Mexican Green Spaghetti
A vibrant pasta dish featuring spaghetti in a creamy green sauce made from roasted poblano peppers, cilantro, and Mexican crema, perfect for family dinners or gatherings.
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.
Notes
Garnish with fresh cilantro, a dollop of crema, or shredded cheese as desired. Best enjoyed immediately with lime wedges on the side for extra zest.