Description
Make the best green spaghetti with a creamy poblano sauce! This easy recipe is perfect for a quick dinner or a crowd-pleasing meal.
Ingredients
Milk (Optional): A splash or two if the sauce feels too thick.crunch.
Spaghetti: The star of this dish, perfect for holding the creamy sauce.
Poblano Pepper: Use 1–2 for that signature smoky flavor.
Green Bell Pepper: Balances the sauce with its mild sweetness.
Cream Cheese: One full block for a rich and creamy texture.
Mexican Cream: ½ cup for a silky finish to the sauce.
Cilantro: Adds a fresh, herby touch to the sauce.
Garlic Clove: Brings depth and a hint of sharpness.
Onion: A few slices, sautéed in butter for added flavor.
Kosher Salt or Garlic Salt: To season to taste.
Instructions
Start by roasting the poblano and green bell peppers on a griddle or skillet over medium-high heat. Turn the peppers every couple of minutes until all sides are evenly charred. Once roasted, remove them from the heat and let them cool for a few minutes.
To make peeling easier, cover the peppers with aluminum foil or place them in a zip-top plastic bag to let them sweat. After a few minutes, peel off the charred skin, remove the stems and seeds, and roughly chop the peppers. Set them aside for the sauce.
In a large stockpot, bring water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
In a blender, combine the roasted poblano and green bell peppers, cilantro, cream cheese, Mexican crema, garlic clove, and salt. Blend until the mixture is smooth and creamy. If the sauce feels too thick, add a tablespoon or two of milk and blend again. Set the sauce aside.
Heat a large, deep skillet over medium-high heat and melt 1 tablespoon of butter. Add the sliced onions and sauté until they soften, about 2 minutes. The onions add a subtle sweetness to the dish.
Pour the blended green sauce into the skillet with the onions. Let the sauce heat until it starts bubbling, then reduce the heat to a gentle simmer. Stir occasionally to prevent sticking and ensure a smooth consistency.
Add the cooked spaghetti to the skillet with the sauce. Gently toss the noodles to ensure they are evenly coated in the creamy green sauce. Let the pasta and sauce simmer together for another 5 minutes, allowing the flavors to meld. Adjust the seasoning with more salt if needed.
Serve the green spaghetti hot, topped with crumbled cotija cheese or queso fresco for a salty, tangy finish. Sprinkle with fresh cilantro for an extra pop of color and flavor. Grab a fork and enjoy this comforting, flavorful dish!
Notes
- Roasting the poblano peppers is key to achieving the smoky flavor that makes this dish stand out.
- Adjust the spice level by adding a jalapeño or using fewer peppers for a milder version.
- Leftover green spaghetti tastes even better the next day—just reheat with a splash of milk to revive the sauce!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: green spaghetti, poblano pepper pasta, creamy green pasta, Mexican spaghetti recipe, quick dinner idea