Green Spaghetti (Espagueti Verde)

Hey everyone! Today, I want to share a recipe that is pure comfort in a bowl: Espagueti Verde, or Mexican Green Spaghetti.

If a color could taste like comfort, this would be it. Seriously. This isn’t your boring, everyday pasta night. This dish is vibrant, creamy, and packed with a flavor that’s just so, so good. In my family, this was the dish for celebrations. Birthdays, holidays, you name it—if there was a party, there was a giant pot of green spaghetti.

The secret? A ridiculously good sauce made from roasted poblano peppers. They have this amazing smoky, earthy flavor that’s rich but not burn-your-mouth-off spicy. I’ve made this recipe more times than I can count, tweaking it over the years to get the sauce just right. We’re talking silky, luscious, and clings to every single noodle.

It looks super impressive, but you’ll be shocked at how easy it is to make, even on a busy weeknight.

So, grab your apron. Let’s make something unforgettable together. I’ll walk you through every little step, from getting that perfect char on the peppers to making the creamiest sauce you’ve ever had.

What You’re Getting Into

Before we jump in, here’s a quick look at what’s ahead. Don’t be scared by the idea of “layers of flavor.” It’s a simple process, I promise.

• Total Time: You’ll be ready to eat in about 35 minutes flat. Just 10 minutes of prep and 25 minutes of cooking. Easy peasy.
• How Much It Makes: This recipe makes a ton—enough for 8 people! It’s my go-to for when friends come over. If you’re cooking for a smaller crew, it’s super easy to scale down.
• Is It Hard?: Not at all. I’d call it easy to medium. The only part that might feel new is roasting the peppers, but I’ve got four foolproof methods for you below. The rest is just some simple chopping and blending!

The Gear You’ll Need

You don’t need a bunch of fancy gadgets for this. You probably have everything already.

• A large pot for boiling the pasta.
• A big skillet for the sauce. A cast-iron one is awesome for roasting the peppers, too.
• A blender. This is pretty important for getting that signature smooth sauce.
• Kitchen tongs. Trust me, you’ll want these for handling the hot peppers.

Want to Get a Head Start?

You totally can! The poblano sauce can be made up to 3 days in advance. Just keep it in an airtight container in the fridge. When you’re ready to eat, gently warm up the sauce while the pasta cooks. Dinner on the table in under 15 minutes? Yes, please.

Scaling Your Green Spaghetti

Servings	Dry Spaghetti	Poblano Peppers	Sour Cream/Crema	Cream Cheese
4	8 ounces	2 large	4 ounces (1/2 cup)	4 ounces
8 (This Recipe)	1 pound	4 large	8 ounces (1 cup)	8 ounces
12	1.5 pounds	6 large	12 ounces (1.5 cups)	12 ounces

What You’ll Need: The Ingredients

The best part about this recipe is how simple the ingredients are. Let’s talk about our cast of characters.

The star of the show is 4 large poblano peppers. Roasting these is what gives the sauce its incredible smoky flavor. It’s not just for color! For a little bit of a kick, we’ll use 1 jalapeño or serrano pepper.

Then we have our flavor-builders: 1 small onion and 4 garlic cloves. To really punch up that beautiful green color and add a fresh taste, we’ll throw in 1 cup of fresh spinach and a small bunch of cilantro.

Now for the creaminess. This is where the magic happens. You’ll need 8 ounces of cream cheese, softened and cubed up so it melts easily, and 8 ounces of sour cream or Crema Mexicana. Crema is a bit tangier and more traditional, but a good sour cream works just as well. Don’t sweat it. To get the perfect consistency, you’ll also need 2/3 to 1 cup of milk (or half-and-half) and 1 teaspoon of chicken or vegetable bouillon for a little boost of savory flavor.

And, of course, 1 pound of dry spaghetti.

For the finishing touch, grab some extra chopped cilantro, some crumbly Cotija cheese (or queso fresco), and maybe some toasted pepitas (pumpkin seeds) for a nice crunch.

The Step-by-Step Method: Let’s Cook!

Alright, time for the fun part. I’ll be right here with you for every step.

Step 1: Roast Those Peppers

This is where the magic starts. Charring the peppers gives them that incredible smoky flavor and makes the skin super easy to peel off. Don’t be afraid to get them really black and blistered!

You’ve got four options here:

• In a Dry Skillet: This is my go-to method. Get a skillet, preferably cast-iron, super hot. Lay the peppers in and let them sizzle. Use your tongs to turn them every couple of minutes until they’re blackened all over.
• On a Gas Stove: This gives the best smoky flavor. Just put the peppers right on the stove grate over an open flame and turn them until they’re charred.
• Under the Broiler: Perfect if you’re making a big batch. Put them on a foil-lined baking sheet and broil, turning every few minutes.
• In the Oven: This is slower, but completely hands-off. Roast them at 425°F (220°C) for about 40 minutes, turning them now and then.

Once they’re charred, pop them into a bowl and cover it tightly with plastic wrap (or just put them in a sealed plastic bag). Let them steam for about 10-12 minutes. This is the key trick that makes the skins slide right off!

After they’ve steamed, just rub the skins off with a paper towel—it’s way less messy than using your fingers. Then, slice them open, pull out the stem and seeds, and you’re ready to go.

Step 2: Cook the Pasta & Start the Sauce

While the peppers are having their little sauna, get a big pot of salty water boiling for your pasta. You want it to taste like the ocean! Cook the spaghetti until it’s al dente—cooked through but still has a little bite.

Okay, this part is important: Before you drain the pasta, scoop out and save at least 1 cup of the starchy pasta water. This stuff is liquid gold. It’s the secret to getting a perfectly creamy sauce that’s not too thick.

While that’s going, heat some olive oil in a big skillet over medium heat. Add your chopped onion and jalapeño and cook for about 3 minutes, just until the onion gets soft. Now, stir in the minced garlic and spinach. Toss it all around until the spinach just starts to wilt. Your kitchen is going to smell amazing. Pull the skillet off the heat right away so the garlic doesn’t overcook and get bitter.

Step 3: Blend It All Up

Time to make the magic happen. Scrape that onion and spinach mixture from the skillet into your blender. Add the roasted peppers, cilantro, sour cream, bouillon, and start with 2/3 cup of milk.

Blend on high until the sauce is totally smooth, creamy, and a gorgeous light green. If it seems too thick, just add the rest of the milk and blend again.

Step 4: Finish the Sauce and Bring It All Together

Pour that beautiful green sauce back into the same pot you cooked the pasta in. Why make another dish to wash, right? Heat it gently over medium-low heat. We just want to warm it through, not boil it.

Now, for the cream cheese. Here’s a little secret: add it in two batches. Add the first half of the cubes and stir, stir, stir until it’s completely melted. Then add the second half. This is how you avoid any lumps and get a super silky sauce.

Let the sauce simmer gently for about 4 minutes so all the flavors can get to know each other. Give it a taste. Need a little salt? Some pepper? Now’s the time to adjust.

Finally, add your drained spaghetti to the pot. Use your tongs and toss everything together until every single strand of pasta is coated in that amazing green sauce. If it seems a little too thick, add a splash of that reserved pasta water until it’s perfect.

Make It Your Own

This recipe is a great starting point, but it’s also really fun to play with. Here are a few ideas:

• Want it vegan? Easy. Swap the dairy for your favorite plant-based cream cheese and a creamy, unsweetened milk like oat or cashew. Use a dairy-free sour cream or blend up some soaked cashews with water and lemon juice to make a “cashew cream.”
• Play with the heat. For a milder sauce, just leave the jalapeño out. For medium heat, use the jalapeño but make sure you get rid of all the seeds. If you like it spicy, throw in the whole pepper, seeds and all!
• Add some protein. This pasta is fantastic with grilled shrimp, blackened chicken, or a sliced steak on top. But honestly, it’s pretty perfect all on its own.

Time to Eat! (And What to Do with Leftovers)

Now for the best part—eating it! I love serving this in big, shallow bowls. Twirl a nice big portion in the center and top it with a sprinkle of crumbly Cotija cheese, some fresh cilantro, and maybe those toasted pepitas for crunch.

It goes great with a simple green salad or some garlic bread for mopping up every last bit of sauce.

If you have leftovers, they’ll keep in an airtight container in the fridge for up to 3 days. The pasta will soak up more of the sauce as it sits.

Pro tip: Reheat it gently in a skillet on the stove, not the microwave. Add a splash of milk or water to loosen up the sauce and bring that creaminess right back. I wouldn’t recommend freezing the finished dish with the pasta, as it can get mushy, but the sauce itself freezes beautifully for up to 3 months!

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