Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe
Creamy Mexican Green Spaghetti (Espagueti Verde) features tender spaghetti coated in a luscious, vibrant green sauce made from roasted poblano peppers, spinach, jalapeño, and fresh herbs. This comforting and flavorful pasta dish combines the smoky depth of roasted peppers with creamy dairy for a delicious, easy-to-make meal perfect for weeknights or casual gatherings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Pasta and Sauce
- 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
For Garnish
- Chopped cilantro
- Crumbled cotija cheese or queso fresco
- Pepitas (pumpkin seeds)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Sauté Aromatics and Greens: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and jalapeño pepper and sauté until the onion becomes translucent, about 3 minutes. Stir in minced garlic and spinach, cooking and tossing until spinach begins to wilt, 2 minutes. Remove from heat.
- Make the Sauce: Transfer the sautéed mixture to a blender. Add the roasted poblano peppers, cilantro, sour cream, bouillon granules or cube, and 2/3 cup of milk or half and half. Blend until smooth and creamy, adding more milk if the sauce is too thick.
- Heat Sauce and Add Cheese: Pour the sauce back into the pasta pot and warm over medium-low heat for 2 to 3 minutes, stirring as needed. Add half the cream cheese cubes and stir until melted, then add the remaining cream cheese and repeat. Reduce heat to low and simmer for about 4 minutes. Season with salt and pepper to taste.
- Toss Pasta with Sauce: Add the cooked spaghetti to the sauce and toss thoroughly to coat. Add reserved pasta cooking water as needed to loosen and make the sauce creamy.
- Serve: Plate the pasta and garnish with chopped cilantro, crumbled cotija cheese or queso fresco, and pepitas if desired.
- Roast the Poblano Peppers: To roast, choose one of the following: dry skillet over high heat, open flame, broiler (6 inches from heating element, turning peppers until all sides are blackened), or oven at 425ºF for about 40 minutes with turning. Once blackened, proceed to peeling and seeding.
- Peel and Seed Peppers: Place roasted peppers in a sealed paper bag or covered bowl to steam for 10 to 12 minutes. Remove from bag, rub off skins with paper towel, then slice open, remove stems and seeds. Peppers are now ready for use in the sauce.
Notes
- Roasting poblano peppers adds a smoky depth essential to the flavor profile.
- Adjust milk quantity to reach preferred sauce consistency.
- Use crema Mexicana for a more authentic, tangy creaminess in the sauce.
- Substitute cream cheese with mascarpone if you desire a richer texture.
- The reserved pasta water helps loosen the sauce and binds it to the pasta perfectly.
- For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
- Store leftovers refrigerated for up to 3 days; reheat gently to preserve creaminess.
Keywords: Mexican green spaghetti, espagueti verde, creamy poblano pasta, roasted poblano peppers, creamy cilantro pasta, easy Mexican pasta recipe, vegetarian pasta
