Mexican Green Spaghetti (Espagueti Verde)

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I’m totally obsessed with Mexican green spaghetti—it’s like comfort food had a baby with fresh garden flavors! This creamy Espagueti Verde will make your taste buds dance.

The poblano peppers give it this gorgeous green color that’s easy on the eyes and even easier on your soul. Trust me, once you smell those roasted poblanos filling your kitchen, you’ll be hooked.

My family goes crazy for this stuff, and I bet yours will too. It’s simple enough for a Tuesday night but fancy enough to impress your mother-in-law. The creamy sauce hugs every strand of pasta like a warm blanket on a cold day.

Why You’ll Love Mexican Green Spaghetti?

The poblano cream sauce tastes like heaven in a bowl.
It’s ready in thirty minutes – faster than takeout delivery.
Your kids will actually eat green food without complaining endlessly.
The roasted poblanos smell absolutely incredible while they’re cooking away.
It’s comfort food that won’t leave you feeling super heavy.

Ingredients You’ll Need

Spaghetti: I use regular spaghetti noodles for authentic texture.
Poblano peppers: These give your sauce that beautiful green color.
Cream cheese: I use softened cream cheese for ultimate creaminess.
Mexican crema: This adds authentic Mexican flavor and smooth texture.
Yellow onion: Just a quarter onion brings sweet, savory depth.
Garlic cloves: Two cloves give your sauce that perfect aromatic base.
Chicken bouillon: One cube packs serious flavor into every bite.
Butter: I add unsalted butter to make my sauce rich and silky smooth.
Queso fresco: This crumbly cheese adds a salty, creamy contrast perfectly.
Fresh cilantro: Bright green herbs make everything taste more alive.

How to Make Mexican Green Spaghetti

This recipe is a piece of cake once you get the hang of roasting those poblanos perfectly.

Step 1: Boil the pasta water in your largest pot with plenty of salt. Cook spaghetti until al dente, about 10 minutes. Reserve 1 cup pasta water before draining completely.

Step 2: Roast the poblanos under your broiler for 8-10 minutes, flipping once halfway through. The skin should be blackened and blistered all over.

Step 3: Steam the peppers by covering them with foil for 5 minutes. This makes the charred skin super easy to peel off completely.

Step 4: Peel and deseed the poblanos by rubbing off the blackened skin. Slice them open and carefully remove all seeds and stems.

Step 5: Blend the sauce with poblanos, 8 oz cream cheese, ¾ cup Mexican crema, ¼ onion, 2 garlic cloves, and 1 tsp bouillon until smooth.

Step 6: Cook the sauce by melting 1½ tbsp butter in your large pot. Pour in the sauce and cook for 3 minutes, stirring frequently.

Step 7: Combine everything by adding cooked pasta to the sauce. Toss for 1 minute, adding pasta water if needed for consistency.

Tips for the Best Mexican Green Spaghetti

Here are my tried-and-true secrets for making this dish absolutely perfect every single time you cook it.

Roast poblanos properly. Charred skin should peel off easily without too much scrubbing or effort.
Reserve pasta water. This starchy liquid helps thin your sauce if it gets too thick.
Blend the sauce completely. No chunks should remain; smooth sauce coats pasta much better than lumpy.
Don’t skip steaming. Covering roasted poblanos makes skin removal incredibly easy and stress-free for you.
Taste and adjust. Add more salt, bouillon, or pasta water until the flavors taste balanced.

Variations and Substitutions

You can totally customize this recipe to fit your family’s tastes and dietary needs perfectly.

Want Spicy version? Add one roasted jalapeño or serrano pepper for serious heat and kick.
Dairy-free option. Use cashew cream instead of Mexican crema for creamy, plant-based goodness.
Protein boost. Toss in grilled chicken, shrimp, or chorizo for a hearty main dish.
Cheese swap. Try cotija or Monterey Jack instead of queso fresco for different flavors.
Herb change. Use fresh parsley instead of cilantro if you’re not a fan.

Make-Ahead and Storage Tips

Prep poblanos ahead—roast and peel peppers up to 2 days early.
Store leftovers in the fridge for up to 3 days in airtight containers.
Reheat gently with a splash of milk or broth to restore creaminess.
Freeze sauce separately—poblano cream sauce freezes for up to 3 months.
Cook pasta fresh—don’t freeze cooked pasta; it gets mushy and weird.

What to Serve with Mexican Green Spaghetti?

This versatile dish pairs beautifully with so many different proteins and sides for complete meals.

Grilled chicken: I love serving this with perfectly seasoned chicken breasts.
Carne asada: Your favorite steak makes this feel like a special occasion.
Shrimp: Sautéed shrimp with lime and garlic tastes absolutely incredible together.
Pork chops: Juicy pork pairs wonderfully with the creamy poblano sauce.
Mexican rice: I always make extra rice to soak up the sauce.
Refried beans: Classic Mexican sides never go out of style here.
Warm tortillas: Fresh tortillas are perfect for scooping up every drop.

Frequently Asked Questions

You can skip cream cheese, but your sauce won’t be as thick and creamy. The texture will be thinner and less rich. I recommend using at least half the amount for best results.

Heavy cream or sour cream are great substitutes for Mexican crema. Heavy cream provides similar richness, while sour cream adds tanginess to the sauce.

This recipe isn’t spicy at all—poblanos are mild peppers. If you want heat, add roasted jalapeños or serrano peppers to the sauce when blending.

Absolutely! Fettuccine, linguine, or penne work wonderfully with this creamy poblano sauce. For best results, adjust cooking times according to pasta package directions.

The skin should be blackened and blistered all over. It might look burnt, but that’s perfect—the charred skin peels off easily after steaming.