Mexican Green Spaghetti
A vibrant dish featuring spaghetti in a creamy sauce made from roasted poblano peppers, creamy Mexican crema, and rich cream cheese, delivering a delightful medley of flavors and colors.
Ingredients
Pasta and Peppers
- 8 ounces spaghetti Cook until al dente.
- 2 medium poblano peppers Roasted and peeled.
- 1 any bell pepper Chopped.
Creamy Base
- 1 cup fresh cilantro leaves Fresh for best flavor.
- 1 cup Mexican crema For a rich and creamy sauce.
- 4 ounces cream cheese Can adjust for creaminess.
Seasoning
- Salt To taste.
- Pepper To taste.
Instructions
Preparation
- In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain the spaghetti.
- Roast the poblano peppers over an open flame or under the broiler until the skin is fully charred, about 5-7 minutes. Allow to cool, then peel, seed, and chop.
- Chop the bell pepper into small pieces.
Sauce Preparation
- In a blender, combine roasted poblano peppers, chopped bell pepper, cilantro leaves, Mexican crema, and cream cheese. Blend until smooth.
- In a large pan, heat the blended sauce over medium heat. Season with salt and pepper to taste and stir occasionally until warmed through.
Combine
- Add the drained spaghetti to the pan with the sauce, tossing until well coated. If the sauce is thick, add reserved pasta water to reach desired consistency.
- Taste and adjust seasoning if necessary.
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Notes
Garnish with fresh cilantro or cheese, serve immediately for best texture. This dish can be adapted with various vegetables and proteins.