12 Spicy Mexican Green Spaghetti Delights

Just when you thought spaghetti couldn’t get any more exciting, we’re spicing things up with a Mexican twist! Our roundup of 12 Spicy Mexican Green Spaghetti Delights is here to transform your dinner routine into a fiesta of flavors. Perfect for home cooks looking to add a little heat and a lot of heart to their meals, these recipes promise to be as easy to love as they are to make. Dive in and discover your next favorite dish!

Spicy Mexican Green Spaghetti with Avocado Cream Sauce

Fancy a twist on classic spaghetti? This Spicy Mexican Green Spaghetti with Avocado Cream Sauce packs a punch with vibrant flavors and a creamy finish. Perfect for those who love a bit of heat with their pasta.

Ingredients

• 8 oz spaghetti, al dente texture
• 2 ripe avocados, creamy and smooth
• 1/2 cup sour cream, rich and tangy
• 1/4 cup cilantro, freshly chopped
• 2 jalapeños, seeds removed for less heat
• 2 cloves garlic, minced
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil, extra virgin

Instructions

1. Boil spaghetti in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. In a blender, combine avocados, sour cream, cilantro, jalapeños, garlic, lime juice, salt, and black pepper. Blend until smooth.
3. Heat olive oil in a large pan over medium heat. Add the spaghetti and toss to coat lightly.
4. Pour the avocado cream sauce over the spaghetti. Stir gently to combine and heat through, about 2 minutes.
5. Tip: For an extra creamy sauce, add a splash of pasta water while blending.
6. Tip: Adjust the heat by adding more or fewer jalapeños according to preference.
7. Tip: Serve immediately to prevent the avocado from browning.

How the creamy avocado sauce clings to each strand of spaghetti creates a luxurious texture. The jalapeños offer a spicy kick that’s balanced by the cool, tangy sour cream. Try garnishing with extra cilantro and a squeeze of lime for a fresh finish.

Creamy Mexican Green Spaghetti with Poblano Peppers

Whip up a dish that’s as vibrant in flavor as it is in color with this creamy Mexican green spaghetti. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 8 oz spaghetti, al dente
• 2 fresh poblano peppers, charred and deseeded
• 1/2 cup heavy cream, velvety smooth
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1/2 cup queso fresco, crumbled
• 2 tbsp rich extra virgin olive oil
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add charred poblano peppers to the skillet. Cook for 2 minutes, stirring occasionally.
4. Pour in heavy cream and bring to a simmer. Let it reduce slightly, about 3 minutes.
5. Add cooked spaghetti to the skillet. Toss until evenly coated with the creamy sauce.
6. Stir in chopped cilantro and season with salt. Mix well.
7. Garnish with crumbled queso fresco before serving.

Velvety spaghetti coated in a creamy, slightly spicy sauce offers a delightful contrast to the fresh cilantro and tangy queso fresco. Serve with a side of warm tortillas for an extra touch of authenticity.

Mexican Green Spaghetti with Grilled Chicken and Queso Fresco

Just when you thought spaghetti couldn’t get any better, this Mexican twist brings vibrant flavors to your table. Perfect for a quick weeknight dinner that feels like a fiesta.

Ingredients

• 8 oz spaghetti noodles, al dente
• 2 boneless, skinless chicken breasts, juicy and tender
• 1 cup fresh tomatillos, husked and rinsed
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup white onion, roughly chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1/2 cup queso fresco, crumbled
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, aromatic
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Season chicken breasts with salt, pepper, and cumin. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
3. In a blender, combine tomatillos, cilantro, onion, garlic, and jalapeño. Blend until smooth.
4. Heat olive oil in a large skillet over medium heat. Pour in green sauce and simmer for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
5. Add cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Cook for 2 minutes.
6. Slice grilled chicken and arrange over spaghetti. Sprinkle with crumbled queso fresco.
7. Serve immediately. Tip: Garnish with extra cilantro for a fresh, colorful finish.

Zesty and creamy, this dish balances the tangy green sauce with the mild queso fresco. Try serving with a side of warm tortillas for scooping up every last bite.

Vegan Mexican Green Spaghetti with Pumpkin Seed Pesto

Bold flavors and vibrant colors define this dish, perfect for a quick yet impressive meal. Vegan Mexican Green Spaghetti with Pumpkin Seed Pesto combines fresh ingredients with a rich, nutty sauce.

Ingredients

• 8 oz spaghetti, preferably whole wheat for a nutty flavor
• 1 cup fresh cilantro leaves, packed for a bright, herby punch
• 1/2 cup roasted pumpkin seeds, for a crunchy, earthy base
• 2 cloves garlic, minced for a sharp kick
• 1/4 cup rich extra virgin olive oil
• 1 tbsp fresh lime juice, for a tangy zing
• 1/2 tsp sea salt, finely ground for seasoning
• 1/4 tsp freshly ground black pepper, for a mild heat

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally to prevent sticking, and cook for 8-10 minutes until al dente.
3. While pasta cooks, blend cilantro, pumpkin seeds, garlic, olive oil, lime juice, salt, and pepper in a food processor until smooth. Tip: Scrape down the sides as needed for an even consistency.
4. Drain spaghetti, reserving 1/4 cup of pasta water to adjust sauce thickness.
5. Toss hot spaghetti with pesto in the pot, adding reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The heat from the pasta helps the sauce cling better.
6. Serve immediately, garnished with extra pumpkin seeds for crunch. Tip: For a spicy twist, add a pinch of red pepper flakes before blending.

Expect a dish with a creamy texture and a bold, herby flavor profile. Try serving it with a side of roasted vegetables for added color and nutrition.

Mexican Green Spaghetti with Shrimp and Cilantro Lime Sauce

Looking for a vibrant, flavorful dish that’s quick to prepare? This Mexican Green Spaghetti combines succulent shrimp with a zesty cilantro lime sauce for a meal that’s both refreshing and satisfying.

Ingredients

• 8 oz spaghetti, al dente
• 1 lb large shrimp, peeled and deveined
• 2 cups fresh cilantro leaves, tightly packed
• 1/2 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup cotija cheese, crumbled

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In a blender, combine cilantro, remaining olive oil, garlic, lime juice, salt, and pepper. Blend until smooth, about 1 minute.
4. Toss the cooked spaghetti with the cilantro lime sauce until evenly coated. Gently fold in the cooked shrimp.
5. Serve immediately, garnished with crumbled cotija cheese.

Key to this dish’s appeal is the contrast between the creamy sauce and the tender shrimp. For an extra kick, serve with lime wedges on the side.

Cheesy Mexican Green Spaghetti with Chorizo

Get ready to spice up your dinner routine with this Cheesy Mexican Green Spaghetti with Chorizo. It’s a bold, flavorful dish that combines creamy cheese, spicy chorizo, and vibrant green sauce for a meal that’s anything but ordinary.

Ingredients

• 8 oz dried spaghetti
• 1 tbsp rich extra virgin olive oil
• 1/2 lb spicy Mexican chorizo, casing removed
• 2 cups fresh spinach, tightly packed
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp finely ground black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz dried spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
2. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 1/2 lb spicy Mexican chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add 2 cups fresh spinach, 1/2 cup fresh cilantro, and 2 cloves minced garlic to the skillet. Cook until the spinach wilts, about 2 minutes.
4. Pour in 1/2 cup heavy cream and bring to a simmer. Stir in 1 cup shredded Monterey Jack cheese until melted and smooth.
5. Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Season with 1/2 tsp finely ground black pepper and 1/4 tsp salt.
6. Cook for an additional 2 minutes, stirring constantly, until the spaghetti is fully coated and heated through.

Delight in the creamy texture and bold flavors of this dish. Serve with a sprinkle of extra cilantro and a side of warm tortillas for an authentic touch.

Mexican Green Spaghetti with Roasted Tomatillos and Garlic

Spaghetti gets a vibrant twist with this Mexican-inspired dish, featuring roasted tomatillos and garlic for a tangy, herbaceous sauce.

Ingredients

• 8 oz spaghetti
• 1 lb fresh tomatillos, husked and rinsed
• 4 cloves garlic, unpeeled
• 2 tbsp rich extra virgin olive oil
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss tomatillos and garlic with 1 tbsp olive oil on the baking sheet. Roast for 20 minutes until tomatillos are soft and slightly charred.
3. Cook spaghetti in boiling salted water until al dente, about 8 minutes. Reserve 1/2 cup pasta water, then drain.
4. Peel roasted garlic. Blend tomatillos, garlic, cilantro, cream, salt, and pepper until smooth.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sauce and simmer for 5 minutes, stirring occasionally.
6. Add cooked spaghetti to the skillet, tossing to coat. Use reserved pasta water to adjust consistency if needed.
7. Serve topped with crumbled queso fresco.

Perfectly al dente spaghetti coated in a creamy, tangy sauce with a hint of smokiness from the roasted tomatillos. Garnish with extra cilantro for a fresh finish.

Mexican Green Spaghetti with Corn and Cotija Cheese

Mexican green spaghetti combines vibrant flavors with creamy textures for a dish that’s both comforting and exciting. Must-try for anyone who loves a twist on classic pasta.

Ingredients

• 8 oz spaghetti, al dente
• 1 cup fresh corn kernels, sweet and crisp
• 1/2 cup cotija cheese, crumbled and tangy
• 1/4 cup cilantro, fresh and finely chopped
• 2 cloves garlic, minced and aromatic
• 1/4 cup heavy cream, rich and smooth
• 2 tbsp unsalted butter, creamy and golden
• 1 tsp salt, fine and evenly distributed
• 1/2 tsp black pepper, freshly ground

Instructions

1. Boil spaghetti in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium heat until golden and fragrant.
3. Add minced garlic and sauté for 30 seconds, until aromatic but not browned.
4. Stir in fresh corn kernels and cook for 3-4 minutes, until slightly charred.
5. Pour in heavy cream, stirring constantly to create a smooth sauce.
6. Add cooked spaghetti to the skillet, tossing to coat evenly with the sauce.
7. Sprinkle crumbled cotija cheese and chopped cilantro over the pasta, reserving some for garnish.
8. Season with salt and freshly ground black pepper, mixing well to combine.
9. Remove from heat and let sit for 2 minutes to allow flavors to meld.

Fluffy spaghetti strands coated in a creamy sauce offer a perfect balance of textures. The sweet corn and tangy cotija cheese elevate the dish, making it ideal for a summer dinner al fresco.

Spicy Mexican Green Spaghetti with Black Beans and Lime

Get ready to spice up your pasta night with this vibrant dish. Green spaghetti tossed in a spicy sauce, black beans, and a squeeze of lime creates a bold flavor profile.

Ingredients

• 8 oz spaghetti, cooked al dente
• 2 tbsp rich extra virgin olive oil
• 1 cup fresh cilantro leaves, tightly packed
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 cup fresh lime juice
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook for 8-10 minutes until al dente. Drain and set aside.
2. In a blender, combine olive oil, cilantro, garlic, jalapeño, cumin, salt, and lime juice. Blend until smooth.
3. Heat a large skillet over medium heat. Add the blended sauce and cook for 2 minutes, stirring constantly.
4. Add the cooked spaghetti and black beans to the skillet. Toss to coat evenly with the sauce. Cook for another 2 minutes.
5. Remove from heat. Top with queso fresco and avocado slices before serving.

This dish offers a creamy texture from the avocado and a tangy kick from the lime. Serve with extra lime wedges for an added zing.

Mexican Green Spaghetti with Beef and Green Chile Sauce

Never underestimate the power of a vibrant, flavorful pasta dish to brighten up your weeknight dinner routine.

Ingredients

• 8 oz spaghetti, al dente texture
• 1 lb ground beef, 80% lean for juiciness
• 2 cups green chile sauce, homemade or high-quality store-bought
• 1 cup shredded Monterey Jack cheese, creamy and mild
• 1/2 cup sour cream, full-fat for richness
• 2 tbsp olive oil, extra virgin for a fruity note
• 1 small onion, finely diced for sweetness
• 2 cloves garlic, minced for pungency
• 1 tsp cumin, ground for warmth
• Salt, to enhance flavors

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sauté until translucent, 3-4 minutes.
3. Increase heat to medium-high, add ground beef, breaking it apart with a spoon. Cook until no pink remains, 5-6 minutes.
4. Stir in cumin and salt, mixing well to coat the beef evenly.
5. Pour in green chile sauce, reduce heat to low, and simmer for 10 minutes to meld flavors.
6. Meanwhile, cook spaghetti according to package instructions until al dente, then drain.
7. Combine cooked spaghetti with the beef and sauce mixture, tossing gently to ensure even coating.
8. Remove from heat, stir in sour cream for a creamy texture.
9. Serve hot, topped with shredded Monterey Jack cheese for a melty finish.

Opt for a dish that boasts a perfect balance of spicy, creamy, and cheesy elements. The spaghetti absorbs the green chile sauce beautifully, offering a slight kick with every forkful. For an extra touch, garnish with fresh cilantro or a squeeze of lime to elevate the flavors.

Mexican Green Spaghetti with Spinach and Goat Cheese

Absolutely everyone needs a quick, flavorful pasta dish in their repertoire, and this one delivers with minimal effort. A vibrant blend of spinach and goat cheese coats every strand of spaghetti for a meal that’s as nutritious as it is delicious.

Ingredients

• 8 oz dried spaghetti
• 2 cups fresh baby spinach, tightly packed
• 4 oz creamy goat cheese, crumbled
• 2 tbsp rich extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. Reserve 1/4 cup pasta water, then drain spaghetti and set aside.
4. In the same pot, heat 2 tbsp rich extra virgin olive oil over medium heat.
5. Add 3 minced garlic cloves, sautéing until fragrant, about 30 seconds.
6. Toss in 2 cups fresh baby spinach, stirring until just wilted, about 1 minute.
7. Reduce heat to low, then add the cooked spaghetti back to the pot.
8. Sprinkle 4 oz crumbled goat cheese and 1/2 tsp each of sea salt and finely ground black pepper over the spaghetti.
9. Pour in the reserved pasta water, tossing everything together until the cheese melts into a creamy sauce.
10. Remove from heat and serve immediately.

Bright green spinach and tangy goat cheese create a creamy, velvety sauce that clings to each strand of pasta. Serve with a sprinkle of red pepper flakes for an extra kick or alongside grilled chicken for added protein.

Mexican Green Spaghetti with Mushrooms and Epazote

Mexican green spaghetti combines vibrant flavors with earthy mushrooms and the unique taste of epazote for a dish that’s both comforting and exciting.

Ingredients

• 8 oz spaghetti, al dente
• 2 tbsp rich extra virgin olive oil
• 1 cup fresh cremini mushrooms, thinly sliced
• 2 cloves garlic, finely minced
• 1/2 cup fresh epazote leaves, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt, to precise taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5 minutes until golden.
3. Add garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in epazote leaves and cook for another 2 minutes to release their aroma.
5. Pour in heavy cream and bring to a gentle simmer. Let it reduce slightly for 3 minutes.
6. Add the cooked spaghetti to the skillet. Toss well to coat evenly with the sauce.
7. Sprinkle Parmesan cheese over the spaghetti and toss again. Season with salt as needed.

Zesty and creamy, this dish offers a delightful contrast between the tender spaghetti and the earthy mushrooms. Serve it with a sprinkle of extra epazote on top for an aromatic finish.

Conclusion

Ready to spice up your dinner routine? Our roundup of 12 Spicy Mexican Green Spaghetti Delights offers a fiesta of flavors that are sure to impress. Whether you’re craving something creamy, cheesy, or packed with heat, there’s a recipe here for you. Don’t forget to try your favorites, leave a comment sharing which one you loved most, and pin this article to your Pinterest board for easy access later. Happy cooking!