Creamy Green Spaghetti is a delightful recipe that brings a fresh twist to a classic dish. Imagine pasta that’s not just comforting but also packed with flavor and vibrant colors. This dish combines roasted poblano peppers’ smoky depth, creating a creamy texture courtesy of sour cream and cream cheese. The addition of fresh cilantro and spinach gives a herby note that dances on your palate. Whether it’s for a busy weeknight dinner or a special family gathering, this Creamy Green Spaghetti is sure to please.
Jump to:
- Why This Recipe Works
- Why You’ll Love This Creamy Green Spaghetti
- Ingredients
- How to Make Creamy Green Spaghetti
- Preparing the Pasta
- Sautéing the Aromatics
- Adding Spinach and Garlic
- Blending the Sauce
- Combining Sauce and Pasta
- Bringing It All Together
- Tips for Success
- Variations
- Serving Suggestions
- Storage Tips
- Pairing Ideas
- FAQs
- More Easy Main Dishes Recipes:
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The best part? It’s quick to make and appeals to everyone, even the kids! You might be surprised at how simple it is to whip up this delicious dish. Grab your apron and get ready for a cooking adventure that will fill your kitchen with joy and laughter. As we go through the steps together, you’ll discover how this dish comes together beautifully. So, let’s get cooking!
Why This Recipe Works
- Combines roasted poblano peppers for smoky depth: Roasting the poblano peppers elevates their natural sweetness and introduces a slight smokiness. This flavor will infuse your sauce, giving an unexpected richness that pairs harmoniously with the other ingredients.
- Creamy texture from sour cream and cream cheese enhances comfort: The combination of sour cream and cream cheese blends into a velvety sauce that coats the spaghetti perfectly. This creaminess makes every bite feel indulgent, transforming a simple pasta dish into something delightful.
- The balance of fresh cilantro and spinach provides vibrant, herby flavor: Fresh greens are key in this recipe. Spinach adds nutrition and color, while cilantro brings a refreshing, aromatic touch that lifts the entire dish. Together, they create a flavor profile that’s bright and light.
Why You’ll Love This Creamy Green Spaghetti
- Quick preparation time makes it perfect for busy weeknights: With just a handful of steps, you’ll have this meal on the table in no time. It’s a fantastic solution when you need something delicious but don’t want to spend all evening in the kitchen.
- A crowd-pleaser that appeals to all palates, including kids: Kids love creamy pasta, and with its vibrant color and mild heat, this dish can easily win over even the pickiest eaters.
- Versatile dish that can be a standalone meal or a side: While it makes for a hearty main course, Creamy Green Spaghetti pairs beautifully with grilled chicken or a fresh salad, allowing it to fit any occasion seamlessly.
Ingredients
- 4 roasted poblano peppers (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, pepitas for garnish
How to Make Creamy Green Spaghetti
Preparing the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook according to package instructions until al dente. Just before you drain the pasta, be sure to reserve 1 cup of that delicious pasta cooking water. After draining the spaghetti, set it aside and get ready for the savory part!
Sautéing the Aromatics
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion along with the jalapeño or serrano pepper. Sauté this mixture for about 3 minutes until the onion becomes nice and translucent. This step builds the aromatic base that will really add flavor to your sauce.
Adding Spinach and Garlic
Next, stir in the minced garlic and the fresh spinach. Toss everything together using kitchen tongs until the spinach wilts, which should take about 2 minutes. Once that’s done, remove the skillet from the heat and set aside. You’re almost there!
Blending the Sauce
Now, it’s blending time! Transfer the spinach mixture to a blender. Add the roasted poblano peppers along with the cilantro, sour cream, chicken bouillon, and 2/3 cup of milk. Blend until you have that smooth and creamy consistency. If it looks a bit thick, feel free to adjust with more milk until you reach your desired sauciness.
Combining Sauce and Pasta
Return that lovely poblano mixture back to the pot used for the pasta. Heat everything over medium-low for 2-3 minutes while stirring it gently. Start adding half of the cream cheese, stirring until it’s fully melted. Repeat the same process with the remaining cream cheese. Finally, season your dish with salt and black pepper to taste.
Bringing It All Together
It’s time for the grand finale! Toss the cooked spaghetti in with the creamy sauce. If the sauce needs a little help, add some of that reserved pasta water until you get the creaminess you like. Serve hot, garnished with chopped cilantro, crumbled cotija cheese, and pepitas for a delightful crunch. Enjoy each and every mouthful!
Tips for Success
- Ensure that poblano peppers are well-roasted for maximum flavor, bringing out their unique characteristics.
- Adjust the spice level by increasing or decreasing the amount of jalapeño or serrano pepper based on your taste preference.
- If you prefer a thicker sauce, simply reduce the amount of milk to give it that desired thickness.
Variations
- Add cooked chicken or shrimp for additional protein if you want to make it heartier.
- Swap the spinach for kale or arugula for a fresh twist that also packs a nutritional punch.
- For a lighter option, consider substituting sour cream with Greek yogurt, keeping all the creaminess but adding a bit of healthiness.
Serving Suggestions
To make your meal even more special, serve it with a side of crusty bread. The bread can soak up any extra sauce, enhancing the dining experience. Pair your creamy green spaghetti with a fresh garden salad to balance out the richness. For a touch of elegance, enjoy this dish with a glass of chilled white wine that enhances the flavors beautifully.
Storage Tips
If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stovetop. Adding a splash of milk can help keep everything creamy during the reheating process.
Pairing Ideas
Creamy Green Spaghetti pairs beautifully with a crisp white wine, like a Sauvignon Blanc. It also goes well with roasted vegetables or a simple green salad, keeping your meal balanced and flavorful.
FAQs
How do I roast poblano peppers?
Roast them in a dry skillet, over an open flame, under the broiler, or in the oven until blackened, then peel away the skin and deseed.
Can I make this recipe vegetarian?
Absolutely! Just use vegetable bouillon instead of chicken bouillon, and you’ll still enjoy all those wonderful flavors without any meat.
What can I substitute for cream cheese?
You can use mascarpone cheese or a dairy-free cream alternative if you need a substitute.
How do I adjust the spice level?
You can control the heat by using less jalapeño or omitting it altogether for a milder flavor.
Can I freeze creamy green spaghetti?
While it can be frozen, the texture might change when reheated. It’s best enjoyed fresh for optimal flavor.
This Creamy Green Spaghetti will surely become a favorite, merging delightful flavors with a comforting texture that warms the heart. Perfect for any occasion, it’ll impress family and guests alike with its vibrant colors and rich taste. Enjoy each memorable bite as you elevate your pasta experience!
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Creamy Green Spaghetti
Creamy Green Spaghetti is a delightful dish that combines the smoky flavor of roasted poblano peppers with a creamy sauce made from sour cream and cream cheese. It’s quick to prepare, making it perfect for busy evenings, and appeals to both adults and kids. This vibrant meal is as comforting as it is flavorful, with fresh spinach and cilantro enhancing its appeal.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 roasted poblano peppers
- 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, pepitas for garnish
Instructions
- Boil salted water and cook spaghetti until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil and sauté onion and jalapeño or serrano pepper for 3 minutes.
- Add garlic and spinach, stir until spinach wilts, then remove from heat.
- Blend spinach mixture with roasted poblano peppers, cilantro, sour cream, bouillon, and milk until smooth.
- Heat the blended sauce in the pasta pot, add cream cheese gradually until melted, season with salt and pepper.
- Toss cooked spaghetti with sauce, adding reserved pasta water for desired creaminess, and garnish before serving.
Notes
Ensure poblanos are well-roasted for maximum flavor.
Adjust spice by varying the amount of jalapeño or serrano pepper.
For a thicker sauce, reduce the milk.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 620
- Sugar: 4
- Sodium: 680
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 16
- Cholesterol: 80
