Espagueti Verde (Mexican Green Spaghetti) + VIDEO

Espagueti Verde (or Mexican green spaghetti) features pasta covered in a creamy poblano sauce.

I mean .. Who can say no to that?! It’s one of my son’s favorite recipes next to espagueti rojo. 

A great way to use up leftover spaghetti or extra roasted poblanos is this recipe right here.

Add shrimp, chicken, or just top with cheese. Deliciousness on a plate! 

Ingredients

• Roasted poblano peppers (or chile poblano)
• Cream Cheese
• Mexican crema (or you can use whole milk)
• Garlic clove
• White Onion
• Salt (or chicken bouillon)

The cream cheese will add a lot of creaminess to the dish. However, you can swap it for more Mexican sour cream, heavy cream, or use greek yogurt.

The Name Game:

Espagueti in Spanish means “spaghetti.” Verde means “green.” Literally, this dish translated means “Green Spaghetti.”

You might also hear green pasta, spaghetti verde, pasta poblana, creamy green poblano sauce spaghetti. All of these names refer to this dish. 

How to Roast Poblano Peppers:

• Roast poblano peppers until they have blackened skin.
• Steam them in a plastic bag, cover with plastic wrap, or place in a ziplock bag.
• Remove the skin, stem, and seeds.

The main ingredient in this recipe is poblano chile. They give the green color to the sauce. Once ready, set aside until ready to use.

Check out how to roast a poblano pepper. Don’t be afraid of poblanos. They are low on the Scoville Scale.

They are also NOT spicy especially when combined with cream cheese and crema mexicana.

• Add the roasted poblanos, crema mexicana, garlic, and onion to a blender.
• Blend until smooth. To make a thinner sauce, add ¼ cup of vegetable stock. 
• Set the green, rich sauce aside until ready to use.

Adjusting the Sauce

Like it spicier? Roast one to two serrano peppers (or jalapeño peppers) along with the poblanos and add to the blender.

For my fellow sneaky moms with picky eaters at home, add spinach, cooked broccoli, even peas to the blender. The kiddos will never know the difference.

• Add butter to a large stock pot.
• Pour in the creamy sauce.
• Add the cream cheese and salt.
• Stir frequently until the cream cheese melt.

For a complete meal, add shrimp, chicken, or pork. This green spaghetti recipe also makes a tasty side dish.

Here you have a basic salsa poblana, or poblano sauce, hailing from the good State of Puebla.

Storing the Sauce:

• The sauce will keep in the fridge for up to 3 days in an airtight container.
• If you are going to freeze it, it will keep up to 5 months. Make sure you use a freezer bag and remove as much air as possible.

• Boil a large pot of water.
• Add salt.
• Cook the spaghetti, according to the package directions, until al dente.
• Discard the pasta water.

If you have leftover spaghetti from another night, remember this recipe. Cover with oil so the pasta won’t stick. 

I’m using plain spaghetti, but feel free to use whole wheat spaghetti, quinoa spaghetti, or whatever you prefer. 

We use pasta in many Mexican recipes like Espagueti a la Crema, Sopa de Fideo, Fideo con Carne. 

• Add the cooked pasta.
• Turn off the heat. Using a pair of tongs, toss to coat the noodles.

You want to make sure every noodle is covered with the sauce.

There’s something so beautiful about a big bowl of spaghetti. However, you can use any type of pasta – penne, elbow, whatever your heart desires.

For a “not spicy” version, try Cream Cheese Pasta. 

See what an easy recipe this is! Top the Espagueti Verde with Mexican cheese – queso fresco, queso añejo, cotija cheese.

You can also use parmesan cheese or feta cheese and top with fresh cilantro.

The only thing left is to grab a fork and dig in. iBuen Provecho! 

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Espagueti Verde

Espagueti Verde is a creamy and savory dish that will make you beg for seconds. Spaghetti tossed in a delicious poblano sauce. This Mexican recipe is great for Meatless Mondays or any day of the week. 

4.99 from 69 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 people

Calories: 106kcal

Author: Maggie Unzueta

Ingredients

• ▢ 3 roasted poblano peppers skin, stem, and seeds removed
• ▢ 1 clove garlic
• ▢ ¼ onion chopped
• ▢ 2 tspns salt divided
• ▢ 1 cup crema mexicana (or whole milk)
• ▢ 1 16-ounce package spaghetti
• ▢ Water enough to cook the spaghetti
• ▢ 1 tablespoon butter
• ▢ 1 8-ounce package cream cheese
• ▢ Queso Cotija topping

Instructions

• Roast the poblano peppers.
• Remove the stem, skin, and seeds.
• Rough chop or slice the poblanos.
• To a blender, add the roasted poblanos, garlic, onion, and crema mexicana.
• Blend until smooth. Set aside.
• Bring water to a boil in a large stock pot.
• Add 1 teaspoon of salt.
• Cook the spaghetti according to the package instructions.
• Drain the cooked spaghetti.
• In a stock pot, melt the butter.
• Add the poblano sauce, salt, and cream cheese.
• Stir frequently until the cream cheese melts. About 5 minutes.
• Taste for salt.
• Add the cooked spaghetti.
• Toss the spaghetti with the poblano sauce.
• Make sure the sauce covers all the noodles.
• Serve and top with cheese.  

Video

Notes

You can also add spinach, cooked broccoli, even peas to the blender. 

For a more complete meal: add shrimp or chicken.

How To Store the Sauce for Espagueti Verde:

• The sauce will keep in the fridge for up to 3 days in an airtight container.
• If you are going to freeze it, it will keep up to 5 months.

Nutrition

Calories: 106kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 179mg | Potassium: 165mg | Fiber: 1g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 1mg

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