Espagueti Verde (Spaghetti in poblano sauce)

ByAna Frias Published Last Updated
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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.

A white bowl with Espagueti Verde and a gray napkin on the side

If you haven’t tried Espagueti Verde (aka spaghetti verde) 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!

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A white pan with Espaguetti Verde (Spaghetti Verde)

? Ingredients

Learn how to make this creamy Mexican side dish using poblano peppers, spaghetti (or the pasta of your choice), cream cheese, milk, chicken bullion, garlic, onions and queso for topping.

Ingredients for Espagueti Verde

? Instructions

Start by roasting the poblano peppers

  • 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!!
Roasting a poblano pepper on a gas stove

Then 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. 
Roasted Poblano pepper being peeled
  • 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.
A large white pot making the creamy poblano sauce

? Cook’s Notes

  • You can use other pastas as well like ziti, penne, rotini
  • 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. 
Mexican food photography of a white bowl with Spaghetti Verde

Recommended Pairings for Spaghetti Verde

A white bowl with spaghetti being swirled with a fork. Cilantro on the side.

Espagueti Verde (Spaghetti in Poblano Sauce)

Servings 4 servings
Ana Frias
5 from 21 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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Incredible Espagueti Verde packed with flavor and made with super simple ingredients. This Green Spaghetti recipe comes together in less than 40 minutes for a delicious dish that the whole family will love!

Equipment

  • Blender
  • Pasta Pot
  • Medium saucepan
4 servings

Ingredients
  

  • 8 oz Spaghetti, cooked
  • 3 Poblano peppers
  • 1/2 cup Milk 2% or full fat
  • 1/2 Medium onion 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

    *Ana’s 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. 

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    NUTRITION

    Serving: 1serving | Sodium: 572mg | Calcium: 10mg | Vitamin C: 71mg | Vitamin A: 15IU | Sugar: 8g | Fiber: 3g | Potassium: 166mg | Cholesterol: 35mg | Calories: 357kcal | Saturated Fat: 7g | Fat: 11g | Protein: 13g | Carbohydrates: 53g | Iron: 15mg

    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.

    Mexican food photography of a white bowl with Spaghetti Verde

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    Recipe Rating




    31 Comments

    1. 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).

      Reply

    2. 5 stars
      Thos green spaghetti turned out delicois! My family devoured it and is asking for it again lol! Thanks for the recipe Ana!!

      Reply

    7. 5 stars
      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!

      Reply

    11. 5 stars
      The Espagueti Verde was a total hit with my family!! ❤ Love your recipes & truly enjoy reading your blog! I always look forward to it!

      Reply

    12. 5 stars
      Wow oh man I’ve been looking for a new pasta dish and this Green Spaghetti turned out incredible!!

      Reply

    13. 5 stars
      wow this spaghetti looking so mouth-watering, want to grab it now and literally you made me crave for more.

      Reply

    14. 5 stars
      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!

      Reply

    15. 5 stars
      Yummy! I love spaghetti and with this sauce it makes it so much better. I loved this recipe! Thank you!

      Reply