Today I am sharing with you the best Mexican green Spaghetti ever! this is my mom recipe, this is the pasta that we have been eating since I remember for Christmas.
You can have this Mexican green spaghetti any time of the year, but for us? This is the best Pasta to go with the pork meat for the holidays.(check the VIDEO HERE)
Budget Ingredients:
easy simple ingredients check the picture and check the list to see if you have all the ingredients check it out and give it a try.
- green pepper
- pasta
- cream cheese
- sour cream
- milk
- chicken bouillon (you can use salt and pepper
See recipe card for quantities. CHECK THE VIDEO AT THE BOTTOM.
Substitutions
I have made this pasta recipe with all dairy/lactose free. In case you are wondering if is possible, BUT the vegan plant base cream cheese has not much flavor honestly so I feel that when I use it I need to season more my pasta. But other than that it pretty easy and yummy.
Variations
I have a white spaghetti and red spaghetti check them out, RED SPAGHETTI WHITE SPAGHETTI
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
MEXICAN GREEN SPAGHETTI
Ingredients
- 1 green pepper
- 1 cream cheese
- ½ cup sour cream
- 1 cube chicken bouillon (1 ½ teaspoon powder) you can omit and just use salt & pepper.
- ½ cup milk
Instructions
- Roast the Green Pepper:Stove top Method: Place the green pepper directly on a gas burner over medium-high heat. Turn it occasionally until the skin is evenly charred and blistered.Oven Method: Preheat your oven to 450°F (230°C). Place the green pepper on a baking sheet and roast for 15-20 minutes, turning halfway through, until the skin is charred and blistered.Once roasted, set the pepper aside. No need to sweat it; you can leave the skin on.Prepare the Sauce:Cut the roasted green pepper into chunks and add it to a blender.Add the cream cheese, milk, sour cream, and chicken bouillon.Blend until smooth and well combined.Cook the Spaghetti:Bring a large pot of salted water to a boil.Add the spaghetti and cook according to the package instructions for 9 minutes, or until al dente.Drain the pasta and set aside.Combine and Serve:Return the same pot to the stove and add 1-2 tablespoons of butter or oil. Heat over medium heat.Pour in the blended green pepper sauce and cook for 1 minute, stirring occasionally.Add the drained spaghetti to the pot and toss to coat the pasta with the sauce.Continue cooking for an additional 30 seconds, then turn off the heat.Enjoy:Serve your delicious Mexican green spaghetti immediately and enjoy!
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