Creamy Mexican Green Spaghetti

why make this recipe

Creamy Mexican Green Spaghetti, or Espagueti Verde, is a delicious and comforting dish that brings a little taste of Mexico to your dinner table. The blend of roasted poblano peppers, fresh spinach, and creamy sauce creates a vibrant and satisfying meal. This recipe is perfect for busy weeknights, as it is easy to prepare and packed with flavor. Plus, the beautiful green color makes it an eye-catching addition to any meal.

how to make Creamy Mexican Green Spaghetti

Ingredients

• 4 poblano peppers (roasted)
• 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 garlic cloves (minced)
• 1 cup spinach leaves
• 1 small bunch of cilantro
• 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
• 8 ounces cream cheese (softened and cut into small cubes)
• Salt and ground black pepper to taste
• Chopped cilantro
• Crumbled cotija cheese or queso fresco
• Pepitas

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
2. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
3. While the pasta cooks, prepare the sauce. Heat the oil in a large skillet over medium heat. Add the onion and the jalapeño (or serrano) and sauté until the onion is translucent, about 3 minutes.
4. Stir in the garlic and spinach. Cook for about 2 minutes, tossing with kitchen tongs until the spinach starts to wilt. Remove from heat.
5. Transfer the spinach mixture to a blender. Add the roasted peppers, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk or half and half. Blend until smooth and creamy. Add more milk if needed.
6. Pour the pepper mixture back into the pot used for the pasta. Heat over medium-low for about 2-3 minutes, stirring as needed.
7. Add half of the cream cheese and stir until it melts. Repeat with the remaining cream cheese. Lower the heat and simmer for about 4 minutes. Season with salt and black pepper to taste.
8. Add the pasta to the sauce and toss to combine. Use some of the reserved pasta cooking water if needed to make the sauce creamy.
9. Serve garnished with chopped cilantro, crumbled cheese, and pepitas if desired.

To char/roast the peppers:

1. Place the peppers directly over an open flame on a stove or grill, turning until they are charred on all sides.
2. Alternatively, place them under a broiler in the oven, turning occasionally, until blackened.
3. After roasting, place the peppers in a plastic bag for about 10 minutes. This will help loosen the skin.
4. Peel off the skins, remove the seeds, and then they are ready to use.

how to serve Creamy Mexican Green Spaghetti

Serve the creamy green spaghetti warm. It’s great on its own or paired with a side salad or warm tortillas. Top with extra chopped cilantro, crumbled cotija cheese, or toasted pepitas for added texture and flavor.

how to store Creamy Mexican Green Spaghetti

Store any leftovers in an airtight container in the refrigerator. The dish can be kept for up to 3-4 days. When reheating, you may add a splash of milk to help bring back the creamy texture.

tips to make Creamy Mexican Green Spaghetti

• Adjust the heat: If you prefer a spicier dish, add more jalapeño or serrano peppers.
• Use fresh ingredients: Fresh herbs like cilantro and spinach will enhance the flavor.
• Make it lighter: Substitute half of the cream cheese with Greek yogurt for a healthier option.

variation

You can easily adapt this recipe by adding cooked chicken, shrimp, or vegetables for extra protein or fiber. You can also switch the pasta for a gluten-free option if needed.

FAQs

Can I use other types of pasta?
Yes, any pasta shape can be used in this recipe. Just adjust the cooking time according to the pasta type.

Can I make this dish vegetarian?
Yes, simply use vegetable bouillon instead of chicken bouillon to keep it vegetarian.

Is it possible to freeze Creamy Mexican Green Spaghetti?
While it’s best enjoyed fresh, you can freeze it for up to 2 months. Just be aware that the texture may change slightly upon reheating.

Creamy Mexican Green Spaghetti

A delicious and comforting dish that combines roasted poblano peppers, fresh spinach, and a creamy sauce for an eye-catching meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 550 kcal

Ingredients

  

For the sauce

• 4 poblano peppers (roasted) Roast on an open flame or under a broiler until charred.
• 1 pound dry spaghetti Cook according to package directions.
• 1 tablespoon olive oil
• 1 small onion (chopped, about 1/4 cup)
• 1 jalapeño or serrano pepper (stemmed, seeded, and chopped) Adjust according to heat preference.
• 4 cloves garlic (minced)
• 1 cup spinach leaves Fresh spinach is recommended.
• 1 small bunch cilantro
• 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 Adjust for desired creaminess.
• 8 ounces cream cheese (softened and cut into small cubes)
• to taste Salt and ground black pepper
• Chopped cilantro For garnish.
• Crumbled cotija cheese or queso fresco For garnish.
• Pepitas For garnish.

Instructions

 

Cooking 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.

Preparing the Sauce

• While the pasta cooks, heat the oil in a large skillet over medium heat.
• Add the onion and the jalapeño (or serrano) and sauté until the onion is translucent, about 3 minutes.
• Stir in the garlic and spinach. Cook for about 2 minutes, tossing until the spinach starts to wilt. Remove from heat.
• Transfer the spinach mixture to a blender. Add the roasted peppers, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk or half and half. Blend until smooth and creamy. Add more milk if needed.
• Pour the pepper mixture back into the pot used for the pasta. Heat over medium-low for about 2-3 minutes, stirring as needed.
• Add half of the cream cheese and stir until it melts. Repeat with the remaining cream cheese. Lower the heat and simmer for about 4 minutes. Season with salt and black pepper.
• Add the pasta to the sauce and toss to combine. Use some of the reserved pasta cooking water if needed to make the sauce creamy.

Serving the Dish

• Serve garnished with chopped cilantro, crumbled cheese, and pepitas.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of milk for creaminess. Adjust spiciness as desired and use fresh ingredients for better flavor. For a lighter option, substitute some cream cheese with Greek yogurt.

Keyword Comfort Food, Creamy Mexican Green Spaghetti, easy weeknight dinner, Espagueti Verde, Pasta