Creamy Mexican Green Spaghetti, also known as Espagueti Verde, is one of my favorite comforting pasta dishes with a vibrant twist. I blend roasted poblano peppers with cream, cheese, and garlic to create a silky green sauce that coats every strand of spaghetti beautifully. It’s rich, slightly smoky, and incredibly satisfying.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into something bold and flavorful. The roasted poblano peppers give the sauce a gentle heat and smoky depth without being overpowering. I also enjoy how creamy and smooth the texture becomes once I blend everything together.
I appreciate that it feels fancy enough for gatherings but is easy enough for a weeknight dinner. The bright green color makes it visually stunning, and I find that both kids and adults enjoy its mild, creamy flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces (340 g) spaghetti 4 large poblano peppers 1 tablespoon olive oil 1/2 medium white onion, chopped 2 cloves garlic 1 cup Mexican crema or heavy cream 4 ounces (113 g) cream cheese, softened 1 cup shredded mozzarella cheese 1/2 cup grated queso fresco or Parmesan cheese 1/2 cup whole milk 1 teaspoon salt, or to taste 1/2 teaspoon black pepper 1 tablespoon unsalted butter
Directions
I start by roasting the poblano peppers. I place them directly over a gas flame or under the broiler, turning them until the skin is charred and blistered on all sides. Then I transfer them to a bowl and cover them to steam for about 10 minutes. After that, I peel off the skin, remove the seeds, and set them aside.
While the peppers cool, I bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.
In a skillet, I heat the olive oil over medium heat and sauté the chopped onion and garlic until soft and fragrant.
In a blender, I combine the roasted poblanos, sautéed onion and garlic, Mexican crema, cream cheese, milk, salt, and pepper. I blend until completely smooth and creamy.
In the same pot I used for the pasta, I melt the butter over low heat and pour in the green sauce. I let it warm gently, then stir in the mozzarella cheese until melted and smooth. If the sauce feels too thick, I add a little reserved pasta water to loosen it.
Finally, I toss the cooked spaghetti into the sauce and mix well until every strand is coated. I sprinkle queso fresco or Parmesan on top before serving.
I sometimes add grilled chicken or sautéed shrimp for extra protein. When I want a bit more heat, I blend in a jalapeño along with the poblanos. For a lighter version, I substitute half-and-half for the cream and reduce the amount of cream cheese.
I also enjoy stirring in roasted corn or sliced mushrooms for added texture and flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk to help loosen the sauce, as it thickens when chilled. I warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring in between to maintain the creamy texture.
FAQs
Can I make Espagueti Verde less spicy?
I remove all the seeds and membranes from the poblano peppers to keep the heat mild. Poblanos are generally mild, so I find the dish is creamy rather than spicy.
Can I use a different type of pasta?
I sometimes use fettuccine or penne if I don’t have spaghetti on hand. The sauce works well with most pasta shapes.
Can I make this ahead of time?
I prepare the sauce in advance and refrigerate it for up to 2 days. When ready to serve, I cook fresh pasta and warm the sauce before combining.
Can I freeze the green spaghetti sauce?
I can freeze the sauce for up to 2 months, but I notice that cream-based sauces may slightly change texture. I whisk it well while reheating to bring it back together.
What can I serve with Creamy Mexican Green Spaghetti?
I like serving it with grilled meats, a fresh green salad, or warm garlic bread to balance the richness.
Conclusion
Creamy Mexican Green Spaghetti is one of those dishes I return to whenever I want something comforting yet vibrant. I love how the roasted poblano sauce creates a smooth, cheesy coating for the pasta while keeping a fresh, slightly smoky flavor. It’s simple to make, impressive to serve, and always a crowd-pleaser at my table
Creamy Mexican Green Spaghetti (Espagueti Verde) features a silky roasted poblano pepper sauce blended with cream, cheese, and garlic, coating spaghetti in a rich, slightly smoky, and satisfying pasta dish.
Ingredients
12 ounces (340 g) spaghetti
4 large poblano peppers
1 tablespoon olive oil
1/2 medium white onion, chopped
2 cloves garlic
1 cup Mexican crema or heavy cream
4 ounces (113 g) cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated queso fresco or Parmesan cheese
1/2 cup whole milk
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 tablespoon unsalted butter
Instructions
Roast the poblano peppers over a gas flame or under the broiler until the skin is charred and blistered on all sides. Transfer to a bowl, cover to steam for 10 minutes, peel, remove seeds, and set aside.
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until soft and fragrant.
In a blender, combine roasted poblanos, sautéed onion and garlic, Mexican crema, cream cheese, milk, salt, and pepper. Blend until smooth and creamy.
In the same pot used for pasta, melt butter over low heat and pour in the green sauce. Warm gently, then stir in mozzarella cheese until melted and smooth. Add reserved pasta water if the sauce is too thick.
Toss the cooked spaghetti into the sauce, mixing until every strand is coated.
Sprinkle with queso fresco or Parmesan before serving.
Notes
Remove seeds and membranes from poblanos to keep the sauce mild.
Add grilled chicken, sautéed shrimp, roasted corn, or mushrooms for variations.
Use fettuccine or penne as alternatives to spaghetti.
Store leftovers in an airtight container in the refrigerator for up to 3 days; add milk when reheating to loosen the sauce.
Freeze sauce for up to 2 months, whisk well when reheating.
