Name: Mexican Green Spaghetti (Espagueti Verde)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 poblano peppers; 1 cup Mexican crema; 1 cup cream cheese; 1 cup fresh cilantro; ¼ white onion; 2 garlic cloves; 1 tablespoon chicken bouillon; 1 teaspoon salt; 16 oz. spaghetti noodles

Mexican Green Spaghetti, also known as Espagueti Verde, is a creamy and flavorful pasta made with roasted poblano peppers, Mexican crema, cream cheese, cilantro, and garlic. The roasted poblanos give the sauce a mild smoky flavor and beautiful green color, while the cream cheese and crema make it rich and silky.

Jump to Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings

Why You’ll Love This Recipe

Creamy and flavorful: The combination of crema and cream cheese makes the sauce rich and smooth.
Roasted poblano flavor: Roasting the peppers adds a delicious smoky flavor.
Easy to make: The sauce comes together quickly in a blender while the pasta cooks.
Great as a side or main dish: Serve it alongside grilled meats or add chicken directly to make it a complete meal.
Easy to customize: There are plenty of toppings and additions that can take this pasta to the next level.

Ingredients

For the Green Sauce:

3 poblano peppers
1 cup Mexican crema
1 cup cream cheese
1 cup fresh cilantro
¼ white onion
2 garlic cloves
1 tablespoon chicken bouillon
1 teaspoon salt

For the Pasta:

16 oz. spaghetti noodles
Water, for boiling

How to Make Mexican Green Spaghetti (Espagueti Verde)

1. Roast the Poblano Peppers

Start by preparing the poblano peppers. Remove the stems and cut the peppers open to remove the seeds.

Roast the poblanos until the skin is heavily charred and blistered. You can air fry them at 400°F for about 10 minutes per side, roast them directly over a stovetop flame, or broil them in the oven.

Once the peppers are charred, place them in a covered bowl or sealed container for a few minutes to steam. This helps loosen the skin. Peel away and discard the charred skin.

2. Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.

Before draining, reserve a small amount of pasta water in case you need to thin the sauce.

3. Make the Green Sauce

While the pasta cooks, add the roasted poblanos, Mexican crema, cream cheese, cilantro, onion, garlic, chicken bouillon, and salt to a blender.

Blend until completely smooth and creamy.

4. Combine the Pasta and Sauce

Once the spaghetti is finished cooking, drain the water and return the noodles to the pot.

Pour the green poblano sauce over the spaghetti and toss until the noodles are completely coated.

If the sauce is thicker than you’d like, add a small splash of reserved pasta water and mix until you reach your desired consistency.

5. Serve

Serve the Mexican Green Spaghetti immediately while warm. Top with cotija cheese, fresh cilantro, sliced avocado, or your favorite additions.

Pro Tips

Char the poblanos well: Don’t be afraid of getting the skin dark and blistered. That’s what gives the sauce its roasted flavor.
Remove the skin: Peeling the peppers creates a smoother sauce and removes the tough, charred skin.
Use room-temperature cream cheese: It blends more easily and helps create a smoother sauce.
Don’t overcook the pasta: Cook the spaghetti just until al dente so it holds up well when mixed with the sauce.
Reserve pasta water: A little pasta water can loosen the sauce if it becomes too thick.
Adjust the heat: Poblano peppers are generally mild, but their heat can vary. Add a jalapeño if you want more spice.
Taste before serving: Depending on the saltiness of your chicken bouillon, you may want to adjust the amount of additional salt.

Variations & Things to Add

Chicken Green Spaghetti

Add 2–3 cups of cooked chicken, sliced or shredded, to turn this into a complete meal. Grilled, baked, or shredded chicken all work well.

Extra Cheesy Green Spaghetti

Mix in ½–1 cup shredded Oaxaca, Monterey Jack, or mozzarella cheese while the pasta is hot. Top with cotija cheese before serving.

Mexican Street Corn Green Spaghetti

Add 1–2 cups of cooked corn and top with cotija cheese, cilantro, and a squeeze of lime for an elote-inspired version.

Spicy Green Spaghetti

Add 1 jalapeño or serrano pepper to the blender with the poblanos. Leave some seeds in if you want more heat.

Avocado Green Spaghetti

Add ½–1 avocado to the blender for an even creamier sauce. You can also use sliced avocado as a topping.

Bacon Green Spaghetti

Add crispy chopped bacon to the finished pasta for a smoky, salty addition.

Cotija Topped Green Spaghetti

Keep the pasta simple and finish it with plenty of crumbled cotija cheese, fresh cilantro, and a squeeze of lime.