Name: Poblanos Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 roasted poblano peppers; 1/2 onion; 2 cloves garlic; 1 cup Mexican crema; 4 oz cream cheese; 1/2 cup milk or broth; 1/2 cup cilantro; Salt and pepper to taste; 8 oz spaghetti

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why make this recipe

This creamy pasta mixes Mexican flavors with simple pasta. It is quick, rich, and fills you up. The roasted poblanos give a mild smoky heat that many people love. Try it when you want a fast weeknight meal or a new twist on pasta. Learn more about Mexican dishes like this in our short guide to al pastor for more inspiration.

introduction

Poblanos Spaghetti is a simple dish. It uses roasted poblano peppers, crema, and cream cheese to make a silky sauce. You can make it in about 20–30 minutes. It pairs well with salads or grilled meat. If you like Mexican flavors but want pasta instead of tortillas, this is a great choice. For more ideas on basic Mexican favorites, see why we love tacos.

how to make Poblanos Spaghetti

This section shows the steps in clear order. Roast the peppers first. Blend them with the wet ingredients. Cook the spaghetti and toss it with the sauce. Serve right away while warm.

Ingredients :

3 roasted poblano peppers
1/2 onion
2 cloves garlic
1 cup Mexican crema
4 oz cream cheese
1/2 cup milk or broth
1/2 cup cilantro
Salt and pepper to taste
8 oz spaghetti

Directions :

Step 1: Roast and peel poblano peppers.
Step 2: Blend with garlic, onion, crema, cheese, milk, and cilantro until smooth.
Step 3: Simmer the sauce while cooking spaghetti according to package instructions.
Step 4: Toss the cooked spaghetti with the sauce and serve hot.

how to serve Poblanos Spaghetti

Serve hot on warm plates. Add extra cilantro or a squeeze of lime on top. You can add grated cheese or toasted pumpkin seeds for texture. Pair it with a green salad or grilled chicken. Keep sides light so the creamy pasta is the star.

how to store Poblanos Spaghetti

Cool the pasta and sauce before storing. Put it in an airtight container. Refrigerate up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. Do not freeze the pasta with cream sauce; freeze only the sauce for up to 2 months, then thaw and add to fresh pasta.

tips to make Poblanos Spaghetti

Roast poblanos over a flame or under the broiler until charred, then steam in a bag for easy peeling.
Use full-fat crema and cream cheese for the best creamy texture.
Thin the sauce with milk or broth if it is too thick.
Cook pasta one minute less than package directions so it finishes in the sauce.
For meal prep ideas, check simple lunch options like 7 meal ideas you’ll love.

variation (if any)

Make it spicy: add a chopped jalapeño or a pinch of cayenne.
Add protein: stir in shredded chicken, shrimp, or chorizo.
Make it vegetarian: use vegetable broth and skip any meat additions.
Make it lighter: swap half the cream cheese for ricotta.

FAQs

Q: Can I use canned roasted poblanos?
A: Yes. Drain them well and pat dry before blending.

Q: Can I use regular sour cream instead of Mexican crema?
A: You can, but crema is thinner and less tangy. Thin sour cream with a bit of milk if needed.

Q: How long does the sauce keep in the fridge?
A: The sauce keeps up to 3 days in an airtight container.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free spaghetti or any gluten-free pasta.

Q: Is this dish very spicy?
A: No. Poblanos are mild. Remove seeds for less heat.

Conclusion

This creamy poblano pasta is easy and full of flavor. If you want another green Mexican pasta idea, see this Creamy Mexican Green Spaghetti (Espagueti Verde).