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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!
Table of Contents
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
Ingredients
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
- 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
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.
This recipe sounds perfect for my family! We love poblano peppers and my husband is always trying to talk me into spaghetti (but I don’t like traditional spaghetti sauce.)
That’s great to hear! This recipe is a delicious and unique twist on traditional spaghetti. The poblano peppers add a great depth of flavor, and I’m sure you and your family will love it. Enjoy!
Made this for dinner last night and it was delicious! Even my kids enjoyed it a lot!
Great to hear that you and your family enjoyed this Espagueti Verde recipe! It’s always satisfying to find a recipe that everyone can enjoy.
This is so exciting. I can’t imagine how it tastes like but I will definitely try this
You won’t regret it. This recipe is super tasty. Enjoy!
When you said that you have to roast the poblano pepper,it makes it more interesting.
Yes, roasting the poblano pepper really enhances its flavor and brings out a smoky taste that adds a delicious depth to the dish. I’m glad you found it interesting!
One of my FAVORITE meals to make!
It’s so yummy! Glad you enjoyed this!
Thank you!!!Cata!
Glad you enjoyed this! Hope you try it.
The best
Thanks for all the tips
Glad you enjoyed this Ingrid!
That’s awesome! So glad you enjoyed it. 🙂
I’m so excited to try this recipe, my son absolutely does not like tomato spaghetti, so I’m excited to try this for him.. sound so delish!!! Creamy spaghetti definitely gonna throw some spinach in there too. Thank you for your amazing recipes!
So glad you enjoyed this Giselle!
All your in process shots make following this pasta dish so easy! And sounds super delicious too!!!
Yeah, I definitely can’t say no to this!! I also can’t resist anything with pasta, so you know my weakness!
I can’t even begin to tell you how excited I am for this recipe!!! This sauce has everything I love—cream cheese is where it’s at for sure!!! And the peppers? Always a hit in our house!
The flavors of the poblano pepper really take this pasta dish up the next level.
This is such a healthy and fun recipe for kids! Always looking for recipes that introduce new flavours and foods while being healthy for my little one.
Poblanos are positively one of my favorite peppers. So much flavor and I love when they are roasted just like in this recipe. What a fun way to switch up the usual pasta night, can’t wait to try!
I so love poblanos and pasta but never thought to merge them! This sounds delish and looks so good!
Being Italian I’ve had spaghetti in sooo many ways, but never like that! The poblano sauce sounds intriguing and very tasty 🙂 .
I’ve never had this before but it looks and sounds absolutely delicious! I love how creamy it is…I know this is a dish I would love 😀
This sauce sounds so amazing! I love its green color! I have never cooked with poblanos at home before, but you have convinced me that I can do it! I will be making this soon!
I’m loving the colors and flavors in this kicked-up version of my favorite dish; thanks for sharing – I just wish I had been there to taste this dish!
Your spaghetti dish looks soooooo good! I’m sure I would want more than seconds and I bet the leftovers are even better!! Mmmm.