If you’ve never had Mexican Green Spaghetti, get ready for your new favorite comfort food! This creamy, flavorful pasta dish is a Tex-Mex take on the beloved Mexican recipe, Espagueti Verde—a dish that combines roasted poblano peppers, Mexican crema, and cilantro into a luxuriously silky sauce that coats every strand of spaghetti.
Originating from Mexico, Espagueti Verde or Spaghetti Verde has long been a staple at fiestas, special occasions, and Sunday dinners, often served alongside grilled meats. But here in Texas, we like to put our own spin on things, giving it a bolder, smokier flavor by fire-roasting poblanos and pairing it with our favorite barbecue, fajitas, or juicy grilled chicken.
This Mexican Green Spaghetti is creamy, slightly spicy, and packed with richness from smoky poblano chiles, making it the perfect side dish for steaks, brisket, grilled shrimp, or even as a star on its own!
Steps for Making Mexican Green Spaghetti Sauce
- Step 1: Roast the poblano chiles
- Step 2: Soften onion and garlic
- Step 3: Blend The Sauce
- Step 4: Cook the Sauce
- Step 5: Combine pasta and sauce
- Step 6: Assemble and serve!
At A Glance:
- Roast The Poblano Peppers
- Fire-roast 3 poblano peppers over an open flame, on a grill, or in your oven under the broiler until the skin is blistered and charred.
- Place them in a sealed bag or covered bowl for about 10 minutes to steam, making them easier to peel.
- Remove the charred skin, stems, and seeds, by scraping with a knife, then set aside.
- Blend the Green Sauce
- In a blender, combine the roasted poblanos, Mexican crema (heavy cream), milk, garlic, onion, cilantro, spinach, and chicken bouillon for extra richness.
- Blend until smooth and creamy.
- Cook the Spaghetti
- Boil 1 pound of spaghetti (or pasta of choice) in salted water until al dente. Drain and set aside.
- Make the Sauce
- In a large skillet, melt butter over medium heat.
- Pour in the green poblano sauce and simmer for a few minutes, adjusting seasoning with salt and black pepper.
- Taste for seasoning, add lemon or lime juice for brightness, make final adjustments.
- Combine & Serve
- Toss the cooked spaghetti into the poblano cream sauce, stirring well to coat every strand.
- Serve immediately, garnished with mexican cheese, cilantro, and serve the spaghetti pasta with any meat topping you prefer
Pairs Best With: Grilled meats like steak, chicken, shrimp, or fajitas, but honestly, it’s so good you might just eat it straight out of the pan!
What Is Crema?
Crema is a rich, slightly tangy Mexican product similar to sour cream but with a thinner, silkier consistency and a higher fat content. It’s often drizzled over tacos, enchiladas, soups, and pasta dishes to add a creamy, slightly tangy finish.
How Is It Different from Sour Cream?
- Less tangy than sour cream
- Higher fat content, making it richer and smoother
- More pourable, perfect for drizzling
Substitutes for Crema Mexicana
If you don’t have Mexican crema, you can use:
- Sour cream (thin it with a little milk or lime juice)
- Heavy cream + lime juice (for a homemade version)
- Greek yogurt (for a thicker but tangy alternative)
In Mexican Green Spaghetti, crema helps create a smooth, velvety sauce while balancing the smoky heat of the roasted poblanos!
Tips & Substitutions for Creamy Green Poblano Sauce
Tips for the Best Green Sauce:
- Roast Poblanos Properly – Fire-roasting the poblano peppers until charred gives the sauce its deep, smoky flavor. Let them steam in a covered bowl for easy peeling.
- Adjust the Heat – Poblanos are mild, but if you want a little extra spice, add a serrano peppers or jalapeño peppers to the blender. If you want it milder, remove all seeds before blending.
- Balance the Creaminess – If your sauce is too thick, add a splash of milk. If it’s too thin, stir in an additional spoonful of cream cheese, or reduce by simmering gently.
- Use Fresh Ingredients – Cilantro and garlic add interest and brightness, so use fresh over dried for the best flavor.
Easy Substitutions:
- No Poblanos? – Swap them for roasted Anaheim peppers, Hatch peppers, or any local mild green pepper. (Green bell pepper is not recommended.)
- No Mexican Crema? – Use sour cream, heavy cream, or even Greek yogurt for a tangy twist.
- No Queso Fresco or Cotija? – Leave it out or dust with parmesan cheese.
- Dairy-Free? – Use coconut cream or cashew cream instead of Mexican crema and skip the cheese.
- Want More Protein? – Stir in shredded chicken, grilled shrimp, or crumbled chorizo to make it a main dish.
This sauce is super customizable, so feel free to tweak it to fit your taste!
How to Store Green Spaghetti Leftovers
To keep your Mexican Green Spaghetti fresh and delicious, follow these storage tips:
Refrigerator Storage
- Let it cool completely before storing.
- Transfer to an airtight container to prevent it from drying out.
- Store in the refrigerator for up to 3 days.
Reheating Tips
Avoid high heat, as it can cause the sauce to separate.
Stovetop: Reheat in a pan over low heat, adding a splash of milk or cream to loosen the sauce. Stir frequently.
Microwave: Heat in 30-second intervals, stirring in between. Add a little milk if the sauce thickens too much.
Mexican Green Spaghetti Recipe
Equipment
- 1 Blender
Ingredients
- 1 pound spaghetti noodles cooked and drained
- 3 poblano peppers
- 2 garlic cloves
- 1/4 small white onion
- 3/4 cup whole milk
- 8 oz cream cheese
- 1/2 c mexican crema can substitute with heavy cream
- 1 bunch fresh cilantro
- 1 tablespoon chicken bouillon I used Better than Bouillon
- 1 handful fresh spinach optional but makes the sauce very green
- 4 tablespoons butter
- A squeeze of fresh lemon juice or lime juice
- 1 cup crumbled queso fresco or cotija cheese for garnishing the pasta
Instructions
- Bring a large pot of water to a boil. Cook the spaghetti noodles to al dente, according to the package directions, drain the noodles from the pasta water and reserve.
- Roast The Poblano PeppersThe first method is to place them over open flame on a gas stove top and rotate them occasionally. When all of the skin is black, transfer all of the peppers to a bowl and cover with a plate, aluminum foil, or plastic wrap so that they may steam their skins off.Alternatively, you can also roast peppers on a baking sheet under the broiler, then transfer to a bowl and cover with a plate or saran wrap so that they may steam their skins off.
- Clean the Roasted Peppers of Charred Skin:Using a sharp knife, scrape this skin off the roasted pepper flesh discarding, the blackened skin and any seeds, reserve only the roasted pepper meat. Rinse with water only if neccesary.
- Roast the Mexican Veggies:On a hot cast iron skillet or a heavy bottomed pan, place a little bit of oil and lightly roast the 1/4 of small onion, and the two garlic cloves. Cook until softened slightly, do not allow the garlic to burn, and reduce heat if needed.
- Blend the Sauce:In a blender or food processor, add the roasted poblano peppers, the softened garlic cloves and onion, the whole milk, the cream cheese, the crema, chicken bouillon, fresh cilantro, and the optional handful of spinach. Put a lid on the blender and turn it on. Blend until smooth creating a creamy green sauce.
- Cook The Creamy Poblano Sauce:In a large sauce pan, nonstick is preferred, melt 4 tablespoons of butter over medium heat and pour the contents of the blender in the pot. Bring to a boil and cook for two minutes. Add a squeeze of fresh lemon or lime juice. Taste for seasonings.
- Add in the cooked pasta and toss in the creamy sauce. Season to taste with additional salt if needed. Garnish with a crumbled Mexican cheeses like queso fresco or cotija cheese if desired.
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