I love making this Creamy Mexican Green Spaghetti when I want something vibrant, comforting, and full of bold flavor. I blend roasted green peppers with cream and seasonings to create a silky green sauce that coats every strand of spaghetti beautifully.
Why You’ll Love This Recipe
I appreciate how the roasted peppers give the sauce a smoky depth while the cream makes it incredibly smooth and rich. The balance of mild heat and creamy texture makes every bite satisfying.
I also enjoy how unique this dish feels compared to traditional pasta recipes. It is colorful, flavorful, and perfect for family dinners or gatherings when I want to serve something a little different.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti
3 poblano peppers
1 jalapeño (optional for extra heat)
1/2 small onion
2 cloves garlic
1 cup Mexican crema or heavy cream
1/2 cup cream cheese
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chicken bouillon powder (optional)
fresh cilantro for garnish
Directions
I start by roasting the poblano peppers and jalapeño over an open flame or under the broiler until the skins are charred. I place them in a bowl and cover to steam for about 10 minutes, then peel off the skins and remove the seeds.
While the peppers cool, I cook the spaghetti in salted boiling water until al dente. I drain it and set it aside.
In a blender, I combine the roasted peppers, onion, garlic, cream, cream cheese, salt, pepper, and bouillon powder if using. I blend until completely smooth.
I heat olive oil in a large skillet over medium heat and pour in the green sauce. I let it simmer gently for about 5 minutes, stirring occasionally.
I add the cooked spaghetti to the skillet and toss until evenly coated. I sprinkle shredded mozzarella over the top and stir until melted and creamy.
I garnish with fresh cilantro before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
I sometimes add grilled chicken or shrimp for extra protein. When I want more vegetables, I mix in sautéed mushrooms or spinach.
For a lighter version, I substitute part of the cream with milk. If I prefer a stronger cheese flavor, I add grated queso fresco on top before serving.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the pasta gently in a skillet over low heat. I usually add a splash of milk or cream to restore the creamy texture as it heats. I can also microwave it in short intervals, stirring between each.
FAQs
Are poblano peppers very spicy?
I find poblano peppers to be mild with a gentle warmth. I add jalapeño only if I want extra heat.
Can I use jarred roasted peppers?
I can use jarred roasted peppers if I am short on time, though I prefer freshly roasted for deeper flavor.
Can I make this ahead of time?
I can prepare the sauce in advance and store it separately. I reheat it and toss with freshly cooked pasta when ready to serve.
What can I serve with this dish?
I like serving it with grilled meats, a simple salad, or warm tortillas.
Can I freeze the green sauce?
I can freeze the blended sauce in an airtight container for up to 2 months. I thaw it in the refrigerator and reheat gently before using.
Conclusion
I love how this Creamy Mexican Green Spaghetti combines smoky roasted peppers with a rich, velvety sauce. It is colorful, comforting, and full of personality. Whenever I make it, it quickly becomes a favorite at the table.
