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Creamy Mexican Green Spaghetti

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A vibrant and comforting pasta dish featuring spaghetti coated in a silky roasted poblano cream sauce with mild heat and rich, cheesy flavor.

Ingredients

  • 12 ounces spaghetti
  • 3 poblano peppers
  • 1 jalapeño (optional)
  • 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

Instructions

  1. Roast poblano peppers and jalapeño over an open flame or under a broiler until skins are charred. Place in a bowl, cover, and steam for 10 minutes. Peel skins and remove seeds.
  2. Cook spaghetti in salted boiling water until al dente. Drain and set aside.
  3. In a blender, combine roasted peppers, onion, garlic, cream, cream cheese, salt, black pepper, and bouillon powder if using. Blend until completely smooth.
  4. Heat olive oil in a large skillet over medium heat. Pour in the green sauce and simmer gently for about 5 minutes.
  5. Add cooked spaghetti and toss until evenly coated.
  6. Sprinkle shredded mozzarella over the pasta and stir until melted and creamy.
  7. Garnish with fresh cilantro and serve warm.

Notes

  • Poblano peppers are mild; add jalapeño for extra heat.
  • Substitute part of the cream with milk for a lighter version.
  • Add grilled chicken or shrimp for extra protein.
  • Stir in sautéed mushrooms or spinach for added vegetables.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of milk or cream to restore creaminess.

Nutrition

Find it online: https://recipesbyliza.com/creamy-mexican-green-spaghetti/