If you’re craving a vibrant twist on a classic pasta dish, this Mexican Green Spaghetti Recipe is your new go-to comfort food. It combines the bright, smoky flavors of roasted poblano peppers with the fresh taste of spinach and creamy cheeses, creating a luscious sauce that clings perfectly to tender spaghetti. This dish offers a beautiful balance of richness and freshness that feels both indulgent and wholesome, making every bite a celebration of Mexican-inspired flavors right in your own kitchen.
Ingredients You’ll Need
Each ingredient in this Mexican Green Spaghetti Recipe is simple but essential, carefully chosen to contribute to the sauce’s creamy texture, vibrant color, and rich flavor profile. Together, they create a harmonious dish that’s as delightful to eat as it is to prepare.
- 12 ounces spaghetti: The perfect canvas for soaking up the luscious green sauce.
- 2 tablespoons butter: Adds richness and helps mellow the roasted peppers.
- 1 tablespoon olive oil: Enhances flavor and aids in sautéing the aromatics.
- 1 small onion, chopped: Provides a sweet, savory base for the sauce.
- 2 cloves garlic, minced: Offers a fragrant punch that brightens the dish.
- 2 poblano peppers, roasted, peeled, and seeded: The star ingredient delivering mild heat and smoky depth.
- 1 cup fresh spinach leaves: Adds vibrant color and a subtle earthy note.
- 1 cup Mexican crema or sour cream: Creates a silky, tangy creaminess central to the sauce.
- 1/2 cup cream cheese, softened: Provides body and smooth texture to the sauce.
- 1/2 cup whole milk: Lightens the sauce to just the right consistency.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds subtle warmth and balance.
- 1/4 teaspoon ground cumin: Infuses a gentle earthy spice that complements the poblano.
- 1/2 cup grated queso fresco or shredded Monterey Jack cheese: Melts into the sauce making it decadently cheesy.
- Fresh cilantro, chopped (for garnish): Brings a fresh, herbal brightness to finish the dish.
How to Make Mexican Green Spaghetti Recipe
Step 1: Cook the Spaghetti
Start by cooking your spaghetti according to the package instructions until just al dente, so the noodles remain firm to the bite and perfect for tossing in the sauce. Once cooked, drain the pasta and set it aside while you prepare the flavorful green sauce.
Step 2: Sauté Aromatics
In a skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and cook until it turns soft and translucent, releasing its natural sweetness. Toss in the minced garlic last and sauté for about 30 seconds just until aromatic—this step layers in those irresistible flavors.
Step 3: Blend the Green Sauce
Transfer the sautéed onion and garlic to a blender, then add the roasted poblano peppers, fresh spinach, Mexican crema, cream cheese, whole milk, salt, black pepper, and cumin. Blend everything together until completely smooth and creamy, creating a luscious green sauce with a delightful tang and depth.
Step 4: Warm and Combine
Pour the creamy green sauce back into the skillet and warm it gently over low heat for 2 to 3 minutes, stirring carefully. This allows the flavors to meld perfectly and the sauce to thicken slightly before combining it with the pasta.
Step 5: Toss the Spaghetti
Add the cooked spaghetti directly into the skillet with the sauce and toss until every strand is beautifully coated. Stir in the grated queso fresco or Monterey Jack cheese, letting it melt into the sauce for an extra layer of creamy indulgence. Cook for another 1 to 2 minutes to marry all the flavors together before serving.
How to Serve Mexican Green Spaghetti Recipe
Garnishes
Fresh cilantro is the perfect finishing touch to this dish, adding a burst of herbal brightness that contrasts with the creamy sauce. For an extra pop of color and texture, consider sprinkling some toasted pumpkin seeds or a light dusting of chili powder.
Side Dishes
This Mexican Green Spaghetti pairs beautifully with grilled chicken or shrimp for a heartier meal. Crisp Mexican street-style corn or a light green salad with citrus dressing can provide the perfect fresh counterpoint, keeping the meal balanced and exciting.
Creative Ways to Present
For a festive presentation, serve this pasta in rustic bowls with extra chopped cilantro and a wedge of lime on the side for guests to squeeze. You can also layer the Mexican Green Spaghetti in small oven-safe gratin dishes, broil it briefly with extra cheese on top for a bubbly crust, creating a delightful twist.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Green Spaghetti keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing to maintain the creamy texture and freshness of the sauce.
Freezing
While the noodles are best enjoyed fresh, you can freeze the green sauce separately in a freezer-safe container for up to 2 months. Thaw gently in the fridge and reheat with a splash of milk to restore its smooth creaminess.
Reheating
Reheat leftovers gently in a skillet over low heat, stirring frequently to prevent the sauce from breaking. Adding a small splash of milk or cream while warming will help bring back the luscious texture and keep the flavors vibrant.
FAQs
Can I use a different type of pasta in the Mexican Green Spaghetti Recipe?
Absolutely! While spaghetti works wonderfully, feel free to use fettuccine, penne, or even linguine. Just adjust cooking times accordingly and make sure the sauce coats the pasta well.
How spicy is this dish?
This recipe has a mild heat thanks to the poblanos, which are more smoky than spicy. If you like it hotter, adding a jalapeño or serrano pepper in the sauce will easily turn up the heat.
Is there a vegan alternative for the Mexican Green Spaghetti Recipe?
Yes! Substitute the butter with plant-based margarine, use a vegan cream cheese and crema alternative, and swap the cheese for a vegan melty cheese or nutritional yeast to keep that creamy texture without dairy.
What can I serve with this pasta to make it a complete meal?
Grilled chicken or shrimp complements the creamy pasta beautifully. Adding a side of roasted vegetables or a fresh salad will round out the meal perfectly.
Can I prepare the Mexican Green Spaghetti Recipe ahead of time?
You can make the sauce a day ahead and refrigerate it. When you’re ready, cook the pasta fresh and combine with the warmed sauce for the best texture and flavor.
Final Thoughts
This Mexican Green Spaghetti Recipe is one of those dishes that instantly feels like a warm hug on a plate, full of layers of flavor and creamy goodness. Whether you’re cooking for yourself, family, or friends, it’s sure to bring smiles and satisfy cravings. Give it a try—you might just find a new favorite pasta to add to your weeknight rotation!
Print
Mexican Green Spaghetti Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mexican Green Spaghetti is a flavorful and creamy pasta dish featuring a vibrant green sauce made from roasted poblano peppers, fresh spinach, Mexican crema, and cream cheese. This comforting recipe combines tender spaghetti tossed in a rich, cheesy sauce with aromatic spices, garnished with fresh cilantro for a delicious and authentic Mexican-inspired meal.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and seeded
- 1 cup fresh spinach leaves
- 1 cup Mexican crema or sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
Toppings
- 1/2 cup grated queso fresco or shredded Monterey Jack cheese
- Fresh cilantro, chopped for garnish
Instructions
- Cook Pasta: Cook the spaghetti according to package directions until al dente, then drain and set aside to keep warm.
- Sauté Aromatics: In a skillet over medium heat, melt the butter with olive oil. Add the chopped onion and cook until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Prepare Sauce: Transfer the onion and garlic mixture to a blender. Add the roasted poblano peppers, fresh spinach, Mexican crema, cream cheese, whole milk, salt, black pepper, and ground cumin. Blend until the sauce is completely smooth and creamy.
- Warm Sauce: Return the blended green sauce to the skillet and warm it over low heat for 2 to 3 minutes, stirring gently to avoid sticking or burning.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet, tossing well to ensure the pasta is fully coated in the creamy green sauce.
- Add Cheese: Stir in the grated queso fresco or Monterey Jack cheese and cook for another 1 to 2 minutes until the cheese has melted and the sauce is rich and creamy.
- Serve: Garnish with freshly chopped cilantro and serve the Mexican green spaghetti warm for the best flavor.
Notes
- For a spicier version, add a jalapeño or serrano pepper to the sauce before blending.
- This dish pairs exceptionally well with grilled chicken or shrimp for added protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
