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Creamy Mexican Green Spaghetti

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A quick and forgiving dish featuring roasted poblano peppers blended into a creamy sauce that coats spaghetti perfectly.

Ingredients

Scale
  • 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 for garnish

Instructions

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

Notes

Serve immediately for the best texture. Add a squeeze of lime for brightness. Leftovers can be stored and reheated with a splash of milk to loosen.

Nutrition

Find it online: https://voxrecipes.com/creamy-mexican-green-spaghetti/