u003cstrongu003eWhat is green spaghetti made of?u003c/strongu003e

The primary ingredients are roasted poblano peppers, Mexican crema (or a substitute), fresh cilantro, garlic, onion, and spaghetti. It's garnished typically with Cotija cheese.

u003cstrongu003eIs green spaghetti spicy?u003c/strongu003e

Generally, no. Poblano peppers are very mild, offering more smoky flavor than heat. If you want it spicy, you need to add hotter peppers like jalapeños or serranos during blending.

u003cstrongu003eCan I use sour-cream instead of Mexican crema?u003c/strongu003e

Yes, it's a common substitute. For best results, thin full-fat sour cream with a little milk or heavy cream (see ingredient notes) to mimic crema's consistency and tang. Cream cheese blended with milk is another popular option, yielding a richer sauce.

u003cstrongu003eCan I make this ahead of time?u003c/strongu003e

You can roast the peppers and blend the sauce a day or two in advance and store it covered in the fridge. Cook the pasta and combine/heat the sauce just before serving for the best texture. Leftovers reheat well following the instructions above.

u003cstrongu003eHow do you roast poblano peppers easily?u003c/strongu003e

The easiest methods are under the broiler or directly over a gas-flame until the skin is blackened and blistered all over. Then, let them steam in a covered bowl or bag for 10-15 minutes before peeling.

Creamy Mexican Green Spaghetti Recipe

Name: Creamy Mexican Green Spaghetti (Espagueti Verde)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb 450g Spaghetti (or linguine); Salt (for pasta water); 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); Extra Crumbled Cotija Cheese (or Queso Fresco); Chopped Fresh Cilantro; Toasted Pepitas (Pumpkin Seeds)

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.

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

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).
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.
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.
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.
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.
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.
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.
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