Mexican Green Spaghetti Recipe
If you’ve ever found yourself craving comfort food with a little kick and a pop of color, Mexican Green Spaghetti is your answer. This dish is the kind of creamy, vibrant pasta that can liven up any dinner table, blending smoky roasted poblanos with a decadent sauce that hugs every strand. There’s something so delightful about twirling together pasta that’s wrapped in velvety green goodness, finished with a sprinkle of cheese and fresh cilantro. Whether you’re new to Mexican cuisine Main Course.
Ingredients You’ll Need
The beauty of Mexican Green Spaghetti is in its simplicity—each ingredient is carefully chosen to bring color, richness, and just the right hint of spice. Every component plays a unique role in building the creamy, bold flavors that make this dish unforgettable.
- Spaghetti (12 ounces): The classic foundation—choose your favorite brand for perfect bite and texture.
- Poblano peppers (2, roasted and peeled): Their earthy, smoky sweetness defines the sauce’s unforgettable flavor.
- Sour cream (1/2 cup): Adds tangy creaminess, making the sauce rich and smooth.
- Cream cheese (1/2 cup): For body and luscious texture—don’t skip this for the silkiest results.
- Milk (1/4 cup): Thins out the sauce just enough for perfect coating.
- Chopped cilantro (1/4 cup): Brings a fresh, herbaceous lift to balance the creamy sauce.
- Garlic clove (1 small): Just a touch infuses the sauce with aromatic warmth.
- White onion (1/4 small): Adds subtle sweetness without overpowering the poblanos.
- Butter (1 tablespoon): Melts into the sauce for richness and depth.
- Oil (1 tablespoon): Helps sauté and blend everything together without sticking.
- Chicken bouillon powder (1/2 teaspoon, optional): Adds extra savory flavor—totally optional, but it’s a flavor booster!
- Salt and pepper to taste: Essential for bringing all the flavors to life.
- Grated Cotija or Parmesan cheese (1/4 cup, for topping): Savory, salty, and makes the perfect finishing touch.
How to Make Mexican Green Spaghetti
Step 1: Cook the Spaghetti
Start by bringing a big pot of salted water to a rolling boil. Add your spaghetti and cook until perfectly al dente—just tender but still with a pleasing bite. Drain it, then set aside while you focus on that dreamy green sauce.
Step 2: Roast and Prepare the Poblanos
For authentic, smoky flavor, roast your poblanos over an open flame or under a hot broiler until the skin blisters and blackens on all sides. Pop them in a covered bowl to steam for about 10 minutes—this loosens the skin so it peels right off. After peeling, remove the seeds and stems, then give them a rough chop.
Step 3: Blend the Creamy Green Sauce
In a blender, combine the roasted poblanos, sour cream, cream cheese, milk, chopped cilantro, garlic, onion, and chicken bouillon powder (if using). Blend until everything comes together in a silky, gorgeously green sauce. Take a moment to enjoy the aroma—the anticipation is half the fun!
Step 4: Cook the Sauce
Set a large skillet over medium heat and melt the butter with the oil. Pour in your blended poblano sauce and cook, stirring occasionally, for about 5 to 6 minutes. The flavors mingle and the sauce thickens slightly, becoming irresistibly creamy.
Step 5: Toss the Pasta with the Sauce
Now, add your cooked spaghetti straight into the skillet. Toss everything together with tongs until each noodle is coated in the luscious green sauce. Season with salt and pepper to taste—this is your moment to tweak the flavors just how you like them.
Step 6: Serve and Enjoy
Spoon the Mexican Green Spaghetti onto plates or into bowls, then shower with grated Cotija or Parmesan cheese. A sprinkle of extra cilantro wouldn’t hurt, either! Serve immediately—this one’s best while melty, creamy, and fragrant.
How to Serve Mexican Green Spaghetti
Garnishes
This dish loves a flourish! Top your Mexican Green Spaghetti with more grated Cotija or Parmesan, a scatter of fresh cilantro, and a few twists of cracked black pepper. For extra color and a little crunch, thinly sliced radishes or a wedge of lime are surprisingly delightful finishing touches.
Side Dishes
Pair it with something bright and fresh—think a simple tomato or cucumber salad, or even classic esquites (Mexican street corn salad). Warm, crusty bread on the side is also absolutely welcomed for mopping up every last drop of that sauce!
Creative Ways to Present
Serve your Mexican Green Spaghetti in shallow bowls or deep plates for that restaurant-style vibe. For a family-style meal, pile everything onto a big platter and let everyone help themselves. Trying to impress? Deploy a swirl of extra sauce on the plate, or top with sautéed shrimp or chicken for a heartier version.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mexican Green Spaghetti, store it in an airtight container in the refrigerator. It will keep beautifully for up to three days, and the flavors get even more cozy together overnight.
Freezing
You can freeze this green spaghetti for up to one month, though for the best texture, do so before adding the cheese garnish. Simply cool the pasta completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating
To bring leftovers back to life, reheat gently on the stovetop over low heat with a splash of milk to loosen the sauce. You can also microwave in short bursts, stirring between each, until the spaghetti is warmed through and creamy again.
FAQs
Can I use other types of pasta for Mexican Green Spaghetti?
Absolutely! While spaghetti is traditional and soaks up the sauce beautifully, you can use linguine, fettuccine, or even fusilli—just follow the same steps and enjoy that gorgeous green sauce on any shape you like.
Is there a dairy-free version of the sauce?
Yes! Substitute the sour cream and cream cheese with your favorite dairy-free alternatives and use plant-based milk. The sauce will still be creamy and vibrant, though the flavor will vary slightly based on your substitutes.
How spicy is Mexican Green Spaghetti?
Poblano peppers are usually mild, offering more smokiness than heat. If you love a touch of fire, blend in a jalapeño or serrano pepper along with the poblanos. You control the spice level!
Can I make this dish with chicken or shrimp?
Definitely! For a heartier take, add diced cooked chicken or sautéed shrimp right into the skillet with the sauce. It’s a fantastic way to add protein while keeping all those signature flavors intact.
How do I roast poblanos without an open flame?
No worries! Place the poblanos under your oven’s broiler on a foil-lined tray, turning every few minutes until they’re charred all over. Then, pop them in a bowl and cover to steam—peeling will be easy after that!
Final Thoughts
I truly hope you’ll treat yourself to a comforting plate of Mexican Green Spaghetti. Once you’ve tasted that creamy, bold, and totally unique sauce, you’ll understand why it’s such a beloved favorite in so many kitchens. Gather your ingredients and get cooking—you’re in for a real treat!
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Mexican Green Spaghetti Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A creamy and flavorful Mexican-inspired pasta dish, Mexican Green Spaghetti is a delightful twist on traditional spaghetti, featuring a rich poblano cream sauce. Perfect for a quick and satisfying weeknight meal.
Ingredients
Main Ingredients:
- 12 ounces spaghetti
For Poblano Cream Sauce:
- 2 poblano peppers, roasted and peeled
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/4 cup milk
- 1/4 cup chopped cilantro
- 1 small garlic clove
- 1/4 small white onion
- 1 tablespoon butter
- 1 tablespoon oil
- 1/2 teaspoon chicken bouillon powder (optional)
- Salt and pepper to taste
For Topping:
- 1/4 cup grated Cotija or Parmesan cheese
Instructions
- Cook the Spaghetti: Cook spaghetti until al dente. Drain and set aside.
- Prepare Poblano Cream Sauce: Roast poblano peppers, then blend with sour cream, cream cheese, milk, cilantro, garlic, onion, and bouillon powder until smooth.
- Cook the Sauce: Heat butter and oil, then add the poblano sauce and cook until heated through and slightly thickened.
- Combine and Serve: Toss cooked spaghetti with the sauce, season, and serve hot topped with cheese and cilantro.
Notes
- Add cooked chicken or shrimp for a heartier version.
- For extra heat, blend in a jalapeño or serrano pepper with the poblanos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
