Creamy Mexican Green Spaghetti
A vibrant dish featuring roasted poblano peppers and creamy cheese, perfect for a quick weeknight meal.
Ingredients
Pasta and Base
- 4 poblano peppers (roasted; see instructions below) Roast the poblano peppers until charred.
- 1 pound dry spaghetti Use any spaghetti brand you prefer.
Vegetables and Flavorings
- 1 tablespoon olive oil For sautéing vegetables.
- 1 small onion (chopped, about 1/4 cup) Chop onion for sautéing.
- 1 each jalapeño pepper or serrano pepper (stemmed, seeded, and chopped) Adjust for spice level.
- 4 cloves garlic (minced) Minced garlic for flavor.
- 1 cup spinach leaves Fresh spinach for nutrition.
- 1 small bunch cilantro (fresh) Fresh cilantro for blending.
Creamy Sauce Components
- 8 ounces sour cream or crema Mexicana Use Greek yogurt for a lighter version.
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half Add as needed for consistency.
- 8 ounces cream cheese (softened and cut into small cubes) Ensure cream cheese is softened.
Seasoning and Garnishes
- Salt and ground black pepper to taste
- Chopped cilantro (for serving) Fresh cilantro for garnish.
- Crumbled cotija cheese or queso fresco (for serving) For serving with the dish.
- Pepitas (for garnish) Optional for adding crunch.
Instructions
Roast the Poblano Peppers
- Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until they are charred and blistered.
- After roasting, remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop them roughly.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente.
- Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta and set aside.
Make the Sauce
- In a large skillet over medium heat, heat the olive oil. Add the chopped onion and jalapeño pepper; sauté until the onion becomes translucent, about 3 minutes.
- Stir in the minced garlic and spinach, cooking just until the spinach starts to wilt, about 2 minutes. Remove from heat.
- Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, bouillon, and 2/3 cup of milk or half and half. Blend until smooth and creamy, adding more milk as needed for your desired consistency.
Combine Pasta and Sauce
- Return the poblano mixture to the skillet, heating over medium-low heat for about 2-3 minutes while stirring.
- Add half of the cream cheese to the sauce, stirring until it melts and blends. Repeat with the remaining cream cheese. Lower the heat and let simmer for about 4 minutes. Season with salt and black pepper to taste.
- Add the drained spaghetti to the sauce and toss to coat. If necessary, mix in some of the reserved pasta cooking water to achieve a creamy consistency.
Serve
- Serve the creamy spaghetti hot, garnished with chopped cilantro, crumbled cotija cheese, and pepitas if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, you can use Greek yogurt in place of sour cream.