This Green Spaghetti is a creamy, flavorful Mexican-inspired dish featuring a rich poblano-based sauce tossed with pasta. It’s an easy and delicious way to add a vibrant, slightly spicy twist to your dinner routine. Whether you’re making it for a weeknight meal or a special occasion, this dish will leave everyone asking for seconds!
Why You’ll Love This Recipe
- Rich & Creamy: The sauce is velvety smooth with a deep, smoky poblano flavor.
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Customizable: Add protein like grilled chicken or shrimp for extra heartiness.
- A Fun Twist on Pasta Night: If you love creamy pasta dishes, this one’s a must-try!
Ingredients
- Poblano Peppers: The star ingredient, providing a smoky and slightly spicy flavor.
- Garlic & Onion: Adds depth and savoriness to the sauce.
- Cilantro: Brings freshness and a vibrant green color.
- Cream Cheese: Creates a rich and creamy consistency.
- Milk: Helps blend everything into a smooth sauce.
- Parmesan Cheese: Adds a touch of saltiness and umami.
- Butter or Olive Oil: For sautéing and enhancing flavor.
- Spaghetti: The base of the dish, but you can use any pasta of your choice.
- Salt & Pepper: To season and balance flavors.
- Optional Protein: Grilled chicken or shrimp can be added for a heartier meal.
Note: The exact ingredient measurements will be listed in the recipe card below.
How to Make Green Spaghetti
Step 1: Roast the Poblanos
Roast poblano peppers over an open flame or under the broiler until charred. Place them in a bowl, cover, and let them steam for 10 minutes. Peel off the skin and remove seeds.
Step 2: Blend the Sauce
In a blender, combine roasted poblanos, garlic, onion, cilantro, cream cheese, milk, and Parmesan cheese. Blend until smooth.
Step 3: Cook the Pasta
Boil spaghetti according to package instructions until al dente. Drain and set aside.
Step 4: Cook the Sauce
In a large pan, melt butter or heat olive oil. Pour in the blended poblano sauce and simmer for a few minutes, stirring occasionally.
Step 5: Combine and Serve
Add the cooked pasta to the sauce and toss until evenly coated. Season with salt and pepper to taste. Serve warm, garnished with extra Parmesan and fresh cilantro.
Pro Tips for Making the Recipe
- Char the Poblanos Well: This enhances their smoky flavor.
- Use a High-Powered Blender: Ensures a super smooth sauce.
- Add Heat: If you love spice, toss in a jalapeño or serrano pepper when blending.
- Thin the Sauce if Needed: Add more milk if the sauce is too thick.
How to Serve
- As a Main Dish: Perfect on its own or with a protein like grilled chicken.
- With a Side Salad: A crisp salad with a citrus dressing balances the richness.
- Topped with Extra Cheese: A sprinkle of cotija or more Parmesan adds even more flavor.
- With Garlic Bread: Because who doesn’t love a little extra carb indulgence?
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days.
Freezing
Freeze the poblano sauce separately for up to 3 months. Thaw and reheat before tossing with fresh pasta.
Reheating
Reheat in a pan over low heat, adding a splash of milk to loosen the sauce.
FAQs
Can I make this dish less spicy?
Yes! Poblanos are mild, but if you want an even milder flavor, remove all seeds and veins before blending.
Can I use a different type of pasta?
Absolutely! Fettuccine, penne, or even zucchini noodles work well.
What can I use instead of cream cheese?
Sour cream, Greek yogurt, or heavy cream can be used as a substitute.
Can I make this dish vegan?
Yes! Swap the cream cheese for a plant-based alternative and use dairy-free milk and cheese.
Enjoy your creamy, dreamy Green Spaghetti and get ready for a new favorite pasta night staple!
Print
Green Spaghetti Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Green Spaghetti, or Espagueti Verde, is a delightful Mexican pasta dish featuring spaghetti enveloped in a creamy, vibrant green sauce made from roasted poblano peppers. This dish offers a harmonious blend of smoky, spicy, and savory flavors, making it a unique twist on traditional pasta recipes.
Ingredients
- 1 lb (450g) spaghetti
- 4 poblano peppers
- 1 cup fresh cilantro leaves
- ½ medium white onion, roughly chopped
- 3 cloves garlic
- 1 cup Mexican crema or sour cream
- 8 oz (225g) cream cheese
- 1 chicken bouillon cube
- ½ to 1 cup milk or pasta cooking water
- 1 tablespoon butter or olive oil
- Salt and freshly ground black pepper, to taste
- Cotija cheese, for garnish
Instructions
-
Roast the Poblano Peppers
Place the poblano peppers over an open flame or under a broiler, turning them until all sides are charred and blistered. Once charred, place the peppers in a sealed plastic bag or cover them with a bowl to steam for about 10 minutes. This will make peeling easier. After steaming, peel off the charred skin, remove the stems and seeds, and set the peppers aside. -
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of the pasta cooking water, then drain the spaghetti and set aside. -
Prepare the Poblano Sauce
In a blender, combine the roasted poblano peppers, cilantro, chopped onion, garlic, Mexican crema, cream cheese, chicken bouillon cube, and ½ cup of milk or reserved pasta water. Blend until smooth. If the sauce seems too thick, add more milk or pasta water to achieve the desired consistency. -
Cook the Sauce
In a large skillet, melt the butter or heat the olive oil over medium heat. Pour in the blended poblano sauce and bring it to a gentle simmer. Season with salt and freshly ground black pepper to taste. -
Combine Pasta and Sauce
Add the cooked spaghetti to the skillet with the sauce. Toss well to ensure the pasta is evenly coated with the sauce. If the mixture is too thick, add a bit more milk or pasta water to loosen it up. -
Serve
Transfer the green spaghetti to serving plates and garnish with crumbled Cotija cheese and additional cilantro if desired. Serve immediately.
Notes
Roasting Peppers: Roasting the poblano peppers enhances their smoky flavor. Ensure they are well-charred for easy peeling and optimal taste.
Adjusting Spice Level: Poblano peppers are generally mild, but for added heat, consider including a roasted jalapeño or serrano pepper in the sauce.
Cream Substitutes: If Mexican crema is unavailable, sour cream or heavy cream can be used as substitutes.
Storage: Leftover green spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the sauce has thickened.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1¼ cups
- Calories: 620
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg
Keywords: Green Spaghetti, Espagueti Verde, Poblano Pasta, Mexican Pasta, Creamy Poblano Sauce