Creamy Mexican Green Spaghetti (Espagueti Verde)

Name: Creamy Mexican Green Spaghetti (Espagueti Verde)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 poblano peppers (roasted); 1 pound dry spaghetti; 1 tablespoon olive oil; 1 small onion (chopped, about 1/4 cup); 1 jalapeño 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

Delightful Green Pasta Bliss

Growing up in sunny Florida, I found joy in the vibrant kitchens filled with the rich aromas of Mexico. As a child in Orlando, I spent countless afternoons pressing tortillas with my mama and soaking up the spice wisdom from my abuela. Those moments shaped my love for food as a nurturing force in our lives, full of love and laughter. Even though I call Florida home, my heart dances in the bustling markets of Oaxaca, where each meal tells a story. Today, I bring you the essence of that love with this creamy Mexican green spaghetti, a dish that melds nostalgia and flavor with every luscious bite.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Cuisine: Mexican
Best Season: Year-round

Top Reasons to Make This Recipe

Bold Flavor: The combination of roasted poblano peppers and creamy ingredients creates a rich, flavorful sauce that elevates ordinary spaghetti to extraordinary.
Quick and Easy: This dish comes together in under 40 minutes, making it a perfect weeknight dinner or a lively addition to your next gathering.
Healthy Greens: Packed with spinach and cilantro, this recipe not only delights your taste buds but also adds nutritional benefits, making it a win-win for your family.
Versatile Dish: Whether you serve it as a main course or a side dish, creamy Mexican green spaghetti is a delightful accompaniment to any meal.
Comfort Food with a Twist: It’s a soulful, comforting dish that beautifully encapsulates the warmth of home cooking and celebrates Mexican flavors.

Ingredients List

4 poblano peppers (roasted; instructions for roasting below)
1 pound dry spaghetti
1 tablespoon olive oil
1 small onion (chopped, about 1/4 cup)
1 jalapeño 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

Ingredient Tips

Poblano Peppers: Look for peppers that are firm and shiny. Roasting enhances their natural sweetness, giving your sauce even more depth.
Spaghetti: Opt for whole grain or gluten-free spaghetti for a healthier twist, but regular spaghetti works just fine too.
Cream Cheese: Ensure it’s at room temperature for easy blending; this will help achieve that creamy consistency.
Bouillon: For a vegetarian option, use vegetable bouillon instead of chicken; it still packs a punch of flavor!

Step-by-Step Instructions

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 spaghetti.
Meanwhile, while the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Add the onion and the chopped jalapeño (or Serrano) pepper, sautéing until the onion becomes translucent, about 3 minutes.
Stir in the minced garlic and spinach, cooking 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, blending until smooth and creamy. Add more milk if needed for consistency.
Return the poblano pepper mixture to the pot used for the pasta. Heat over medium-low for about 2-3 minutes, stirring as needed.
Gradually add half of the cream cheese, stirring until it melts. Repeat with the remaining cream cheese. Lower the heat and let it simmer for about 4 minutes. Season to taste with salt and black pepper.
Add the drained pasta and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired creaminess. Serve garnished with chopped cilantro, crumbled cotija cheese, and pepitas if desired.

To Char/Roast the Peppers:

Preheat your broiler or grill. Cut the poblano peppers in half lengthwise and place them skin-side up on a baking sheet.
Broil them for about 5-7 minutes or until the skins are charred and blistered.
Remove from the heat and place them in a closed paper bag or covered bowl for about 10 minutes to steam. This makes peeling easier.
Once cooled, peel the skin off and remove the seeds before adding them to your recipe.

Pro Secrets for Success

Roasting on the Grill: For a smoky flavor, roast the poblano peppers directly on the grill instead of under the broiler.
Creamy Texture: If you want your sauce extra creamy, blend until completely smooth, allowing all flavors to meld harmoniously.
Flavor Boost: A squeeze of lime juice right before serving brightens the flavors and adds a refreshing touch.
Adjust Heat: If you prefer it spicier, keep some seeds from the jalapeño or add more peppers to the sauce.

Tasty Variations

Veggie Delight: Add sautéed zucchini, mushrooms, or bell peppers to the sauce for additional texture and flavor.
Protein Boost: Shredded chicken or black beans can be incorporated for added protein, making this dish even more satisfying.
Herb Infusion: Swap out cilantro for fresh parsley or basil for a different aromatic profile, keeping it fresh and exciting.
Noodle Switch: Try using zoodles (zucchini noodles) for a low-carb alternative that retains the delicious sauce without the extra carbs.

Perfect Pairings

Pair this creamy Mexican green spaghetti with a fresh side salad tossed with light vinaigrette. For drinks, try a refreshing cucumber-lime agua fresca or sparkling water with lime. Finish off with a light dessert like flan or tres leches cake for a complete meal experience.

Make Ahead & Freezer Tips

You can prepare the poblano sauce in advance and store it in the fridge for up to three days. If you want to freeze, simply seal it in an airtight container and it should keep well for up to a month. When ready to use, defrost in the refrigerator overnight and reheat gently.

Serving Ideas

For an appealing presentation, serve the spaghetti in shallow bowls and drizzle any extra sauce over the top. Garnish with a sprinkle of chopped cilantro, crumbled cheese, and pepitas for an added crunch and visual appeal.

Kitchen Wisdom

Prep Ahead: Chop your veggies and roast your peppers the day before to save time during cooking.
Taste as You Go: Consistency and flavor are key; adjust seasoning based on personal preference as you finish the dish.
Noodle Lovers: For extra sauce, don’t shy away from doubling the sauce ingredients — it’s hard to have too much creamy goodness!
Utensil Swaps: If you have a food processor, use it for the sauce instead of a blender; it may require less time and cleanup.

Storage & Reheating Tips

To store leftovers, transfer them to an airtight container and refrigerate. Reheat in the microwave on medium power for a few minutes, stirring halfway through, or on the stovetop over low heat, adding a splash of milk to maintain creaminess.

FAQs

Can I make this dish vegetarian?
Absolutely! Just substitute the chicken bouillon with vegetable bouillon, and you’re all set!

How do I make it spicier?
Feel free to add more jalapeños or incorporate crushed red pepper flakes into your sauce for extra heat.

Can I use a different type of pasta?
Yes! Any pasta you enjoy will work, but I find that spaghetti best carries the creamy sauce.

What can I use instead of cream cheese?
Mascarpone or even ricotta works well as alternatives for a twist in flavor and texture.

Can this dish be served cold?
Yes! It makes a tasty cold pasta salad. Just chill and add a drizzle of olive oil before serving.

How do I store leftovers?
Place any leftovers in an airtight container in the fridge for up to three days. It can also be frozen!

Is this dish kid-friendly?
Definitely! Its creamy and mild flavor is usually a hit with children, and you may even get them to enjoy their greens!

Nutrition Facts

Serving Size: 1 cup
Calories: 525
Protein: 15g
Carbs: 62g
Fat: 24g
Fiber: 4g
Sugar: 3g

Nutrition facts are estimates and may vary. Consult a nutritionist for precise info.

Personal Note

Cooking is an act of love, and every dish tells a part of our story. This creamy Mexican green spaghetti embodies the essence of togetherness and warmth, reminding us to cherish the moments we share over meals. May your kitchen be filled with laughter and your plates with flavor as you create this special dish for your loved ones.

From My Kitchen to Yours

Dive into this creamy Mexican green spaghetti and let it transport you to vibrant markets and warm kitchens. Try it for dinner, pin it for later, and don’t forget to share your delightful creations with family and friends. Join the flavorful journey of cooking as you embrace the warmth and comfort of this beloved dish!