This green spaghetti recipe gives you espagueti verde in 40 minutes: al dente spaghetti tossed in a silky roasted poblano cream sauce with Mexican crema, cream cheese, and cilantro. It is mildly spicy, deeply savory, and tastes like the best side dish at a Mexican restaurant.

Espagueti verde is a beloved Mexican pasta dish built on charred poblano peppers blended into a vibrant green cream sauce. My version keeps it weeknight-easy — one blender, one pot, one skillet — and the sauce comes together while the pasta boils.

Table of Contents

Why this green spaghetti recipe works

Real charred poblano flavor — broiling the peppers until blistered gives the sauce a smoky depth that raw peppers never could.
Double dairy richness — Mexican crema plus cream cheese makes the sauce cling to every strand without splitting.
One blender sauce — everything goes into the blender at once; no fussy chopping or multiple pans.
Weeknight timing — the sauce blends and simmers in the time the spaghetti takes to cook.

Ingredients

1 lb (450 g) spaghetti
4 large poblano peppers
1 small white onion, quartered
3 garlic cloves
1 cup Mexican crema (or full-fat sour cream)
4 oz (115 g) cream cheese, softened and cubed
1/2 cup whole milk, plus more as needed
1 chicken bouillon cube (or 1 tsp bouillon paste)
1/2 cup fresh cilantro leaves, plus more for serving
1 tbsp butter
1 tsp kosher salt, plus more to taste
Crumbled cotija cheese, for serving

Equipment

Rimmed baking sheet
Large pot for pasta
Blender
Large deep skillet
Tongs

How to make green spaghetti

Roast the poblanos. Set the oven broiler to high. Place the poblano peppers on a rimmed baking sheet and broil, turning with tongs every few minutes, until the skins are blistered and charred on all sides, about 10 minutes. Transfer to a bowl, cover tightly, and steam for 10 minutes — the skins will slide right off. Peel, then remove the stems and seeds.
Cook the spaghetti. Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until just al dente according to the package directions. Before draining, scoop out 1 cup of the starchy pasta water — it is liquid gold for loosening the sauce later. Drain the pasta.
Blend the green sauce. Add the roasted poblanos, onion, garlic, cilantro, Mexican crema, cream cheese, milk, and the bouillon cube to a blender. Blend until completely smooth and vividly green, about 1 minute, scraping down the sides once. Taste — it should be creamy, savory, and gently spicy.
Warm the sauce. Melt the butter in a large deep skillet over medium heat. Pour in the poblano sauce and bring to a gentle simmer, stirring often, for about 5 minutes until slightly thickened and steaming. Season with the kosher salt, tasting as you go.
Toss the pasta. Add the drained spaghetti to the skillet and toss with tongs until every strand is coated in the green sauce. If the sauce feels too thick, splash in the reserved pasta water a little at a time until it clings glossily to the noodles.
Serve. Divide among warm bowls and shower with crumbled cotija cheese and fresh cilantro. Serve immediately, while the sauce is at its creamiest.

Pro tips

Char boldly. Pale, under-roasted poblanos make a bland sauce. You want the skins nearly black all over — the flesh underneath stays sweet and smoky.
Steam, then peel. Covering the hot peppers traps steam that loosens the skins; skip this and peeling becomes a frustrating chore.
Soften the cream cheese. Room-temperature cream cheese blends silky; cold cubes can leave tiny white flecks in the sauce.
Save that pasta water. The starch in it is what makes the sauce glossy instead of greasy. Never skip reserving a cup.

Variations

Extra heat: roast a jalapeño or serrano alongside the poblanos and blend it in.
Chicken green spaghetti: toss in sliced grilled chicken breast to make it a full meal.
Lighter version: swap the cream cheese for Greek yogurt and use 2% milk — still creamy, a little tangier.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk, stirring, until creamy again — the microwave can make the sauce separate. The sauce alone (before tossing with pasta) freezes well for up to 2 months; thaw overnight in the fridge and warm through before tossing with fresh pasta.

Frequently asked questions

What is green spaghetti?

Green spaghetti, or espagueti verde, is a Mexican pasta dish of spaghetti coated in a creamy roasted poblano pepper sauce. The “green” comes from charred poblano chiles blended with crema, cilantro, and garlic.

Are poblano peppers spicy?

Poblanos are mild — roughly as hot as a bell pepper with a gentle warmth. Removing the seeds and membranes keeps this green spaghetti recipe family-friendly. Add a jalapeño if you want real heat.

Can I make green spaghetti ahead of time?

Yes. Blend the sauce up to 2 days ahead and refrigerate it. When ready to eat, warm the sauce, boil fresh pasta, and toss together. Cooked pasta absorbs sauce as it sits, so always toss just before serving.

What do you serve with espagueti verde?

It shines as a side next to grilled chicken, carne asada, or fish tacos, and it is hearty enough to be the main dish with a simple green salad. A sprinkle of cotija and a squeeze of lime finish it perfectly.

If you love easy pasta dinners, try our 3 Easy Pasta Recipes for Delicious Homemade Meals or the Chicken Pasta with a Creamy Tomato Sauce.