Creamy Mexican Green Spaghetti (Espagueti Verde)

If you’re craving a dish that’s bursting with flavor and so creamy it feels like a comforting hug in pasta form, then this Creamy Mexican Green Spaghetti (Espagueti Verde) is calling your name. Made this? Rate this recipe: because the vibrant roasted poblano and fresh cilantro cream sauce paired with perfectly al dente spaghetti creates a delicious, memorable meal that instantly feels like home. Whether you’re cooking for friends, family, or simply treating yourself, this recipe is a winner that balances freshness, spice, and richness effortlessly.

Ingredients You’ll Need

These ingredients are wonderfully simple but each plays an essential role in building the bright, creamy, and slightly smoky profile of this dish. From the earthy poblano peppers to the silky cream cheese, every item adds a unique texture, flavor note, or color that couldn’t be missed.

• 4 poblano peppers roasted: Bring a smoky depth and slight sweetness essential for the sauce’s vibrant green color.
• 1 pound dry spaghetti: The perfect pasta to hold onto the luscious sauce and deliver satisfying bites.
• 1 tablespoon olive oil: Helps sauté the veggies gently, unlocking their flavors without overwhelming the sauce.
• 1 small onion chopped (about 1/4 cup): Adds subtle sweetness and aromatic notes to the base of the sauce.
• 1 jalapeño or serrano pepper stemmed, seeded and chopped: Brings just the right kick to balance the creaminess without overpowering.
• 4 garlic cloves minced: Infuses the dish with its signature savory warmth and depth.
• 1 cup spinach leaves: Introduces fresh green vibrance and enhances texture with its tender leafiness.
• 1 small bunch of cilantro: Essential for that bright, citrusy flavor that elevates and freshens the sauce.
• 8 ounces sour cream or crema Mexicana: Contributes richness and a slightly tangy creaminess that binds flavors together.
• 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube: Intensifies the savory profile for a perfectly seasoned sauce.
• 2/3 to 1 cup milk or half and half: Adjusts sauce creaminess and consistency to your liking.
• 8 ounces cream cheese softened and cut into small cubes: Adds velvety texture and a luxurious finish to the sauce.
• Salt and ground black pepper to taste: The final seasoning touch to bring all flavors into harmony.

How to Make Made this? Rate this recipe:

Step 1: Roast Your Poblano Peppers

Start by charring your poblano peppers until their skins blacken, whether you choose a skillet, open flame, broiler, or oven. This roasting step is critical—it unlocks a smoky aroma and flavor that forms the heart of the sauce. Once blackened, steam the peppers briefly and peel off the skin, then remove seeds. This process ensures a smooth, smoky taste without bitterness.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil and cook your spaghetti according to the package instructions until just al dente. The pasta should have a slight bite to perfectly complement the creamy sauce. Before draining, scoop out a cup of the pasta cooking water to help loosen the sauce if it thickens too much later.

Step 3: Sauté Aromatics and Greens

Heat olive oil in a large skillet over medium heat. Add chopped onion and jalapeño, sautéing until the onion turns translucent and fragrant—about three minutes. Toss in the minced garlic and spinach, cooking until spinach wilts, which should take around two minutes. This step builds layers of flavor and introduces vibrant greens into the dish.

Step 4: Blend Your Sauce Base

Transfer this sautéed veggie mix to your blender and add the roasted poblanos, cilantro, sour cream, bouillon, and 2/3 cup milk or half and half. Blend until silky smooth and creamy, adding more milk if necessary to reach your desired consistency. This luscious green sauce is the magic that makes this spaghetti so unforgettable.

Step 5: Melt in the Cream Cheese and Combine

Pour the blended sauce into the pasta pot over medium-low heat. Stir in half the cream cheese until melted and then add the remaining cubes, allowing it to melt gently while simmering about 4 minutes. Season with salt and pepper to taste, then toss in the pasta and mix thoroughly. Add reserved pasta water if the sauce feels too thick. Now, your creamy Mexican green spaghetti is ready!

How to Serve Made this? Rate this recipe:

Garnishes

Garnishing takes this dish from delicious to dazzling. Sprinkle chopped fresh cilantro for brightness, crumble cotija or queso fresco cheese for creamy saltiness, and add crunchy pepitas for texture contrast. These little touches elevate the presentation and flavor experience.

Side Dishes

This dish shines on its own but pairing it with a fresh Mexican-style salad or warm, homemade tortillas balances the meal beautifully. A side of roasted corn salad or simple guacamole keeps the Mexican-inspired theme vibrant and fresh.

Creative Ways to Present

For a festive touch, serve this pasta in shallow, colorful bowls that enhance its verdant hue. You might also consider layering the spaghetti in a large serving dish topped with garnishes as a centerpiece to impress guests. Individual portions with pepitas scattered artistically add wonderful visual appeal.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover pasta in an airtight container and store it in the refrigerator for up to 3 days. Because the sauce is creamy and delicate, be sure to keep it chilled well to maintain freshness and flavor integrity.

Freezing

While this pasta is best enjoyed fresh to savor its creamy texture, you can freeze leftovers by placing them in a freezer-safe container for up to one month. However, expect some loosening of texture upon thawing, so reheat gently with a splash of milk to revive creaminess.

Reheating

Rewarm your leftovers slowly over low heat in a skillet or microwave, stirring frequently. Add a little milk or reserved pasta water to help loosen the sauce if it thickens or separates. This gentle reheating will bring back that luscious, creamy mouthfeel.

FAQs

Can I use other types of pasta instead of spaghetti?

Absolutely! While spaghetti is traditional here, any long pasta like fettuccine or linguine works beautifully. Just adjust cooking times accordingly to keep the perfect al dente texture.

How spicy is this dish with jalapeño or serrano?

The heat level is mild to moderate, as the seeds are removed and the peppers are balanced with creamy elements. Feel free to adjust the pepper quantity or type according to your heat tolerance.

What is the difference between sour cream and crema Mexicana?

Crema Mexicana is slightly thinner and less tangy than sour cream, lending a smooth, rich texture without overpowering acidity. Either works well, but crema is traditional.

Can I make this recipe vegan?

To veganize this dish, substitute dairy ingredients with plant-based alternatives like vegan sour cream and cream cheese, and use vegetable bouillon. It won’t be quite the same but still delicious and creamy!

How do I roast poblano peppers if I don’t have a broiler?

No broiler? No problem! A hot cast iron skillet or an open gas flame can achieve the same beautiful char and smokiness. Just be sure to turn the peppers frequently for even roasting.

Final Thoughts

This Creamy Mexican Green Spaghetti is truly a recipe to treasure. From the smoky roasted poblanos to the lush, green cream sauce that hugs every strand of pasta, it’s a dish that invites smiles and seconds. Made this? Rate this recipe: and don’t hesitate to share it with those you love because recipes like this deserve to be celebrated over and over again!