Mexican Green Spaghetti
A beautiful fusion of Mexican and Italian flavors. This creamy, vibrant pasta dish is made with a rich, smoky green sauce from roasted poblano peppers, garlic, cilantro, and a blend of cheeses. It’s a crowd-pleaser that feels special, yet comes together quickly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Main Dish
- Cuisine: Mexican-Italian Fusion
Ingredients
- 4 poblano peppers
- 1 jalapeño or serrano pepper
- 1 large bunch fresh cilantro (about 1.5 cups)
- 1/2 large white onion, chopped
- 3 garlic cloves, minced
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream or crema Mexicana
- 1/2 cup milk or half and half
- 1 chicken or vegetable bouillon cube or 1 tsp granules
- 1 lb dry spaghetti
- 1 tbsp olive oil + extra for pasta
- Salt and black pepper to taste
- Optional garnishes: cotija cheese, chopped cilantro, toasted pepitas
Instructions
- Roast the Peppers: Char the poblano and jalapeño peppers over an open flame, under a broiler, or in a dry skillet until the skin is blackened and blistered. Place them in a sealed bag or covered bowl to steam for 10-12 minutes.
- Peel and Prep: Once steamed, peel off the skin from the peppers. Slice them open, remove the stems and seeds, and wipe out any remaining seeds with a paper towel.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta. Toss with a little olive oil to prevent sticking.
- Sauté the Base: While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Sauté the chopped onion and jalapeño for about 3 minutes until soft. Stir in the minced garlic and wilted spinach (if using) for a couple of minutes.
- Blend the Sauce: Transfer the sautéed mixture to a blender. Add the roasted peppers, cilantro, sour cream, bouillon, and 2/3 cup of milk. Blend until the sauce is completely smooth and creamy. Add more milk if needed for a thinner sauce.
- Finish the Sauce: Pour the blended sauce into the pot you used for the pasta. Heat over medium-low heat. Add the cubed cream cheese, stirring until it’s completely melted and the sauce is smooth and silky. Simmer for about 4 minutes to let the flavors meld. Season with salt and pepper to taste.
- Combine and Serve: Add the al dente pasta to the sauce and toss until every strand is coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until you get the perfect consistency. Serve immediately, garnished with cheese, cilantro, and pepitas.
Notes
Tips & Tricks: The key to a great sauce is roasting the peppers until they are completely charred. This develops a deep, smoky flavor that’s the backbone of the dish. Don’t skip the step of reserving the pasta water—it’s your secret weapon for a perfectly sauced pasta.
Serving Suggestions: This pasta is perfect on its own as a main course, but it’s also a fantastic side dish for grilled steak, chicken, or shrimp.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet with a splash of milk or water to help the sauce become creamy again. The sauce itself can be made ahead and frozen for up to 3 months.
Find it online: https://new.projuktigeek.com/mexican-green-spaghetti/