Mexican Green Spaghetti Recipe
If you think you’ve had every spaghetti recipe under the sun, think again. Mexican green spaghetti – or espagueti verde – is a rich, velvety pasta dish that swaps traditional tomato sauce for a luscious roasted poblano cream sauce.
It’s not spicy, but deeply savory with a subtle earthy kick. This dish is popular in Mexican homes as a comforting side or a main course topped with grilled chicken or shrimp.
In this recipe, you’ll learn how to make authentic green spaghetti that’s creamy, never watery, and packed with fresh flavor. No boxed mixes, no artificial colors – just real roasted peppers, fresh cilantro, and a handful of pantry staples. Let’s get cooking.
Ingredients You’ll Need
Fresh ingredients make all the difference here. Poblano peppers are the star – they look like large, dark green chiles but are mild and slightly sweet. Below is everything you need for 4 generous servings.
| Ingredient | Quantity | Notes |
|---|---|---|
| Spaghetti (or fettuccine) | 12 oz (340 g) | Use whole wheat or gluten-free if desired |
| Poblano peppers | 3 large | About 12 oz total |
| Yellow onion | ½ medium | Roughly chopped |
| Garlic cloves | 3 | Peeled |
| Fresh cilantro | 1 cup | Packed, stems included |
| Mexican crema or sour cream | ½ cup | Crema is thinner; sour cream works too |
| Cream cheese | 2 oz (¼ block) | Softened, for extra creaminess |
| Chicken or vegetable broth | 1 cup | Low-sodium preferred |
| Olive oil or butter | 2 tbsp | For sautéing |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground |
| Pasta cooking water | ¼ cup | Reserved, starchy |
| Optional: Queso fresco | For garnish | Crumbled |
| Optional: Grilled chicken | 1 breast | Sliced, for protein |
Pro tip: Roast the poblano peppers until the skin blackens – that deep, smoky flavor is non‑negotiable for authentic espagueti verde.
How to Make Mexican Green Spaghetti?
Follow these steps for a foolproof, restaurant‑quality dish. The whole process takes about 40 minutes.
1. Roast the poblano peppers
Place the poblano peppers directly over a gas flame (or under a broiler). Turn frequently until the skin is charred and blistered all over – about 6–8 minutes. Transfer them to a bowl, cover with plastic wrap or a kitchen towel, and let them steam for 10 minutes. This loosens the skin.
2. Prepare the sauce
Peel the charred skin off the poblanos (it’s fine if small bits remain). Remove stems and seeds. In a blender, combine the peeled poblanos, onion, garlic, cilantro, Mexican crema, cream cheese, and chicken broth. Blend until completely smooth – about 1 minute. Taste and add salt and pepper.
3. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve ¼ cup of the starchy pasta water. Drain the pasta and set aside.
4. Sauté the sauce
In the same pot (or a large skillet), heat olive oil or butter over medium heat. Pour in the blended green sauce. Cook for 3–4 minutes, stirring often, until it thickens slightly and turns a deeper green. If it seems too thick, stir in the reserved pasta water a tablespoon at a time.
5. Combine and serve
Add the drained spaghetti to the sauce. Toss well to coat every strand. Cook for another 1–2 minutes so the pasta absorbs the flavors. Serve immediately with crumbled queso fresco, fresh cilantro, or grilled chicken on top.
Video Guide 📺
Pro Tips & Common Mistakes to Avoid
Even a simple recipe has its pitfalls. Here’s how to nail it every time.
Mistake #1 – Not roasting the poblanos enough
Raw poblano sauce tastes grassy and bitter. You need dark, blistered skin for that smoky sweetness. Don’t rush this step.
Mistake #2 – Over‑blending the cilantro
Cilantro can turn bitter if blended for too long. Pulse just until smooth – no more than 30 seconds after everything looks combined.
Mistake #3 – Skipping the pasta water
The starchy water binds the sauce to the pasta. Without it, the sauce may feel thin or slide right off. Always reserve a mugful before draining.
Quick wins:
- Use Mexican crema if you can find it – it’s tangier and thinner than sour cream.
- For a dairy‑free version, swap crema for coconut cream and use vegan cream cheese.
- Double the sauce and freeze half for another meal (it keeps for 2 months).
Nutritional Information (per serving)
This table is based on one serving of green spaghetti (without optional toppings like grilled chicken or extra cheese). Numbers are approximate.
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 13 g |
| Carbohydrates | 68 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Fat | 18 g |
| Saturated Fat | 8 g |
| Sodium | 520 mg |
| Vitamin A | 28% DV |
| Vitamin C | 110% DV |
| Calcium | 12% DV |
| Iron | 15% DV |
Note: Adding grilled chicken adds ~150 calories and 25g protein per serving.
Frequently Asked Questions
Can I freeze Mexican green spaghetti?
Yes. Cooked espagueti verde freezes well for up to 2 months. Store in an airtight container. Reheat on the stovetop with a splash of broth or milk – the sauce may thicken, but it loosens right up.
What if I can’t find poblano peppers?
Use Anaheim peppers or even cubanelle peppers. They are slightly milder but work beautifully. Avoid jalapeños unless you want serious heat – this dish is meant to be creamy, not spicy.
Is this recipe gluten‑free?
Absolutely. Just substitute gluten‑free spaghetti. The sauce itself has no gluten. Check your broth to ensure it’s labeled gluten‑free.
Can I make it ahead for a party?
Yes. Prepare the sauce up to 2 days in advance and refrigerate. When ready to serve, cook fresh pasta and reheat the sauce with a little reserved pasta water. Toss and serve – it tastes even better as the flavors meld.
Why is my sauce bitter?
Two common reasons: you over‑blended the cilantro, or you didn’t remove the poblano seeds and white membranes after roasting. Those inner parts add bitterness. Next time, scrape them out thoroughly.
Final Thoughts
Mexican green spaghetti is proof that simple ingredients can create something unforgettable. The creamy, smoky poblano sauce turns an ordinary pasta night into a vibrant, comforting meal that will have everyone asking for seconds. Serve it alongside grilled steak, roasted vegetables, or enjoy it all on its own.
I hope this recipe becomes a staple in your kitchen – it certainly is in mine.
Happy cooking
