Green Spaghetti Recipe Mexican Easy: The Creamy, Dreamy Fiesta in a Bowl!

Tired of the same old red sauce routine? Craving something vibrant, flavorful, and surprisingly easy to make? Then get ready to fall in love with this Green Spaghetti, or Espagueti Verde, a Mexican-inspired dish that will revolutionize your weeknight dinners. Imagine perfectly cooked spaghetti coated in a luscious, creamy sauce made with roasted poblano peppers, cilantro, and a touch of spice. It’s a delightful explosion of flavors that’s both comforting and exciting, and the best part? It’s ready in under 30 minutes! This recipe is a guaranteed crowd-pleaser, even for picky eaters. So, ditch the boring and embrace the green – your taste buds will thank you!

Why This Recipe Works

This Green Spaghetti recipe isn’t just delicious; it’s also incredibly practical. Here’s why it’s a winner:

• Speed and Simplicity: Forget slaving away in the kitchen for hours. This recipe utilizes simple ingredients and straightforward techniques, making it perfect for busy weeknights.
• Flavorful Foundation: Roasting the poblano peppers is key. It unlocks their smoky sweetness, which forms the base of the vibrant green sauce.
• Creamy Texture: The combination of cream cheese and Mexican crema (or sour cream as a substitute) creates a luxuriously smooth and rich sauce that clings perfectly to the spaghetti.
• Customizable Spice Level: A serrano pepper adds a touch of heat, but you can easily adjust the amount to suit your preference. Remove the seeds and membranes for a milder flavor, or add more pepper for extra kick.
• Versatile: This dish is fantastic on its own, but it also pairs beautifully with grilled chicken, shrimp, or even a fried egg on top.
• Kid-Friendly: The mild flavors and creamy texture make this dish a hit with children. You can even sneak in some extra vegetables by adding chopped spinach or zucchini to the sauce.

Ingredients

• 1 pound spaghetti
• 2 large poblano peppers
• 1 serrano pepper (optional, for heat)
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 1 cup cilantro, packed
• 4 ounces cream cheese, softened
• 1/2 cup Mexican crema (or sour cream)
• 1/4 cup milk (or chicken broth)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Queso fresco, crumbled (for garnish, optional)

Instructions

1. Roast the Peppers: Preheat your broiler to high. Place the poblano peppers and serrano pepper (if using) on a baking sheet lined with foil. Broil for 5-7 minutes per side, or until the skins are blackened and blistered.
2. Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make it easier to peel off the skins.
3. Peel and Seed the Peppers: Once the peppers are cool enough to handle, peel off the blackened skins. Remove the stems and seeds from the poblano peppers. If using the serrano pepper, remove the seeds and membranes if you want a milder sauce.
4. Cook the Spaghetti: While the peppers are cooling, cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
5. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Blend the Sauce: In a blender or food processor, combine the peeled poblano peppers, serrano pepper (if using), sautéed onion and garlic, cilantro, cream cheese, Mexican crema (or sour cream), and milk (or chicken broth). Blend until smooth and creamy.
7. Combine Sauce and Pasta: Pour the green sauce into the skillet. Heat over low heat. Add the cooked spaghetti to the sauce and toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
8. Season and Serve: Season the spaghetti with salt and pepper to taste. Serve immediately, garnished with crumbled queso fresco, if desired.

Tips for Success

• Roast the Peppers Properly: Don’t be afraid to really char the pepper skins under the broiler. This is essential for developing that smoky flavor.
• Adjust the Spice Level: The serrano pepper adds a nice kick, but feel free to adjust the amount or omit it altogether depending on your preference.
• Use Fresh Ingredients: Fresh poblano peppers and cilantro will make a huge difference in the flavor of the sauce.
• Don’t Overcook the Spaghetti: Al dente pasta holds the sauce better and has a more pleasant texture.
• Reserve Pasta Water: This starchy water helps to thin the sauce and create a creamy emulsion.
• Taste and Adjust: Always taste the sauce before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or even a squeeze of lime juice to brighten the flavors.

Storage Instructions

Leftover Green Spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a little milk or broth if needed to loosen the sauce. The sauce may thicken as it sits, so you might need to add a little extra liquid when reheating.

FAQ

Q: Can I use canned poblano peppers?

A: While you can use canned poblano peppers in a pinch, the flavor won’t be as rich and smoky as using fresh, roasted peppers. If you do use canned, drain them well before blending.

Q: Can I make this recipe vegan?

A: Yes! Substitute the cream cheese and Mexican crema (or sour cream) with vegan alternatives. You can also use vegetable broth instead of milk.

Q: Can I add protein to this dish?

A: Absolutely! Grilled chicken, shrimp, or tofu are all great additions to this Green Spaghetti. You can also add black beans or chickpeas for a vegetarian protein boost.

Q: What if I don’t have Mexican crema?

A: Sour cream is a perfectly acceptable substitute for Mexican crema. You can also use plain Greek yogurt for a tangier flavor.

Q: Can I freeze this dish?

A: While you can freeze Green Spaghetti, the texture of the sauce may change slightly upon thawing. The cream cheese can sometimes become grainy. If you do freeze it, thaw it completely in the refrigerator before reheating.

Conclusion

This easy Mexican Green Spaghetti recipe is a guaranteed winner for a quick, flavorful, and satisfying meal. With its creamy, vibrant sauce and customizable spice level, it’s a dish that everyone will love. So, gather your ingredients, fire up the broiler, and get ready to experience a fiesta in a bowl! Enjoy!