Pasta Love: Mexican Green Spaghetti

by Suzanne on May 5, 2012

in Savory

Happy Cinco de Mayo! Mexican cuisine has got to be my favorite food. I had never heard of a Mexican pasta called green spaghetti until I started searching for a pasta idea for this pasta love bloghop. I know that those of you from Mexico are thinking this green-go girl has gone crazy calling this pasta “Mexican” but it wasn’t me, it was already named that by someone else. I found the recipe on a site called Half Hour Meals and I’m so glad I did. My family loved the dish, the green chile sauce is spicy, creamy and fresh tasting. Grill some chicken add a salad and you have a wonderful and not so usual meal for Cinco de Mayo or anytime of the year.

Pasta Love: Mexican Green Spaghetti

1 lb. Spaghetti
2 poblano peppers
2 cubes chicken bouillon
3 tbsp. fresh cilantro (chopped)
2 Garlic Cloves
1 1/2 tsp. ground black pepper
1 1/2 cup Mexican style sour cream
1/4 cup milk
1/4 cup water

Step 1: Cook the spaghetti noodles following the instructions of the box.
Step 2: Drizzle peppers with olive oil and broil until the skin blisters and is charred. Turn over and repeat. Color photos of the process are found in this recipe from last Cinco de Mayo.
Step 3: Put the peppers inside a plastic bag to “sweat” (for about 8 mins.)
Step 4: While the peppers are “sweating” peel the garlic cloves, chop the cilantro and … check your pasta. It should be “al dente”.
Step 5: Once the peppers are ready peel the skin off, cut the top off, cut seeds and veins out.
Step 6: Now blend the roasted peppers, the garlic, bouillon cubes, cilantro, black pepper, sour cream and water in a food processor or blender until it is a creamy green sauce.
Step 7: Pour the sauce in medium size saucepan and heat on low until it starts to boil.
Step 8: Add  sauce to the cooked spaghetti, make sure all the noodles are covered by the sauce. Let set for a few  minutes until sauce thickens.
Serves:  6-8

Cook’s Notes: Mexican sour cream is found in your Mexican refrigerated section of your grocery store. The main difference in Mexican sour cream and regular sour cream is the stability of Mexican sour cream. Mexican sour cream can be heated to higher temperature without curdling. Don’t have access to Mexican sour cream just use regular but be careful when heating.

Here are the links to the black bean salad or salsa and the grilled chicken recipe

This month’s Bloghop is Pasta, or Pasta Love. My co-hosts are listed below, so please go by their sites to see all the fun pasta recipes. Feel free to add any pasta dish you make and post this month using the below linky tool. Don’t forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove . Pastas of vegetable ‘ribbons’ like zucchini or carrots are counted as a pasta too, as long as it’s presented in a pasta-like dish.

Pastalove Bloghop Co-hosts:

Astig Vegan
Badger Girl Learns to Cook
Bon à croquer
Cake Duchess
Elephant Eats
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Oh Cake
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
Teaspoon of Spice
The Spicy RD
The Wimpy Vegetarian
Vegetarian Mamma
You Made That?
Vegan Yack Attack

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1 Jen Laceda @ Tartine and Apron Strings May 5, 2012 at 10:43 pm

This looks rich and creamy…and full of Mexican flavours – zing! All these Mexican-inspired dishes around the web makes my mouth water! And is that the lime marinated chicken you featured before? Also, your salsa looks lovely.

2 Suzanne May 5, 2012 at 10:45 pm

Thanks Jen, it was really yummy :), no this was a different grilled chicken, it’s from a post a long time ago and same with the salsa I guess I should put those links up too.

3 Laura (Tutti Dolci) May 5, 2012 at 10:48 pm

The poblano chili sauce sounds like it would be great on pasta, or over enchiladas/quesadillas. Versatile and delicious too!

4 Suzanne May 5, 2012 at 11:08 pm

thanks Laura, your right it could be pretty versatile.

5 Richgail @AstigVegan May 6, 2012 at 1:27 am

I love the creative fusion between Italian and Mexican. Sending some #pastalove your way.

6 Suzanne May 7, 2012 at 8:35 am

Thanks for the #pastalove, it was a fun pasta to make.

7 Nami | Just One Cookbook May 6, 2012 at 3:27 am

I love pasta too but never heard of green spaghetti until now! Thanks for introducing this delicious recipe. Sounds perfect dinner for Cinco de Mayo. Hope you had a wonderful day. 🙂

8 Suzanne May 7, 2012 at 8:34 am

Thanks Nami, it was a great day.

9 Soni May 6, 2012 at 8:13 am

Oooh I just love the look of this!Great flavors with the peppers,coriander and sour cream!I can imagine the delicious taste of this spaghetti already!Sending you some #pastalove my friend 🙂
Love the grilled chicken on your plate too 😉

10 Suzanne May 7, 2012 at 8:34 am

thanks Soni xoxox

11 May 6, 2012 at 10:37 am

I love pasta and when I saw this I love it even more. Looking at your green spaghetti got me drooling and when I scrolled down, I got hungry. A must try =)

12 Suzanne May 7, 2012 at 8:33 am

thanks Raquel, it was pretty tasty!

13 Helena / Rico sin Azúcar May 6, 2012 at 2:13 pm

I love the last pic, Suzanne: great idea to use pasta as a side dish, combined with a salad.

Sending you some #pastalove 😀

14 Suzanne May 7, 2012 at 8:32 am

thanks Helena 🙂

15 Sandra's Easy Cooking May 6, 2012 at 5:40 pm

You know how much I love pasta:)) and yours look fantastic..Great job on the photos and presentation! Well done!

16 Suzanne May 7, 2012 at 8:32 am

thanks Sandra, that means a lot.

17 Lisa (AuthenticSuburbanGourmet) May 6, 2012 at 7:31 pm

I adore pasta and do not eat it often enough. Love the idea of green pasta! Sounds like you and your family had a wonderful dinner last night for Cinco de Mayo. Have a great week!!

18 Suzanne May 7, 2012 at 8:32 am

We did thanks Lisa.

19 Priscilla@ShesCookin May 7, 2012 at 1:45 am

I ♥ poblano chiles, but have never used it as a sauce for pasta! Great recipe for Cinco de Mayo, Suzanne!

20 Suzanne May 7, 2012 at 8:31 am

Thanks Priscilla 🙂

21 Amy (Savory Moments) May 7, 2012 at 5:51 am

This sounds like a really flavorful sauce. Poblanos and cilantro = yum!

22 Suzanne May 7, 2012 at 8:31 am

I know right that’s what I thought too when I came upon the recipe.

23 Erin @ Dinners, Dishes, and Desserts May 7, 2012 at 2:46 pm

This pasta sounds wonderful! My husband loves poblanos, so I think this would be a hit!

24 Suzanne May 7, 2012 at 10:15 pm

thanks Erin :), I think you will like it but maybe too spicy for your little guy.

25 Jean (Lemons and Anchovies) May 7, 2012 at 10:21 pm

I have never thought to prepare spaghetti this way but now I just want to hurry up and prepare it. Love the Mexican-inspired flavors!

26 Nancy/SpicieFoodie May 8, 2012 at 2:01 pm

Hi Suzanne,

This pasta might not be indigenous to Mexican cuisine, but this Mexican girl is loving it! I’ve never thought of incorporating Mexican flavors to pasta, what a shame. So glad you found it and shared it with us. Can’t wait to give this a try.

27 Roxana GreenGirl { A little bit of everything} May 8, 2012 at 11:15 pm

I’m loving all these pasta dishes I have seen lately. Love the heat in your pasta sauce. And the sour creamy. yum!

28 EA-The Spicy RD May 8, 2012 at 11:40 pm

What a great dish, and so simple to make! Living in San Diego, I’m surprised I’ve never noticed Mexican Sour Cream before, but I’ll have to look for it next time I’m at the store. Happy to celebrate #pastalove with you, and hope you get to try making some gluten-free pasta for your mom 🙂

29 Cindy (Vegetarian Mamma) May 9, 2012 at 7:40 am

This looks great! It would be very easy for me to make vegetarian 🙂 Love it! Happy #pastalove!

30 juniakk @ mis pensamientos May 9, 2012 at 10:36 am

suzanne, i love the mexican flavored sour cream pasta dish here! perfect for cinco de mayo and for #pastalove :).

31 Jessica | Oh Cake May 9, 2012 at 10:40 am

My husband loves poblanos! I’ll have to make this in homage to our Cancun honeymoon last year. 🙂 Yay #pastalove!

32 Richa@HobbyandMore May 11, 2012 at 3:57 pm

Love this spicy spagettti!

33 Georgie May 16, 2012 at 10:30 am

I only have one thing to say… may I come over for dinner?

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