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.
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.