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Dorothy Thomas

Green Spaghetti Recipe Mexican

A creamy, vibrant Mexican pasta dish made with poblano peppers, spinach, and cheese for a flavorful twist on classic spaghetti. Perfect for a quick weeknight meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti (or fettuccine)
  • 2 cups fresh spinach (packed)
  • 2 medium poblano peppers (roasted, deseeded)
  • 1 cup Mexican crema (or sour cream)
  • ½ cup milk
  • 1 clove garlic
  • ¼ cup white onion (chopped)
  • ½ cup queso fresco (crumbled)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • To taste salt & black pepper
  • For garnish cilantro, extra cheese

Equipment

  • Blender
  • Large skillet or pot
  • Colander

Method
 

  1. Cook Pasta: Boil spaghetti in salted water until al dente. Drain and set aside.
  2. Blend Sauce: In a blender, combine spinach, roasted poblanos, crema, milk, garlic, onion, salt, and pepper. Blend until smooth.
  3. Sauté Sauce: Heat butter and olive oil in a skillet. Pour in the green sauce and simmer for 5 mins on low heat.
  4. Combine: Toss cooked pasta in the sauce until fully coated. Add a splash of pasta water if needed.
  5. Serve: Top with queso fresco and cilantro. Serve immediately.

Notes

  • Spice Level: For extra heat, add a jalapeño to the sauce.
  • Vegan Option: Substitute crema with cashew cream and omit cheese.
  • Storage: Best eaten fresh, but leftovers keep for 2 days in the fridge.