Description
A creamy Mexican green spaghetti dish made with roasted poblano peppers, crema, and cheese, offering a fresh, smoky flavor that’s both comforting and satisfying.
Ingredients
Units
Scale
For the Pasta
- 12 oz spaghetti (Regular or thin, both work.)
- 3-4 pieces poblano peppers (Choose smooth and firm ones.)
- 1 cup Mexican crema (Can substitute with sour cream mixed with milk.)
- 4 oz cream cheese (Softened for blending.)
- 2 cloves garlic
- 1 small piece onion (Adjust to taste.)
- 1/4 cup cilantro (Optional, add if you enjoy it.)
- 2 tbsp butter or oil (For melting in the pan.)
- to taste salt and pepper
- 1 cup pasta water (Reserved from boiling pasta.)
Optional Add-Ins
- cooked chicken, shrimp, corn, or mushrooms (Depending on your mood.)
Instructions
Preparation
- Boil spaghetti in salted water until just tender. Save at least 1 cup of pasta water, then drain.
- Roast and peel the poblano peppers.
- Blend roasted poblanos with crema, cream cheese, garlic, onion, cilantro (if using), salt, and pepper until smooth.
Cooking
- Melt butter in a pan over medium-low heat, pour in the green sauce, and warm it gently.
- Add spaghetti and toss, incorporating splashes of pasta water until everything is nicely coated.
Notes
For best results, warm the sauce gently to prevent separation. Use pasta water to help the sauce adhere to the noodles, and taste and adjust seasoning as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Pasta
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 62
- Fiber: 2
- Protein: 12
