Name: Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 poblano peppers (roasted, peeled, and seeded); 1 pound dry spaghetti; 1 tablespoon olive oil; 1 small onion, chopped (about 1/4 cup); 1 jalapeño pepper or serrano pepper, stemmed, seeded and chopped; 4 garlic cloves, minced; 1 cup spinach leaves; 1 small bunch of cilantro; 8 ounces sour cream or crema Mexicana; 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube; 2/3 to 1 cup milk or half and half; 8 ounces cream cheese, softened and cut into small cubes; Salt and ground black pepper to taste; Chopped cilantro; Crumbled cotija cheese or queso fresco; Pepitas (pumpkin seeds)

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Introduction

Creamy Mexican Green Spaghetti, or Espagueti Verde, is a flavorful twist on traditional pasta with a vibrant, creamy green sauce made from roasted poblano peppers and fresh herbs. This comforting dish combines subtle heat and rich textures for a unique meal that’s perfect for any night of the week.

A plate with one main layer of thick spaghetti pasta coated evenly in a creamy light green sauce, topped with small crumbles of white cheese and scattered pieces of fresh green herbs, sitting on a white marbled surface, with two stainless steel forks placed to the right of the plate. The plate is white with small brown speckles and has a simple round shape. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 poblano peppers (roasted)
1 pound dry spaghetti
1 tablespoon olive oil
1 small onion (chopped, about 1/4 cup)
1 jalapeño or serrano pepper (stemmed, seeded, and chopped)
4 garlic cloves (minced)
1 cup spinach leaves
1 small bunch of cilantro
8 ounces sour cream or crema Mexicana
1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
2/3 to 1 cup milk or half and half
8 ounces cream cheese (softened and cut into small cubes)
Salt and ground black pepper to taste
Chopped cilantro, crumbled cotija cheese or queso fresco, pepitas (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) pepper and sauté until the onion becomes translucent, about 3 minutes.
Step 3: Stir in the minced garlic and spinach leaves. Cook, tossing with kitchen tongs, until the spinach starts to wilt, about 2 minutes. Remove the skillet from heat.
Step 4: Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, bouillon, and 2/3 cup milk or half and half. Blend until smooth and creamy. Add more milk if needed to reach your desired consistency.
Step 5: Pour the blended pepper mixture into the same pot used for the spaghetti. Heat over medium-low heat for 2 to 3 minutes, stirring occasionally.
Step 6: Add half of the cream cheese cubes and stir until melted. Repeat with the remaining cream cheese. Lower the heat and let the sauce simmer for about 4 minutes. Season with salt and black pepper to taste.
Step 7: Add the cooked spaghetti to the sauce and toss to combine. Use some of the reserved pasta water as needed to loosen the sauce and make it creamy.
Step 8: Serve the pasta garnished with chopped cilantro, crumbled cotija or queso fresco, and pepitas if desired.
Step 9: To roast the poblanos: choose your preferred method—dry skillet, open flame, broiler, or oven. Char the peppers on all sides until skins are blackened and blistered.
Step 10: Place the roasted peppers in a paper bag, resealable plastic bag, or covered bowl to steam for 10–12 minutes. This loosens the skins for easy peeling.
Step 11: Peel off the skins using a paper towel to help remove stubborn bits. Slice open the peppers, remove stems and seeds, then use in the recipe.

Tips & Variations

For a milder sauce, use fewer jalapeños or remove all seeds.
Substitute Greek yogurt for sour cream for a tangier, lower-fat option.
Adding a squeeze of fresh lime juice brightens the flavors right before serving.
Try adding cooked shredded chicken or sautéed mushrooms for extra protein and texture.
If you don’t have cream cheese, blend a bit of heavy cream with the sauce to achieve creaminess.

Storage

Store leftover creamy Mexican green spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring frequently, adding a splash of milk or pasta water if the sauce thickens too much.

How to Serve

A close-up view of a white bowl filled with spaghetti coated in a thick, creamy green sauce, with some chopped green herbs mixed in. The noodles are covered and slightly mixed with the creamy sauce, creating a textured, smooth layer underneath that peeks through. Small white cheese crumbles are scattered evenly on top, adding contrast to the green pasta. The bowl sits on a white marbled surface with part of a gray and white striped cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to substitute spaghetti with fettuccine, linguine, or penne. Just adjust cooking times according to the package instructions.

How do I roast poblano peppers if I don’t have a grill or broiler?

You can roast poblanos in a hot dry skillet on the stove. Turn peppers frequently with tongs until the skins are evenly charred and blistered. Then steam and peel as usual.