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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
