Green Spaghetti Recipe – A Mexican Twist on Pasta

Green Spaghetti is a delicious and vibrant Mexican dish featuring a creamy poblano pepper sauce tossed with spaghetti. This flavorful pasta dish is easy to make, packed with rich flavors, and perfect for family dinners or special occasions. The smoky and mildly spicy taste of roasted poblanos blended with creamy sauce makes it a must-try recipe!

Recipe Preparation Equipment

• Large pot for boiling spaghetti
• Blender or food processor
• Skillet or saucepan
• Tongs or wooden spoon
• Knife and cutting board

Ingredients

• 12 ounces spaghetti (or any pasta of choice)
• 3 large poblano peppers
• ½ cup Mexican crema (or sour cream)
• ½ cup milk
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• ½ small onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cumin (optional)
• ¼ cup grated Parmesan or queso fresco (for topping)
• Chopped cilantro (for garnish)

How to Make Easy Green Spaghetti

Step 1: Roast the Poblano Peppers

1. Place poblano peppers over an open flame or under a broiler, turning occasionally until blackened and blistered on all sides.
2. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
3. Peel off the charred skin, remove seeds and stems, and chop into smaller pieces.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook until al dente according to package instructions.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 3: Make the Poblano Cream Sauce

1. In a blender, combine roasted poblanos, Mexican crema, milk, and cream cheese.
2. Blend until smooth and creamy.

Step 4: Cook the Sauce

1. In a skillet over medium heat, melt butter and sauté chopped onion and garlic until fragrant.
2. Pour in the blended poblano sauce, stirring well.
3. Add salt, black pepper, and cumin (if using).
4. Simmer for 3-5 minutes, adding reserved pasta water if the sauce is too thick.

Step 5: Combine and Serve

1. Toss cooked spaghetti into the sauce, stirring until fully coated.
2. Serve hot, garnished with Parmesan or queso fresco and chopped cilantro.

Variations

• Spicy Green Spaghetti: Add a jalapeño or serrano pepper to the sauce.
• Cheesy Green Spaghetti: Stir in shredded mozzarella for an extra creamy texture.
• Chicken Green Spaghetti: Top with grilled chicken strips for added protein.
• Vegan Green Spaghetti: Use plant-based cream cheese and almond milk.

Cooking Notes

• Poblanos add a mild smoky flavor but can be replaced with Anaheim peppers for a milder taste.
• If the sauce thickens too much, add a splash of milk.
• Adjust seasoning to taste for a personalized flavor.

Serving Suggestions

• Serve alongside grilled meats like carne asada or chicken.
• Pair with warm tortillas or crusty bread.
• Enjoy with a fresh salad for a balanced meal.

Helpful Tips

• Always roast poblanos until the skin is fully blistered for easy peeling.
• Use freshly grated cheese for better melting and flavor.
• Stir sauce and pasta together just before serving to keep it creamy.

Tips for the Best Green Spaghetti

• Blend the sauce until smooth for a silky consistency.
• Don’t overcook the pasta; it should be al dente.
• Use high-quality crema or sour cream for a rich flavor.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 12g
• Carbohydrates: 55g
• Fat: 18g
• Sodium: 320mg

FAQs

Q: Can I make green spaghetti ahead of time?
A: Yes, store it in an airtight container in the fridge for up to 3 days and reheat before serving.

Q: What can I substitute for poblano peppers?
A: Use Anaheim peppers or green bell peppers for a milder flavor.

Q: Can I freeze green spaghetti?
A: It’s best enjoyed fresh, but the sauce can be frozen for up to 1 month.

Enjoy your delicious and creamy Mexican Green Spaghetti!