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Creamy Mexican Green Spaghetti

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A delightful and creamy take on traditional spaghetti featuring poblano peppers and fresh herbs, perfect for impressing friends or enjoying during the week.

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, and Pepitas for garnish

Instructions

  1. Roast the Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for about 25-30 minutes, turning occasionally until the skin is charred and blistered. Cover them with a kitchen towel to steam for about 10 minutes.
  2. Cook the Spaghetti: While the peppers are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, reserving 1 cup of pasta water before draining.
  3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and jalapeño, cooking for an additional minute until fragrant.
  4. Blend the Green Sauce: Peel the roasted poblanos and remove the seeds. Blend the roasted poblanos with spinach, cilantro, sour cream, bouillon, and milk until smooth.
  5. Combine and Cook: Pour the green sauce into the skillet, add cream cheese cubes, and let it simmer for about 5 minutes, stirring until combined and creamy.
  6. Mix in the Pasta: Add the drained spaghetti to the skillet, tossing to coat all the noodles with the sauce. Season with salt and pepper to taste.

Notes

Garnish with chopped cilantro, crumbled cotija cheese or queso fresco, and toasted pepitas for added flavor and presentation.

Nutrition

Keywords: spaghetti, creamy sauce, vegetarian pasta, Mexican cuisine, comfort food

Find it online: https://ivoryapron.com/creamy-espagueti-verde-easy-weeknight-mexican-pasta/