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.
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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
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 (Mexican Green Spaghetti)
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.
Evelia Howard
Deli deli!! Gracias
Gemma
Glad to hear it! Thank you Evelia!
Laura
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!
Gemma
Hi Laura, I am so happy you found this recipe. I love that it reminded you of your grandmother. Thank you.
Estella
This was so good! The jalapeño gave it an extra layer of flavor. Used 1 teaspoon chicken bouillon instead of the broth.
Gemma
Hi Estella, that's wonderful. I do love the jalapeño in it too. Thank you for trying it out.