If you’ve ever wanted to bring the vibrant flavors of Mexico right into your kitchen, this Mexican Green Spaghetti Recipe is an absolute must-try. Creamy, tangy, and bursting with the smoky charm of roasted poblano peppers, this dish elevates simple spaghetti into a fiesta of textures and tastes. It’s comfort food with a twist—rich, inviting, and perfect for sharing with friends or cozying up solo. Trust me, once you make this, Mexican Green Spaghetti Recipe will become one of your favorite go-to meals that’s easy enough for any weeknight but special enough for guests.
Ingredients You’ll Need
Every ingredient in this Mexican Green Spaghetti Recipe plays a key role in creating its luscious texture and irresistible flavor. They’re straightforward staples, yet when combined, they bring a freshness and creaminess that’s truly next level.
- 1 pound spaghetti: The trusty base that soaks up all those amazing green flavors perfectly.
- 3 poblano peppers (roasted, peeled, and deseeded): These give the sauce its signature smoky depth and beautiful green hue.
- 1/2 cup chopped white onion: Adds a subtle sweetness and aroma once sautéed.
- 2 cloves garlic: For that irresistible garlicky kick that lifts every bite.
- 1 cup Mexican crema or sour cream: Provides silky creaminess and slight tang.
- 1/2 cup whole milk: Helps achieve the perfect sauce consistency.
- 4 oz cream cheese: Boosts richness and that smooth texture that feels so indulgent.
- 1/2 cup chopped cilantro (optional): Adds fresh herbal brightness if you want a bit of that classic Mexican touch.
- 2 tablespoons unsalted butter: For a luscious mouthfeel and to meld flavors together.
- 1 tablespoon olive oil: Used to sauté the onion and garlic gently.
- 1/2 teaspoon salt: To enhance and balance the flavors perfectly.
- 1/2 teaspoon black pepper: Adds a gentle warmth and slight bite.
- 1/4 cup grated cotija or Parmesan cheese (for topping): A salty, crumbly finish that makes every forkful sing.
How to Make Mexican Green Spaghetti Recipe
Step 1: Cook the Spaghetti
Start by boiling a large pot of salted water and cooking your spaghetti until al dente. This means the noodles should be tender but still have a satisfying bite, perfect for soaking up that creamy green sauce we’re about to create. Once done, drain the pasta and set it aside while you prepare the sauce.
Step 2: Sauté Onion and Garlic
Next, heat olive oil in a skillet over medium heat. Toss in the chopped onion and minced garlic, cooking for about 2 to 3 minutes until they turn translucent and fragrant. This step unlocks their natural sweetness, setting a flavorful base for our signature sauce.
Step 3: Blend the Green Sauce
Take your roasted, peeled, and deseeded poblano peppers and combine them with the sautéed onion and garlic, Mexican crema, milk, cream cheese, and optional cilantro in a blender. Blend everything until you get a silky smooth, creamy green sauce that tastes like sunshine on a plate.
Step 4: Cook the Sauce
In a large pan over medium heat, melt the butter then pour in your green sauce. Let it simmer gently for 4 to 5 minutes, stirring occasionally. This step thickens the sauce slightly and lets all the flavors meld together beautifully. Be sure to season it with salt and black pepper to bring out its full potential.
Step 5: Combine Pasta and Sauce
Finally, add the cooked spaghetti to your luscious green sauce and toss everything until the pasta is fully coated. This ensures every strand is dripping with creamy, smoky goodness, ready to be served warm with a sprinkle of cheese on top.
How to Serve Mexican Green Spaghetti Recipe
Garnishes
Sprinkling cotija or Parmesan cheese on top adds a salty punch and delightful texture contrast that complements the creamy sauce so well. For a fresh finish, add a few extra cilantro leaves or a squeeze of lime, which brightens the dish with a little zing.
Side Dishes
Pair this Mexican Green Spaghetti Recipe with a crisp green salad or simple roasted vegetables to balance its richness. A side of warm tortillas can also turn this into a fun shared meal, perfect for scooping up any leftover sauce.
Creative Ways to Present
For a festive twist, serve the pasta in individual bowls topped with chopped toasted pepitas or a dollop of Mexican crema. You can even toss in some grilled chicken or shrimp to add protein and make this dish a complete dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
This Mexican Green Spaghetti Recipe keeps very well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling, so a gentle stir or splash of milk before reheating will bring it back to creamy perfection.
Freezing
While you can freeze leftovers, it’s best to do so without the pasta to maintain texture. Store the sauce separately in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating gently on the stove.
Reheating
Reheat on the stovetop over low to medium heat, stirring often to prevent sticking and to restore that smooth sauce texture. You can add a bit of milk or cream if it’s too thick. Avoid the microwave, which may cause uneven heating and dryness.
FAQs
Can I use a different type of pepper instead of poblanos?
Absolutely! While poblanos are traditional for that smoky flavor, you can substitute with roasted green bell peppers for a milder taste or Anaheim peppers if you want a bit more heat. Just be sure to roast and peel them the same way for the best texture.
Is this Mexican Green Spaghetti Recipe suitable for vegetarians?
Yes, it’s naturally vegetarian as written. If you want to keep it vegetarian but add some extra protein, consider adding sautéed mushrooms or roasted chickpeas instead of meat.
Can I make this recipe dairy-free?
To make a dairy-free version, swap out the cream cheese, crema, and milk for coconut cream or a plant-based cream cheese alternative. The flavor will shift slightly, but it’ll still be creamy and delicious.
How do I roast poblano peppers perfectly?
Roasting poblano peppers over an open flame or under a broiler until the skin blisters and blackens is key. Then, place them in a covered bowl or plastic bag to steam for about 10 minutes—this loosens the skin for easy peeling without losing moisture inside.
Can I prepare the sauce ahead of time?
Yes, you can make the sauce a day ahead and store it in the fridge. When ready to serve, gently reheat it before tossing with freshly cooked spaghetti for the best texture and flavor.
Final Thoughts
This Mexican Green Spaghetti Recipe is a joyous celebration of simple ingredients coming together with a little love and technique to create something truly unforgettable. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers creamy, smoky, and fresh flavors in every bite. Dive in and make it your own—you’ll be wondering why you didn’t discover it sooner!
Print
Mexican Green Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Green Spaghetti is a vibrant and creamy pasta dish featuring a smooth poblano pepper sauce blended with Mexican crema, cream cheese, and fresh aromatics. This flavorful recipe combines roasted poblano peppers with sautéed onion and garlic, tossed with al dente spaghetti, and finished with a sprinkle of cotija or Parmesan cheese. Perfect for a comforting weeknight meal with a spicy, tangy twist.
Ingredients
Pasta
- 1 pound spaghetti
Sauce
- 3 poblano peppers (roasted, peeled, and deseeded)
- 1/2 cup chopped white onion
- 2 cloves garlic
- 1 cup Mexican crema or sour cream
- 1/2 cup whole milk
- 4 oz cream cheese
- 1/2 cup chopped cilantro (optional)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1/4 cup grated cotija or Parmesan cheese
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
- Sauté aromatics: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
- Blend the sauce: In a blender, combine roasted, peeled, and deseeded poblano peppers, sautéed onion and garlic, Mexican crema, whole milk, cream cheese, and chopped cilantro if using. Blend until smooth and creamy.
- Simmer the sauce: In a large pan over medium heat, melt the unsalted butter. Pour in the blended green sauce and let it simmer for 4–5 minutes, stirring occasionally, until slightly thickened. Season with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked spaghetti to the green sauce in the pan. Toss thoroughly to coat the pasta evenly with the sauce.
- Serve: Plate the spaghetti warm and top with grated cotija or Parmesan cheese. Serve immediately for best flavor.
Notes
- To roast poblanos, place them directly over a gas flame or under a broiler until the skin is blackened. Place them in a covered bowl to steam for 10 minutes before peeling to make the skin come off easily.
- You can add cooked chicken or shrimp to the dish to incorporate additional protein.
