Creamy Mexican Green Spaghetti
A delightful twist on traditional pasta with a creamy sauce made from roasted poblano peppers, perfect for weeknight dinners or brunch.
Ingredients
For the Base
- 1 pound dry spaghetti
- 4 poblano peppers (roasted)
- 1 tablespoon olive oil
- 1 small onion (chopped, about 1/4 cup)
For the Sauce
- 1 jalapeño pepper or serrano pepper (stemmed, seeded, and chopped)
- 4 cloves garlic (minced)
- 1 cup spinach leaves
- 1 small bunch 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
To Serve
- Chopped cilantro
- Crumbled cotija cheese or queso fresco
- Pepitas
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- Drain just before it becomes too soft.
Preparing the Sauce
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño, sautéing until the onion is translucent, about 3 minutes.
- Stir occasionally to prevent burning.
Adding Spinach and Garlic
- Stir in minced garlic and spinach leaves, cooking until the spinach wilts, around 2 minutes.
- Remove from heat just as the spinach wilts.
Blending the Sauce
- Transfer the spinach mixture to a blender, add the roasted poblano peppers, cilantro, sour cream, bouillon, and 2/3 cup of milk or half and half.
- Blend until smooth and creamy.
Combining and Heating Through
- Return the blended mixture to the skillet over medium-low heat.
- Add half the cream cheese, stirring until melted.
- Repeat with the remaining cream cheese, then season with salt and pepper to taste.
Tossing the Pasta
- Add the drained spaghetti to the skillet, tossing to coat the pasta with the sauce.
- If needed, stir in some of the reserved pasta water to achieve your desired creaminess.
Notes
Roasting poblano peppers directly over a gas flame or under a broiler is recommended for increased flavor. Always taste the sauce before serving and adjust seasonings as needed. Store leftovers in the refrigerator for up to 3 days.