Description
Mexican green spaghetti (Espagueti Verde) is a creamy, mildly spicy pasta dish made with roasted poblano peppers and a rich dairy-based sauce—perfect as a flavorful side or main course.
Ingredients
1 lb spaghetti
3 large poblano peppers, roasted, peeled, and seeded
1/2 cup chopped white onion
2 cloves garlic
1/2 cup cilantro leaves
1/2 cup sour cream or Mexican crema
1/2 cup cream cheese
1 cup whole milk
1/4 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste
Optional: crumbled queso fresco and extra cilantro for garnish
Instructions
1. Cook spaghetti in salted water until al dente. Drain and set aside.
2. In a blender, combine roasted poblanos, onion, garlic, cilantro, sour cream, cream cheese, milk, and Parmesan. Blend until smooth.
3. In a large skillet or saucepan, melt butter over medium heat.
4. Pour in the poblano sauce and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
5. Season with salt and pepper to taste.
6. Add cooked spaghetti to the sauce and toss until well coated and heated through.
7. Serve immediately, topped with crumbled queso fresco and chopped cilantro if desired.
Notes
To roast poblanos, place them over an open flame or under a broiler until charred, then place in a covered bowl to steam before peeling.
Adjust spice level by adding jalapeños or using fewer poblanos.
Great as a vegetarian main or as a side for grilled meats.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg
Keywords: Mexican green spaghetti, espagueti verde, poblano pasta, creamy pasta