Spaghetti with Mexican Green Sauce

This vibrant dish brings together the comforting texture of spaghetti with a zesty, flavorful Mexican green sauce that’s both fresh and easy to make. It’s perfect for a quick weeknight dinner full of bright, bold flavors.

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TIME1 hr 5 min

SERVINGS4

RATING4.8 / 5

COOKBOOK / 30423

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 (16 ounce) package spaghetti 4 large green bell peppers, stemmed and seeded 1 cup water, or more as needed 2 cubes chicken bouillon 1 clove garlic, peeled 1 tablespoon butter, or more to taste 1 (16 ounce) container sour cream 1 cup shredded mozzarella cheese, or more to taste

02 / HOW TO MAKE IT

Let's cook.

01

Boil and Cook Spaghetti

Start by bringing a large pot of salted water to a boil. Cook the spaghetti until it’s tender but still has a little bite—about 12 minutes—then drain and set it aside.

Spaghetti with Mexican Green Sauce step 1

02

Simmer Bell Peppers

Meanwhile, combine the bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring it to a boil, then lower the heat and let it simmer until the peppers are nice and soft, around 7 to 10 minutes. Take the pot off the heat and let it cool for a few minutes.

Spaghetti with Mexican Green Sauce step 2

03

Preheat Oven and Butter Dish

Preheat your oven to 350°F (175°C) and butter the bottom of a 9x13-inch baking dish.

Spaghetti with Mexican Green Sauce step 3

04

Blend and Mix Peppers

Pour the pepper mixture into a blender, filling it about halfway. Hold the lid down with a potholder and pulse a few times before blending continuously until smooth. Pour the puree into a bowl, blending the rest of the mixture the same way. Stir in the sour cream until everything is well combined.

Spaghetti with Mexican Green Sauce step 4

05

Layer the Ingredients

Now for the fun part: start layering. Spread some spaghetti evenly on the bottom of the dish, then spoon over some of the pepper sauce, and sprinkle a layer of mozzarella cheese. Keep layering spaghetti, sauce, and cheese until you run out of ingredients.

Spaghetti with Mexican Green Sauce step 5

06

Bake Until Melted

Pop the dish in the oven and bake it for about 20 minutes, or until the cheese is melted and bubbly. Let it cool a bit before serving, and enjoy!

Spaghetti with Mexican Green Sauce step 6

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh tomatillos for the best tangy flavor in the sauce.
- Cook the spaghetti just until al dente to keep a nice bite.
- Toast the spices lightly before blending to deepen their aroma.

Why you’ll love it

This dish combines the comforting texture of spaghetti with a fresh and zesty green sauce. It offers a bright, flavorful twist that feels both light and satisfying. The blend of herbs and spices brings a unique taste that’s easy to love.

Serving ideas

Serve with a sprinkle of crumbled queso fresco or grated Parmesan for a creamy contrast. A side of crispy tortilla chips or a simple green salad complements the flavors well.

Storage & leftovers

Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. Cooked pasta is best eaten fresh but can be kept in the fridge for up to 2 days.