Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
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Updated Jul 29, 2025, Published Apr 15, 2022
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If you love creamy pasta dishes like fettuccine alfredo or pesto pasta, you’re going to swoon over this Espagueti Verde recipe! Made with fire-roasted poblanos, tangy crema, and fresh cilantro, this Mexican green spaghetti is a flavorful, one-pot meal that comes together in just 30 minutes.
Table of Contents
This recipe was shared with me by my dear friend Alba, who loves making it for parties because it’s an inexpensive crowd-pleaser. My family adores pasta dishes, so I couldn’t wait to try it, and y’all? It totally lives up to the hype.
Whether you serve it as a vegetarian main or a side dish, it’s always a creamy, dreamy hit.
What is Espagueti Verde?
Espagueti Verde (or Green Spaghetti) is a popular Mexican pasta dish made with spaghetti tossed in a creamy poblano sauce. Chile poblanos are roasted and blended with crema Mexicana, milk, garlic, and cilantro to create a velvety green sauce that’s savory, slightly smoky, and just a touch spicy. It’s often served at parties, potlucks, or as a weeknight comfort food.
Why You’ll Love This Recipe
- Ready in just 30 minutes – Perfect for busy weeknights.
- Budget-friendly – Made with pantry staples and a few fresh ingredients.
- Customizable – Easily adapt it with different pastas or proteins.
- Creamy and comforting – Think alfredo meets roasted chile magic!
- Party-worthy – A guaranteed hit at gatherings and potlucks.
Ingredients & Substitutions
You’ll find most of these simple ingredients in your pantry or local grocery store. Don’t worry, I’ve included easy swaps too!
- Poblano Chiles – Poblanos are readily available year-round. This heart-shaped chile is wide and dark and is generally pretty mild. However, be warned! Occasionally a fiery hot one sneaks in for a special surprise. Learn How to Roast Chile Peppers here. To make this even more of a “pantry pasta,” you can roast and freeze your peppers ahead of time.
- Poblano Chiles – Mild, smoky, and essential for this dish. You can use Anaheim peppers or Hatch chile peppers if you want a bit of extra heat.
- Cilantro – Bright and herby. Parsley can work if you’re not a fan.
- Chicken Bouillon – This can easily be substituted for veggie bouillon if you are vegetarian.
- Onion – White or yellow both work!
- Garlic – Fresh is best, but you can sub 1/4 tsp garlic powder per clove if needed.
- Crema Salvadoreña – Thick, tangy, and luscious. Sub with sour cream or crema Mexicana.
- Milk – Whole milk preferred, but any variety works.
- Spaghetti – I recommend La Moderna brand, but any long pasta like fettuccine or angel hair is fine. Adjust cook time accordingly.
- Butter – Unsalted is ideal so you can control seasoning.
- Parmesan or Cotija Cheese – Freshly grated is best for flavor and meltability.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Espagueti Verde
Step 1: Roast the Poblanos. Turn the broiler to high. Place poblanos on a baking sheet and broil, turning occasionally with tongs, until charred on all sides. Learn How to Roast Chile Peppers here.
Step 2: Steam & Peel. Transfer roasted poblanos to a plastic bag and seal. Let steam for 5-10 minutes. Peel off the blackened skin, then remove stems and seeds.
Step 3: Blend the Sauce. In a blender, combine the roasted poblanos, cilantro, 1 bouillon cube, half the onion, 2 garlic cloves, crema, and milk. Blend until smooth.
Step 4: Boil the Pasta. In a large pot, bring water to a boil. Add the remaining bouillon cube, other half of the onion, and 1 garlic clove. Cook pasta for 10 minutes or until al dente. Drain and discard onion and garlic.
Step 5: Cook the Sauce. In the same pot, melt butter over medium heat. Pour in the poblano cream sauce and cook for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Step 6: Toss Pasta with Sauce. Add the cooked pasta to the sauce and toss until fully coated and heated through (about 5 minutes).
Step 7: Serve with Cheese. Plate the creamy poblano pasta and sprinkle with grated parmesan or cotija cheese. Enjoy warm!
Watch this video to see how quickly this Espagueti Verde (Green Spaghetti with Poblano Cream Sauce) comes together.
Serving & Topping Suggestions
- Serve as a main dish with baked chicken breasts, oven baked salmon, or Mexican-style shrimp scampi.
- Perfect as a vegetarian entrée or a side dish alongside carne asada.
- Great at room temperature, ideal for potlucks or summer gatherings.
- Garnish with extra cilantro and a sprinkle of crushed red pepper, or a sprinkle of extra cheese.
Espagueti Verde Expert Tips & Tricks
- Watch the heat: Poblanos are usually mild, but occasionally one has a kick. Taste as you go!
- Roast in advance: Roast and peel your poblanos ahead of time and freeze for an even faster meal.
- Blend until smooth: The sauce should be creamy and velvety, so don’t skimp on the blending time.
- Cheese matters: Freshly grated cheese melts better and gives superior flavor.
- Batch it up: Double the sauce and freeze a portion to use with other pastas or veggies later!
- Vegeterian: This creamy poblano spaghetti is perfect for vegetarians or spice lovers alike.
Storage Instructions
- Make Ahead: You can prep the poblano cream sauce up to 3 days in advance. Store it in an airtight container in the fridge.
- Leftovers: Store assembled pasta in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.
- Freezing: Not recommended. Cream-based sauces tend to separate after freezing.
Frequently Asked Questions
Yes! You can make the poblano cream sauce in advance and refrigerate it for up to 3 days. Just cook fresh pasta and toss it all together when ready to serve.
I don’t recommend freezing this dish, as the creamy sauce may separate when thawed and reheated.
Green bell peppers can be used, but you’ll lose some of the signature smoky flavor. Poblanos are traditional and highly recommended.
With a few swaps! Use vegetable bouillon, plant-based butter, vegan crema or sour cream, and unsweetened oat milk or almond milk.
It’s mildly spicy. Poblanos are generally mild, but occasionally a spicy one sneaks in. The creaminess of the sauce balances the heat beautifully.
Creamy, tangy, and savory with roasted chile flavor and herbaceous notes from cilantro. Think creamy pesto with a smoky kick!
It pairs perfectly with grilled chicken, shrimp, salmon, or even rotisserie chicken for a quick and easy dinner.
More Recipes
Did you make this Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)? Rate the recipe and leave me a comment to let me know how it turned out!
Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
Ingredients
- 4 large poblano chiles
- 12 sprigs cilantro, leaves only
- 2 chicken bouillon cubes, divided
- 1 large white onion, halved and divided
- 3 garlic cloves, divided
- 2 cups Crema Salvadoreña or sour cream
- 2 cups whole milk
- 16 ounces spaghetti, recommend La Moderna, cut in three parts
- 2 tablespoons unsalted butter
- salt and pepper and salt to taste
- Parmesan cheese or queso cotija, shredded
Instructions
- Turn the broiler to high. Set poblano chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
- Place roasted poblanos in a blender along with the cilantro, 1 bouillon cube, half of the onion, 2 garlic cloves, crema, and milk. Puree mixture until smooth.
- Bring a large pot of water to a boil. Add 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
- Meanwhile, add butter to large pot set over medium heat. When it foams, pour in the creamy chile mixture. Cook, for about 10 minutes, stirring it occasionally. And season with salt and pepper.
- Add the pasta to the pot and toss well for about 5 minutes or until heated through.
- Top each serving with a sprinkling of parmesan cheese.
Video
Notes
- This pasta dish also tastes great at room temperature and would make a great addition to serve at a party.
- Make the sauce ahead and refrigerate for up to 3 days.
- For a vegan version, use plant-based butter, crema, and milk, and vegetable bouillon.
- Poblanos are generally mild, but occasionally one will be spicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I love this pasta! Followed the recipe to the letter the first time. Some of m famz felt it was too spicy ( even though I only used poblanos) but I loved it! I’ve also used hatch peppers in this when I had access to those and not poblanos.
Absolutely delicious. Made it many times now. Learned early on to taste the poblanos before blending if you have someone in house who can’t do spicy. But this is one of my favorite fast meals always packed with flavor.
Deliciousness will make again and again