Name: Mexican Green Spaghetti (Espagueti Verde) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 poblano peppers; 1 small red onion, halved; 3 garlic cloves, peeled and chopped; 2 tablespoons olive oil; 1 cup heavy cream; Salt and pepper, to taste; 8 oz. spaghetti; 1 cup queso fresco, crumbled; Fresh cilantro, chopped (for garnish)

Jump to Recipe· 4.3 from 216 reviews

If you’ve ever wanted to bring a fresh, vibrant twist to your pasta night, the Mexican Green Spaghetti (Espagueti Verde) Recipe is exactly what you need. This delightful dish marries the smoky, slightly spicy flavor of roasted poblano peppers with a creamy sauce that clings to every strand of spaghetti. It’s simple enough for a weeknight but special enough to impress friends and family alike. Every bite bursts with bright green color and complex flavors that will make you rethink your pasta priorities forever.

Ingredients You’ll Need

The image shows ingredients on a white marbled surface, including four shiny dark green poblano peppers on the right side, a cluster of uncooked yellow spaghetti noodles lying flat on the left, and a small white bowl filled with crumbly white cheese above the noodles. There are also two wooden bowls, one with coarse white salt and a small wooden scoop, and the other with mixed peppercorns and a similar scoop, near the top left. A bulb of garlic with a white and purple skin rests near the center. Close to the bottom right, there is a small white jug filled with creamy white sauce and some fresh green parsley leaves. The colors are fresh and natural with a clean arrangement. photo taken with an iphone --ar 4:5 --v 7

The magic of the Mexican Green Spaghetti (Espagueti Verde) Recipe lies in its straightforward ingredients that come together to create a rich, creamy, and smoky sauce with just the right balance. Each item plays an essential role, whether adding depth, creaminess, or fresh texture to the final dish.

4 poblano peppers: These lend a smoky, mild heat and beautiful green color once roasted.
1 small red onion (halved): Adds a subtle sweetness and depth when roasted alongside the peppers.
3 garlic cloves (peeled and chopped): Garlic brings aromatic warmth to the sauce that’s simply irresistible.
2 tablespoons olive oil: Helps to char the peppers and onion, enhancing the smoky flavors.
1 cup heavy cream: This creates the luscious creamy texture that makes the sauce so comforting.
Salt and pepper (to taste): To season and bring all the elements of the sauce into harmony.
8 oz. spaghetti: The perfect pasta base to soak up the creamy poblano sauce.
1 cup queso fresco (crumbled): Adds a fresh, slightly tangy finish when sprinkled on top before serving.
Fresh cilantro (chopped): For a pop of herbal brightness and color that elevates the dish.

How to Make Mexican Green Spaghetti (Espagueti Verde) Recipe

Step 1: Roast the Peppers and Aromatics

Start by preheating your oven broiler—this is the secret to achieving that deliciously charred and smoky flavor. Place the poblano peppers, halved red onion, and chopped garlic cloves on a foil-lined baking sheet, then brush everything lightly with olive oil. The oil helps the veggies blister evenly under the broiler.

Step 2: Broil Until Perfectly Blistered

Broil for about 5 to 7 minutes, turning occasionally, until the poblano peppers and onion develop beautiful blackened spots. This charring gives the dish its signature smoky tone, which is key to the overall flavor. Don’t rush this step—it’s worth the wait for that rich color and aroma.

Step 3: Steam and Peel the Poblano Peppers

Transfer the charred peppers to a zip-top bag or cover them in a bowl to steam for 10 minutes. This steaming loosens the skin for easy peeling. Once cooled, peel off the charred skin, remove the seeds to tame the heat, and roughly chop the peppers. This prep preps the base of your green sauce.

Step 4: Blend into a Creamy Sauce

In a blender or food processor, combine the roasted poblano peppers, onion, garlic, and heavy cream. Blend until you reach a smooth and velvety sauce. The cream softens the bold flavors while creating that luscious texture that will coat your spaghetti so beautifully.

Step 5: Season and Prepare Pasta

Season the poblano cream sauce with salt and pepper to taste—don’t be shy here, as seasoning brings out the best in every ingredient. Meanwhile, cook the spaghetti according to package directions until al dente. This ensures the pasta remains firm enough to hold up to the rich sauce without getting mushy.

Step 6: Toss and Serve

Drain the pasta and return it to the pot. Pour over the luscious poblano cream sauce and toss until every strand of spaghetti is lovingly coated in that vibrant green goodness. Serve immediately topped with generous crumbles of queso fresco and a sprinkle of fresh cilantro for that traditional Mexican touch.

How to Serve Mexican Green Spaghetti (Espagueti Verde) Recipe

A close-up of a fork lifting a tangle of pale yellow spaghetti strands coated lightly with green herbs and small bits, hovering above a white plate filled with a creamy textured layer of crumbled white cheese and scattered green parsley leaves on a white marbled surface, with a blurred white container in the background, photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and flavor, topping your Mexican Green Spaghetti with crumbled queso fresco and chopped fresh cilantro is a must. The queso fresco provides a mild tang and creamy contrast, while the cilantro adds freshness and color that make the dish feel alive and inviting.

Side Dishes

This dish pairs beautifully with simple sides like a crisp green salad dressed with lime vinaigrette or roasted corn on the cob sprinkled with chili powder and lime. These sides complement the smoky creaminess of the spaghetti without overpowering its delicate flavors.

Creative Ways to Present

For a casual dinner, serve this pasta family-style straight from the pot on the table. For a more festive vibe, twirl the spaghetti onto individual plates, sprinkle the garnishes neatly, and add a wedge of lime on the side for squeezing. You can even top it with a dollop of Mexican crema or toasted pepitas for extra texture and flair.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Green Spaghetti can be stored in an airtight container in the refrigerator for up to three days. The creamy sauce will thicken as it chills, so it’s perfect for a quick lunch the next day with just a bit of reheating.

Freezing

While this dish tastes best fresh, you can freeze the leftover sauce (without pasta) for up to two months. Freeze in a sealed container or freezer bag to preserve the flavors. When ready, thaw overnight in the fridge and gently reheat before tossing with freshly cooked spaghetti.

Reheating

To reheat, warm the spaghetti gently on the stove over low heat with a splash of cream or milk to loosen the sauce and restore its creaminess. Stirring frequently will keep the sauce silky and prevent it from drying out. Avoid microwaving directly as it can affect the texture.

FAQs

Can I use a different type of pepper instead of poblano?

Yes, though poblano peppers are key for their mild heat and smoky flavor, you can try Anaheim or pasilla peppers as substitutes. Just be aware that the flavor profile and heat level will change slightly depending on the pepper you choose.

Is this dish very spicy?

The Mexican Green Spaghetti (Espagueti Verde) Recipe is pleasantly mild, thanks to the poblano peppers which offer more smoky depth than intense heat. Removing the seeds helps keep it toned down, making it approachable for most palates.

Can I make this recipe vegan or dairy-free?

Absolutely! Swap the heavy cream with coconut cream or a plant-based alternative, and replace queso fresco with a vegan cheese or nutritional yeast. The robust flavors of roasted poblano and garlic will still shine through beautifully.

What is the best pasta to use for this recipe?

Traditional spaghetti works perfectly here, as its long strands capture and cling to the creamy sauce wonderfully. However, you could also experiment with linguine or fettuccine for a slightly different texture and mouthfeel.

Can I prepare the sauce in advance?

Yes! You can prepare the poblano cream sauce a day ahead and refrigerate it. Just make sure to stir well and gently reheat it before adding to freshly cooked spaghetti to maintain that perfect creamy consistency.

Final Thoughts

There is something truly special about the Mexican Green Spaghetti (Espagueti Verde) Recipe that brings a fresh and inviting spin to classic pasta. With its vibrant color, smoky flavor, and creamy texture, it’s a dish you’ll want to make again and again. Give it a try—you’ll find it quickly becomes a beloved staple in your recipe collection!