Walking into my kitchen, I’m greeted by the beckoning aroma of roasted poblano peppers sizzling in olive oil, a promising start to a culinary adventure. Today, I’m excited to whip up Creamy Mexican Green Spaghetti, or Espagueti Verde, a dish that elevates weeknight dinners with its vibrant flavors and creamy texture. This vegetarian and gluten-free pasta masterpiece is not only quick and easy to make—ready in under 35 minutes—but it also brings a unique twist that’s a departure from mundane meals. Imagine a luscious green sauce, marrying fresh spinach and cilantro with zesty poblano, enchanting every palate at the table. Are you ready to explore how to create this delightful comfort food that’s sure to impress? Let’s dive into this flavorful journey together!
Why is this recipe a must-try?
Ease of Preparation: This Creamy Mexican Green Spaghetti can be on your table in under 35 minutes, making it perfect for busy weeknights.
Flavor Explosion: The unique blend of roasted poblano peppers, spinach, and cilantro creates a vibrant, zesty sauce that will wow your taste buds!
Vegetarian Delight: Packed with nutrients, this recipe is not just delicious but also vegetarian and gluten-free, catering to various dietary needs.
Versatile Pairing: Serve this dish alongside a refreshing Mexican Street Corn Salad or alongside some Baked Pork Chops.
Crowd-Pleaser: Its creamy goodness and vivid color are sure to impress guests at dinner parties or family gatherings, turning any meal into a festive occasion!
Simplicity in Cooking: With minimal ingredients, you’ll spend less time chopping and prepping, allowing you to savor the cooking process.
Mexican Green Spaghetti Ingredients
• Dive into the vibrant world of flavors with these essential ingredients for your Mexican Green Spaghetti!
For the Sauce
- Poblano Peppers – Roasted for a smoky flavor; substitute with Anaheim peppers for a similar taste.
- Olive Oil – Provides fat for sautéing; can also use vegetable oil if you prefer a lighter option.
- Onion – Adds sweetness and aroma; shallots work as a tasty alternative.
- Jalapeño or Serrano Pepper – Provides mild heat for depth; omit for a milder flavor profile.
- Garlic Cloves – Fresh garlic enhances the dish’s flavor; avoid using garlic powder for the best result.
- Spinach Leaves – Brings nutritional value and freshness; kale can be substituted, but it alters the flavor.
- Fresh Cilantro – Essential for the dish’s brightness; parsley can replace it, though the flavor will differ.
- Sour Cream or Crema Mexicana – Contributes creaminess and tang; Greek yogurt is a healthier alternative.
- Bouillon (Chicken or Vegetable) – Elevates the overall flavor; use vegetable bouillon for a vegan option.
- Milk or Half and Half – Adjusts the sauce’s consistency; oat or almond milk are great dairy-free choices.
- Cream Cheese – Forms the creamy base of the sauce; vegan cream cheese or soaked raw cashews can be used as substitutes.
For the Pasta
- Dry Spaghetti – The base of your dish that provides satisfying texture; opt for gluten-free pasta for a gluten-free experience.
Seasoning
- Salt and Pepper – Essential for enhancing all the flavors; adjust according to your taste preferences.
Optional Garnishes
- Chopped Cilantro – For a fresh finishing touch; enhances the overall presentation.
- Crumbled Cotija Cheese or Queso Fresco – Adds a salty, creamy element; optional but highly recommended!
- Pepitas – Toasted for additional crunch and flavor; a delightful topping to complete your dish.
Step‑by‑Step Instructions for Mexican Green Spaghetti
Step 1: Boil the Pasta
Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the dry spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti in a colander. Set aside while you prepare the creamy sauce.
Step 2: Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced jalapeño, sautéing for approximately 3 minutes until the onion becomes translucent. The mixture should be fragrant, signaling that it’s ready for the next addition.
Step 3: Incorporate Garlic and Spinach
Stir in the minced garlic and fresh spinach leaves, cooking for about 2 minutes until the spinach wilts down. As it cooks, the vibrant green color will brighten up the pan. Once wilted, transfer this aromatic mixture to a blender, preparing for a delicious fusion of flavors.
Step 4: Blend the Green Sauce
In the blender, combine the cooked spinach mixture with the roasted poblano peppers, fresh cilantro, sour cream, and bouillon. Pour in 2/3 cup of milk to achieve a smooth consistency. Blend until the sauce is silky and well-combined, which should take about 1-2 minutes, creating a beautiful green hue.
Step 5: Heat the Sauce
Return the blended green sauce to the skillet over low heat and add cubed cream cheese. Stir well, allowing the cream cheese to melt and integrate into the sauce, which should take around 4 minutes. Keep the heat low to maintain the creamy texture without boiling the sauce.
Step 6: Combine Pasta and Sauce
Introduce the reserved spaghetti to the skillet with the creamy sauce. Toss everything together, ensuring the pasta is well-coated. If the sauce seems too thick, gradually incorporate the reserved pasta water until you achieve your desired creaminess. Season to taste with salt and pepper.
Step 7: Serve and Garnish
Plate the vibrant Mexican Green Spaghetti and garnish with additional chopped cilantro, crumbled cotija cheese, or toasted pepitas for extra crunch. The colorful presentation should invite everyone to dig in, completing your delicious culinary creation!
Make Ahead Options
These Creamy Mexican Green Spaghetti are a fabulous choice for meal prep enthusiasts! You can prepare the creamy green sauce up to 3 days in advance, storing it in an airtight container in the refrigerator to retain its vibrant flavor. The spaghetti can be cooked a day ahead and stored separately, ensuring it stays fresh. To maintain the sauce’s quality, gently reheat it on low heat, adding a splash of milk to restore its creamy texture before mixing in the cooked spaghetti. When ready to serve, simply toss everything together, and you’ll have a delightful dish that tastes just as fresh as when you first made it!
Mexican Green Spaghetti: Variations & Substitutions
Let your culinary creativity flourish with these delicious adaptations that make this dish truly your own!
Vegan Twist: Use dairy-free cream cheese and yogurt, plus almond milk, to create a plant-based version that doesn’t compromise on flavor.
Add More Greens: Toss in chopped kale or arugula instead of spinach for a different green dimension, keeping the dish vibrant and nutritious.
Nutty Flavor: Enhance the nuttiness by adding toasted pine nuts or walnuts into the sauce or as a garnish, infusing a lovely crunch in every bite.
Custom Spice Level: Adjust the heat by using chipotle peppers for a smoky kick, or simply omit the jalapeño for a milder taste tailored to your preference.
Mushroom Magic: Incorporate sautéed or roasted mushrooms into the sauce; their umami flavor pairs beautifully with the creamy green sauce.
Zesty Twist: Add a splash of lime juice or zest for a bright, citrusy lift to the creamy sauce, elevating the overall flavor profile.
Cheesy Delight: Mix in some grated parmesan or nutritional yeast for a richer, cheesier taste that complements the creaminess of the sauce.
Texture Play: For some crunch, top with crispy fried onions or crushed tortilla chips for a delightful contrast to the velvety spaghetti.
And while you’re here, consider serving your Mexican Green Spaghetti alongside a refreshing Mexican Street Corn Salad or some delicious Baked Pork Chops for a complete meal experience! Enjoy experimenting and savoring every bite!
What to Serve with Creamy Mexican Green Spaghetti
Elevate your dining experience with delightful pairings that enhance the vibrant flavors of this creamy pasta masterpiece.
Mexican Street Corn Salad: This fresh and zesty salad adds a crunch and a burst of flavor, perfectly complementing the creaminess of the pasta.
Roasted Brussels Sprouts: The crispy exterior and tender inside of these sprouts provide a wonderful texture contrast, while their earthy flavor balances the dish.
Baked Pork Chops: Juicy, savory pork chops offer a hearty protein option that pairs beautifully with the lightness of the green spaghetti.
Garlic Bread: Warm, buttery garlic bread adds a comforting touch, perfect for scooping up any leftover sauce.
Caesar Salad: A crisp Caesar salad’s tangy dressing and crunchy croutons bring an inviting freshness that brightens the meal.
Chilled White Sangria: Refreshing and fruity, this sangria introduces a playful acidity that complements the creamy richness of the dish.
Lemon Sorbet: A light dessert option, lemon sorbet provides a refreshing palate cleanser to round off a delightful meal experience.
Expert Tips for Mexican Green Spaghetti
- Roast for Flavor: Always roast your poblano peppers until charred for the most authentic smoky flavor—this step is essential for true Mexican Green Spaghetti!
- Taste as You Go: After blending the sauce, taste and adjust the seasoning. The cream cheese can mellow flavors, so keep that in mind while seasoning.
- Thick Sauce Solutions: If your sauce thickens too much after adding cream cheese, simply stir in reserved pasta water until you reach the desired consistency.
- Veggie Boost: For added nutrition, toss in some zucchini or peas into the sauce. Just know that it may slightly alter the flavor profile, but still delicious!
- Temperature Control: When reheating leftovers, do it gently over low heat. Add a splash of milk or broth to regain that creamy texture without overcooking.
How to Store and Freeze Mexican Green Spaghetti
Fridge: Store leftover Mexican Green Spaghetti in an airtight container for up to 3 days. Ensure it’s cooled down before sealing to maintain freshness.
Freezer: Although not ideal, if needed, you can freeze the sauce (without pasta) for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat the creamy pasta gently over low heat, adding a splash of milk or broth to restore its luscious consistency.
Making Ahead: Prepare the creamy poblano sauce 1-2 days in advance and keep it refrigerated. Cooked spaghetti can be stored separately to prevent over-soaking in sauce.
Mexican Green Spaghetti Recipe FAQs
How should I choose the best poblano peppers?
Absolutely! Look for firm poblano peppers with smooth, glossy skin. They should feel heavy for their size, indicating ripeness. Avoid any peppers with dark spots or wrinkles, as these can be signs of overripeness or spoilage. Fresh poblano peppers will give you that rich, smoky flavor essential for your Mexican Green Spaghetti.
What is the best way to store leftovers?
Once your Mexican Green Spaghetti is cooked and cooled, transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing to maintain freshness and prevent condensation, which can lead to sogginess.
Can I freeze the Mexican Green Spaghetti?
While it’s best to eat the dish fresh to maintain the creamy texture, you can freeze the sauce separately without the pasta. Pour the cooled sauce into a freezer-safe container and it should keep well for up to 2 months. To reheat, simply thaw it in the refrigerator overnight and warm gently on the stovetop, adding a splash of milk to bring back its creamy goodness.
What if my sauce is too thick after blending?
Very! If your sauce turns out thicker than desired, just mix in some reserved pasta water, a little at a time, until you reach your preferred creaminess. This not only adjusts the thickness but also ensures that the flavor remains balanced, as the starchy water enhances the sauce’s richness.
Is this recipe suitable for vegetarians and those with allergies?
Yes! This Mexican Green Spaghetti is vegetarian and can easily be adjusted for gluten-free diets by using a gluten-free pasta. However, always check labels on pre-packaged ingredients like the bouillon and cream cheese, as they may contain allergens. For vegan adaptations, swap the sour cream with Greek yogurt and use plant-based cream cheese. Always consult with each guest to clarify dietary restrictions before serving!
Creamy Mexican Green Spaghetti That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the dry spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti in a colander. Set aside while you prepare the creamy sauce.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced jalapeño, sautéing for approximately 3 minutes until the onion becomes translucent.
- Stir in the minced garlic and fresh spinach leaves, cooking for about 2 minutes until the spinach wilts down. Once wilted, transfer this aromatic mixture to a blender.
- In the blender, combine the cooked spinach mixture with the roasted poblano peppers, fresh cilantro, sour cream, and bouillon. Pour in 2/3 cup of milk to achieve a smooth consistency. Blend until the sauce is silky and well-combined.
- Return the blended green sauce to the skillet over low heat and add cubed cream cheese. Stir well, allowing the cream cheese to melt and integrate into the sauce, which should take around 4 minutes.
- Introduce the reserved spaghetti to the skillet with the creamy sauce. Toss everything together, ensuring the pasta is well-coated. If the sauce seems too thick, gradually incorporate the reserved pasta water until you achieve your desired creaminess. Season to taste with salt and pepper.
- Plate the vibrant Mexican Green Spaghetti and garnish with additional chopped cilantro, crumbled cotija cheese, or toasted pepitas for extra crunch.
