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Mexican Green Spaghetti

Creamy Mexican Green Spaghetti You’ll Crave Every Night

A quick and delicious vegetarian dish featuring creamy and vibrant Mexican Green Spaghetti made with fresh ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 pieces Poblano Peppers Roast well for maximum flavor.
  • 1 medium Onion Adds sweetness and depth.
  • 1 piece Jalapeño or Serrano Pepper Adjust according to spice tolerance.
  • 3 cloves Garlic Cloves Fresh is best!
  • 4 cups Baby Spinach Swap with kale if desired.
  • 1 bunch Cilantro Brings brightness to the dish.
  • 1 cup Sour Cream or Crema Mexicana Greek yogurt is a healthier swap.
  • 1 cube Chicken or Vegetable Bouillon Use vegetarian bouillon for a meat-free option.
For the Pasta
  • 12 ounces Dry Spaghetti Any pasta shape works.
  • 2 tablespoons Olive Oil No substitutions needed unless for allergies.
For Creaminess
  • 1 cup Milk or Half and Half Plant-based milk is great for dairy-free versions.
  • 4 ounces Cream Cheese Vegan cream cheese can be used as an alternative.

Equipment

  • Large pot
  • large skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, around 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and chopped jalapeño, sauté for about 3 minutes until onion is translucent.
  3. Add Garlic and Spinach: Introduce minced garlic and baby spinach to the skillet. Cook for another 2 minutes until spinach wilts.
  4. Blend the Sauce: Transfer sautéed mixture to a blender with roasted poblano peppers, cilantro, sour cream, and bouillon. Blend until smooth.
  5. Combine Sauce with Pasta: Pour blended sauce back into the pot on low heat. Stir in reserved cream cheese and adjust texture with pasta water.
  6. Serve and Garnish: Plate the spaghetti, garnish with chopped cilantro, crumbled cheese, and pepitas if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Roasting poblanos thoroughly enhances the smoky flavor. Adjust spice as needed and consider making the sauce a day ahead for convenience.

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