Green Spaghetti
This vibrant, Mexican-inspired green spaghetti is a flavor explosion, made with roasted poblano peppers, fresh cilantro, and a creamy sauce that transforms a simple meal into an extraordinary experience.
Ingredients
For the sauce
- 6 pieces roasted poblano peppers Roasted for a smoky flavor
- 2 pieces serrano peppers Adjust for desired spice level
- 4 cloves garlic Mincing recommended
- 0.5 pieces white onion Use half for added sweetness
- 8 oz cream cheese Can substitute with cashew cream for a dairy-free version
- 1 cup cilantro leaves Fresh for best flavor
- 1 cup Mexican crema Can substitute with plant-based milk
- 1 tsp Better than Bouillon Enhances the sauce's depth
- 1 tbsp fresh lime juice Add for brightness
For the pasta
- 1 lb spaghetti Serves 6-8 people
For garnishing
- 0.5 cup crumbled cotija cheese Optional for added flavor
- 0.5 cup toasted pumpkin seeds For crunch and nutrition
- 0.5 cup fresh cilantro leaves For garnish
- 1 pieces lime wedge To brighten the dish
Instructions
Preparation
- Roast the poblano and serrano peppers until charred and tender.
- Allow them to cool for about 20 minutes before peeling off the skin.
- Prepare the garlic, onion, and cilantro by chopping and mincing as necessary.
- Cook the spaghetti according to package instructions until al dente.
Making the Sauce
- Blend roasted peppers, garlic, onion, cream cheese, cilantro, and Mexican crema until smooth.
- Taste and adjust seasoning with lime juice, salt, and pepper.
Combining and Serving
- Heat the sauce in a skillet over medium heat.
- Drain the spaghetti and add it directly into the skillet with the sauce.
- Use tongs to gently toss the spaghetti in the sauce until well-coated.
- Simmer together for 2-3 minutes to allow flavors to meld.
- Serve garnished with cotija cheese, pumpkin seeds, cilantro, and a lime wedge.
Notes
Experiment with different vegetables for the sauce or use a mix of pasta types. This dish can also be made vegan by using plant-based alternatives for the dairy ingredients.