Mexican Green Spaghetti
Mexican Green Spaghetti coats tender noodles in a creamy roasted poblano sauce with spinach, cilantro, sour cream, and cream cheese. It is a cozy family pasta dinner that also works well for meatless meals, gatherings, and make-ahead sauce prep.
Equipment
- Large Pot
- Large skillet or saucepan
- Blender
- Tongs
- Mixing bowl with cover
Ingredients
- 4 poblano peppers roasted, peeled, seeded, and chopped
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion chopped, about 1/4 cup
- 1 jalapeño pepper or serrano pepper stemmed, seeded, and chopped
- 4 cloves garlic minced
- 1 cup spinach leaves
- 1 small bunch cilantro plus more for garnish if desired
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half use more as needed
- 8 ounces cream cheese softened and cut into small cubes
- salt and ground black pepper to taste
- chopped cilantro optional garnish
- crumbled cotija cheese or queso fresco optional garnish
- pepitas optional garnish
Instructions
- Roast the poblano peppers over a flame, under a broiler, or in a hot oven until blistered on all sides.
- Transfer the roasted peppers to a covered bowl for 10 minutes, then peel, seed, and roughly chop them.
- Cook the spaghetti in salted boiling water until al dente, then reserve 1 cup pasta water and drain.
- Heat olive oil in a skillet and cook the onion, jalapeño or serrano, and garlic until softened and fragrant.
- Blend the poblanos, sautéed aromatics, spinach, cilantro, sour cream, bouillon, and 2/3 cup milk until smooth.
- Pour the sauce into a large pan, add the cream cheese cubes, and warm over low heat until smooth and creamy.
- Add the cooked spaghetti and toss until coated, thinning with reserved pasta water or more milk as needed.
- Season with salt and pepper, then garnish with cilantro, cotija, queso fresco, or pepitas if desired.
Notes
Storage: Store cooled Mexican Green Spaghetti in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat gently on the stove or in the microwave with a splash of milk to loosen the creamy sauce.
Freezing: Freeze portions for up to 2 months, knowing the cream sauce may need extra stirring after reheating.
Expert Tips: Peel the poblanos after steaming and avoid rinsing them so the smoky roasted flavor stays in the sauce.
Sauce Tips: Start with 2/3 cup milk and add more only after the cream cheese melts so the sauce does not become too thin.
Variations: Add shredded chicken, shrimp, black beans, roasted corn, or extra cotija to make the dish heartier.