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 bowl with espagueti verde garnished with fresh cilantro.

***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!

A bowl with espagueti verde garnished with fresh cilantro and queso fresco.

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.
The ingredients for this Espagueti Verde recipe placed on a white background. .

Save to Pinterest to make later! 

PINT IT!

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.  

Two hands peeling the roasted poblano 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

A blender's glass with the roasted poblano peppers and onions.

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. 
Mixing the poblano sauce with cream cheese in a white saucepan.
A wooden spoon with a green creamy sauce and a saucepan in the background.

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.

A white saucepan with green sauce and cooked spaghetti.
A white saucepan with green sauce and cooked spaghetti mixed in.

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)

Roasting a poblano pepper on the stove fire.
  • 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. 
A bowl with espagueti verde garnished with fresh cilantro.

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:

A bowl with espagueti verde garnished with fresh cilantro.

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:

A bowl with espagueti verde garnished with fresh cilantro.

Espagueti Verde (Spaghetti in Poblano Sauce)

Servings 4 servings
Ana Frias
4.97 from 61 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
PRINT PIN RECIPE LEAVE A REVIEW
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 (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

    Click here to add your own private notes. Nobody else will see them, including Ana!

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition

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

    Call out to join the facebook group.

    JOIN THE PRIVATE FACEBOOK GROUP!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    40 Comments

    2. 4 stars
      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!

      Reply

    6. 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?

      Reply

      1. 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!

        Reply

    8. 5 stars
      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.

      Reply

    9. 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

    10. 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

    15. 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

    19. 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

    20. 5 stars
      Wow oh man I’ve been looking for a new pasta dish and this Green Spaghetti turned out incredible!!

      Reply

    21. 5 stars
      wow this spaghetti looking so mouth-watering, want to grab it now and literally you made me crave for more.

      Reply

    22. 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

    23. 5 stars
      Yummy! I love spaghetti and with this sauce it makes it so much better. I loved this recipe! Thank you!

      Reply