Green Spaghetti Recipe
This Green Spaghetti recipe is creamy, smoky, and packed with flavor. Made with roasted poblanos and cheese, it's a must-try Mexican-inspired dish!
INGREDIENTS
For the Poblano Sauce:
- 3 –4 large poblano peppers roasted, peeled, and deseeded
- 4 oz cream cheese for a creamy texture
- ½ cup milk or evaporated milk adjusts sauce consistency
- ½ cup heavy cream optional, for extra richness
- 2 cloves garlic minced
- ½ teaspoon salt & black pepper
- ½ teaspoon cumin optional, for depth of flavor
- ½ teaspoon chicken bouillon powder optional, for umami taste
- ¼ cup fresh cilantro optional, for added freshness
- 1 tablespoon butter for a silky finish
For the Pasta:
- 12 oz spaghetti or substitute with fettuccine, rigatoni, or ditalini
- Water & salt for boiling pasta
For Topping & Garnish:
- ½ cup queso fresco Cotija, or Parmesan cheese
- Extra cilantro or jalapeño slices optional, for spice and freshness
INSTRUCTIONS
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add 12 oz spaghetti (or preferred pasta like fettuccine, linguine, or penne).
- Cook according to package instructions until al dente (firm but tender).
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Prepare the Creamy Poblano Sauce
- Blend together:
- Roasted poblano peppers
- ½ cup milk (whole or evaporated)
- ½ cup heavy cream (optional for extra richness)
- 4 oz cream cheese (for a silky, creamy texture)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin (optional, for warmth)
- ½ teaspoon chicken bouillon powder (optional, for depth)
- ¼ cup fresh cilantro (optional, for herbal freshness)
- Blend until completely smooth and creamy.
- Taste and adjust seasoning if needed.
Step 3: Cook the Sauce & Combine with Pasta
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Pour in the blended poblano sauce and cook for 3–4 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss gently to coat each strand in the sauce.
- If the sauce is too thick, add small amounts of reserved pasta water until you reach your desired consistency.
Step 4: Serve and Enjoy
- Divide the Green Spaghetti into serving plates.
- Sprinkle with crumbled queso fresco, grated Parmesan, or Cotija cheese for extra flavor.
- Garnish with fresh chopped cilantro or a squeeze of lime juice for brightness.
- Serve hot with garlic bread, grilled chicken, or roasted vegetables.
NOTES
Pro Tips for the Best Green Spaghetti
- Roast poblanos properly to bring out their smoky flavor—don’t skip the steaming step for easy peeling.
- Blend the sauce until completely smooth for the creamiest texture.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Use evaporated milk instead of regular milk for a richer, creamier sauce.
- For extra heat, add a serrano or jalapeño pepper when blending the sauce.
- Serve immediately for the best taste, but if reheating, add a splash of milk or broth to keep it creamy.