Spaghetti in Poblano Salsa

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spaghetti in poblano salsa recipe
Quentin Bacon/Oaxaca

Sorry, red sauce. We’re trading you in for this tasty spaghetti in poblano salsa from Oaxaca, Mexico native Bricia Lopez’s new cookbook, Oaxaca: Home Cooking from the Heart of Mexico.

“My mom made this during Thanksgiving one year,” Lopez writes, “and upon tasting it, we knew we had to have it every year for the rest of our lives.” That’s probably because it’s smoky, unexpected and ready in 30 minutes. The sauce gets its color and flavor from poblano peppers, which are mild and easy to char on your stove.

“This green spaghetti was how we made Thanksgiving our own,” she continues, “beginning a new tradition for our family that blended both cultures.”

We can’t save this one just for Thanksgiving. Get ready to make this dish year-round.

From Oaxaca by Bricia Lopez, published by Abrams Books © 2019.


3 poblano chiles

¼ cup (25g) chopped white onion

2 garlic cloves, peeled

¼ cup (13g) fresh flat-leaf parsley

1 cup (240ml) whole milk

½ cup (120ml) Mexican crema

1 tablespoon salted butter

1 pound (455g) bucatini pasta

2 bay leaves

Sea salt and freshly ground black pepper

Crumbled cotija cheese and olive oil, to garnish


1. To prepare the chiles, place them directly over your stove’s gas flame at its highest setting, turning constantly until charred on all sides, 5 to 7 minutes.

2. Once the chiles are charred, put the them in a medium bowl and cover with a large plate for a few minutes to soften and steam. This will make peeling off the burnt skin easier. Cover until cool enough to handle, then remove most of the skin with your fingers.

3. In a blender, combine the chiles, onion, garlic, parsley, milk and crema; blend until smooth.

4. In a medium-sized skillet over medium heat, melt the butter. Add the pureed chile sauce to the pan and allow to simmer for 8 to 10 minutes, stirring occasionally.

5. Meanwhile, cook your pasta with the bay leaves for 1 minute less than the package directions indicate.

6. Drain the pasta and add it to the pot with the poblano sauce. Discard the bay leaves. Stir or toss the pasta to coat with the sauce; season with salt and pepper.

7. Turn off the heat and top the pasta with a big sprinkle of cheese and a drizzle of high-quality olive oil. Toss or stir vigorously.

Nutrition Facts
  • 375 calories

  • 8g fat

  • 62g carbs

  • 12g protein

  • 6g sugars

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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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