Name: Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 poblano peppers (roasted); 1 pound dry spaghetti; 1 tablespoon olive oil; 1 small onion, chopped (about 1/4 cup); 1 jalapeño pepper or serrano pepper, stemmed, seeded, and chopped; 4 garlic cloves, minced; 1 cup spinach leaves; 1 small bunch of cilantro; 8 ounces sour cream or crema Mexicana; 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube; 2/3 to 1 cup milk or half and half; 8 ounces cream cheese, softened and cut into small cubes; Salt and ground black pepper to taste; Chopped cilantro; Crumbled cotija cheese or queso fresco; Pepitas (pumpkin seeds)

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Introduction

Creamy Mexican Green Spaghetti, or Espagueti Verde, is a vibrant and comforting dish that blends roasted poblano peppers with fresh herbs and creamy cheese. This flavorful pasta is perfect for a quick weeknight dinner with a delicious twist on traditional spaghetti.

A white speckled bowl filled with thick spaghetti pasta coated evenly in a creamy green sauce, likely avocado or pesto, creating a smooth, rich texture. Scattered on top are small clumps of soft white cheese and sprinkled fresh green herbs, adding contrast in both color and texture. The bowl sits on a round wooden board with two silver forks resting beside it, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 poblano peppers (roasted, see instructions below)
1 pound dry spaghetti
1 tablespoon olive oil
1 small onion, chopped (about 1/4 cup)
1 jalapeño or serrano pepper, stemmed, seeded, and chopped
4 garlic cloves, minced
1 cup spinach leaves
1 small bunch cilantro
8 ounces sour cream or crema Mexicana
1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
2/3 to 1 cup milk or half and half
8 ounces cream cheese, softened and cut into small cubes
Salt and ground black pepper to taste
Chopped cilantro, crumbled cotija cheese or queso fresco, pepitas for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
Step 2: Just before draining, remove 1 cup of the pasta cooking water. Then drain the pasta and set aside.
Step 3: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño or serrano pepper and sauté until the onion is translucent, about 3 minutes.
Step 4: Stir in the minced garlic and spinach leaves. Toss with kitchen tongs until the spinach wilts, about 2 minutes. Remove the skillet from heat.
Step 5: Transfer the spinach mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, bouillon, and 2/3 cup of milk or half and half. Blend until smooth and creamy. Add more milk if needed to achieve desired consistency.
Step 6: Pour the pepper sauce into the pot you used for the pasta. Heat over medium-low for 2–3 minutes, stirring occasionally.
Step 7: Add half of the cream cheese cubes and stir until melted. Repeat with the remaining cream cheese. Lower the heat and simmer the sauce for about 4 minutes. Season with salt and black pepper to taste.
Step 8: Add the cooked spaghetti to the sauce and toss to combine. If the sauce is too thick, add some reserved pasta water to make it silky and creamy.
Step 9: Serve garnished with chopped cilantro, crumbled cotija or queso fresco, and pepitas if desired.
Step 10: To roast the poblano peppers: choose one of these methods—dry skillet, open flame, broiler, or oven—and char the peppers on all sides until blackened.
Step 11: After roasting, place the peppers in a paper or resealable plastic bag or cover them in a bowl with plastic wrap. Let them steam for 10 to 12 minutes.
Step 12: Remove the peppers from the bag or bowl and gently rub off the skins using a paper towel. Slice them open, remove stems and seeds, and they are ready to use in the sauce.

Tips & Variations

For extra heat, leave some jalapeño seeds in the sauce or add a pinch of cayenne pepper.
You can substitute cream cheese with ricotta for a lighter texture.
Roast the poblanos ahead of time and store them peeled in the fridge for up to 3 days.
Add cooked shrimp or grilled chicken to turn this pasta into a hearty meal.
If you prefer a vegan version, use coconut cream instead of dairy and vegetable bouillon.

Storage

Store leftover creamy Mexican green spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or pasta water to restore creaminess if needed.

How to Serve

A close-up of creamy green pasta in a white bowl, showing a generous layer of smooth, light green sauce coating long noodles that twist and overlap. Small white crumbles of cheese are scattered on top, with bright green herb pieces adding a fresh touch. The bowl sits on a white marbled surface, and a striped cloth can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peppers instead of roasting?

Roasting the poblanos adds a smoky depth essential to the dish. Fresh peppers won’t provide the same flavor, but if you’re short on time, you can sauté them as a quick alternative.

What can I substitute for crema Mexicana?

If crema Mexicana is unavailable, sour cream or a mix of sour cream and heavy cream works well as a substitute to maintain the creamy texture.