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
Scale
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.
