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Mexican Green Spaghetti

Creamy Mexican Green Spaghetti That's Easy and Irresistible

This Mexican Green Spaghetti offers a creamy, vegetarian delight that is both quick and comforting, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 pieces Poblano Peppers Substitute with Anaheim peppers for a milder taste.
  • 1 medium Onion Shallots could work as a substitute if preferred.
  • 1 piece Jalapeño or Serrano Pepper Omit if a more subdued flavor is desired.
  • 2 cloves Garlic
  • 1 cup Spinach Leaves
  • 1/2 cup Cilantro Fresh and vibrant taste essential for authenticity.
  • 1/2 cup Sour Cream or Crema Mexicana Greek yogurt serves as a tangy alternative.
  • 1 cube Chicken or Vegetable Bouillon Opt for vegetable bouillon to keep it vegan.
  • 1/2 cup Milk or Half and Half Oat or almond milk can work for lactose-free needs.
  • 4 oz Cream Cheese Choose vegan cream cheese for a dairy-free option.
For the Pasta
  • 12 oz Spaghetti Gluten-free pasta is a great alternative if necessary.
For Seasoning
  • to taste Salt
  • to taste Ground Black Pepper
For Toppings
  • 1/4 cup Chopped Cilantro For garnish.
  • 1/4 cup Crumpled Cotija Cheese Adds a salty kick.
  • 2 tablespoons Pepitas Perfect for added crunch.

Equipment

  • Large pot
  • skillet
  • blender
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil the Pasta: Bring a large pot of salted water to a vigorous boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water and drain the spaghetti.
  2. Sauté the Aromatics: In a skillet, heat olive oil and add chopped onion and diced jalapeño, cooking until the onion turns translucent, around 3 minutes.
  3. Add Garlic and Spinach: Stir in minced garlic and fresh spinach leaves, cooking for an additional 2 minutes until the spinach wilts.
  4. Blend the Sauce: Transfer the mixture to a blender with roasted poblano peppers, cilantro, sour cream, bouillon, and milk. Blend until smooth and creamy.
  5. Heat the Sauce: Pour the blended sauce back into the skillet, add cream cheese in batches, and stir until melted and creamy.
  6. Combine Pasta and Sauce: Add the drained spaghetti to the skillet, tossing until fully coated. Adjust consistency with reserved pasta water if needed. Season with salt and pepper.
  7. Serve and Garnish: Dish out the spaghetti and garnish with chopped cilantro, cotija cheese, and pepitas. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 50mgCalcium: 150mgIron: 2.5mg

Notes

Storage: Keep leftovers in an airtight container for 3-4 days. For freezing, store in containers for up to 3 months. Reheat on low heat with added milk or broth.

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