Espagueti Verde is an easy and delicious Mexican dish made with Spaghetti and a creamy non-spicy poblano sauce. Enjoy it as a side dish or as the main meal.
***This post was originally published on Dec 2015. It has been updated to be more helpful.
Pasta Verde
If you haven’t tried Espagueti Verde (aka green spaghetti) you are missing out!
This is an authentic Mexican recipe from the state of Puebla using roasted Chile poblanos. Serve it as a side dish or make it the star of the night as a one pot meal. Add some protein like shredded chicken or grilled shrimp and you’re good to go!
Featured comment:
“I made this for my family today. I used the double recipe but I only had 3 poblano peppers. I also added 2 Serrano peppers and just 12 Oz of cream cheese. My family loved it so much. I don’t cook with pasta anymore and today was a total hit.”
Rosario
Ingredients & Substitutes
Learn how to make this creamy Mexican side dish using
- The Peppers: Typically this recipe is made with roasted poblano peppers but you can use others such as jalapeños, anaheim, even bell pepper. A combination of two also results in a wonderful depth of flavors. Get creative and use your favorite ones!
- The pasta: Use spaghetti or any other pastas like ziti, penne, rotini, etc.
- For the creamy texture: Cream cheese and milk (use your favorite kind)
- Seasoning: chicken bullion.
- Garlic and onions for depth.
- Crumbled Queso fresco for topping.
How To Make Espagueti Verde
Start by roasting the poblano peppers. See instructions with different methods below or just check this post on roasting peppers.
When done drop in a plastic bag and close it to let them sweat for about 5 minutes.
Take out of the bag and peel skin with fingers. Most of the skin will fall right off but it’s okay if you have a little burnt skin left. It makes the sauce more delicious!
Meanwhile cook the pasta
- Bring a large pot of water to the boil with the salt.
- Add pasta and cook for the length of time per the packet.
- Just before draining, scoop out 1 cup of of the pasta cooking water and reserve.
- Drain pasta in a colander.
While the pasta is cooking make the creamy poblano sauce
To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
Blend until a creamy consistency is reached.
- Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
- Drop the cream cheese block and stir until it’s all melted. Cook for another 2 minutes on low heat.
Add the pasta and toss until it’s all combined.
Note: If you have leftovers, save the pasta water for later. Add a little of it to the pasta when reheating to bring back the creaminess.
How To Roast The Peppers
To roast poblano peppers over an open flame, arrange peppers directly over the flame. Using tongs, turn the peppers occasionally until all sides are blackened and blistered (this is my preferred method)
- To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened.
- To roast the peppers in the oven, preheat oven to 500 degrees. Arrange the whole peppers in a single layer on a baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally for even roasting.
How to Store
If the pasta is still warm, make sure it is completely cool before you close the container.
Fridge– Store in a container with a tight-fitting lid or a zip-top bag . Cooked pasta should last three to five days stored in the refrigerator.
To reheat on the stove: Heat 3 tablespoons of milk per portion of creamy pasta until just simmering. Microwave the pasta for 5-10 seconds while the milk heats. Add the pasta to the pan of hot milk, stirring vigorously until the sauce re-emulsifies.
What to serve with Pasta Verde
Serve this Espagueti Verde as a side dish or a main dish by adding any grilled meat. Here are other recipe pairing ideas:
- Calabacitas for a vegetarian meal
- Entomatadas as an alternative to Mexican Rice
- Melon-Pepino Agua Fresca for a green feast!
MORE delicious…
Side Dishes Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Espagueti Verde (Spaghetti in Poblano Sauce)
Equipment
- Blender
- Pasta Pot
- Medium saucepan
Ingredients
- 8 oz Spaghetti, cooked
- 3 Poblano peppers
- 1/2 cup Milk 2% or full fat
- 1/2 Medium onion (white or yellow) chopped
- 1 8 oz Reduced fat cream cheese pacakge
- 1 teaspoon Chicken flavor bouillon
- 2 Garlic cloves peeled & chopped
- 1 cup Queso Fresco (crumbled) for topping
- Fresh cilantro leaves optional for garnish
Instructions
Roast the Poblano Pepper
- Place the poblano directly on the gas stove (see other methods on the notes section). Using tongs, turn the peppers occasionally until all sides are blackened and blistered.
- When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and either peel skin with fingers or rinse under cool water. The skin falls right off.
Cooking the Pasta
- Bring a large pot of water to the boil with the salt.
- Add pasta and cook for the length of time per the packet.
- Just before draining, scoop out 1 cup of of the pasta cooking water.
- Drain pasta in a colander, leave it for a minute under the cold water. This will stop the cooking process and will prevent the pasta from sticking together.
While the pasta is cooking
make the Creamy Poblano Sauce
- To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
- Blend until a creamy consistency is reached.
- Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
- Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat.
- Add the pasta and toss until it's all combined.
- Add a little of the reserved pasta water if it dries up when you reheat it.
- Serve warm and top with queso fresco or cotija. Garnish with cilantro if desired.
Video
Muy Delish Notes:
-
To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened.
-
To roast the peppers in the oven, preheat oven to 500 degrees. Arrange the whole peppers in a single layer on a baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered, turning occasionally for even roasting.
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Great recipe just reference to tell people to add salt outside of the salted pasta water! Thank you!
Great recipe!
Although, I had to add an avocado to achieve that green color I was looking for… Otherwise, perfect!
Thank you for this! I look forward to making your other dishes!
Delicious 😋😋😋 my family loves this espagueti verde recipe ❤️❤️❤️
Perfection – It was a hit at my house and will be making this more often.
Aaay Delicioso!!!!
Gracias!!!
Came out very oniony! I think I may have added a bit too much white onion (it would be good to clarify in the recipe type of onion, and if half of medium, small or large onion!) but overall was inedible for me because the raw onion flavor overpowered everything. Maybe cooking the onion before blending would help?
Hi Jocelyn, sorry to hear the recipe didn’t turned out for you. It’s the first time I hear it was too much onion. The recipe card does mention that is half of a medium onion so perhaps you missed that? What size onion and what type did you use? Sometimes if you use an onion that is not ripe yet, it will give a very strong taste to a dish. I hope you give this recipe a try one more time!
This is muy delish!My new go-to instead of regular spaghetti.
Girl!! I made this for my family today. I used the double recipe but I only had 3 poblano peppers. I also added 2 Serrano peppers and just 12 Oz of cream cheese. My family loved it so much. I don’t cook with pasta anymore and today was a total hit.
Excellent recipe for espagueti verde. Gracias for NOT including cilantro. Instead if cream cheese and milk you can use crema (heavy whipping cream or crema mexicana that’s not too sour).
Thos green spaghetti turned out delicois! My family devoured it and is asking for it again lol! Thanks for the recipe Ana!!
I love all the flavors in this spaghetti!
Will always choose to have pasta for the holiday season! Will surely try it! Thanks for sharing.
We love this spaghetti. So easy and delicious. Of course we love poblano peppers.
I love pasta although I hadn’t tried spaghetti verde but it turned out absolutely delicious!
My husband and I loved this. It was so flavorful and easy to make as well. I added 2 poblano peppers and one jalapeno pepper for more heat, and it was absolutely delicious. Thank you for such a wonderful recipe!
So good to hear this Sana! I’m so happy it was a hit! XOXO 🙂
Thank you Ana for this amazing recipe! So good! Can’t wait to make this again!!
Can’t wait to make this recipe!
Yay!!! You’ll love it Ilse! XOXO
Simplemente delicioso!
I’m so glad you liked this Espagueti Verde Tina! Muchas gracias!
The Espagueti Verde was a total hit with my family!! ❤ Love your recipes & truly enjoy reading your blog! I always look forward to it!
Yay! This makes me so happy to hear this Cecy! Thanks so much for the feedback! XOXO
Wow oh man I’ve been looking for a new pasta dish and this Green Spaghetti turned out incredible!!
Thank you Tracy!!! It’s so good huh? stay well!
wow this spaghetti looking so mouth-watering, want to grab it now and literally you made me crave for more.
Thanks so much! i’m sure you’ll love it
This flavorful dish had me salivating before I even headed to the kitchen to make it! This easy recipe is so darn good. I’d give it 10 stars if I could!
This makes me so happy Denay! I can give it 10 stars too lol! Thanks so much for the feedback. xo, ana
Yummy! I love spaghetti and with this sauce it makes it so much better. I loved this recipe! Thank you!
You are so welcome Beth! I’m so glad you enjoyed it! XOXO, Ana
This sounds delicious and different from usual marinara. Will be trying it soon!
Thanks so much Biana! You’ll love it! I also get tired of marinara and it’s a great way to change this up. Stay well!
Blown away again! Stop with all these new side dishes. You’re killing me.
Thank you Pablo! It is amazing huh?
Muy Buena la salsa!!!
Me encanta
Gracias!!
Thank you Maria! I’m so glad you got to enjoy it!
I tried your recipe before and its delicious! Wasn’t spicy at all!
Thanks so much Monica! I appreciate it!