Espagueti Verde (Mexican Green Spaghetti)

Published: May 8, 2019 · Updated: Sep 7, 2026 by Maggie Unzueta

Espagueti Verde features tender spaghetti tossed in a creamy roasted poblano sauce made with Mexican crema and cream cheese. It’s rich, flavorful, and mildly spicy.

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A plate of Espagueti Verde topped with crumbled cheese and garnished with a sprig of cilantro, set on a white plate with a fork and napkin in the background.

Espagueti Verde is a creamy Mexican green spaghetti made with roasted poblano peppers, Mexican crema, and cream cheese. The roasted poblanos give the sauce its beautiful green color and mild chile flavor, while the dairy makes it rich, smooth, and comforting.

I first published this Espagueti Verde recipe in 2019. It was, and still is, one of my son’s favorite Mexican recipes.

If you love spaghetti, also try my Espagueti Rojo.

Why You’ll Love This Recipe ❤️

Creamy and flavorful. Roasted poblano peppers, Mexican crema, and cream cheese make an incredibly smooth sauce.
Mild chile flavor. Poblanos add plenty of flavor without making the pasta overly spicy.
Easy to customize. Add chicken, shrimp, or vegetables to make it your own.
Great for leftovers. This is an easy way to give leftover spaghetti a whole new life.

-Maggie

🌶️ 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 adds extra richness and creaminess to the sauce. You can also substitute Mexican sour cream, heavy cream, or plain 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.

👩🏼‍🍳 Instructions

How To Roast Poblano Peppers

Roast poblano peppers on a baking sheet under the broiler 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.

Poblano chiles give the sauce its green color and have a mild chile flavor. They are low on the Scoville Scale.

They’re generally mild, and the cream cheese and Mexican crema mellow the chile flavor even more.

Check out how to roast a poblano pepper to learn how to roast peppers on an open flame.

Making the Sauce

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.

A block of cream cheese melts into a pot of thick, green poblano sauce, with the edges of the cheese softening into the creamy mixture.

Add butter to a large stock pot.
Pour in the creamy sauce.
Add the cream cheese and salt.
Stir frequently until the cream cheese melts, about 5 minutes.

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

This creamy poblano sauce is a simple salsa poblana inspired by the flavors of Puebla, Mexico.

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.

Uncooked spaghetti noodles are partially submerged in a large pot of boiling water on a stove, with some noodles sticking out above the water’s surface.

🍝 Spaghetti Time

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

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.

A pot filled with cooked spaghetti noodles sits on top of a creamy green sauce, with metal tongs resting on the side, ready to mix the ingredients together.

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 creamy green sauce. Top the Espagueti Verde with Mexican cheese – queso fresco, queso añejo, cotija cheese.

🙋🏻‍♀️ Frequently Asked Questions

Is Espagueti Verde spicy?

Usually, no. Poblano peppers are relatively mild, and the cream cheese and Mexican crema mellow the chile flavor even more. If you want a little more heat, roast a serrano or jalapeño with the poblanos and blend it into the sauce.

What does Espagueti Verde mean?

Espagueti Verde literally means “green spaghetti” in Spanish. The name comes from the bright green poblano sauce that coats the pasta.

Can I use milk instead of Mexican crema?

Yes. Whole milk can be used in place of Mexican crema. The sauce will be a little lighter, but still delicious and creamy.

Can I make Espagueti Verde without cream cheese?

Yes. The cream cheese adds extra richness and helps make the sauce creamy, but you can substitute additional Mexican crema, sour cream, heavy cream, or plain Greek yogurt.

Can I use jarred roasted poblanos?

Yes, you can use jarred roasted poblanos in a pinch. Just make sure they are well drained before blending them into the sauce. The flavor will be slightly different from freshly roasted poblanos.

Storing Instructions

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.

Tongs lifting Espagueti Verde coated in green poblano sauce from a pot.

🍴 More Mexican Pasta Dishes

This is one of those recipes that has been part of my kitchen for years, and I’m so happy to share it with you.

If you love Mexican food and creamy pasta, Espagueti Verde is one you need to try. The roasted poblano sauce is rich and flavorful without being overly spicy.

Make it as a side dish for your next Mexican dinner, or add chicken or shrimp and serve it as the main course. However you serve it, don’t forget the crumbled Cotija cheese and fresh cilantro on top.

Grab a fork and dig in. ¡Buen provecho!

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About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes 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.