Espagueti Verde


Roasted poblano peppers Garlic Onion chopped Salt Crema mexicana (or whole milk) Spaghetti package Water Butter Cream cheese package Queso Cotija

Remove the seeds


Remove the stem, skin, and seeds from roasted poblano peppers. Set poblano chiles aside until ready to use.

Cook the spaguetti


Boil water in a large pot and add salt. Cook the spaghetti, according to the package instructions. Discard the pasta water

Make the creamy sauce


To a blender, add the roasted poblanos, garlic, onion, and crema mexicana. Blend until smooth and set aside.

Add the butter


Melt the butter. Add the poblano sauce, salt, and cream cheese, stir constantly until it melts.

Add the cooked spaghetti


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

Serve and enjoy!


You can also use parmesan cheese and top with fresh cilantro. The only thing left is to grab a fork and dig in. Buen Provecho!

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