The Ultimate Creamy Mexican Green Spaghetti Recipe (Espagueti Verde You’ll Love!)

Estimated reading time: 11 minutes

Dive into the vibrant world of Mexican comfort food with this incredibly delicious Mexican Green Spaghetti Recipe, known authentically as Espagueti Verde. If you’ve never tried it, you’re in for a treat! Imagine perfectly cooked spaghetti tossed in a lusciously creamy poblano sauce, vibrant green from fresh cilantro and roasted peppers, with just a hint of garlic and onion, all brought together with tangy Mexican crema and salty Cotija cheese. It’s a unique pasta dish that’s both comforting and excitingly different from your usual Italian pasta nights. This recipe breaks down exactly how to make Mexican Green Spaghetti Recipe that’s bursting with authentic flavor, achieving that perfect creamy texture every single time. Forget bland pasta – this Espagueti Verde recipe is set to become a new family favorite.

Why You’ll Love This Recipe

Why should this Mexican Green Spaghetti Recipe style be next on your cooking list?

• Incredibly Flavorful: The magic starts with roasted poblano peppers, lending a subtle smokiness and mild heat that’s truly unique.
• Luxuriously Creamy: We use authentic Mexican crema (or great substitutes) for a silky smooth sauce that perfectly coats every strand of pasta.
• Surprisingly Easy: While roasting peppers sounds fancy, it’s straightforward, and the rest comes together quickly in a blender and a pan.
• Visually Stunning: That vibrant green color is naturally gorgeous and makes any dinner table look festive.
• Versatile: Enjoy it as a satisfying main course or a standout side dish.

Ingredients You’ll Need

Gather these ingredients for the most flavorful Espagueti Verde:

• Spaghetti: 1 lb (450g) – Or your favorite long pasta shape like fettuccine or linguine.
• Poblano Peppers: 4-5 medium-large peppers (about 1 lb / 450g) – The heart of the dish!
• Mexican Crema: 1 cup (240ml) – Essential for authentic flavor and texture. See notes below for substitutes.
• Fresh Cilantro: 1 large bunch (about 1 cup packed leaves and tender stems) – Provides freshness and color.
• Onion: ½ medium white or yellow onion, roughly chopped.
• Garlic: 2-3 large cloves, peeled.
• Butter or Olive Oil: 2 tablespoons – For sautéing aromatics and finishing the sauce.
• Chicken or Vegetable Broth: ¼ to ½ cup (60-120ml) – To adjust sauce consistency (optional, can use pasta water).
• Salt: To taste (for pasta water and sauce).
• Black Pepper: Freshly ground, to taste.
• Cotija Cheese: ½ cup (about 60g), crumbled – For garnish and salty flavor. See notes below for substitutes.
• Optional: Pinch of ground cumin or a small piece of chicken bouillon cube for extra depth.

Notes on Key Ingredients:

• Poblano Peppers: These are crucial for the signature flavor. They are generally mild, offering more flavor than heat. Roasting them deepens their flavor and makes them easy to peel. Don’t skip this step! If you absolutely cannot find poblanos, Anaheim peppers can be a distant substitute, but the flavor will differ.
• Mexican Crema: This is thinner and tangier than American sour cream. It adds richness without being overly heavy.
  • Best Mexican Crema Substitute: Mix ½ cup sour cream with ½ cup heavy cream OR ¾ cup sour cream thinned with ¼ cup milk. A blend of ½ cup cream cheese and ½ cup milk/broth, blended until smooth, is another popular alternative, though it yields a slightly different, richer flavor often found in Americanized versions.
• Cilantro: Use both leaves and tender stems for maximum flavor. If you have the “soapy” gene for cilantro, sadly, this dish might not be for you, as it’s a key component. Parsley is not a suitable substitute here.
• Cotija Cheese: A dry, salty, crumbly Mexican cheese. If unavailable, Queso Fresco (milder, less salty) or even Parmesan can work as substitutes for garnish, though Cotija provides the most traditional flavor.

Equipment Needed

• Baking sheet (for roasting peppers)
• Blender (essential for a smooth sauce)
• Large pot (for cooking pasta)
• Large skillet or sauté pan (for finishing the sauce and pasta)
• Tongs

How to Make Mexican Green Spaghetti (Step-by-Step)

Follow these steps carefully for perfect Espagueti Verde:

Roast and Prepare the Poblano Peppers (The Most Important Step!)

1. Preheat Broiler: Position an oven rack about 06 inches below the broiler-element and preheat the broiler to high. Alternatively, you can char peppers directly over a gas stove flame or on a grill.
2. Arrange Peppers: Place the whole poblano peppers on a baking-sheet lined with foil (for easier cleanup).
3. Char: Broil the peppers for 5-8 minutes, until the skin is blackened and blistered. Use tongs to carefully flip the peppers and broil the other side for another 5-8 minutes, until charred all over. Don’t worry about some parts not being perfectly black, but aim for significant blistering.
4. Sweat the Peppers: Immediately transfer the hot, charred peppers to a heatproof-bowl and cover tightly with plastic wrap or a plate. Alternatively, place them in a paper or plastic bag and seal it. Let them steam (“sweat”) for 10-15 minutes. This process loosens the skin, making it much easier to peel.
5. Peel, Stem, and Seed: Once cool enough to handle, gently peel away the thin charred skin using your fingers (it should slip off easily). It’s okay if tiny flecks remain. Cut off the stems and pull out the seed pods. Briefly rinse the peppers only if necessary to remove stubborn seeds (rinsing can wash away some flavor). Roughly chop the roasted pepper flesh.

Cook the Pasta

1. Boil Water: While the peppers are sweating or as you peel them, bring a large-pot of generously salted water to a rolling boil.
2. Cook Spaghetti: Add the spaghetti and cook-according to package-directions until al dente (firm to the bite).
3. Reserve Pasta Water: Before draining, carefully reserve about 1 cup of the starchy pasta water. This is liquid gold for adjusting your sauce consistency later!
4. Drain: Drain the pasta well. Do not rinse. You can toss it with a tiny bit of olive oil to prevent sticking if it will sit for more than a minute or two.

Blend the Creamy Green Sauce

1. Combine Ingredients: In a blender, combine the-chopped roasted poblano peppers, the Mexican crema (or your chosen substitute), the large bunch of cilantro (stems and leaves), the roughly chopped onion, and the peeled garlic cloves. Add a pinch of salt and freshly-ground black pepper. You can also add the optional cumin or bouillon here if using.
2. Blend Until Smooth: Blend on high-speed until the sauce is completely smooth and vibrant green. This might take 1-2 minutes depending on your blender. If the sauce is extremely thick, you can add a tablespoon or two of the reserved-pasta water or broth to help it blend.
3. Taste and Adjust: Carefully taste the sauce (remember it will meld more with the pasta) and adjust seasoning (salt, pepper) if needed.

Combine Sauce and Pasta

1. Heat Sauce Gently: In the large skillet or sauté pan (or the pot you cooked the pasta in), melt the butter or heat the olive oil over medium-low heat.
2. Warm Sauce: Pour the blended green sauce into the skillet. Heat gently for 2-4 minutes, stirring occasionally. Important: Do not bring the sauce to a rapid boil, especially if using crema or sour cream, as high-heat can cause it to curdle or separate. You just want to warm it through.
3. Add Pasta: Add the cooked-spaghetti to the skillet with the warm sauce.
4. Toss to Coat: Use tongs to-toss the spaghetti gently but thoroughly, ensuring every strand is coated in the creamy green sauce.
5. Adjust Consistency: If the sauce-seems too thick, add the reserved-pasta water, a tablespoon or two at a time, tossing until you reach your desired-consistency. The starchy water helps the sauce cling beautifully to the pasta.
6. Serve: Immediately portion the creamy green spaghetti onto plates.

Garnish and Serve

Garnish generously with crumbled Cotija cheese (or queso fresco/parmesan) and a few extra fresh cilantro leaves. A sprinkle of toasted pepitas (pumpkin seeds) can also add a lovely crunch. Serve hot!

Pro Tips for Perfect Mexican Green Spaghetti Recipe

• Don’t Under-Roast Peppers: Ensure the poblano skin is well-charred and blistered for the best smoky flavor and easiest peeling.
• Sweating is Key: Don’t skip the steaming step after roasting; it makes peeling drastically easier.
• Save That Pasta Water: It’s the secret weapon for achieving the perfect sauce consistency without diluting flavor. Always reserve more than you think you need.
• Blend Thoroughly: Ensure the sauce is perfectly smooth for the best texture. Scrape down the sides of the blender if needed.
• Gentle Heat for Sauce: Avoid boiling the sauce once the crema/dairy is added to prevent separation. Warm it gently.
• Taste and Adjust Aggressively: Season the pasta water well, and taste the final sauce before adding pasta, then adjust salt and pepper as needed. Remember the cheese adds saltiness too.
• Use Enough Cilantro: Don’t be shy! A large bunch is needed for that vibrant color and fresh flavor.

Common Substitutions & Variations

Making it Spicier:

• Poblanos are mild. For more heat, add 1-2 seeded jalapeños or ½ – 1 serrano pepper (depending on your tolerance) to the blender along with the poblanos. Start small!

Cream and Cheese Swaps:

• As mentioned in the ingredients, sour cream thinned with milk/cream, or blended cream cheese + milk are common Mexican crema substitutes. Use full-fat versions for best results.
• If you can’t find Cotija, crumbled Queso Fresco or grated Parmesan are the next best options for garnish.

Making it Vegan:

• Use a high-quality plain vegan sour cream or unsweetened vegan cream cheese alternative instead of Mexican crema. Blend well.
• Use vegetable broth or pasta water instead of chicken broth.
• Use nutritional yeast (start with 1-2 tbsp) blended into the sauce for a cheesy flavor, or top with vegan parmesan. Use olive oil instead of butter.

Adding Protein:

• This dish is fantastic with added protein. Toss in cooked, shredded chicken (Espagueti Verde con Pollo) or sautéed shrimp at the end. Grilled steak sliced thinly over the top is also delicious.

Different Peppers:

• While poblanos are traditional, you could experiment with roasted Anaheim peppers for a similar mild profile, but the flavor won’t be identical.

What to Serve with Mexican Green Spaghetti Recipe

Mexican Green Spaghetti is versatile enough to be a main course, perhaps served with a simple side salad or some crusty bread (like bolillo) for soaking up extra sauce. As a side-dish, it pairs wonderfully with:

• Grilled-Chicken or Steak (Carne Asada)
• Carnitas or Pulled Pork
• Black Beans or Refried Beans
• A simple tomato and avocado salad

Storing and Reheating Leftovers

• Storage: Store leftover Espagueti Verde in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken slightly upon chilling.
• Reheating: Gently reheat on the stovetop over medium-low heat. Add a splash of-milk, broth, or water to loosen the sauce as it warms, stirring frequently until heated through. Avoid microwaving if possible, as it can make the sauce oily or separate. Freezing the finished dish isn’t ideal as the creamy sauce texture can change upon thawing, but you can freeze the blended green sauce itself for later use.

Frequently Asked Questions (FAQ)

Conclusion

This Creamy Mexican Green Spaghetti Recipe (Espagueti Verde) is more than just pasta; it’s a vibrant celebration of flavor. With roasted poblanos, fresh cilantro, and tangy crema, it’s a uniquely satisfying dish. Give this authentic espagueti verde recipe a try – you won’t be disappointed! Enjoy!

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• Easy Chicken Spaghetti Recipe – A Comforting Family Classic
• Spaghetti Salad Recipe: Cold, Easy, & Absolutely Delicious!
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Creamy Mexican Green Spaghetti (Espagueti Verde)

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• Author: Bitty
• Total Time: 40 minutes
• Yield: 4

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Description

A vibrant and flavorful Mexican pasta dish featuring tender spaghetti coated in a rich, creamy, and mildly spicy green sauce made from roasted poblano peppers, cilantro, garlic, and Mexican crema. A comforting classic perfect as a main course or side dish.

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Ingredients

For the Pasta:

• 1 lb 450g Spaghetti (or linguine)
• Salt (for pasta water)

For the Creamy Green Sauce:

• 3 large Poblano Peppers
• 1 tbsp Olive Oil (or neutral oil)
• 2 tbsp Butter (unsalted)
• 2 cloves Garlic (minced)
• 1/4 cup White Onion (finely chopped (optional, adds flavor))
• 1 cup Mexican Crema (or substitute with sour cream, or 1/2 cup heavy cream + 1/2 cup sour cream)
• 1/2 cup Fresh Cilantro (packed (mostly leaves, some tender stems okay))
• 1/4 cup Cotija Cheese (crumbled (or Queso Fresco, or Parmesan as a substitute))
• 1/4 cup Reserved Pasta Water (or more, as needed)
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
• Pinch of Cumin (optional)

For Garnish (Optional):

• Extra Crumbled Cotija Cheese (or Queso Fresco)
• Chopped Fresh Cilantro
• Toasted Pepitas (Pumpkin Seeds)

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Instructions

1. Roast the Poblano Peppers: Preheat your broiler to high or oven to 425°F (220°C). Place poblano peppers on a baking sheet. If roasting, lightly coat with 1 tbsp olive oil. Broil or roast, turning occasionally, until the skin is blackened and blistered all over (about 5-10 minutes under broiler, 15-20 minutes in oven).
2. Steam and Peel Peppers: Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper or plastic bag and seal. Let them steam for 10-15 minutes. Once cool enough to handle, peel off the charred skin (it should come off easily). Remove the stems and seeds. Roughly chop the roasted pepper flesh.
3. Cook the Pasta: While peppers are steaming, bring a large pot of generously salted water to a boil. Add spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.
4. Sauté Aromatics: While pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onion (if using) and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
5. Blend the Sauce: In a blender, combine the roasted poblano peppers, sautéed garlic and onion (if used), Mexican crema, packed cilantro, 1/4 cup crumbled Cotija cheese, a pinch of salt, pepper, and cumin (if using). Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to help it blend.
6. Combine Sauce and Pasta: Pour the blended green sauce into the same skillet used for the aromatics. Heat gently over medium-low heat for 2-3 minutes, stirring occasionally (do not boil vigorously). Taste and adjust seasoning with more salt and pepper if needed.
7. Toss to Coat: Add the drained spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
8. Serve: Serve the Creamy Mexican Green Spaghetti immediately. Garnish generously with extra crumbled Cotija cheese, chopped fresh cilantro, and toasted pepitas, if desired.

Notes

Spice Level: Poblano peppers are generally mild, but heat can vary. For more spice, add 1/2 or 1 whole jalapeño (roasted alongside the poblanos, seeded or not depending on preference) to the blender.
Cream Substitute: If you can’t find Mexican Crema, full-fat sour cream is a good substitute. A mix of heavy cream and sour cream also works well. For a richer sauce, use all heavy cream. Some recipes use cream cheese (about 4 oz) blended in for extra thickness and tang.
Cheese Substitute: Queso fresco is a great alternative to Cotija. In a pinch, Parmesan can provide a similar salty, umami flavor, though it’s not traditional.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if the sauce has thickened too much.
Make Ahead: The green sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with freshly cooked pasta.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Side Dish
• Cuisine: Mexican