Description
This Green Spaghetti recipe is a bold and creamy twist on classic pasta, featuring roasted poblano peppers blended into a luscious sauce with Mexican crema and fresh herbs. It’s a perfect fusion of comforting carbs and zesty Mexican flavor—ideal for weeknight dinners or festive gatherings.
Ingredients
Scale
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1 lb (450 g) spaghetti
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4 large poblano peppers (roasted, peeled, seeded)
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1 cup Mexican crema (or sour cream)
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½ cup fresh cilantro leaves
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¼ cup chopped white onion
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2 cloves garlic
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½ cup chicken broth (or veggie broth for vegetarian)
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1 tbsp butter or olive oil
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1 tsp salt
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½ tsp black pepper
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½ cup grated Parmesan cheese (optional garnish)
Instructions
- Cook spaghetti until al dente; reserve ½ cup pasta water.
- Roast poblanos until blackened, steam 10 minutes, peel, seed, and chop.
- Blend poblanos, crema, cilantro, onion, garlic, broth, salt, and pepper until smooth.
- Heat butter in a skillet, pour in sauce, simmer 5–7 minutes.
- Toss spaghetti in sauce; adjust texture with pasta water if needed.Serve warm, topped with cheese and extra cilantro.
Notes
- To make it vegan, substitute crema with dairy-free yogurt or cashew cream and use vegetable broth.
- For added protein, top with grilled chicken or shrimp.
- Prep Time: 10 Minutes
- Cook Time: 30 Minute
- Category: Stovetop
- Method: Pasta
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 320Kcal
- Sodium: 180g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
Keywords: Green Spaghetti