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Home » Recipes » Vegetarian » Espagueti Verde + VIDEO

Espagueti Verde + VIDEO

Last Updated August 11, 2022. Originally Posted May 8, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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. 
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Espagueti Verde is creamy and savory dish that’ll make you beg for seconds. Spaghetti tossed in a delicious poblano sauce. Watch the Video. By Mama Maggie's Kitchen

Espagueti Verde on a white plate topped with a cilantro leaf and crumbled cheese.

My son is a picky eater. He recently regressed to his baby days when I couldn’t feed him anything but chicken nuggets.

Somehow I knew he would eat Espagueti Verde, and he did!

Spaghetti tossed in a creamy poblano sauce and topped with cheese .. Who can say no to that?! I know I can’t.

More recipes using poblanos:
Pollo al Poblano, Carne con Rajas, Shrimp Poblano Quesadillas

Ingredients for Espagueti Verde on a wooden surface.

What is green pasta?


Green pasta (or Espagueti Verde) is a creamy and mildly spicy dish. Pasta mixed in a rich poblano sauce.

Ingredients

  • Roasted poblano peppers
  • Cream Cheese
  • Crema Mexicana (or you can use whole milk)
  • Garlic
  • Onion
  • Salt

The cream cheese will add a lot of creaminess to the dish. However, you can swap it for more crema mexicana.

A substitute for crema mexicana is sour cream, whole milk, or half and half.

Roasted Poblano Peppers in a glass dish.

It starts with roasting the poblano peppers. You can check out my instructional video on how to roast a poblano pepper.

  • Roast the poblano peppers.
  • Steam them.
  • Remove the skin, stem, seeds.
  • Set aside until ready to use.

I used 3 peppers. The rest I stuck in the freezer for later. That might be a lot for some of you.

However, don’t be afraid of poblanos. They are low on the Scoville Scale.

They are also not very spicy and combined with cream cheese and crema mexicana, there is only a mild kick to the sauce.

Spaghetti cooking in a pot.

  • Boil water in a large pot.
  • Add salt.
  • Cook the spaghetti, according to the package instructions.

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

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

Italian Mexicans


Although Espagueti Verde is considered a traditional Mexican recipe, this dish is a blend of the New and Old Worlds.

There was a big surge of Italian immigrants to Mexico in the late 19th century. They introduced spaghetti to us.

Creamy poblano sauce in a blender.

  • Add the roasted poblanos, crema mexicana, garlic, and onion to a blender.
  • Blend until smooth.
  • Set aside until ready to use.

You can also add the salt at this point. I do it at the end so I can adjust if needed.

Word to the Wise: If you add the cream cheese to the blender at this stage in the game, the sauce will be too thick. Leave it for the end instead.


For my fellow sneaky moms, here’s an idea:
Add spinach, cooked broccoli, even peas to the blender. The kiddos will never know the difference.

Cream cheese cooking in the poblano sauce.

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

This is also the time to taste for salt. Also, consider adding shrimp or chicken to make this dish a complete meal.

Great Idea: Make extra sauce and store it in the freezer for later. Defrost and use again when you’re in a pinch and need to make a quick Mexican meal.

It makes getting dinner on the table a lot faster.

Cooked spaghetti in the pot with the creamy poblano sauce and tongs on the side ready to toss everything.

  • Add the cooked spaghetti.
  • Turn off the heat. 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.

Tongs lifting spaghetti that has been mixed with the creamy poblano sauce.


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. Make sure you use a freezer bag and remove as much air as possible.

Top the Espagueti Verde with Mexican cheese – queso fresco, queso añejo, cotija. You can also add chopped cilantro.

The only thing left is to grab a fork and dig in. Hope you enjoy!

Did you make this recipe? Please rate the recipe below!

Espagueti Verde on a white plate topped with a cilantro leaf and crumbled cheese.

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. 
4.97 from 26 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 106kcal
Author: Maggie Unzueta

Ingredients

  • 3 roasted poblano peppers skin, stem, and seeds removed
  • 1 clove garlic
  • 1/4 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 tbsp 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
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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Filed Under: Lunch Recipes, Vegetarian

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Star Traci

    March 26, 2021 at 1:30 pm

    5 stars
    This looks so good. I have picky eaters, too. I would love for them to try this, so I can, too!

    Reply
    • Maggie U

      March 30, 2021 at 1:10 pm

      It’s delicious. Perfect for picky eaters!

      Reply
  2. Everything Enchanting

    March 26, 2021 at 3:03 pm

    Yum yum! This green spaghetti looks so delicious 😍 My husband and I both love mild spicy dishes, so gotta try this one!

    Reply
    • Maggie U

      March 30, 2021 at 1:09 pm

      Easy and delicious!

      Reply
  3. Kita Bryant

    March 26, 2021 at 9:34 pm

    5 stars
    I would absolutely love to try this. It looks so healthy and delicious and fun to make!

    Reply
    • Maggie U

      March 30, 2021 at 1:03 pm

      Healthy and delicious indeed. Hope you try it!

      Reply
  4. melissa major

    March 27, 2021 at 3:10 am

    This looks like a wonderful recipe, I have never made espagueti verde before so will have to try it out

    Reply
    • Maggie U

      March 29, 2021 at 5:18 pm

      It’s so yummy! Hope you try it

      Reply
  5. Tammy

    March 27, 2021 at 1:10 pm

    5 stars
    I love green pasta and red pasta too. Actually, I love pasta way too much. Great recipe.

    Reply
    • Maggie U

      March 29, 2021 at 5:11 pm

      Then you will love this recipe! Hope you try it

      Reply
  6. Anosa

    March 28, 2021 at 5:52 am

    5 stars
    Espagueti Verde is a delicious dish and our family friends have made something similar in the past and we loved it.

    Reply
    • Maggie U

      March 29, 2021 at 5:04 pm

      Easy and delicious!

      Reply
  7. katrina m kroeplin

    March 31, 2021 at 4:50 am

    omg this looks sooooo good. i will def have to make this soon

    Reply
    • Maggie U

      March 31, 2021 at 4:56 pm

      Thank you very much. Hope you try it!

      Reply
  8. Miriam

    September 7, 2021 at 10:05 am

    5 stars
    Amazing

    Reply
    • Maggie Unzueta

      September 14, 2021 at 10:23 am

      Thank you! I think it’s amazing too. My son’s favorite!

      Reply
  9. Mandy

    May 3, 2022 at 4:46 pm

    4 stars
    This was delicious! Definitely saving this recipe.

    Reply
    • Maggie Unzueta

      May 4, 2022 at 10:23 am

      It’s my son’s favorite recipe. So good. Thank you!

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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