Mexican Green Spaghetti (Espagueti Verde)
If you're craving something a little different from your usual pasta night, this Mexican green spaghetti (espagueti verde) is about to be your new go-to. Tender spaghetti is tossed in a roasted poblano cream sauce that's rich, flavorful, and ready in just 30 minutes. Made with a handful of simple ingredients, like poblano peppers, onions, garlic, and Salvadoran crema, this creamy poblano spaghetti is perfect for busy weeknights.
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A Note from Angela
I've always had a soft spot for pasta recipes. It's one of those meals I never get tired of, and if I'm being honest, there was a solid year in college where spaghetti was on my menu more nights than I'd like to admit.
JJ, on the other hand, isn't as pasta-obsessed as I am, so when he tried this green spaghetti recipe for the first time and immediately asked if we could start having it weekly, I knew it was a winner!
What makes this dish so special is how simple ingredients turn into something that tastes so flavorful. Roasted poblanos bring that smoky depth, crema keeps it silky, and a little chicken bouillon ties everything together with rich, savory flavor. Once the green sauce is blended smooth and tossed with spaghetti, every bite is creamy and cozy.
This one officially earned a permanent spot in our dinner rotation, and I have a feeling it's about to do the same in yours.
Ingredient Notes
Simple ingredients, big payoff! Each ingredient plays a key role in building this creamy, smoky, flavor-packed sauce.
- I like using spaghetti here because it twirls up perfectly, but this poblano sauce works just as well with whatever pasta you have on hand.
- Poblano peppers are the star of the show. Roasting them brings out a deep, smoky flavor and softens their natural bitterness. Poblanos are mild in heat but rich in flavor, which is what gives this sauce its signature taste and vibrant green color.
- Salvadoran crema (or sour cream) makes the sauce rich, smooth, and slightly tangy. Crema is a little thinner and more mellow than sour cream, but either works to create that signature creamy texture.
- Chicken bouillon paste adds a concentrated savory depth that makes the sauce taste like it's been simmering all day, even though it comes together quickly.
- Cotija cheese is salty, crumbly, and the perfect finishing touch. It adds a pop of flavor on top that balances the creaminess of the sauce.
Choosing the Right Crema
In this recipe, I prefer to use Salvadoran crema because it's thick, tangy, and a little salty, which gives the sauce body and a deeper, more savory flavor.
Mexican crema is a great option too, but it's milder, slightly sweeter, and thinner, so the sauce will be a bit lighter and more delicate.
Sour cream is the easiest substitute and works well if that's what you have on hand. It's thicker and more tangy than Mexican crema, so the flavor will be a little sharper.
No matter which one you use, you'll still end up with a creamy poblano sauce. The main difference is just how rich, tangy, and thick it turns out.
How to Make Green Spaghetti
Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt, then cook the spaghetti according to package directions until al dente. Drain and set aside.
Step 1: While the pasta cooks, turn your oven broiler to high (or preheat to 550°F).
Place the poblano peppers on a baking sheet or directly on the oven rack. Broil for about 5 minutes per side, flipping once, until the skins are charred and blistered.
Don't be shy with the char, that's where the smoky flavor comes from. Just keep an eye on them so they don't burn completely.
Step 2: Carefully transfer the hot poblanos to a bowl and cover tightly, or place them in a sealed zip-top bag.
Let them steam for about 5 minutes. Steaming loosens the skins so they slide right off. No need to be perfect here; little bits of skin left behind won't hurt the flavor.
Then rub off the skins with your fingers or rinse gently under cool water. Remove stems and seeds (leave some seeds if you want a little heat).
Step 3: Add the peeled poblanos to a blender along with the onion, garlic, crema, milk, and chicken bouillon paste.
Step 4: Blend until completely smooth. Taste and adjust with salt as needed.
Step 5: Pour the green sauce into a large skillet over medium-low heat. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
Step 6: Add the cooked spaghetti to the skillet and toss until every strand is evenly coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
I serve Mexican spaghetti topped with crumbled cotija cheese and fresh cilantro.
Tips for the Best Green Spaghetti
- Your pasta water should taste like the sea, this is your only chance to season the pasta itself. Once the water begins to boil, add 1 tablespoon of salt before adding the pasta.
- Save ½ cup of pasta water just in case you want to loosen the sauce later.
- When simmering the sauce keep the heat on the lower side to prevent the crema from separating. You're looking for a gentle bubble, not a rapid boil.
- Toss the pasta in the poblano sauce while it's still warm so it absorbs the sauce better.
More Mexican Pasta Recipes
- Cheesy taco pasta with ground beef and Rotel is my version of an elevated Hamburger Helper.
- This 20-minute Mexican street corn pasta salad is everything I love about elote.
- Jalapeno mac and cheese is creamy comfort food with a kick!
Made it? Loved it? I'd appreciate it if you share a quick comment and star rating. Thanks! 🤠
Mexican Green Spaghetti Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Baking Sheet
- Food processor or blender
- Large pot
- pasta strainer
- Large Skillet
Ingredients
- ½ pound spaghetti
- 3 large poblano peppers
- ½ white onion halved
- 2 cloves garlic
- 1 cup Salvadoran crema or sour cream
- 1 cup whole milk
- 1 teaspoon chicken bouillon paste
- cotija cheese crumbled, for serving
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then cook the spaghetti according to package directions. Drain and set aside.
- While the pasta is cooking, roast the poblanos: Turn your oven broiler to high (or preheat to 550°F). Place the poblano peppers on a baking sheet or directly on the oven rack. Broil for 5 minutes per side, flipping once, until the skins are charred and blistered.
- Steam and peel: Once the peppers are roasted, place them in a covered bowl or plastic Ziplock bag and seal it for about 5 minutes to let them steam. Then rub off the loosened skins with your fingers or rinse gently under cool water; the skins should slide right off. Remove the stems (and seeds if you want less heat).
- Blend the sauce: Add the peeled poblanos to a blender with the white onion, garlic, crema, milk, and chicken bouillon paste. Blend until smooth. Taste and adjust with salt if needed. (Note: I add ½ teaspoon of salt)
- Simmer the sauce: Pour the poblano sauce into a skillet over medium-low heat. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Toss pasta: Add the cooked spaghetti to the skillet and toss until every strand is coated. Serve with crumbled cotija cheese and fresh cilantro.
Notes
- Your pasta water should taste like the sea, this is your only chance to season the pasta itself. Once the water begins to boil, add 1 tablespoon of salt before adding the pasta.
- Save ½ cup of pasta water just in case you want to loosen the sauce later.
- When simmering the sauce keep the heat on the lower side to prevent the crema from separating. You're looking for a gentle bubble, not a rapid boil.
- Storage: Let the pasta cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days.
