As the vibrant aroma of roasted poblano peppers wafts through my kitchen, I’m instantly transported to a sun-kissed Mexican courtyard where flavors dance together in joyful harmony. Today, I’m excited to share with you my Creamy Mexican Green Spaghetti (Espagueti Verde)—a delightful twist on traditional pasta that brings a taste of home-cooked goodness to your table. This dish is not only quick to put together in just over 30 minutes, but its creamy, velvety sauce makes it a sure-fire crowd-pleaser. Packed with wholesome ingredients like fresh spinach and aromatic cilantro, it’s vegetarian and gluten-free, making it perfect for any occasion. Are you curious about how this colorful dish can elevate your weeknight dinners or become a standout side for gatherings? Let’s dive in and create some kitchen magic together!
Why is this dish a must-try?
Quick to make: Ready in just over 30 minutes, this dish saves you time without sacrificing flavor.
Creamy and satisfying: The velvety sauce envelops each strand of spaghetti, delivering a rich taste that’s comforting and indulgent.
Versatile ingredients: Easily customize with different peppers or add veggies like zucchini to suit your preferences.
Crowd-pleasing: It appeals to everyone at the table, making it a surefire hit for family dinners or gatherings.
Healthy twist: Packed with spinach and cilantro, this dish brings both nutrition and flavor to your meal.
Why not pair it with a refreshing Mexican Street Corn Salad for a complete experience?
Mexican Green Spaghetti Ingredients
For the Sauce
- Poblano Peppers – Roasted to create a creamy sauce base; substitute with Anaheim peppers for a similar flavor.
- Garlic Cloves – Essential for an aromatic foundation; fresh garlic is preferred for the best taste.
- Onion – Adds a sweet and savory flavor to the sauce; shallots can work for a milder taste.
- Jalapeño or Serrano Pepper – Adds a kick of heat; omit for a milder sauce or substitute with bell pepper.
- Baby Spinach – Incorporates nutrition without changing the sauce’s flavor; kale or Swiss chard can be used instead.
- Cilantro – Adds a fresh note; it’s optional for those who might not enjoy its taste.
- Sour Cream or Crema Mexicana – Provides creaminess and a tangy zip; for a vegan option, blend soaked cashews with lemon juice.
- Cream Cheese – Grants a rich, creamy texture to the sauce; vegan cream cheese can be used for a plant-based version.
For Cooking
- Dry Spaghetti – The heart of the dish; use gluten-free pasta for a gluten-free version.
- Olive Oil – Adds richness while sautéing vegetables; butter can serve as a flavorful substitute.
- Bouillon Granules (Chicken or Vegetable) – Enhances the sauce’s depth; use vegetable bouillon for a vegetarian variation.
- Milk or Half and Half – Thins the sauce to your desired consistency; opt for oat or almond milk for a dairy-free alternative.
- Salt and Ground Black Pepper – Essential seasonings that elevate the flavors; freshly ground is best for maximum impact.
Dive into making your Mexican Green Spaghetti and enjoy the colorful flavors of this easy weeknight dinner!
Step‑by‑Step Instructions for Mexican Green Spaghetti
Step 1: Cook Spaghetti
Bring a large pot of salted water to a boil over high heat. Add the dry spaghetti and cook until al dente, following package instructions, about 8–10 minutes. Once cooked, reserve a cup of the pasta water for later use, then drain the spaghetti in a colander. Return it to the pot to keep warm while you prepare the creamy sauce.
Step 2: Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and chopped jalapeño, sautéing them for about 3 minutes until the onion is translucent. Stir in minced garlic and baby spinach, cooking for another 2 minutes until the spinach is wilted and the garlic is fragrant. This aromatic base is essential for your Mexican Green Spaghetti’s flavor.
Step 3: Blend Sauce
Transfer the sautéed vegetables to a blender. Add the roasted poblano peppers, fresh cilantro, sour cream (or vegan alternative), bouillon granules, and milk. Blend the mixture until it becomes smooth and creamy, about 1–2 minutes. You want a velvety texture, which will help envelop the spaghetti and bring that delightful taste to the dish.
Step 4: Combine Pasta and Sauce
Pour the blended sauce back into the pot with your warm spaghetti. Stir in the cream cheese, allowing it to melt into the mixture on low heat. Gently mix everything together, ensuring the spaghetti is well coated in the creamy sauce. Adjust the consistency by adding reserved pasta water little by little until you reach your desired creaminess.
Step 5: Serve
Dish out the creamy Mexican Green Spaghetti onto plates, garnishing with chopped cilantro and crumbled cheese if desired. For an added crunch, sprinkle some pepitas on top. This vibrant dish is now ready to be enjoyed by family and friends, bringing a taste of home-cooked goodness to your table!
Mexican Green Spaghetti Variations
Feel free to bring your personal touch to this creamy delight and make it truly yours!
- Dairy-Free: Use vegan cream cheese and substitute sour cream with blended soaked cashews for a rich, plant-based sauce. It offers the same creamy texture without any dairy.
- Gluten-Free: Opt for gluten-free pasta instead of traditional spaghetti, keeping the dish accessible for everyone. It tastes just as delightful!
- Herb-Infused: Switch cilantro for fresh basil or parsley for a different herbal note that complements the creamy sauce beautifully.
- Veggie Boost: Add roasted zucchini or sweet corn for a bit of crunch and sweetness. These veggies add texture and elevate the dish to a new level.
- Spicy Kick: To make it fiery, incorporate chopped serrano peppers in the sauté or the blended sauce. Adjust the amount to match your heat preference!
- Nutty Flair: Sprinkle toasted pepitas on top before serving for a delightful nutty crunch. They add a delicious contrast to the creamy sauce.
- Creamy Alfredo Fusion: Mix in some grated Parmesan cheese when combining the pasta and sauce, enhancing both flavor and richness. This twist brings a familiar comfort to your meal.
- Layered Toppings: After serving, top your dish with crumbled queso fresco or feta. This brings a fresh, tangy burst that pairs wonderfully with the creamy base.
For a delightful experience, consider serving your creamy Mexican green spaghetti alongside Mexican Street Corn Salad or a comforting Spicy Southern Casserole. Enjoy experimenting!
Make Ahead Options
These Creamy Mexican Green Spaghetti are perfect for meal prep! You can prepare the poblano sauce up to 3 days in advance; simply blend the sautéed vegetables with the roasted peppers, sour cream, and milk, then store it in an airtight container in the refrigerator. Cooked spaghetti should be refrigerated for up to 4 days, but remember to toss it with a bit of olive oil to prevent sticking. When you’re ready to serve, just reheat the sauce slowly over low heat, adding a splash of reserved pasta water to maintain that creamy texture. With these easy make-ahead options, you’ll enjoy a delightful homemade meal without the rush on busy weeknights!
How to Store and Freeze Mexican Green Spaghetti
Fridge: Store any leftover Mexican Green Spaghetti in an airtight container for up to 3-4 days. Reheat gently on the stove, adding a splash of water or milk to restore creaminess.
Freezer: For longer storage, freeze the spaghetti without toppings in an airtight freezer bag for up to 2 months. To reheat, thaw overnight in the fridge and warm it on the stove with a bit of liquid.
Make-Ahead: Prepare the creamy poblano sauce up to 2 days in advance and keep it in the fridge. Just cook the spaghetti when you’re ready to enjoy your dish!
Reheating: Gently reheat to preserve the texture, adding a little reserved pasta water or milk as necessary to return that creamy consistency.
Expert Tips for Mexican Green Spaghetti
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Roasting Peppers: Roast poblano peppers until charred for the best flavor. You can use various methods like stovetop, broiler, or oven for this.
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Perfect Creaminess: To achieve your ideal sauce texture, gradually add reserved pasta water or additional milk. This helps avoid a sauce that’s too thick or too runny.
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Vegan Substitutes: For a vegan version of your Mexican Green Spaghetti, ensure you replace sour cream and cream cheese with suitable alternatives to maintain that creamy consistency.
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Gentle Reheating: When reheating leftovers, do so slowly over low heat. Add a splash of liquid to restore creaminess and prevent the sauce from separating.
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Flavor Boost: For extra depth, consider adding fresh herbs like basil or parsley to the sauce before blending. This can enhance the flavors and bring freshness to your dish.
What to Serve with Creamy Mexican Green Spaghetti
Creating a memorable meal is all about the perfect pairings that complement each other beautifully.
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Mexican Street Corn Salad: This vibrant salad adds a refreshing crunch and a burst of sweetness, making it a colorful sidekick to the creamy spaghetti.
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Roasted Brussels Sprouts: Their nutty flavors and crispy edges provide a satisfying contrast to the silky texture of the pasta. Trust me, their earthy tones will shine alongside the creamy sauce.
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Garlicky Breadsticks: These soft, buttery breadsticks are perfect for mopping up any leftover sauce, bringing more indulgence to your dining experience.
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Avocado and Tomato Salad: The freshness and creaminess of avocado balance the richness of the spaghetti while providing a light and zesty element.
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Cilantro Lime Rice: This dish complements the flavors of the spaghetti and adds a hint of zestiness that ties it all together.
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Chilled White Wine: A glass of chilled Sauvignon Blanc pairs beautifully, enhancing the herbaceous notes and offering a refreshing finish to each bite of pasta.
Creamy Mexican Green Spaghetti Recipe FAQs
What’s the best way to select ripe poblano peppers?
Absolutely! When choosing poblano peppers, look for ones with shiny, smooth skin and a deep green color. They should feel firm and heavy for their size. Avoid any peppers with dark spots or wrinkles, as these indicate they may be past their prime.
How should I store leftover Mexican Green Spaghetti?
Store any leftover Mexican Green Spaghetti in an airtight container in the fridge for up to 3-4 days. For best results, gently reheat on the stove with a splash of water or milk to restore the creamy texture.
Can I freeze Mexican Green Spaghetti?
Yes, you can! To freeze your spaghetti, let it cool completely after cooking. Then, transfer it without toppings into an airtight freezer bag. It will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove, adding a bit of liquid for that creamy consistency.
What if my sauce is too thick?
Very often, sauces might thicken too much after sitting. If this happens, don’t worry! To rescue your creamy sauce, simply add reserved pasta water or a splash of milk gradually while stirring over low heat. This will help bring it back to your desired creamy texture.
Are there any dietary considerations for this recipe?
This dish is notably vegetarian and gluten-free, but it’s essential to check your specific ingredients, especially for the pasta and bouillon. If you’re serving people with dairy allergies, swap out sour cream and cream cheese for vegan alternatives, like blended soaked cashews, to keep everyone happy and healthy.
Can I use different vegetables in the sauce?
Yes, the more the merrier! You can easily incorporate vegetables like zucchini or roasted corn into the sauce. If you prefer a different green, kale or Swiss chard are great substitutes for spinach, adding even more nutrition and flavor to your creamy Mexican Green Spaghetti.
Creamy Mexican Green Spaghetti for an Easy Weeknight Delight
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add dry spaghetti and cook until al dente, about 8–10 minutes. Reserve a cup of pasta water, drain spaghetti, and return to pot to keep warm.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and chopped jalapeño, sauté for about 3 minutes until translucent. Stir in minced garlic and baby spinach, cooking for another 2 minutes until spinach is wilted and garlic is fragrant.
- Transfer sautéed vegetables to a blender. Add roasted poblano peppers, fresh cilantro, sour cream, bouillon granules, and milk. Blend until smooth and creamy, about 1–2 minutes.
- Pour blended sauce back into the pot with spaghetti. Stir in cream cheese, allowing it to melt on low heat. Mix everything, ensuring spaghetti is well coated.
- Dish out creamy spaghetti onto plates, garnishing with cilantro and optional toppings like crumbled cheese or pepitas.
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