Espagueti Verde (Green Spaghetti)

If you’re craving something creamy, comforting, and packed with flavor, Espagueti Verde is your next go-to recipe. Known as green spaghetti, this beloved Mexican dish features roasted poblano peppers, a smooth cream sauce, and tender pasta for the perfect balance of smoky and savory. Whether it’s served at festive family events or as a cozy weeknight dinner, espagueti verde always delivers joy in every bite. In this post, we’ll dive into my story with the dish, explore its unique ingredients, and show you exactly how to recreate this crowd-pleaser at home. Let’s bring this bold green beauty to your table.

Why Espagueti Verde Feels Like Home

Growing up with Espagueti Verde

Some recipes carry more than just ingredients—they carry memories. For me, espagueti verde is one of them. I remember standing next to my grandmother in our little kitchen, the scent of roasted poblano peppers filling the air. She moved with quiet confidence, blending tradition with love in every stir of the spoon. She’d simmer the sauce slowly, teaching me that patience makes all the difference. And just like that, Sunday dinners became a ritual, always starring this vibrant green spaghetti, always bringing us together.

As a child growing up in a small town nestled in nature, I found joy in the simple act of cooking. Back then, it was about watching and tasting. Today, it’s about recreating those moments—with my own twist. Espagueti verde has become more than just a meal to me—it’s a bridge to those heartwarming memories.

Now that I’m sharing these dishes online through Mima Recipes, I often revisit this one. Not only is it a personal favorite, but it’s also a dish my readers love making again and again. If you’ve ever tried my chile con queso or the original espagueti verde recipe, you know exactly what I mean.

A warm dish that brings people together

What I love most about green spaghetti is how it fits into every part of life. From birthdays and weddings to casual backyard BBQs—or even just a cozy Tuesday night—it always brings comfort, flavor, and a little bit of joy to the table.The creamy poblano sauce is rich but balanced. The pasta is soft, yet satisfying. And whether you’re five or fifty, there’s something nostalgic about scooping a big portion onto your plate.

Even now, when I serve espagueti verde to guests, it sparks conversation. People ask about the sauce. They ask what makes it green. And they always go back for seconds. It’s that kind of dish—humble, hearty, and impossible not to love. Just like the food I grew up with.

What Makes Espagueti Verde Unique

The creamy poblano sauce

At the heart of espagueti verde is its luscious, velvety green sauce—made from roasted poblano peppers. These chilies are the soul of the dish, offering a smoky depth that’s hard to replicate. Once they’re roasted, peeled, and deseeded, the peppers are blended with milk, sour cream, cream cheese, garlic, and bouillon. The result? A creamy poblano sauce that’s smooth, rich, and perfectly coats every strand of spaghetti.

What makes this sauce stand out is its versatility. You can go mild or turn up the heat by adding jalapeños or serrano peppers into the blend. If you’re craving a kick, just roast the spicy peppers alongside your poblanos, then blend them all together. That’s the beauty of green spaghetti—it lets you control the flavor while staying true to its roots.

This combination of creamy and spicy is why espagueti verde has become one of my most popular comfort recipes. It’s similar to a green alfredo but with a bold, earthy character that makes it unmistakably Mexican. You can even make it lighter by swapping full-fat dairy for plant-based options or using spaghetti squash—just like in my Guide to Spaghetti Squash where you’ll find veggie-forward twists for pasta night.

A Mexican twist on classic spaghetti

While most spaghetti dishes lean toward red sauces or cheese-laden layers, espagueti verde is refreshingly different. It takes something familiar—pasta—and elevates it with a cultural flair that makes each bite unforgettable. The combination of dairy, roasted chilies, and fresh herbs like cilantro gives it a distinct green hue and a flavor profile you won’t find in a typical spaghetti dish.

What’s even better is its adaptability. While it’s traditionally made with spaghetti noodles, you can easily use penne, linguine, or even fusilli. It’s the sauce that defines the dish, not the shape of the pasta. That means you can get creative while still preserving the integrity of the recipe. I’ve even had readers pair it with gluten-free noodles or whole wheat options.

And don’t forget the toppings—melting cheese like mozzarella or chihuahua baked on top takes this pasta to the next level. Pair it with something hearty like my easy rice and beans burritos or enjoy it as a standalone main. Either way, it’s a dish that proves comfort food can still be exciting.

How to Make Espagueti Verde at Home

Ingredients that bring the magic

Making espagueti verde starts with gathering simple, fresh ingredients that build bold flavor. The star of the show is poblano peppers—roasted until blistered, then peeled and deseeded. These mild chilies offer an earthy, slightly smoky flavor that defines the dish. Next comes the creamy base: milk, sour cream, and cream cheese. Together, they form a luxurious sauce that’s both indulgent and balanced.

Add in aromatics like garlic and onion, plus chicken bouillon and salt to round out the flavor. A handful of fresh cilantro adds brightness and color. Want to spice it up? Want some heat? Blend in a jalapeño or a couple of serranos—it makes all the difference! Craving something more wholesome? Use light dairy or sub in Greek yogurt and plant-based milk for a lower-calorie version.

Ingredient	Purpose
Poblano Peppers	Adds smokiness and signature green color
Cream Cheese	Creates a thick and creamy base
Sour Cream	Balances heat and adds tang
Milk	Thins the sauce for even coating
Cilantro	Adds freshness and color

Step-by-step cooking method

Now that your ingredients are ready, let’s walk through how to make green spaghetti the right way.

Start by roasting your poblanos directly over a gas flame or under the broiler until the skin blisters. Place them in a sealed container or bag for 10 minutes to steam—this helps the skin peel right off. Once cooled, peel, deseed, and set aside.

In a blender, combine the roasted poblanos with cream cheese, milk, sour cream, garlic, onion, salt, bouillon, and cilantro. Blend until silky smooth. For a spicy version, add a roasted jalapeño or two.

Meanwhile, cook your spaghetti according to the package directions until al dente. In a deep pan, melt a bit of butter, then pour in the sauce. Let it simmer gently until warm and slightly thickened.

Serving Suggestions & Tips

What goes well with Espagueti Verde

One of the best things about espagueti verde is how versatile it is when it comes to serving. It can be the star of the show or a flavorful side dish that complements other traditional favorites. Personally, I love pairing it with crispy Milanesa de Pollo—a breaded chicken cutlet that gives off major comfort food vibes. The crunchy texture of the chicken balances the creaminess of the spaghetti beautifully, creating a meal that’s satisfying and well-rounded.

If you’re planning a full spread for guests or a special family dinner, think beyond just the pasta. Try adding a side of warm tortillas, a quick avocado salad with lime, or even a spoonful of chile con queso for dipping. Want something heartier? My easy rice and beans burritos make an excellent combo with green spaghetti for a true Mexican fusion feast.

Whether served alongside grilled meats or enjoyed all on its own, espagueti verde adapts to any setting—from weeknight dinners to holiday celebrations.

Make-ahead tips & storage

Espagueti verde is not only delicious—it’s practical. If you’re meal prepping or cooking for a crowd, you’ll love how well this dish holds up. You can make the sauce in advance and store it in an airtight container in the fridge for up to four days. Just reheat gently on the stovetop and stir in freshly cooked pasta when you’re ready to serve.

You can freeze the sauce on its own in a freezer-safe bag—just thaw it overnight in the fridge when you’re ready to use it, then reheat gently in a skillet. The texture might need a quick whisk to smooth it out, but the flavor stays just as delicious. I like to double the batch and freeze half—it’s a lifesaver on hectic nights.

They reheat like a dream—just pop them in the microwave or warm them on the stove with a splash of milk to loosen up the sauce. Finish with a sprinkle of shredded cheese for that gooey, just-baked magic.

FAQ

What makes green spaghetti green?
The vibrant green color in espagueti verde comes from roasted poblano peppers, which are blended into a creamy sauce along with cilantro and sometimes spicy chilies. The natural hue from these vegetables gives the dish its signature look—and flavor.

What to serve with espagueti verde?
You can serve green spaghetti with a variety of dishes, but crispy Milanesa de Pollo is a top choice. It also pairs well with rice and beans, fresh avocado salad, or cheesy sides like chile con queso. It’s versatile enough to fit into any meal.

Is spaghetti verde a healthy meal option?
It can be! To lighten things up, try using low-fat dairy products, whole wheat pasta, or even spaghetti squash like the ones in my healthy spaghetti squash recipes. You still get all the flavor with fewer calories.

Can I make green spaghetti ahead of time?
Absolutely. The poblano sauce can be prepped ahead and stored for up to 4 days in the fridge or frozen for future meals. Just reheat it slowly and toss with freshly cooked pasta when you’re ready to serve.

Conclusion: A Bowl of Espagueti Verde, A Bite of Comfort

There’s something truly special about turning simple ingredients into a dish that brings people together. Espagueti verde is one of those recipes—it’s rich in flavor, rooted in tradition, and endlessly adaptable. Whether you serve it for a big celebration or a quiet night in, it always delivers comfort in every bite.

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