30-Minute Creamy Mexican Green Spaghetti
This Mexican green spaghetti, or espagueti verde, is the kind of pasta that feels both comforting and a little unexpected. It leans on roasted poblano peppers and tangy crema to build a sauce that’s smoky, creamy, and ready in about half an hour.
If you’ve never tried a poblano cream sauce on pasta, this is the dish that’ll win you over. It’s quick enough for a weeknight and special enough that people ask for the recipe.
What Makes This Green Spaghetti So Good
The sauce tastes like roasted poblanos first—earthy, a little grassy, with a deep smokiness from a quick char under the broiler. Mexican crema rounds it out with tang and body, so every strand of spaghetti gets coated in something lush without feeling heavy.
It’s also forgiving. You can dial up the heat with a jalapeño, swap the crema for sour cream if that’s what you have, or skip the dairy entirely. The base method stays reliable.
Best of all, the whole thing comes together while the pasta boils. Once the poblanos are blistered, you’re basically just blending and tossing.
Ingredients
- 4 large poblano peppers: look for firm, glossy ones with no soft spots
- 1 lb (450g) spaghetti: any long pasta works, but spaghetti holds the sauce well
- 1 cup (240ml) Mexican crema: sour cream or crème fraîche will work in a pinch
- ½ small white onion, roughly chopped
- 2 garlic cloves, peeled
- ½ cup (15g) fresh cilantro, leaves and tender stems
- 1 tsp chicken bouillon powder: use a vegetable bouillon powder or just salt for a vegetarian version
- 2 tbsp vegetable or avocado oil, plus more for the peppers
- Salt: as needed for the pasta water and sauce
- Queso fresco and extra crema for serving
Variations and Swaps
- Add more heat: toss 1 small jalapeño (seeded if you want less fire) onto the sheet with the poblanos.
- No crema: sour cream, full-fat Greek yogurt, or even softened cream cheese thinned with a little milk all work.
- Dairy-free: use a good plant-based cream cheese or a thick unsweetened oat cream, and skip the queso fresco.
- Different herbs: if cilantro isn’t your thing, flat-leaf parsley gives a clean, fresh note that still tastes great.
- You might also like Chilaquiles Verdes if you enjoy poblano sauces in other contexts.
How to Make Mexican Green Spaghetti
Step 1: Char the Poblanos
Set an oven rack about 4 inches below the broiler and preheat the broiler on high. Rub the 4 poblanos with a little oil and set them on a foil-lined baking sheet. Slide them under the broiler and let them blister until the skin is deeply charred and blackened in spots, about 5 to 7 minutes per side.
Don’t worry if the skin looks burnt—that blackened layer is where the smokiness lives. Once they’re blistered all over, transfer the peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. This loosens the skin so it peels off easily.
Step 2: Blend the Creamy Sauce
When the poblanos are cool enough to handle, peel away the skins, pull out the stems, and scoop out the seeds. You don’t need to remove every seed; a few left behind add a gentle warmth. Drop the peeled poblanos into a blender along with the ½ chopped onion, 2 garlic cloves, ½ cup cilantro, 1 cup crema, and the 1 tsp chicken bouillon powder.
Blend until completely smooth. Taste it now and add a pinch of salt if needed—the bouillon already brings saltiness, so go easy. The sauce should be thick but pourable; you’ll thin it with pasta water later. Set it aside while you get the spaghetti going.
Step 3: Boil the Spaghetti
Bring a large pot of generously salted water to a rolling boil. Add the 1 lb of spaghetti and cook according to the package directions until al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
Drain the spaghetti but don’t rinse it. The starch clinging to the pasta helps the sauce cling to every strand, so you want it to go straight into the sauce.
Step 4: Toss and Serve
Pour the poblano cream sauce into the same empty pot or a large skillet and set it over medium-low heat. Stir in about ¼ cup of the reserved pasta water and let it warm through, about 2 minutes. Add the drained spaghetti and, using tongs, toss until every strand is coated in a glossy green sauce. If it feels too thick, add another splash of pasta water until it moves the way you like.
Pile the spaghetti into bowls, crumble queso fresco on top, and drizzle with a little more crema. Serve right away while it’s hot and silky.
A Few Tips Before You Start
- Don’t skip the steaming step after roasting. Those 10 minutes under a cover make the difference between skin that peels off cleanly and skin you have to scrub at.
- If your sauce tastes a little bitter, you might have over-blended the onions. Pulse just until smooth rather than running the blender for a full minute.
- The pasta water is your tool for adjusting the sauce. Add it gradually and toss, rather than pouring in a set amount all at once.
- Keep the heat gentle when you warm the sauce. High heat can cause the crema to separate and turn grainy.
Roasting times depend on pepper size and your broiler’s strength.
| Pepper size (weight) | Time per side under broiler |
|---|---|
| Small (4 to 5 oz) | 4 to 5 minutes |
| Medium (6 to 7 oz) | 5 to 7 minutes |
| Large (8 oz and up) | 7 to 9 minutes |
Storing Leftovers
- Refrigerate: Pack any leftover spaghetti in an airtight container and refrigerate for up to 3 days.
- Reheating: Warm it gently in a skillet with a splash of milk or water to loosen the sauce. Avoid blasting it in the microwave, as the crema can separate.
What to Serve with Mexican Green Spaghetti
This pasta is substantial on its own, but it pairs well with seared flank or skirt steak—the charred meat echoes the smoky sauce. For a lighter side, a simple salad of sliced avocado, tomatoes, and a squeeze of lime brightens the plate without competing.
Frequently Asked Questions
Can I roast the poblanos on the stovetop instead of under the broiler?
Yes. Place them directly over a gas flame and turn every couple of minutes until the skin is blackened all over, then steam and peel as usual.
Can I use canned green chiles?
You can, but the sauce will be milder and lose that roasted depth. If you go that route, use two 4-oz cans of mild fire-roasted green chiles, drained, and skip the charring step.
Can I make the sauce ahead of time?
Absolutely. Blend the sauce up to 2 days in advance and keep it in the fridge. Reheat it with a little pasta water just before tossing with the spaghetti.
Why did my sauce turn watery?
It likely picked up too much pasta water. Let it simmer over low heat, stirring often, until it thickens back up.
Mexican Green Spaghetti Recipe
Ingredients
Method
- Preheat the broiler. Rub poblanos with oil and broil 5 to 7 minutes per side until charred. Transfer to a bowl, cover, and steam 10 minutes. Peel, stem, and seed the peppers.
- In a blender, combine the peeled poblanos, onion, garlic, cilantro, crema, bouillon powder, and a pinch of salt. Blend until smooth.
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Warm the poblano sauce in a large skillet or pot with ¼ cup of the pasta water. Toss the spaghetti in the sauce, adding more pasta water as needed, and serve with crumbled queso fresco and a drizzle of crema.
