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Espagueti Verde on a white plate topped with a cilantro leaf and crumbled cheese.
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5 from 13 votes

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. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: Mexican
Servings: 6 people
Calories: 106kcal


  • 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


  • 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.  



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.


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