Name: Creamy Mexican Green Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 poblano peppers (roasted); 1 pound dry spaghetti; 1 tablespoon olive oil; 1 small onion (chopped, about 1/4 cup); 1 jalapeño or serrano pepper (stemmed, seeded, and chopped); 4 garlic cloves (minced); 1 cup spinach leaves; 1 small bunch of cilantro; 8 ounces sour cream or crema Mexicana; 1 teaspoon chicken or vegetable bouillon granules; 2/3 to 1 cup milk or half and half; 8 ounces cream cheese (softened); Salt and ground black pepper to taste; Chopped cilantro for garnish; Crumbled cotija cheese or queso fresco for garnish; Pepitas for garnish

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Why Make This Recipe

Creamy Mexican Green Spaghetti, also known as Green Spaghetti, is a delightful and vibrant dish that combines the comforting essence of traditional spaghetti with the bold flavors of Mexican cuisine. The creamy poblano sauce is not only tasty but is also filled with nutritious ingredients, making it a healthy option for your family. It’s perfect for busy weeknights or casual gatherings, as it is easy to prepare and can impress even the pickiest eaters.

How to Make Creamy Mexican Green Spaghetti

Ingredients

4 poblano peppers (roasted)
1 pound dry spaghetti
1 tablespoon olive oil
1 small onion (chopped, about 1/4 cup)
1 jalapeño pepper or serrano pepper (stemmed, seeded, and chopped)
4 garlic cloves (minced)
1 cup spinach leaves
1 small bunch of cilantro
8 ounces sour cream or crema Mexicana
1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
2/3 to 1 cup milk or half and half
8 ounces cream cheese (softened and cut into small cubes)
Salt and ground black pepper to taste
Chopped cilantro
Crumbled cotija cheese or queso fresco
Pepitas

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
While the pasta cooks, prepare the sauce. Heat the oil in a large skillet over medium heat. Add the onion and jalapeño (or serrano) and sauté until the onion becomes translucent, about 3 minutes.
Stir in the garlic and spinach, tossing with kitchen tongs until the spinach starts to wilt, about 2 minutes. Remove from the heat.
Transfer the spinach mixture to a blender. Add the roasted peppers, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk or half and half. Process until smooth and creamy. Add more milk if needed for consistency.
Pour the poblano pepper mixture back into the pot used for the pasta. Heat over medium-low heat for about 2-3 minutes, stirring occasionally.
Add half of the cream cheese and stir until it melts. Repeat with the remaining cream cheese. Lower the heat and simmer for about 4 minutes. Season to taste with salt and black pepper.
Add the drained pasta and toss to combine. If needed, add some reserved pasta cooking water to make the sauce creamy. Serve garnished with chopped cilantro, crumbled cheese, and pepitas.

To Char/Roast the Peppers

Place the poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered. This usually takes about 10 minutes. Turn the peppers frequently to ensure even roasting. Once charred, place the peppers in a bowl covered with plastic wrap for about 10 minutes. This will help loosen the skins. After that, peel off the skin, remove the seeds, and chop the peppers.

How to Serve Creamy Mexican Green Spaghetti

Serve your Creamy Mexican Green Spaghetti warm, garnished with chopped cilantro, crumbled cotija cheese or queso fresco, and pepitas for a delightful crunch. This dish pairs wonderfully with a side of fresh salad or warm tortillas.

How to Store Creamy Mexican Green Spaghetti

If you have leftovers, allow the spaghetti to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stove with a splash of milk to restore creaminess.

Tips to Make Creamy Mexican Green Spaghetti

Always roast your poblano peppers for a deeper flavor.
Don’t hesitate to adjust the spice level; use more or less jalapeño depending on your heat preference.
For a vegetarian option, use vegetable bouillon instead of chicken.
Adding lime juice before serving can elevate the dish with a zesty kick.

Variation

For a twist on this recipe, try adding grilled chicken or shrimp for protein. You can also experiment with different green herbs like parsley or add avocados to the sauce for a creamier texture.

FAQs

1. Can I use different types of pasta?

Yes, you can use any pasta shape you like, such as fettuccine or penne. Cooking times may vary, so adjust accordingly.

2. What if I don’t have poblano peppers?

You can substitute with green bell peppers, though the flavor will be milder. Adding a bit of green chiles can help to enhance the flavor.

3. Is this dish spicy?

The dish has some heat from the jalapeño or serrano pepper. You can reduce the amount of these peppers or omit them altogether for a milder version.