Mexican Green Spaghetti
A vibrant and flavorful dish featuring spaghetti coated in a creamy green sauce made from roasted poblano and bell peppers, perfect for weeknight dinners or gatherings.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces spaghetti Cook to al dente
- 2 medium poblano peppers Roasted until charred
- 1 piece bell pepper Any color you prefer
- 1 cup fresh cilantro leaves Thoroughly washed
- 1 cup Mexican crema Can substitute with sour cream if needed
- 4 ounces cream cheese Let sit out for easy blending
- Salt To taste
- Pepper To taste
Instructions
Preparation
- Cook the spaghetti according to the package instructions until al dente.
- While the pasta is cooking, roast the poblano peppers until their skin is charred over a flame or using an oven broiler.
- Once charred, remove from heat, allow to cool slightly, peel off the skin, remove seeds, and chop roughly.
- Chop the bell pepper after removing its seeds and core.
Blending and Cooking
- In a blender, combine the roasted poblanos, chopped bell pepper, cilantro, Mexican crema, and cream cheese.
- Blend until smooth and creamy.
- Pour the blended sauce into a pan and heat it over medium heat. Season with salt and pepper to taste.
- Once the spaghetti is cooked and drained, add it to the pan with the heated sauce and toss gently to coat the pasta thoroughly.
Serving
- Serve warm, garnished with fresh cilantro leaves. Optionally, sprinkle crumbled cheese and roasted bell pepper slices on top.
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Notes
For variations, consider adding protein like chicken or shrimp, adjusting spice levels with jalapeños, or making it vegan using dairy alternatives. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.