Name: Espagueti Verde (Spaghetti in Poblano Sauce)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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!

In this post you’ll find:

? Ingredients
? Instructions
? Cook's Notes
Print Recipe
💬 Reviews & Comments

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.

? 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.

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

Calabacitas for a vegetarian meal
Entomatadas as an alternative to Mexican Rice
Melon-Pepino Agua Fresca

Print Recipe

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

Espagueti Verde (Spaghetti in Poblano Sauce)

Course: Side Dish

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: servings

Calories: 357kcal

Author: Ana Frias

Espagueti Verde is an easy and delicious Mexican dish made with Spaghetti and a creamy non-spicy poblano sauce.

Print Recipe

Equipment

Blender
Pasta Pot
Medium saucepan

Ingredients

8 oz Spaghetti, cooked
3 Poblano peppers
½ cup Milk 2% or full fat
½ 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

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.

Nutrition

Espagueti Verde (Spaghetti in poblano sauce)

? Ingredients