Why Make This Recipe

Creamy Mexican Green Spaghetti, or Espagueti Verde, is a delightful dish that brings a twist to your traditional pasta meal. This recipe is perfect for those who want to experience the flavors of Mexican cuisine in a simple and accessible way. The creamy sauce, made with roasted poblano peppers, spinach, and cilantro, is both delicious and comforting. Plus, it’s a wonderful way to add more vegetables to your diet without sacrificing flavor!

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 (for garnish)
Crumbled cotija cheese or queso fresco (for garnish)
Pepitas (for garnish)

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta and set it aside.
While the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and jalapeño (or serrano) pepper, and sauté until the onion becomes translucent, about 3 minutes.
Stir in the minced garlic and spinach leaves. Cook while tossing with kitchen tongs 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, chicken bouillon, and 2/3 cup of milk or half and half. Blend until smooth and creamy. If needed, add more milk for desired consistency.
Pour the poblano pepper mixture back into the pot you 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, then repeat with the remaining cream cheese. Lower the heat and let it simmer for about 4 minutes. Season with salt and black pepper to taste.
Add the cooked pasta and toss to combine. Use some of the reserved pasta cooking water if you need to make the sauce creamier. Serve warm, garnished with chopped cilantro, crumbled cheese, and pepitas if desired.

How to Serve Creamy Mexican Green Spaghetti

Creamy Mexican Green Spaghetti is best served hot, straight from the pot. Garnish with extra chopped cilantro, crumbled cotija or queso fresco, and a sprinkle of pepitas for that extra crunch. Pair this dish with a fresh green salad or some warm tortillas for a complete meal.

How to Store Creamy Mexican Green Spaghetti

If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. To reheat, just warm it on the stove with a splash of milk to bring back the creaminess, or use the microwave until heated through.

Tips to Make Creamy Mexican Green Spaghetti

For an extra smoky flavor, char the poblano peppers well before blending.
Adjust the spice level by using more or fewer jalapeños or serranos.
Experiment with different types of cheese to find your favorite flavor combination.

Variation

You can add grilled chicken or shrimp for a protein boost. Also, feel free to mix in some sautéed vegetables like bell peppers or zucchini for added nutrition and flavor.

FAQs

1. Can I use other types of pasta?

Yes, you can use any pasta you like. Fettuccine or penne would work great too!

2. Is this recipe suitable for vegetarians?

Yes, this dish is completely vegetarian as long as you use vegetable bouillon.

3. Can I freeze the leftovers?

It’s best to eat it fresh, but you can freeze the sauce separately from the pasta. When reheating, add more milk if needed to restore the creaminess.