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Mexican Green Spaghetti

Mexican Green Spaghetti: A Creamy Twist for Dinner Delight

Discover the vibrant flavors of Mexican Green Spaghetti, a creamy, nutrient-packed dish that's quick to prepare and perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 pieces Poblano Peppers Substitution: Anaheim peppers for a similar taste.
  • 2 tablespoons Olive Oil
  • 1 small Onion Use yellow or white onion.
  • 1 piece Jalapeño or Serrano Pepper Substitution: Omit for a milder sauce.
  • 2 cloves Garlic Cloves
  • 2 cups Spinach Leaves
  • 1 cup Cilantro
  • 1 cup Sour Cream or Crema Mexicana Substitution: Non-dairy alternatives for a vegan version.
  • 1 cube Chicken or Vegetable Bouillon Substitution: Nutritional yeast for a vegan option.
  • 2/3 cup Milk or Half and Half Substitution: Oat or almond milk for a dairy-free version.
  • 4 ounces Cream Cheese Substitution: Dairy-free cream cheese or soaked cashews for vegan.
For the Pasta
  • 12 ounces Dry Spaghetti Substitution: Gluten-free pasta for a gluten-free option.
Seasoning
  • to taste Salt
  • to taste Black Pepper
Garnish (optional)
  • 1/4 cup Chopped Cilantro For added freshness.
  • 1/2 cup Crumbled Cotija Cheese or Queso Fresco For an extra creamy touch.
  • 1/4 cup Pepitas For additional texture and flavor.

Equipment

  • Large pot
  • Large skillet
  • Blender
  • Colander

Method
 

Instructions
  1. Cook Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the dry spaghetti and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining the noodles in a colander.
  2. Prepare Sauce: In a large skillet, heat olive oil over medium heat, add chopped onion and diced jalapeño (if using) and sauté until translucent.
  3. Add Flavor: Stir in minced garlic and fresh spinach leaves. Cook for an additional 2 minutes, allowing the spinach to wilt.
  4. Blend Sauce: Transfer the sautéed mixture into a blender, adding roasted poblano peppers, fresh cilantro, sour cream, bouillon, and milk. Blend until smooth.
  5. Combine: Pour the blended sauce back into the skillet over low heat, mix in cream cheese until melted.
  6. Final Mix: Add the drained spaghetti into the skillet with the sauce, tossing gently to combine, adding reserved pasta water until reaching desired creaminess.
  7. Serve: Dish out the creamy Mexican Green Spaghetti onto plates. Garnish with chopped cilantro, crumbled cotija cheese, or pepitas.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

For the best flavor, use fresh spinach and herbs. Store leftovers in an airtight container for up to 3-4 days.

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