What does green spaghetti taste like?

It has a smooth, creamy texture with smoky poblano depth, herbal freshness from cilantro, and a rich, savory base that balances it all.

Can I use a different type of pasta?

Definitely! Spaghetti is traditional, but penne, linguine, or even spiralized veggies like zucchini noodles work wonderfully.

Keep it in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water to restore the creamy texture.

Absolutely. The flavor is mild, and you can skip any spicy ingredients. My kids love it with extra cheese on top!

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A creamy, vibrant fusion of smoky Mexican poblanos and Italian pasta—comfort food at its finest.

Scale

4 poblano peppers (roasted and peeled)

1 garlic clove

1/4 cup chopped cilantro

1/4 cup sour cream or crema

1/4 cup cream cheese

1/2 avocado (optional)

Salt and pepper to taste

1 lb spaghetti

1 tbsp olive oil

Queso fresco and lime wedges for garnish

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1. Cook the spaghetti al dente, then set aside.

2. Roast the poblano peppers, peel and deseed them.

3. Blend poblanos, garlic, cilantro, sour cream, and cream cheese until smooth.

4. Add avocado for extra creaminess (optional).

5. Heat olive oil in a skillet and pour in the green sauce.

6. Simmer sauce for 5 minutes and adjust seasoning.

7. Toss cooked pasta into the sauce and mix well.

8. Serve with queso fresco, fresh cilantro, and a lime wedge.

Make the sauce ahead and freeze for up to 1 month.

Add jalapeños for extra heat if desired.

Use gluten-free pasta for a celiac-friendly version.

Find it online: https://alanarecipes.com/green-spaghetti-mexican-italian-fusion/