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    Espagueti Verde (Mexican Green Spaghetti)

    Published: Jan 4, 2023 · Modified: Feb 10, 2023 by Gemma · This post may contain affiliate links.

    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.

    Jump to Recipe
    Espagueti verde in a black pan

    {This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

    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.

    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

    Roasted poblano chiles on a comal
    Sautéed onions and garlic in a cast-iron skillet
    Ingredients in blender for espagueti verde
    Poblano sauce in blender

    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

    Espagueti verde in a black pan

    Espagueti Verde (Mexican Green Spaghetti)

    by Gemma Aguayo-Murphy
    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. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Mexican
    Servings 6 servings

    Equipment

    • Blender

    Ingredients
      

    • 4 large poblano peppers
    • 1 jalapeño pepper
    • 4 tablespoon butter (divided)
    • ¼ onion, chopped
    • 3 garlic cloves, chopped
    • 1 cup heavy cream
    • 1 cup sour cream or Mexican crema
    • 1 8oz. bar of cream cheese
    • ¼ cup chicken broth
    • 1 cup cilantro (plus more for garnish)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 12oz. packet of spaghetti (can use gluten-free)
    • ½ cup crumbled queso fresco

    Instructions
     

    • 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.
    • 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.
    • Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender.
    • Blend until smooth and creamy.
    • Boil 12 ounces of spaghetti following the directions on the package. Drain and set aside.
    • Melt two tablespoons of butter in a large pan. Pour in the sauce and bring to a simmer.
    • Taste and adjust seasoning if needed.
    • Add in the pasta, tossing until all of the noodles are covered in sauce.
    • Top off with crumbled queso fresco and diced cilantro.

    Notes

    • 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.
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    More Authentic Mexican Recipes

    • Frijoles Refritos (Mexican Refried Beans)
    • Guajillo enchilada sauce in a saucepan
      Guajillo Enchilada Sauce
    • 6 cooked sopes on a platter for a sopes recipe
      Mexican Sopes Recipe
    • Bowl of picadillo con papas topped with sliced jalapeños
      Picadillo con Papas

    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. Evelia Howard

      April 22, 2023 at 7:04 pm

      5 stars
      Deli deli!! Gracias

      Reply
      • Gemma

        April 28, 2023 at 8:58 am

        Glad to hear it! Thank you Evelia!

        Reply
    2. Laura

      April 20, 2023 at 9:53 am

      5 stars
      I have always wanted to make this. I had it a long time ago at my grandmother's house but I never knew how she made it. Thank you, delicious!

      Reply
      • Gemma

        July 23, 2023 at 12:30 am

        Hi Laura, I am so happy you found this recipe. I love that it reminded you of your grandmother. Thank you.

        Reply
      • Estella

        September 04, 2023 at 12:21 am

        5 stars
        This was so good! The jalapeño gave it an extra layer of flavor. Used 1 teaspoon chicken bouillon instead of the broth.

        Reply
        • Gemma

          September 09, 2023 at 5:08 pm

          Hi Estella, that's wonderful. I do love the jalapeño in it too. Thank you for trying it out.

          Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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