Creamy Mexican Green Spaghetti
There’s something so comforting about a warm bowl of pasta, especially when it’s swirled with a creamy, vibrant sauce that invites you to savor every bite. As the days grow shorter and the air turns crisp, I find myself longing for cozy meals that wrap me in warmth like a favorite blanket. Enter my Creamy Mexican Green Spaghetti, a delicious fusion of flavors that feels like a hug in a bowl.
This dish is one I treasure, reminiscent of summers spent in the kitchen with my grandmother, where vibrant poblano peppers danced in the air, and laughter intertwined with the aroma of roasted garlic and fresh cilantro. With a hint of spice and a whole lot of creamy goodness, this easy weeknight dinner is perfect for those chilly evenings when you crave comfort food that feels both indulgent and wholesome. You’ll want to pin this recipe for later – trust me!
Why You’ll Love This Recipe
- Creamy & Delicious: The combination of roasted peppers and cream cheese creates a rich, luscious sauce that clings to every strand of spaghetti, making it utterly addictive.
- Quick & Easy: Ready in under 30 minutes, this dish makes for a hassle-free weeknight dinner, perfect for busy families.
- Packed with Veggies: With leafy spinach and fresh cilantro, this pasta is not just comforting; it’s also nutritious and satisfying.
- Customizable: Whether you want to add more heat, switch up the toppings, or incorporate your favorite veggies, this recipe allows for flexibility.
- Absolutely Crowd-Pleasing: From picky eaters to foodies, everyone will delight in this creamy, zesty twist on a classic pasta that is sure to impress.
What You’ll Need
Gather these simple ingredients to whip up your Creamy Mexican Green Spaghetti:
- 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 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
Let’s Make It Together
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, then drain.
Meanwhile, while the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) and sauté until the onion becomes translucent, about 3 minutes.
Stir in the minced garlic and spinach, tossing gently 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). Blend until smooth and creamy, adding more milk if needed for desired consistency.
Pour the poblano pepper mixture back into the same pot you used to cook the pasta. Heat over medium-low for about 2-3 minutes, stirring as needed.
Add half of the cream cheese and stir until it melts. Repeat with the remaining cream cheese. Lower the heat and let the sauce simmer for about 4 minutes. Season to taste with salt and black pepper.
Add the drained pasta to the pot and gently toss to combine. If the sauce is too thick, incorporate some of the reserved pasta cooking water until creamy.
Serve warm, garnished with chopped cilantro, crumbled cheese, and pepitas if desired.
Fun Ways to Customize It
- Add Protein: Stir in cooked chicken, shrimp, or black beans for a heartier meal that’s still packed with flavor.
- Zesty Twist: Squeeze fresh lime juice over your dish or top with zesty lime wedges for a refreshing kick.
- Veggie Boost: Incorporate seasonal veggies like zucchini or corn for added texture and color.
- Extra Spice: For those who love a fiery punch, toss in some red pepper flakes or additional jalapeños to amp up the heat.
Chef Emma’s Helpful Tips
- Make Ahead: You can roast the peppers and prepare the sauce a day in advance. Simply store in the refrigerator. When you’re ready to eat, reheat the sauce while you cook the pasta.
- Ingredient Swaps: If you’re in a pinch, sour cream can be replaced with Greek yogurt for a slightly tangy flavor while keeping that creamy texture.
- Leftover Storage: Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to loosen the sauce.
- Roasting Peppers: To roast your poblano peppers, place them over an open flame using tongs or in the oven until the skins are blackened. Let them cool, then peel off the skins and remove the seeds for a smokier flavor.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 620
- Carbohydrates: 68g
- Sugar: 4g
- Fat: 34g
- Protein: 14g
- Sodium: 450mg
Frequently Asked Questions
- Can I make this ahead? Yes, the sauce can be made in advance. Simply reheat it when you’re ready to serve.
- Can I use different ingredients? Absolutely! Feel free to customize the spices, sauces, or types of cheese to match your preferences.
- How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to 3 days.
- How long does it last? When stored properly, this creamy spaghetti will last about 3 days in the refrigerator.
A Cozy Closing Note
There you have it! My Creamy Mexican Green Spaghetti is ready to warm your heart and fill your belly. Bursting with flavor and colors, this dish encapsulates everything cozy and comforting about home cooking. It’s perfect for sharing with family or enjoying on a quiet night in while wrapped up in your favorite blanket. Don’t forget to save this recipe to your dinner or pasta board so it’s ready when you need a cozy treat!
Print
Creamy Mexican Green Spaghetti
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting bowl of spaghetti swirled with a creamy, vibrant sauce made from roasted poblano peppers, perfect for chilly evenings.
Ingredients
- 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
- 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, then drain.
- Meanwhile, while the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) and sauté until the onion becomes translucent, about 3 minutes.
- Stir in the minced garlic and spinach, tossing gently 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). Blend until smooth and creamy, adding more milk if needed for desired consistency.
- Pour the poblano pepper mixture back into the same pot you used to cook the pasta. Heat over medium-low for about 2-3 minutes, stirring as needed.
- Add half of the cream cheese and stir until it melts. Repeat with the remaining cream cheese. Lower the heat and let the sauce simmer for about 4 minutes. Season to taste with salt and black pepper.
- Add the drained pasta to the pot and gently toss to combine. If the sauce is too thick, incorporate some of the reserved pasta cooking water until creamy.
- Serve warm, garnished with chopped cilantro, crumbled cheese, and pepitas if desired.
Notes
To roast the poblano peppers, place them over an open flame or in the oven until the skins are blackened. Let them cool, then peel off the skins and remove the seeds for a smokier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 4g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg
