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A rich and creamy Mexican-style pasta made with roasted peppers, cilantro, and cream cheese. It’s vibrant, comforting, and incredibly easy to make.
Prep & Cook Time
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Ingredients (Serves 4)
For the pasta:
- 12 oz spaghetti
- Salt (for boiling)
For the green sauce:
- 2 poblano peppers (or 1 large green bell pepper as a substitute)
- 1 cup fresh spinach
- 1 cup cilantro
- 1 jalapeño (optional, for spice)
- ½ medium onion
- 2 garlic cloves
- 1 cup milk
- 4 oz cream cheese
- 1 cup heavy cream OR 1 cup evaporated milk
- 1 chicken bouillon cube (or 1 tsp bouillon powder)
- ½ tsp black pepper
- Salt to taste
- 2 tbsp butter or oil
Instructions
Step 1 – Cook the Spaghetti
Boil spaghetti in salted water until al dente. Drain and set aside.
Step 2 – Roast the Peppers
Roast poblano peppers over a flame, in the oven, or in a skillet until charred.
Place in a bowl, cover for 10 minutes, then peel the skin and remove seeds.
(Skip this step if using bell pepper — just chop.)
Step 3 – Blend the Green Sauce
In a blender, add:
- Roasted peppers
- Spinach
- Cilantro
- Onion
- Garlic
- Milk
- Cream cheese
- Heavy cream
- Bouillon
- Pepper
Blend until perfectly smooth.
Step 4 – Cook the Sauce
Heat butter in a large pan.
Pour in the green sauce and cook for 5–7 minutes until thickened.
Taste and add salt if needed.
Step 5 – Combine with Pasta
Add cooked spaghetti to the sauce and toss until fully coated.
Step 6 – Serve
Serve hot with cheese on top (cotija, parmesan, or mozzarella work great).
Tips & Variations
- For extra spice: Add 1–2 serrano peppers.
- For creamier sauce: Add an extra 2 tbsp cream cheese.
- For protein: Mix in shredded chicken or cooked shrimp.
- For kids: Use bell peppers only (mild and kid-friendly).
Nutrition (per serving)
- Calories: ~420
- Carbs: 55g
- Protein: 12g
- Fat: 18g
<p>The post Green Spaghetti first appeared on Flavor Keto.</p>