Mexican Green Spaghetti (Espagueti Verde) is a silky, creamy pasta made with roasted poblano peppers for a smoky, satisfying flavor. This simple Mexican-inspired pasta uses roasted poblanos blended with cream to create a luscious sauce that clings to tender spaghetti, making it an easy weeknight dinner that tastes special with minimal effort.
Roasting the poblano peppers softens their flesh and deepens their flavor, removing any bitterness and adding the characteristic smoky note the sauce relies on. If you enjoy comfort food with bright, savory notes or want an approachable pasta with a Mexican twist, this Espagueti Verde is worth repeating.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- How to Store Mexican Green Spaghetti
- How to Make Mexican Green Spaghetti
- If You Enjoyed Mexican Green Spaghetti
- 📌 Save This Recipe
- Mexican Green Spaghetti (Espagueti Verde) Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Creamy poblano sauce with a gentle, smoky heat
- Quick and easy—perfect for busy weeknights
- Mild spice that can be adjusted to taste
- Comforting, restaurant-style flavor with minimal fuss
- Versatile: add chicken or vegetables to make it heartier
- Works as a main course or a flavorful side
Key Ingredients
Note: This highlights the main ingredients. The full recipe appears in the recipe card below.
Poblano peppers
Roasted poblanos provide the dish’s green color and smoky depth. They’re generally mild and perfect for creamy sauces.
Heavy cream
Heavy cream yields a rich, velvety sauce that coats the pasta and balances the peppers’ flavor.
Spaghetti
Classic spaghetti holds the creamy poblano sauce well, but other pasta shapes work too.
Queso fresco
Crumbled queso fresco adds a mild salty finish and a pleasant contrast in texture.
Ingredients & Substitutions
Note: Substitutions to suit dietary needs or pantry swaps.
- Spaghetti – swap with fettuccine, penne, or fusilli.
- Olive oil – use avocado or vegetable oil if preferred.
- Poblano peppers – Anaheim peppers are milder; for authentic flavor, use poblanos.
- Heavy cream – half-and-half or Mexican crema for a lighter option.
- Red onion – white or yellow onion are fine substitutes.
- Garlic – fresh garlic is best; garlic powder works in a pinch.
- Queso fresco – cotija or feta can be used instead.
- Cilantro – parsley works if you prefer.
Variations
- Add protein: top with grilled or shredded rotisserie chicken.
- Make it smokier: roast poblanos over a gas flame or on the grill.
- Brighten it: finish with a squeeze of lime juice or a bit of lemon zest.
- Baked version: transfer to a casserole dish, top with extra cheese, and bake until bubbly.
Tips for Best Results
- Broil the peppers carefully to avoid burning while still achieving a good char.
- Remove most seeds from the poblanos for a milder sauce.
- Cook pasta to al dente for the best texture.
- If the sauce thickens too much, loosen it with reserved pasta water or a splash of broth.
- Blend until perfectly smooth for a silky finish.
FAQs
It’s creamy and smoky with a mild, earthy poblano flavor. The sauce is rich and comforting without strong heat.
Poblanos are usually mild. Removing seeds reduces heat further, so the dish is gently spiced rather than hot.
Yes—penne, fettuccine, linguine, or fusilli all pair well with the creamy poblano sauce.
Yes. Prepare the poblano sauce ahead and refrigerate it separately from the pasta for best results.
You can use half-and-half or Mexican crema to lighten the sauce, but heavy cream gives the richest texture.
Fresh-roasted poblanos provide the best flavor, but jarred roasted peppers work if needed.
It’s traditionally served warm, though leftovers can be eaten chilled.
Freezing is not recommended because cream-based sauces can separate when thawed.
How to Store Mexican Green Spaghetti
Keep leftovers in an airtight container in the refrigerator for up to three days. For best texture, store the sauce separately from the pasta when possible.
How to Make Mexican Green Spaghetti
The full printable recipe is in the recipe card below. Here’s a concise guide to the method.
This dish is made by roasting poblanos, blending them with cream into a smooth sauce, and tossing the sauce with cooked spaghetti. Finish with crumbled queso fresco and chopped cilantro.
Quick steps:
- Cook the spaghetti until al dente.
- Broil the poblano peppers, onion, and garlic until charred.
- Steam the poblanos, peel off the skins, and remove seeds.
- Blend the roasted vegetables with heavy cream until smooth.
- Toss the cooked spaghetti with the poblano cream sauce and serve topped with queso fresco and cilantro.
Serve with: grilled chicken, roasted vegetables, garlic bread, or a fresh salad. This pasta also pairs well with tacos, fajitas, or other Mexican-style sides.
If You Enjoyed Mexican Green Spaghetti
If you like the bright, smoky flavors here, try making fresh tomatillo salsa or other Mexican-inspired dishes. Explore more pasta and quick weeknight recipes for additional inspiration.
📌 Save This Recipe
Keep this Mexican Green Spaghetti on hand for quick dinners, pasta cravings, or a flavorful addition to family meals. The creamy poblano sauce is versatile and crowd-pleasing.
Mexican Green Spaghetti (Espagueti Verde)
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Equipment
- baking sheets
- cutting board
- knife
- blender
- large pot
- colander
- tongs
- large zip-top bag or covered bowl
Ingredients
- 4 poblano peppers
- 1 small red onion, halved
- 3 garlic cloves, peeled and chopped
- 2 tablespoons olive oil
- 1 cup heavy cream
- salt and pepper, to taste
- 8 oz. spaghetti
- 1 cup queso fresco, crumbled
- fresh cilantro, chopped
Instructions
- Preheat the oven broiler.
- Arrange the poblano peppers, halved onion, and garlic on a foil-lined baking sheet and brush lightly with olive oil.
- Broil 5–7 minutes, turning occasionally, until peppers are blistered and charred.
- Place peppers in a zip-top bag or covered bowl to steam for 10 minutes.
- Peel off charred skins, remove seeds, and roughly chop the peppers.
- In a blender, combine the roasted poblanos, onion, garlic, and heavy cream; blend until smooth.
- Season the sauce with salt and pepper to taste.
- Cook the spaghetti according to package directions until al dente, then drain and return to the pot.
- Pour the poblano cream sauce over the spaghetti and toss to coat evenly.
- Serve immediately topped with crumbled queso fresco and chopped cilantro.
Notes
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Store sauce separately from pasta when possible for best texture.
Reheating
- Gently reheat on the stovetop over low heat with a splash of cream, milk, or broth.
- Microwave in 30-second intervals, stirring between each until warmed through.
Freezing
- Freezing is not recommended as cream-based sauces can separate.
Tips
- Roast peppers until well blistered for maximum smoky flavor.
- Blend the sauce completely smooth for a silky texture.
- Salt the pasta water generously for better overall seasoning.
Alternatives
- Roast poblanos over a gas burner or on a grill instead of broiling.
- Bake the finished pasta with extra cheese for a casserole-style dish.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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