Mexican Green Spaghetti Recipe

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!

At A Glance:

1. 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.
2. 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.
3. Cook the Spaghetti
   • Boil 1 pound of spaghetti (or pasta of choice) in salted water until al dente. Drain and set aside.
4. 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.
5. 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

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)

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.