If you are craving a dish that masterfully combines creamy textures with a vibrant burst of flavor, this Mexican Green Spaghetti Recipe is about to become your new favorite. Imagine al dente spaghetti enveloped in a luscious, velvety sauce made from roasted poblano peppers, creamy Mexican crema, and hints of garlic and onion. It’s comfort food with a brilliant twist, radiating a fresh green color that excites both the eyes and the palate. Whether you want to impress guests or treat yourself on a cozy night in, this recipe turns simple ingredients into a dazzling culinary experience you won’t forget.
Ingredients You’ll Need
This recipe shines because of its straightforward yet carefully chosen ingredients. Each one brings an essential element—whether it’s the smoky depth from the poblanos, the tangy creaminess from the crema, or the salty touch of queso fresco—which together build a complex, satisfying dish that feels both authentic and comforting.
- 1 lb spaghetti: The perfect base that holds the creamy green sauce beautifully without overpowering it.
- 2 poblano peppers: Roasted for an irresistible smoky flavor that defines the sauce’s unique character.
- 1 cup Mexican crema or sour cream: Adds rich creaminess and a subtle tang that balances the peppers’ heat.
- 1/2 cup whole milk: Helps smooth out the sauce, making it silky and easy to coat every strand of pasta.
- 1/2 cup cream cheese: Gives the sauce a velvety texture and a mild richness.
- 1/4 cup chopped onion: Contributes a sweet sharpness that elevates the overall flavor profile.
- 2 cloves garlic: Infuses that classic aromatic warmth necessary for the dish’s depth.
- 2 tablespoons butter: Adds a luscious mouthfeel and helps marry the flavors in the sauce.
- 1 tablespoon olive oil: Used to gently sauté the sauce and bring out the best in the ingredients.
- Salt to taste: Key to enhancing and balancing all the flavors perfectly.
- Black pepper to taste: Adds a subtle kick that complements the creaminess without overpowering it.
- Crumbled queso fresco or cotija for topping: Brings a salty, slightly crumbly texture that finishes the dish exquisitely.
- Chopped cilantro for garnish (optional): Offers a fresh, herbal brightness that contrasts beautifully with the rich sauce.
How to Make Mexican Green Spaghetti Recipe
Step 1: Cook the Spaghetti
Begin by cooking your spaghetti in plenty of salted boiling water according to the package instructions until it’s perfectly al dente. The salt seasons the pasta inside and out, and reaching the right texture is crucial because it will hold up beautifully once tossed in that creamy sauce.
Step 2: Roast and Prepare the Poblano Peppers
While the pasta cooks, it’s time to char those poblano peppers. Roast them over an open flame or under your broiler until the skin blisters and chars on all sides. This smoky note is essential for the authentic flavor. After roasting, let them steam in a sealed container or plastic bag for 10 minutes to loosen their skins, then peel off the charred skin, remove the seeds, and roughly chop the flesh.
Step 3: Blend the Sauce Ingredients
Next, toss the roasted poblanos into a blender along with the Mexican crema, whole milk, cream cheese, chopped onion, and garlic cloves. Blend everything until you achieve a smooth, luscious green sauce that’s ready to bring the whole dish together.
Step 4: Cook the Sauce
Heat the butter and olive oil in a large skillet over medium heat. Pour in your blended green sauce and cook it for 5 to 7 minutes, stirring frequently until it thickens slightly. This step helps to concentrate the flavors and create that perfect consistency to coat your spaghetti.
Step 5: Combine Pasta and Sauce
Season the sauce with salt and black pepper to your preference, then add the drained spaghetti directly to the skillet. Toss everything to make sure every strand of the spaghetti is luxuriously coated with the sauce. Cook together for an additional 2 to 3 minutes, allowing those flavors to marry deliciously before serving.
How to Serve Mexican Green Spaghetti Recipe
Garnishes
Topping your Mexican Green Spaghetti Recipe with crumbled queso fresco or cotija cheese brings a wonderful salty, slightly grainy texture that contrasts so nicely with the creamy sauce. If you like a hint of fresh herbal flavor, sprinkle chopped cilantro on top for an inviting pop of green and brightness.
Side Dishes
This dish pairs beautifully with grilled chicken or carne asada, which adds protein and a smoky complement to the creamy pasta. For a vegetarian spread, consider serving alongside a fresh green salad with a zesty lime dressing or roasted vegetables for added texture and color contrast.
Creative Ways to Present
For a fun twist, serve the Mexican Green Spaghetti Recipe in individual shallow bowls garnished with a wedge of lime for squeezing, or sprinkle a dash of smoked paprika on top for eye-catching color and a subtle smoky flavor. A drizzle of extra crema can also add an elegant touch to the presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the Mexican Green Spaghetti in an airtight container and refrigerate for up to three days. The sauce may thicken in the fridge, but don’t worry—it’s easy to bring back to life with a little gentle reheating.
Freezing
You can freeze this dish, but it’s best to freeze the sauce separately to maintain its creaminess. Portion the sauce into a freezer-safe container and store for up to two months. Thaw overnight in the refrigerator and reheat gently before tossing with freshly cooked pasta.
Reheating
When reheating, warm the leftovers over low heat on the stovetop to avoid curdling the cream. Add a splash of milk or cream if the sauce is too thick. Stir frequently to ensure it heats evenly and regains its silky texture before serving.
FAQs
Can I make this Mexican Green Spaghetti Recipe vegan?
Absolutely! Swap out the Mexican crema and cream cheese for dairy-free alternatives like cashew cream or coconut-based sour cream, and use vegan butter or olive oil in place of butter. The poblano peppers and spices will still provide fantastic flavor.
How spicy is this recipe?
The poblano peppers contribute a mild heat, making this dish comfortably flavorful without being overpowering. If you prefer more spice, adding a jalapeño or serrano pepper while blending the sauce will ramp up the kick deliciously.
Can I use a different pasta?
Yes! While spaghetti works beautifully here, feel free to experiment with fettuccine, linguine, or even penne if that’s what you have on hand. Just consider the sauce’s texture and how it clings when deciding.
What can I substitute for Mexican crema?
If you can’t find Mexican crema, sour cream is a great substitute that will deliver a similar tangy creaminess. Heavy cream stirred in with a splash of lime juice can also work well to approximate the texture and flavor.
Is this recipe gluten-free?
To make this Mexican Green Spaghetti Recipe gluten-free, simply swap the regular spaghetti for a gluten-free pasta variety. The sauce itself is naturally gluten-free and packed with fresh ingredients.
Final Thoughts
I genuinely hope you give this Mexican Green Spaghetti Recipe a try because it’s the perfect blend of smoky, creamy, and fresh flavors wrapped in comforting pasta. It’s a dish that feels both special and approachable, ideal for sharing with loved ones or savoring solo. Once you taste it, you’ll understand why it’s such a cherished recipe that brings a little bit of Mexican magic to the table.
Print
Mexican Green Spaghetti Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Green Spaghetti is a vibrant, creamy pasta dish made with roasted poblano peppers blended into a luscious green sauce featuring Mexican crema, cream cheese, and aromatic garlic and onions. It’s a comforting yet fresh twist on traditional spaghetti, garnished with crumbled queso fresco and cilantro for an authentic Mexican flavor.
Ingredients
Pasta
- 1 lb spaghetti
Sauce
- 2 poblano peppers
- 1 cup Mexican crema or sour cream
- 1/2 cup whole milk
- 1/2 cup cream cheese
- 1/4 cup chopped onion
- 2 cloves garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning & Garnish
- Salt to taste
- Black pepper to taste
- Crumbled queso fresco or cotija for topping
- Chopped cilantro for garnish (optional)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Roast the Poblano Peppers: Roast the poblano peppers over an open flame or under the broiler until the skins are charred on all sides. Transfer them to a sealed container or plastic bag to steam for 10 minutes. Then peel off the skins, remove the seeds, and roughly chop the roasted pepper flesh.
- Prepare the Green Sauce: In a blender, combine the roasted poblano peppers, Mexican crema, whole milk, cream cheese, chopped onion, and garlic cloves. Blend until the mixture is smooth and creamy.
- Cook the Sauce: Heat butter and olive oil in a large skillet over medium heat. Pour in the blended green sauce and cook for 5 to 7 minutes, stirring frequently, until the sauce slightly thickens. Season with salt and black pepper to taste.
- Toss the Spaghetti in Sauce: Add the cooked spaghetti to the skillet with the green sauce. Toss thoroughly to coat the pasta evenly. Cook for an additional 2 to 3 minutes to allow the flavors to meld together.
- Serve: Plate the spaghetti and top with crumbled queso fresco or cotija cheese. Garnish with chopped cilantro if desired. Serve warm.
Notes
- For a spicier version, add a jalapeño or serrano pepper to the sauce before blending.
- You can substitute heavy cream for the Mexican crema if preferred.
- This dish pairs excellently with grilled chicken or carne asada for a complete meal.
