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A plate of creamy green spaghetti with steaks on a black plate
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Mexican Green Spaghetti Recipe

Creamy, smoky, and packed with bold flavor, Mexican Green Spaghetti (Espagueti Verde) is a Tex-Mex twist on a beloved Mexican classic! This dish features fire-roasted poblano peppers, blended into a silky, vibrant green sauce with Mexican crema, cheese, and fresh herbs, then tossed with tender spaghetti for the ultimate comfort food.
Course Main Course, Main Dishes, Side Dish
Cuisine Tex Mex, Texas Cooking
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Sarah Penrod

Equipment

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 Peppers
    The 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.