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
Scale
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.
