Description
Mexican Green Spaghetti (Spaghetti Verde) combines the rich, smoky flavors of roasted poblano peppers with creamy cheese and fresh herbs!
Ingredients
Scale
- 16 ounces spaghetti, cooked according to package directions
- 4 poblano peppers
- 2 Tablespoons olive oil
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 1 bunch cilantro (about 1 cup)
- 1 (8-ounce) package full-fat cream cheese
- 1 cup sour cream or Mexican crema
- ½ cup chicken broth or milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ½ cup queso fresco
Instructions
- Roast: Roast poblano peppers over a flame or in the oven until almost black on the outside. Place in a glass bowl or ziploc bag and cover with plastic wrap to seal. Let the roasted peppers steam for 10 minutes to loosen the skins, then peel the skins off, tear open and remove the seeds under cold water.
- Blend: Saute the onion and garlic in the olive oil. Add to blender with the poblano peppers, cilantro, cream cheese, sour cream, chicken broth, salt, cumin, and queso fresco. Blend until smooth.
- Toss: Add to sauce pan and heat over low to medium heat until warm. Add cooked pasta. Toss to coat the pasta in the sauce. Serve warm with additional cilantro leaves and queso fresco sprinkled on top.
Notes
Make Ahead: Prepare the creamy green sauce in advance and refrigerate it. Reheat the sauce gently while you cook the pasta, then combine just before serving. Store: Store leftover Mexican Green Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth, milk, or water to loosen up the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 584 kcal
- Sugar: 7 g
- Sodium: 481 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 68 mg