Mexican Green Spaghetti, or “Espagueti Verde,” is a delicious and vibrant dish that brings together two beloved cuisines: Italian and Mexican. This pasta dish features spaghetti combined with a creamy green sauce made from roasted poblano peppers, fresh cilantro, and rich Mexican crema. The result is a delightful balance of flavors that is both comforting and exciting, perfect for a family dinner or a gathering with friends.
Why We Love This Mexican Green Spaghetti Recipe
This Mexican Green Spaghetti recipe stands out for its unique flavor profile and ease of preparation. The blend of roasted peppers and cilantro creates a fresh, zesty taste that elevates the simple spaghetti to new heights. It’s a wonderful way to incorporate more vegetables into your meal while satisfying your pasta cravings. Plus, the vibrant green color makes it visually appealing, ensuring that your dining experience is as enjoyable as it is delicious. You’ll appreciate how quickly this recipe comes together, making it a perfect option for busy weeknights or leisurely weekends. Not to mention, this dish is vegetarian-friendly, making it accessible to a wide range of dietary preferences.
Ingredients about Mexican Green Spaghetti
To make Mexican Green Spaghetti, you’ll need the following simple ingredients:
List of ingredients with measurements
- 8 ounces spaghetti
- 2 medium poblano peppers
- 1 bell pepper (any color)
- 1 cup fresh cilantro leaves
- 1 cup Mexican crema
- 4 ounces cream cheese
- Salt (to taste)
- Pepper (to taste)
These ingredients come together to create a creamy, herbaceous sauce that perfectly complements the spaghetti.
How to Make Mexican Green Spaghetti Directions
Preparing Mexican Green Spaghetti is a straightforward process that requires few steps but yields fantastic results.
- Cook the spaghetti: Begin by boiling a large pot of salted water. Once boiling, add 8 ounces of spaghetti. Cook until al dente, which usually takes about 8 to 10 minutes. Remember to drain the pasta afterward, and save about a cup of the pasta water for use later.
- Roast the poblano peppers: While the pasta is cooking, take 2 medium poblano peppers. Roast them over an open flame, or place them under the broiler in your oven. This should take around 5 to 7 minutes, or until the skin is fully charred. Once they are roasted, allow them to cool slightly, then peel off the charred skin and chop them into smaller pieces.
- Chop the bell pepper: Grab your bell pepper and chop it into slices or small pieces, depending on your preference.
- Blend the sauce: In a blender, combine the roasted poblano peppers, your chopped bell pepper, 1 cup of fresh cilantro leaves, 1 cup of Mexican crema, and 4 ounces of cream cheese. Blend these ingredients together until you achieve a smooth consistency. Set this green sauce aside for later.
- Heat the sauce: In a large skillet, pour the blended sauce over medium heat. Add salt and pepper to taste, warming the sauce until it’s hot but not boiling.
- Combine pasta and sauce: Now, take your drained spaghetti and add it directly to the skillet with the warmed sauce. Toss the spaghetti in the sauce until it’s well-coated. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Adjust seasoning: Before serving, give your spaghetti another taste to see if it needs any additional salt or pepper. If you desire more heat, consider adding a pinch of chili flakes for a spicy kick.
How to Serve Mexican Green Spaghetti
Serving your Mexican Green Spaghetti can be as delightful as making it. You can plate the spaghetti in individual servings or family-style on a large dish. It’s often garnished with additional fresh cilantro, a dollop of Mexican crema, or some shredded cheese for added flavor and creaminess. Consider pairing it with a fresh salad or grilled vegetables on the side to round out your meal. This dish tastes best when enjoyed immediately, as the sauce is at its creamiest and most flavorful.
For a festive touch, serve with lime wedges on the side. The citrus will brighten the dish and add a refreshing twist. You can even sprinkle some freshly cracked black pepper or chili powder on top to give it a bit of extra flair.
Expert Tips: Mexican Green Spaghetti
To make the most of your Mexican Green Spaghetti, consider these expert tips:
- Roasting the peppers: Roasting the poblano peppers adds a depth of flavor to the sauce. Take your time to ensure the skin is charred properly, as this gives the ideal smokiness to the dish.
- Using fresh ingredients: The freshness of your cilantro and peppers dramatically impacts the flavor. Opt for vibrant, fresh produce to enhance the dish’s overall taste.
- Adjusting creaminess: If you prefer a richer sauce, feel free to add more cream cheese or crema. On the other hand, if you like it lighter, consider using Greek yogurt as a substitute for a tangy twist.
- Add protein: For a heartier meal, incorporate grilled chicken or sautéed shrimp into the dish. This will make it a more filling option while still keeping it delicious.
- Meal prep: This spaghetti recipe holds up well in storage. It’s also easy to make in larger batches, making it perfect for meal prep.
How to Store Mexican Green Spaghetti
If you happen to have leftovers, storing Mexican Green Spaghetti is simple. Allow the pasta to cool down to room temperature before transferring it into an airtight container. You can refrigerate the spaghetti for up to three days. When you’re ready to enjoy your leftovers, reheat them in a pan over low heat, adding a splash of reserved pasta water or a bit of cream to revive the sauce’s creaminess.
If you need to store it for longer, consider freezing it. However, keep in mind that the texture of the cream sauce may change slightly when frozen and thawed. If you freeze it, make sure to use it within two months for the best quality and flavor.
Variation of Mexican Green Spaghetti
Mexican Green Spaghetti is versatile, allowing for numerous variations to suit your tastes. Here are a few ideas to try:
- Spicy version: If you crave heat, consider blending in a jalapeño or adding some chili powder to the sauce. This will give your spaghetti a nice kick.
- Veggie-loaded: Enhance your dish by adding vegetables like zucchini, corn, or spinach. Sauté them before mixing them in with the pasta and sauce for a colorful and nutritious option.
- Cheesy addition: For cheese lovers, mix in some freshly grated queso fresco or shredded Mexican cheese into the sauce for a creamier, cheesier treat.
- Nutty flavor: Adding a handful of roasted nuts, such as pine nuts or almonds, into the sauce can create a delightful crunch and nutty flavor.
Feel free to experiment with these variations, customizing the dish to suit your preferences and cravings.
FAQ
What is Mexican Green Spaghetti?
Mexican Green Spaghetti is a delicious pasta dish featuring spaghetti tossed in a creamy green sauce made from roasted poblano peppers, cilantro, and Mexican crema.
How long does it take to make Mexican Green Spaghetti?
The entire preparation and cooking process for Mexican Green Spaghetti usually takes about 30 minutes, making it a quick and delicious meal option.
Can I make Mexican Green Spaghetti ahead of time?
Yes! You can prepare the sauce ahead of time and store it separately. When you’re ready to eat, just cook the spaghetti and mix the sauce together.
Is Mexican Green Spaghetti vegetarian-friendly?
Yes, this dish is vegetarian-friendly as it does not contain any meat ingredients. The creamy sauce provides a satisfying alternative.
Can I freeze Mexican Green Spaghetti?
While it can be frozen, keep in mind that the texture of the cream sauce may change slightly upon reheating. Enjoy it within two months for the best flavors.
Mexican Green Spaghetti
Ingredients
Pasta and Veggies
- 8 ounces spaghetti Use your favorite type of spaghetti.
- 2 medium poblano peppers Roast before using.
- 1 piece bell pepper Any color bell pepper is suitable.
- 1 cup fresh cilantro leaves Use fresh for best flavor.
Sauce Ingredients
- 1 cup Mexican crema Can substitute with sour cream or Greek yogurt.
- 4 ounces cream cheese Add more for a creamier sauce.
- Salt to taste Salt Season according to preference.
- Pepper to taste Pepper Freshly cracked is recommended.
Instructions
Cooking the Pasta
- Boil a large pot of salted water and add 8 ounces of spaghetti. Cook until al dente, about 8 to 10 minutes, then drain and reserve 1 cup of pasta water.
Roasting the Peppers
- Roast 2 medium poblano peppers over an open flame or under the broiler until the skin is charred, about 5 to 7 minutes. Cool, peel, and chop into small pieces.
Preparing the Sauce
- Chop 1 bell pepper into slices or small pieces.
- In a blender, combine roasted poblano peppers, chopped bell pepper, 1 cup of fresh cilantro, 1 cup of Mexican crema, and 4 ounces of cream cheese. Blend until smooth and set aside.
- In a large skillet, heat the blended sauce over medium heat. Add salt and pepper to taste.
Combining Pasta and Sauce
- Add drained spaghetti to the skillet with the sauce. Toss until well-coated, adding reserved pasta water if needed to reach desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or chili flakes if desired.