.4 IU | 8% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 43.1 µg | 48% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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