Espagueti Verde (also known as Spaghetti Verde Mexicano/Green Spaghetti) is a creamy Mexican pasta made with roasted poblano peppers, cilantro, cream cheese, and crema. Often served during holidays or family gatherings.
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This Espagueti Verde recipe blends roasted poblano peppers, cilantro, and cream cheese to create a smooth, velvety sauce full of authentic Mexican flavor.
Ready in under 30 minutes, this easy Mexican pasta recipe is perfect for holidays, weeknight dinners, or as a creamy side for grilled meats or chicken.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Poblano peppers: The star of the dish - they give the Espagueti Verde its vibrant color and smoky, mildly spicy flavor.
- Cilantro: Adds freshness.
- Cream cheese: Creates a smooth, velvety texture.
- Mexican crema: Adds creaminess.It can be substituted with 1 can Media crema or sour cream.
- Milk: Lightens the sauce and helps adjust the consistency.It can be substituted with evaporated milk for a creamier, richer flavor.
- Onion and garlic: Build the savory base.
- Butter and olive oil: Used for sautéing the vegetables; the combination prevents the butter from burning and adds richness.
- Knoor Granulated Chicken Bouillon: Rounds out the flavors, giving the sauce a savory and well-seasoned taste.It can be substituted with Kosher salt.
- Pasta: The base of this Mexican pasta recipe. You can use linguini, spaghetti, or any pasta you prefer to make this easy Espagueti Verde recipe.
How to Make Espagueti Verde
Note: Full instructions are provided in the recipe card below.
- Roast the poblano peppers under the broiler until blistered. Place them in a covered bowl or plastic bag for 10 minutes, then peel, seed, and slice them into strips.
- In a skillet, melt butter with olive oil. Add grated onion and garlic, cooking for 5-7 minutes until fragrant and lightly golden.
- Add the poblano strips and sauté for about 3 minutes. Remove from heat and let cool slightly.
- Blend the poblanos, onion, garlic, cream cheese, crema, and cilantro with milk until smooth and creamy.
- Pour the sauce back into the skillet, season with Knorr chicken bouillon or kosher salt, and cook on low heat until warm and smooth-don't boil.
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- Add the pasta to the poblano sauce, toss to coat, and adjust consistency with a bit of pasta water if needed. Serve warm and creamy.
Hint: If the sauce starts to dry out, stir in a bit of pasta water right before serving. It keeps the spaghetti silky and perfectly coated every time.
Storage, Make Ahead, & Freezing
Storage: Keep leftover Espagueti Verde in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to restore the creamy texture.
Make Ahead: You can prepare the poblano sauce up to 2 days in advance. Store it in a sealed jar or container in the fridge. When ready to serve, warm the sauce gently and toss with freshly cooked pasta.
Freezing: I don't recommend freezing this recipe, as the dairy-based sauce can separate and lose its creamy texture. It's best enjoyed fresh.
Camila's Tips & Variations
- Roast properly: Make sure the poblano skins are well blistered before peeling - this gives the sauce its deep, smoky flavor. If you prefer a brighter, more vibrant green sauce, leave one poblano unroasted before blending.
- Add protein: Toss in cooked chicken, shrimp, or chorizo to turn it into a complete meal.
- Extra heat: Add a roasted jalapeño, serrano, or a pinch of red pepper flake or cayenne for a spicier version.
- Pairing idea: Serve alongside grilled meats, steak, or roasted vegetables for a perfect Mexican-inspired meal.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely. Cream cheese gives the sauce its silky texture, but you can substitute it with queso fresco, queso crema, or even a bit of ricotta for a lighter version.
Can I make this recipe vegetarian?
Yes - just use kosher salt instead of chicken bouillon, and the recipe becomes completely vegetarian.
Why did my sauce separate?
This can happen if the sauce boils. Always cook it over low heat and stir often to keep it creamy and smooth.
🍜Did you like this Espagueti Verde recipe?
Then you'll love my Pollo en Crema de Chipotle - another creamy, flavorful Mexican favorite that's easy to make and full of smoky, spicy flavor.
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Recipe
Espagueti Verde
Equipment
Ingredients
For the pasta:
- 16 oz (454 g) linguini or your preferred pasta
- 4 quarts water
- 4 teaspoons kosher salt
For the creamy poblano sauce:
- 5 poblano peppers , roasted, peeled, seeded, and cut into strips
- 1 small onion , grated
- 2 garlic cloves , grated
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 bunch fresh cilantro leaves
- 1 (8 oz / 226 g) block cream cheese, cut into chunks
- 1 cup Mexican crema or sour cream
- 1 cup milk (adjust for texture)
- Knoor granulated chicken bouillon or kosher salt , to taste
Instructions
- Roast the poblano peppers under a broiler until the skins are blistered, about 10 to 15 minutes. Place them in a plastic bag or cover them with a towel for 10 minutes to steam. Peel off the skins, remove the seeds, and cut the peppers into strips.
- In a large skillet, melt the butter over medium-low heat, then add 1 tablespoon olive oil to prevent it from burning. Add the grated onion and grated garlic, then cook for about 5 to 7 minutes, stirring often, until the onion is lightly golden and fragrant.
- Add the poblano strips to the skillet and sauté for about 3 minutes to bring out their flavor. Remove from the heat and let cool slightly.
- In a blender, combine the sautéed poblanos, onion, and garlic with the cream cheese, crema, cilantro, and milk. Blend until completely smooth and creamy.
- Using the same skillet, melt a little more butter if needed, then pour in the blended poblano sauce-season with Knorr granulated chicken bouillon or kosher salt. Stir over low heat until the sauce is warm and smooth, but do not let it boil or it may curdle.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add linguine and 1 tablespoon kosher salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water, then drain the linguine.
- Add the cooked pasta to the skillet with the warm poblano sauce. Toss until evenly coated. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve immediately while warm and creamy.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
