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Mexican Spaghetti with Creamy Poblano Sauce (Espagueti Verde)

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Inside: Learn to make this authentic and delicious Mexican recipe for Espagueti Verde, which is spaghetti made with a creamy green poblano sauce. 

Green spaghetti made with poblano peppers on a white plate with colorful tablecoth (espagueti verde)

Para Espanol, haz click aqui

What is Espagueti Verde?

This spaghetti recipe, literally translated to “green spaghetti” is a delicious side dish that you won’t want to leave out at your next dinner gathering. 

The salsa that gives it the green color is made from a base of roasted poblano peppers and Mexican crema. It goes perfectly with many other Mexican dishes such as carnitas and barbacoa

This recipe is not only delicious, but it is easy to make too! 

Espagueti verde rolled around a fork with the casserole dish in the background.

How do you make the sauce for Espagueti Verde?

There are different ways to make this meal depending on where you are from. However, in Mexico, we make it with poblano peppers and cilantro. It is inexpensive to make, and you can make a lot – so it is perfect for large groups!

The sauce is made by roasting the poblano peppers and letting them rest in a sealed plastic bag for 10 minutes. After that, you need to remove the skin which I do by putting the poblano pepper under a stream of cold water. You will also remove the seeds at that point. 

I always do the above step with gloves to prevent my hands from touching too much of the seeds or pepper. 

Next you will saute some onion, spinach, tomatillo and garlic that you will then blend with the poblano peppers, chicken stock, cilantro, crema, cream cheese, salt, and cumin. 

The final step for the sauce is to bring it to a boil with a teaspoon of oil and let simmer for about 5 minutes.

After the sauce is done, you will combine with with cooked spaghetti, add it to an oven-safe dish and top with cheese beofre baking until the cheese is melted. 

espagueti verde in a baking dish before adding the cheese

green spaghetti with mozzarrella cheese before being baked

Baked espagueti verde in a baking dish

When I was a little girl growing up in Mexico I always used to love this meal and I never left any on my plate. Now that I am a mom, I make this for my kids and they love it too! I made it just recently for my husband’s birthday dinner and it was a hit!

In Mexico, pasta isn’t as popular as other types of food with some exceptions. For example, sopa de fideos, sopa navidena, white spaghetti, and of course this espagueti verde are all very popular. 

One downside to this delicious meal is that it isn’t low on calories, but it is still good to have on those days when you just want to eat something very delicious!

Let me know how it turns out in the comments below. 

Check out these other authentic Mexican recipes:

Espagueti verde en un plato con queso y cilantro
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Mexican Spaghetti with Creamy Poblano Sauce (Espagueti Verde)

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Spaghetti verde
Servings: 16 1/2 cup servings
Calories: 163kcal

Ingredients

  • 3 Poblano Peppers
  • 3 Tomatillos
  • 1/2 Bunch of Cilantro
  • 1 Cup Spinach
  • 3 Oz cream cheese
  • 1 can Media Crema
  • 3 cloves Garlic
  • 1/4 Onion
  • 1/4 tsp ground cumin
  • 1/4 cup chicken stock
  • Salt to taste
  • 1 package Spaghetti cooked according to package instructions
  • 1.25 tbsp oil
  • 1 cup mozzarella cheese

Instructions

  • Start by roasting the poblano peppers in a frying pan or comal over high heat until they are almost black on the outside. Add to a sealed plastic bag and let sweat for about 10 minutes. Remove from the bag and holding the peppers under a stream of cold water, remove the skin and the seeds. Set aside
  • Sautee the onion, spinach, tomatillo, and garlic with a tablespoon of oil in a hot frying pan.
  • Take the ingredients from the previous step and add them to a blender with the poblano peppers, chicken stock, cilantro, crema, cream cheese, salt, and cumin. Blend until smooth.
  • Add the blended sauce to a hot pan with a teaspoon of oil and bring to a boil and then lower heat to medium and let simmer for 5 minutes. Add more salt or chicken stock as needed to taste.
  • Combine the sauce with the spaghetti and mix well. Add to an oven safe, top with mozzarella cheese, and bake or broil until the cheese is melted.

Nutrition

Serving: 11/2 cup serving | Calories: 163kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg
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Belinda

Monday 3rd of August 2020

Hi! I was wondering, is it absolutely necessary to peel the peppers completely?

Charbel Barker

Wednesday 5th of August 2020

Hi Belinda, the skin can have a bitter taste, so you should try to get as much of it off as possible. I wouldn't worry if there are a few pieces you can't get off though. Good luck!

Leticia

Friday 10th of July 2020

Hi, trying this today. The recipe sounds delicious! One question do I sauté the tomatillos whole or do I dice?

Nancy

Sunday 31st of May 2020

So excited to try this! Would you substitute heavy cream if there is no media crema? Or is it more like half and half?

Charbel Barker

Monday 1st of June 2020

Between those two, I would say heavy cream is best. Good luck!

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