This Mexican spaghetti verde is rich and creamy made with poblano and bell peppers, cilantro, Mexican crema and cream cheese. The flavors are so delicious, savory and makes the perfect dinner.
This green spaghetti was recently introduced to me by mom when she came to visit me. The green spaghetti sauce is not your typical Mexican green spaghetti recipe with just roasted poblano peppers. This recipe is made with a roasted bell pepper and poblano pepper - the combination of the two peppers balances the sauce wonderfully with a hint of spiciness from the poblano. This savory dish is definitely a keeper in our household along with this Mexican spaghetti con crema recipe.
Why you'll love this recipe
- Rich and creamy and so flavorful
- Not too spicy
- This green spaghetti is toddler and kid friendly (my kids are fans)
- This is the perfect meal if you are looking for a vegetarian savory dinner
Ingredients you'll need
- Spaghetti - the main ingredient for this dish
- Poblano pepper - I add one to two poblano peppers
- Green bell pepper - to balance the sauce
- Cream cheese - the full block of cream cheese
- Mexican cream - ½ cup a cup
- Cilantro - to add freshness to the sauce
- Garlic clove - to add flavor to the sauce
- Onion - a few slices to sauté with butter
- Kosher salt or garlic salt- to taste
- Milk - (optional) if sauce is too thick you can add a couple tablespoons of milk to make it a bit runnier
How to make Mexican green spaghetti
Step 1: Start by roasting the poblano pepper and green bell pepper on the griddle or skillet on medium-high heat (For more roasting tips go to this roasted habanero salsa recipe). Turn the peppers every couple minutes making sure all sides are charred. Remove from heat and let them cool down for a few minutes before removing the stem and seeds.
Peel the charred skin from the peppers. The easiest way to remove the skin is once the peppers are off the heat you can cover in aluminum foil for a few minutes to let the peppers sweat. This will make it easier to peel off the skin. You can also put the peppers in a zip-top plastic bag to make the easier to peel. Then roughly chop the peppers and set aside.
Step 2: In a large stock pot add water and cook spaghetti pasta per packaging directions. Drain and set aside.
Step 3 - Make the spaghetti green sauce - Place the poblano, green bell pepper, cilantro, cream cheese, Mexican crema, salt and garlic clove in a blender and blend until smooth and set aside.
Step 4: Heat a large deep skillet in medium high heat, add 1 tablespoon of butter and a few slices of onion and fry until onion is soften (about 2 minutes). Add in the sauce until it starts to bubble up and lower the heat and simmer.
Stir in the spaghetti pasta and gently combine with the sauce until all the spaghetti noodles are fully coated in the green creamy sauce, simmer for another 5 minutes. Add more salt if needed.
Serve with crumbled cotija cheese or crumbled queso fresco on top with more cilantro on top and enjoy!
Variations
- You can add shredded chicken for some added protein
- Green bell pepper - you want to skip the green bell pepper? You can omit the pepper and make just a creamy poblano green sauce.
- To make it spicy - add 2-3 roasted poblano peppers for some added spiciness.
- Mexican crema - You can replace the Mexican crema with milk, light cream or heavy cream for that extra richness.
Storing tips
You can store any leftover spaghetti verde in an air-tight container for up to 3-4 days in the refrigerator. To reheat add a couple tablespoons of milk to bring back some of that creaminess. To freeze green spaghetti add in a freezer zip-top bag and freeze for up to 3 months.
Spaghetti Verde
Ingredients
- 1 lb Spaghetti
- 2 Poblano pepper (roasted, skin, seeds, stem, removed)
- 1 Bell pepper (roasted, skin, seeds, stem, removed)
- 1 8oz Cream cheese block
- ½ cup Mexican crema *see note
- ½ cup cilantro (loosely packed)
- 1 Garlic clove
- 1 tablespoon butter
- ⅛ cup onion (few slices)
- 1 teaspoon Kosher salt + more to taste (or garlic salt)
- Crumbled cotija cheese or queso fresco (for topping)
Instructions
- In a large stock pot add water and cook spaghetti pasta per packaging directions. Drain and set aside.
- Roast the poblano and green bell pepper on the griddle or skillet turning every couple minutes with tongs until all sides are charred. Set aside to cool down for a few minutes and peel the charred skin. Roughly chop the peppers and set aside.
- Make the spaghetti green sauce - Place the poblano, green bell pepper, cilantro, cream cheese, Mexican crema, salt and garlic clove in a blender and blend until smooth and set aside.
- Heat a large deep skillet in medium high heat, add 1 tablespoon of butter and a few slices of onion and fry until onion is soften (about 2 minutes). Add in the sauce until it starts to bubble up and lower the heat and simmer.
- Stir in the spaghetti pasta and gently combine with the sauce until all the spaghetti noodles are fully coated in the green creamy sauce, simmer for another 5 minutes. Add more salt if needed.
- Serve with crumbled cotija cheese or crumbled queso fresco on top with more cilantro on top and enjoy!
Notes
Try these other delicious dinner recipes:
Carina
This looks so delicious . Just what I was looking to cook.
Ana
It's so delicious, you need to try it! 🙂