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

Description

A vibrant dish combining traditional spaghetti with a creamy poblano sauce, perfect for busy weeknights or gatherings.

Ingredients

Scale

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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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
In a large skillet, heat olive oil over medium heat. Sauté the onion and jalapeño until the onion is translucent, about 3 minutes.
Add garlic and spinach; toss until spinach wilts, about 2 minutes. Remove from heat.
Transfer to a blender, add roasted peppers, cilantro, sour cream, bouillon, and 2/3 cup milk. Blend until smooth.
Pour mixture back into the pot and heat over medium-low for 2-3 minutes, stirring occasionally.
Add cream cheese in batches, stirring until melted, then simmer for 4 minutes. Season with salt and pepper.
Add drained pasta and toss to combine, using reserved pasta water for creaminess if necessary. Serve garnished with cilantro, cheese, and pepitas.

Notes

For a vegetarian option, use vegetable bouillon. Adjust the spice level by changing the amount of jalapeño used.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Boiling and Blending
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg