Espagueti Verde (Mexican Green Spaghetti)

Espagueti Verde is a Mexican green spaghetti with a silky smooth, roasted poblano and jalapeño sauce. This creamy pasta dish is amazing as a side dish and a meatless meal, plus easily make it gluten-free.

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A Mexican pasta dish? Yes, that's right! There are actually a variety of Mexican pasta dishes from fideo, to ensalada de coditos, to today's recipe for espagueti verde.

Jump to:

• What is Espagueti Verde?
• Why You'll Love This Green Spaghetti Recipe
• Ingredients
• How to Make Mexican Green Spaghetti
• Tips and Variations
• Recipe

What is Espagueti Verde?

Espagueti verde, literally meaning green spaghetti, is a Mexican pasta dish smothered in a silky, smooth green sauce. The sauce gets its beautiful green hue from roasted poblano peppers and its creaminess from milk and cream.

I especially love today's recipe because it also uses cream cheese, which adds even more creaminess and a slight tanginess.

Why You'll Love This Green Spaghetti Recipe

• Creamy: Heavy cream, cream cheese and sour cream all work together to create a deliciously creamy sauce.

• Spicy Sauce: The addition of jalapeño adds great flavor and spiciness.

• Gluten-Free Option: Easily make this gluten-free by using gluten-free pasta.

• Meatless Dish: Although this makes great side dish, you can also serve it on its own for a meatless meal.

For another creamy poblano pepper recipe, check out Creamy Poblano Soup.

Ingredients

• Poblano Chiles: Poblano peppers are large, mild chiles that are usually served roasted. They have a more robust flavor than bell peppers and at times can have a slight spice to them.

• Jalapeño: Most recipes for this pasta dish only call for poblano peppers. However, I found that adding a roasted jalapeño not only adds a nice spicy kick but also great flavor.

• Onion

• Garlic

• Butter: Butter adds richness.

• Cream Cheese: Cream cheese adds additional creaminess and a sweet, tangy flavor.

• Sour Cream: Use either regular sour cream or Mexican crema.

• Heavy Cream: You can use milk, but heavy cream makes the sauce richer and thicker.

• Chicken Broth: Chicken broth adds an additional layer of flavor without having to use chicken bouillon.

• Cilantro: Cilantro is blended into the sauce and is also great as a garnish at the end.

• Pasta: Use spaghetti, fettuccine or linguine noodles.

• Queso Fresco: Queso fresco is a great topping to finish off the pasta before serving.

• Salt and Pepper

How to Make Mexican Green Spaghetti

1. Roast the Chiles

• Roast 4 large poblano chiles and 1 jalapeño by following the directions on this post Simple Ways to Roast Green Chiles at Home.
• Peel and dice the peppers and set aside.

2. Sauté the Onions and Garlic

• Chop the onions and garlic.
• Melt 2 tablespoons of butter in a small pan.
• Add the onions and garlic and sauté until soft and fragrant.

3. Make the Sauce

• Add 8 ounces of cream cheese, 1 cup of sour cream, 1 cup of heavy cream and ¼ cup of chicken broth to the blender.
• Add the poblanos, jalapeño, onion, garlic, 1 cup of cilantro, ½ teaspoon of salt and ¼ teaspoon of black pepper.
• Blend until smooth and creamy.

4. Boil the Noodles

• Boil 12 ounces of spaghetti following the directions on the package.
• Drain and set aside.

5. Assemble Pasta

• Melt two tablespoons of butter in a large pan.
• Pour in the sauce and bring to a simmer.
• Add in the pasta, tossing until all of the noodles are covered in the sauce.

6. Serve

• Top off with crumbled queso fresco and diced cilantro.

How to Serve

This green pasta makes a delicious meatless meal. It is also great served alongside:

• Pan Seared Cilantro Lime Chicken
• Shredded Pork
• Potato Patties
• Instant Pot Shredded Beef
• Shrimp
• Salmon or other fish

Storing and Reheating

You can store the leftover pasta in the refrigerator in an air-tight container for up to 3 days. The sauce by itself can be stored for up 5 days.

To reheat, stir 1-2 tablespoons of milk and either heat on the stove or in the microwave until steaming.

Tips and Variations

• We use gluten-free pasta and the results are amazing. I recommend brown rice spaghetti or fettuccine as the noddles hold up better.
• I love the flavor the jalapeño adds, but you can leave it out for a non-spicy version. I leave it out for my kids and they love it.
• If you have extra sauce, this is a great sauce for enchiladas.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

More Side Dish Recipes

• Sweet Potato and Avocado Salad
• Nopalitos and Roasted Red Pepper Salad
• Roasted Green Chile Guacamole
• Chile Verde con Queso
• Spicy Guacamole with Roasted Vegetables
• Instant Pot Garlic Mashed Potatoes

Recipe