Mexican Green Spaghetti Recipe

If you are craving something vibrant, comforting, and utterly delicious, this Mexican Green Spaghetti Recipe is exactly what you need to try. It’s a luscious fusion of creamy roasted poblano peppers blended into a silky sauce that coats tender spaghetti with layers of smoky, tangy, and rich flavors. Perfect for a weeknight dinner or to impress guests with something uniquely flavorful, this dish brings the warmth and spice of Mexican cuisine straight to your table in a way that feels both easy and slightly indulgent. Trust me, once you taste the magic of green spaghetti, it will quickly become a personal favorite you want to make again and again.

Ingredients You’ll Need

This recipe calls for simple, everyday ingredients that come together beautifully to create a sauce bursting with flavor, creaminess, and just the right hint of smokiness. Each component plays a key role in building the perfect texture and taste for this Mexican Green Spaghetti Recipe.

• 1 pound spaghetti: Use good quality pasta for the best texture; it’s the base that carries every delicious bite.
• 2 tablespoons unsalted butter: Adds richness and helps create a smooth sauce.
• 1 tablespoon olive oil: For sautéing the onions and garlic, imparting subtle fruity notes.
• 3–4 poblano peppers, roasted, peeled, and seeded: The star ingredient that gives the sauce its vibrant green color and smoky flavor.
• 1/2 cup chopped onion: Provides a mild sweetness and essential depth when sautéed.
• 2 cloves garlic, minced: Offers aromatic warmth that lifts the sauce.
• 1 cup Mexican crema (or sour cream): Supplies creaminess and a slight tang that balances the peppers’ earthiness.
• 1/2 cup milk: Lightens the sauce to a perfect consistency.
• 1/2 cup cream cheese: Adds velvety texture and subtle tanginess.
• 1/2 teaspoon salt: Enhances all the flavors naturally.
• 1/4 teaspoon black pepper: Provides a gentle kick to round out the taste.
• 1/4 cup chopped cilantro (optional): Freshens the dish and adds a bright herbal note.
• 1/2 cup grated Cotija or Parmesan cheese (for topping): A salty finish that crowns the dish with flavor and slight nuttiness.

How to Make Mexican Green Spaghetti Recipe

Step 1: Cook the Spaghetti

Start by boiling the spaghetti in salted water until al dente, which means it should be cooked but still firm to the bite. This simple step ensures your pasta has the perfect texture to hold onto the rich green sauce without getting mushy.

Step 2: Sauté Onions and Garlic

While the pasta cooks, heat olive oil in your skillet and add the chopped onions. Sauté them until they soften and release their natural sweetness, about 3 to 4 minutes. Then, stir in the minced garlic and cook just long enough for its aroma to bloom, about 30 seconds. This creates the savory flavor base for your sauce.

Step 3: Blend the Sauce

In a blender, combine the roasted, peeled, and seeded poblano peppers with the sautéed onions and garlic, Mexican crema, milk, cream cheese, salt, and pepper. Blend everything until completely smooth and creamy. This step transforms your ingredients into a luscious, vibrant sauce that’s both smoky and velvety smooth.

Step 4: Warm and Thicken the Sauce

Return to the skillet and melt the butter over medium heat. Pour in the poblano cream sauce and let it warm through, simmering gently so it thickens slightly for about 3 to 5 minutes. This reheating intensifies the flavors and achieves a silkier consistency for better adhesion to the pasta.

Step 5: Combine Pasta and Sauce

Add the drained spaghetti to the skillet and toss well to ensure every strand is coated with that gorgeous green sauce. The key here is the even distribution of sauce, so every mouthful carries the full creamy, smoky flavor.

How to Serve Mexican Green Spaghetti Recipe

Garnishes

To truly elevate your plate, sprinkle it with freshly grated Cotija or Parmesan cheese and a little chopped cilantro if you like. The cheese adds a salty, nutty finish, while cilantro introduces a fresh, herbal brightness that contrasts beautifully with the creamy sauce.

Side Dishes

This Mexican Green Spaghetti pairs wonderfully with simple sides like a crisp green salad with lime vinaigrette or roasted vegetables. You could also serve it alongside warm, soft tortillas or some black beans to round out the meal with authentic Mexican flair.

Creative Ways to Present

For a fun twist, serve the green spaghetti in individual small bowls garnished with avocado slices and a drizzle of fresh lime juice. Another great idea is to plate it as a base topped with grilled chicken or shrimp for a heartier, colorful meal that’s as pleasing to the eyes as it is to the taste buds.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply transfer the Mexican Green Spaghetti to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully, though the sauce might thicken a bit, which is easily fixed upon reheating.

Freezing

This dish freezes well if you want to prepare in advance. Just cool completely, place into freezer-friendly containers, and freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently to preserve the creamy texture.

Reheating

Reheat your leftover Mexican Green Spaghetti on the stovetop over low to medium heat, stirring frequently and adding a splash of milk if the sauce feels too thick. This helps restore the luscious, smooth consistency and keeps every bite just as delightful as the first.

FAQs

Can I substitute poblano peppers with another pepper?

Absolutely! Anaheim or mild green chilies can work as alternatives, but keep in mind that poblanos offer a unique smoky flavor that defines this dish, so results might vary slightly.

What if I don’t have Mexican crema?

You can easily substitute sour cream if Mexican crema isn’t available. While crema has a thinner consistency and slightly sweeter tang, sour cream produces a similar creamy, tangy effect.

Is this recipe vegetarian?

Yes, the Mexican Green Spaghetti Recipe is naturally vegetarian. If you’d like to add protein, grilled chicken or shrimp make fantastic additions without overpowering the green sauce.

How spicy is this dish?

The dish tends to be mild since the poblano peppers are gentle in heat but rich in smoky flavor, making it ideal for those who prefer subtle spice rather than something fiery.

Can I make this recipe gluten-free?

Definitely! Simply swap the spaghetti for your favorite gluten-free pasta, and you’ll enjoy the same creamy, flavorful experience without gluten concerns.

Final Thoughts

I hope you feel inspired to bring this vibrant and comforting Mexican Green Spaghetti Recipe into your kitchen soon. Its creamy poblano sauce combined with tender spaghetti is a truly special way to enjoy Mexican flavors in a fresh, delicious context. Once you make it, you’ll understand why it quickly becomes a craving you want to satisfy again and again. So go ahead, give it a try and treat yourself to a bowl of happiness!

Mexican Green Spaghetti Recipe

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4.2 from 36 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Mexican Green Spaghetti is a vibrant, creamy pasta dish featuring roasted poblano peppers blended with Mexican crema, cream cheese, and spices to create a luscious green sauce. This flavorful, vegetarian main course combines tender spaghetti with a rich poblano cream sauce, topped with Cotija or Parmesan cheese and fresh cilantro for a delicious Mexican-inspired meal.

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Ingredients

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Pasta

• 1 pound spaghetti

Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3–4 poblano peppers, roasted, peeled, and seeded
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup Mexican crema (or sour cream)
• 1/2 cup milk
• 1/2 cup cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Toppings

• 1/4 cup chopped cilantro (optional)
• 1/2 cup grated Cotija or Parmesan cheese

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Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain well and set aside.
2. Sauté aromatics: While the pasta cooks, heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Blend the sauce: In a blender, combine the roasted, peeled, and seeded poblanos with the sautéed onion and garlic, Mexican crema, milk, cream cheese, salt, and black pepper. Blend until the mixture is smooth and creamy.
4. Heat the sauce: Return the skillet to medium heat and melt the butter. Pour the blended poblano cream sauce into the skillet and cook for 3–5 minutes, stirring occasionally, until warmed through and slightly thickened.
5. Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss thoroughly until every strand is evenly coated with the creamy poblano sauce.
6. Serve: Plate the pasta and sprinkle with grated Cotija or Parmesan cheese. Garnish with chopped cilantro if desired. Serve immediately while warm.

Notes

• To roast poblanos, place them under a broiler or over a gas flame, turning occasionally until all sides are charred. Place the peppers in a covered bowl for 10 minutes to steam, then peel off the skins before using.
• If Mexican crema is unavailable, substitute with sour cream for a similar creamy texture.
• For a heartier version, add cooked chicken or shrimp to the pasta along with the sauce.
• Use freshly grated Cotija cheese for an authentic flavor, or Parmesan as a readily available alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican