Green Spaghetti
A delicious and creamy Mexican-inspired pasta dish made with roasted poblano peppers, garlic, and a rich, velvety sauce.
Ingredients
Pasta
- 12 oz spaghetti
Green Sauce
- 3 poblano peppers roasted and peeled
- 2 cloves garlic minced
- 1 cup Mexican crema or sour cream
- 4 oz cream cheese softened
- 1/2 cup milk adjust as needed
- 1/2 cup cilantro chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
Toppings
- 1/2 cup cotija cheese crumbled
- fresh cilantro for garnish
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Roast poblano peppers over an open flame or under a broiler until the skin is charred. Place in a bowl and cover for 10 minutes, then peel and remove seeds.
- In a blender, combine roasted poblanos, garlic, Mexican crema, cream cheese, milk, cilantro, olive oil, salt, pepper, and cumin. Blend until smooth.
- In a large skillet over medium heat, pour in the green sauce and warm for 3-5 minutes, stirring occasionally.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Serve immediately, garnished with cotija cheese and fresh cilantro.
Notes
For a spicier version, add a serrano or jalapeño pepper to the sauce. You can also use Greek yogurt instead of Mexican crema for a lighter alternative.