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Mexican Green Spaghetti

Mexican Green Spaghetti

Creamy Mexican green spaghetti with roasted poblano peppers, cream cheese, and Mexican crema. This Espagueti Verde is comfort food at its finest with authentic Mexican flavors that'll make your family beg for seconds every single time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Pasta
Cuisine Mexican
Servings 6
Calories 485 kcal

Equipment

  • Large Pot or Dutch Oven
  • Baking Sheet
  • Aluminum Foil
  • High-Speed Blender
  • Cutting Board
  • Sharp Knife

Ingredients
  

For the Pasta

  • 1 lb spaghetti (uncooked)
  • 2 tbsp kosher salt
  • Water (as needed)

For the Poblano Cream Sauce

  • 4 medium poblano peppers
  • 8 oz cream cheese (softened)
  • ¾ cup Mexican crema
  • ¼ medium yellow onion
  • 2 cloves garlic
  • 1 tsp chicken bouillon (about 1 small cube)
  • 1½ tbsp unsalted butter
  • Queso fresco (for topping)
  • Fresh cilantro leaves (for topping)

Instructions
 

  • Cook the pasta: Fill a large pot with water, add 2 tbsp salt, and bring to boil. Cook 1 lb spaghetti until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
  • Roast poblanos: Preheat broiler and arrange 4 poblanos on foil-lined baking sheet. Broil 8-10 minutes, flipping halfway through, until skin is blackened and blistered.
  • Steam peppers: Cover a baking sheet with foil and let poblanos steam for 5 minutes. Rub off and discard as much charred skin as possible.
  • Prepare poblanos: Transfer to a cutting board, slice open, and remove stems and seeds. Discard all charred skin, stems, and seeds from poblanos completely.
  • Blend sauce: Add roasted poblanos, 8 oz cream cheese, ¾ cup Mexican crema, ¼ onion, 2 garlic cloves, and 1 tsp bouillon to the blender. Blend until completely smooth and creamy.
  • Cook sauce: Melt 1½ tbsp butter in a large pot over medium heat. Pour in poblano cream sauce and cook for 3 minutes, stirring occasionally.
  • Combine pasta: Add cooked spaghetti to the pot and toss to coat with sauce. Cook 1 minute more, adding pasta water if needed.
  • Serve immediately: Remove from heat and serve in bowls topped with crumbled queso fresco and fresh cilantro leaves for perfect presentation.

Notes

  • Mexican crema substitute: Use heavy cream or sour cream if you can't find Mexican crema.
  • Spice level: This recipe isn't spicy; add jalapeños for heat if desired.
  • Cream cheese: Don't skip it - it makes the sauce incredibly creamy and rich.
  • Poblano roasting: Skin should be blackened and blistered for easy peeling after steaming.
  • Storage: Keeps in fridge for 3 days; reheat with a splash of milk.