Creamy Mexican Green Spaghetti (Espagueti Verde): A Cozy Comfort Food
There’s something undeniably magical about a big bowl of creamy pasta, isn’t there? It wraps around you like a soft blanket on a chilly evening, filling the room with warmth and love. As I watched the golden light of the late afternoon sun waltz through my kitchen, I was reminded of family gatherings, where we would share not just a meal, but moments sprinkled with laughter and childish giggles. One dish that always stood out was my grandmother’s Espagueti Verde, a creamy Mexican green spaghetti that was both vibrant and made with love.
This recipe takes me back to those cherished moments and is perfect for an easy weeknight dinner that brings the family together. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy and Flavorful: The luscious poblano and spinach sauce makes every bite a rich, sincerely satisfying experience.
- Quick and Easy: With just a few simple steps, this recipe is perfect for busy weekday dinners.
- Family-Friendly: Kids love the creamy texture and vibrant green color, making it a crowd-pleaser for every age.
- Packed with Greens: Spinach and roasted peppers give this dish a nutritious twist without sacrificing taste.
- Versatile and Customizable: Add your favorite proteins or veggies for a meal that accommodates any taste or dietary preference.
What You’ll Need
To create a soulful bowl of Creamy Mexican Green Spaghetti (Espagueti Verde), gather the following ingredients:
- 4 poblano peppers (roasted; see roasting instructions below)
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion (chopped, about 1/4 cup)
- 1 jalapeño pepper or serrano pepper (stemmed, seeded, and chopped)
- 4 garlic cloves (minced)
- 1 cup spinach leaves
- 1 small bunch of cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half
- 8 ounces cream cheese (softened and cut into small cubes)
- Salt and ground black pepper to taste
- Chopped cilantro, crumbled cotija cheese or queso fresco, and pepitas for garnish
How to Roast the Poblano Peppers
- Place the poblano peppers directly over a gas flame or on a baking sheet under a broiler.
- Turn the peppers occasionally until the skin is charred and blistered all over (about 8-10 minutes).
- Once charred, place the peppers in a bowl and cover with plastic wrap for about 10 minutes. This helps steam off the skin.
- After steaming, peel off the charred skin, remove the seeds, and chop the peppers for the sauce.
How to Make Creamy Mexican Green Spaghetti (Espagueti Verde)
Let’s get this delicious dish on your table! Follow these easy steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) and sauté until the onion becomes translucent, about 3 minutes.
- Stir in the minced garlic and baby spinach, cooking until the spinach begins to wilt, about 2 minutes. Remove from heat.
- Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk or half and half. Process until smooth and creamy, adding more milk if needed for the desired consistency.
- Pour the poblano pepper mixture back into the same pot used for the pasta. Heat over medium-low for about 2 to 3 minutes, stirring as necessary.
- Add half of the cream cheese, stirring until it melts. Add the remaining cream cheese and repeat until melted and combined. Lower the heat and let simmer for about 4 minutes. Season to taste with salt and black pepper.
- Add the drained spaghetti to the creamy sauce, tossing everything together. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired creaminess.
- Serve the pasta garnished with chopped cilantro, crumbled queso fresco or cotija cheese, and pepitas for an added crunch.
Delicious Variations to Try
- Add Protein: Toss in grilled chicken, shrimp, or sautéed mushrooms for an extra layer of flavor and heartiness.
- Zesty Twist: Add a splash of lime juice for a refreshing zing that brightens the dish.
- Spice it Up: For heat lovers, consider adding more jalapeños or a pinch of crushed red pepper flakes for a spicy kick.
- Make it Veggie-Laden: Stir in some roasted zucchini or bell peppers to give your pasta a vibrant veggie boost.
Chef Emma’s Helpful Tips
- Make Ahead: This dish can be prepared a day in advance! Simply store the sauce in a separate airtight container and combine with fresh pasta the next day.
- Ingredient Swaps: Use Greek yogurt in place of sour cream for a healthier option without sacrificing taste.
- Store Leftovers: Keep any leftovers tightly covered in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of milk if needed.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 520
- Carbohydrates: 50g
- Sugar: 5g
- Fat: 30g
- Protein: 14g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the creamy sauce ahead of time, store it in the fridge, and heat it when you’re ready to serve.
Can I use different ingredients?
Definitely! Feel free to swap out the peppers or add different spices to suit your taste.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days.
How long does it last?
Enjoy the best flavor by consuming it within three days, but it can last up to a week in the refrigerator.
A Cozy Closing Note
This Creamy Mexican Green Spaghetti (Espagueti Verde) is more than just a meal; it’s a bowl of memories wrapped in comfort, perfect for family gatherings or a simple evening at home. I hope you find joy in making and sharing this dish, just like my family and I have over the years. Save this Creamy Mexican Green Spaghetti (Espagueti Verde) to your Pinterest board so it’s ready when you need a cozy treat!
Creamy Mexican Green Spaghetti (Espagueti Verde)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Mexican green spaghetti dish that’s perfect for family gatherings or easy weeknight dinners.
Ingredients
- 4 poblano peppers (roasted)
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion (chopped, about 1/4 cup)
- 1 jalapeño pepper or serrano pepper (stemmed, seeded, and chopped)
- 4 garlic cloves (minced)
- 1 cup spinach leaves
- 1 small bunch of cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half
- 8 ounces cream cheese (softened and cut into small cubes)
- Salt and ground black pepper to taste
- Chopped cilantro, crumbled cotija cheese or queso fresco, and pepitas for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) and sauté until the onion becomes translucent, about 3 minutes.
- Stir in the minced garlic and baby spinach, cooking until the spinach begins to wilt, about 2 minutes. Remove from heat.
- Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk or half and half. Process until smooth and creamy, adding more milk if needed for the desired consistency.
- Pour the poblano pepper mixture back into the same pot used for the pasta. Heat over medium-low for about 2 to 3 minutes, stirring as necessary.
- Add half of the cream cheese, stirring until it melts. Add the remaining cream cheese and repeat until melted and combined. Lower the heat and let simmer for about 4 minutes. Season to taste with salt and black pepper.
- Add the drained spaghetti to the creamy sauce, tossing everything together. If the sauce is too thick, add some of the reserved pasta cooking water to reach your desired creaminess.
- Serve the pasta garnished with chopped cilantro, crumbled queso fresco or cotija cheese, and pepitas for an added crunch.
Notes
This dish can be prepared a day in advance. Store the sauce separately and combine with fresh pasta the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg
