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Mexican Green Spaghetti (Espagueti Verde) is a creamy poblano pasta recipe packed with smoky flavor, silky sauce, and tender spaghetti. This easy Mexican pasta recipe combines roasted poblano peppers, cream, and pasta for a comforting dinner that feels restaurant-worthy without much effort.

Roasting the poblano peppers deepens their flavor and removes bitterness, giving the sauce its signature smoky richness. If you love creamy poblano spaghetti, easy comfort food, or flavorful pasta dinners, this green spaghetti recipe is one you’ll want to keep on repeat.

Overhead view of Mexican Green Spaghetti topped with queso fresco and cilantro

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Table of Contents

❤️ Why You’ll Love This Recipe

  • Creamy and smoky poblano pepper sauce
  • Easy Mexican pasta recipe for busy weeknights
  • Mild heat that can easily be adjusted
  • Ready in about 45 minutes
  • Easy to customize with chicken or vegetables
  • Great as a main dish or a flavorful side dish

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Poblano peppers

Roasted poblano peppers give this Espagueti Verde its bold green color and smoky flavor. They are typically mild, making them ideal for creamy pasta sauces.

Heavy cream

Heavy cream creates a rich, silky sauce that coats the spaghetti beautifully.

Spaghetti

Classic spaghetti works perfectly in this Mexican spaghetti recipe because it holds the creamy poblano sauce well.

Queso Fresco

Queso fresco adds a mild, creamy, and slightly salty finish that complements the smoky poblano sauce beautifully.

Ingredients for Mexican Green Spaghetti including poblano peppers, spaghetti, queso fresco, cream, garlic, and red onion

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • spaghetti – substitute with fettuccine, penne, or fusilli if desired
  • olive oil – substitute with avocado oil or vegetable oil
  • poblano peppers – Anaheim peppers work for a milder flavor, but no substitution is recommended for authentic flavor
  • heavy cream – substitute with half-and-half for a lighter sauce
  • red onion – substitute with white onion or yellow onion
  • garlic cloves – garlic powder can be used in a pinch, but fresh garlic is best
  • queso fresco – substitute with feta cheese or cotija cheese
  • fresh cilantro – substitute with parsley for a different flavor profile
  • salt and pepper – no substitution recommended

Variations

  • Add chicken – Top the pasta with sliced grilled chicken or shredded rotisserie chicken for extra protein.
  • Make it extra smoky – Roast the poblano peppers directly over a gas flame or grill for a deeper smoky flavor.
  • Add citrus – Stir in fresh lime juice or lemon zest to brighten the creamy poblano sauce.
  • Make it baked – Transfer the pasta to a baking dish, top with extra cheese, and bake until bubbly for a casserole-style version.
Creamy Espagueti Verde garnished with queso fresco in serving bowl

Tips for Best Results

  • Watch the peppers carefully while broiling to prevent burning.
  • Remove most of the poblano seeds for a milder sauce.
  • Cook the spaghetti al dente for the best texture.
  • Add a splash of broth or reserved pasta water if the sauce becomes too thick.
  • Blend the sauce until completely smooth for the creamiest texture.

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FAQs

What does Espagueti Verde taste like?

Espagueti Verde has a creamy, smoky, slightly earthy flavor from the roasted poblano peppers. The sauce is rich and comforting without being overly spicy.

Is Mexican Green Spaghetti spicy?

Poblano peppers are usually mild, so this dish has gentle heat. Removing the seeds creates an even milder sauce.

Can I use another type of pasta?

Yes! Penne, fettuccine, linguine, or fusilli all work well with creamy poblano sauce.

Can I make Mexican Green Spaghetti ahead of time?

Yes. Prepare the poblano sauce ahead and refrigerate it separately from the pasta until ready to serve.

Can I make this recipe without heavy cream?

You can substitute half-and-half or Mexican crema for a slightly lighter sauce.

Can I use jarred roasted peppers?

Fresh-roasted poblano peppers deliver the best flavor, but jarred roasted peppers can work in a pinch.

Is Mexican Green Spaghetti served hot or cold?

It is traditionally served warm, but leftovers can also be enjoyed chilled like a pasta salad.

Can I freeze Mexican Green Spaghetti?

Freezing is not recommended because cream-based sauces may separate after thawing.

How to Store Mexican Green Spaghetti

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the sauce separately from the pasta whenever possible.

How to Make Mexican Green Spaghetti

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

This creamy Mexican Green Spaghetti comes together with roasted poblano peppers blended into a smooth cream sauce, then tossed with spaghetti and topped with feta cheese and parsley.

Quick steps:

  1. Cook the spaghetti until al dente.
  2. Broil the poblano peppers, onion, and garlic until charred.
  3. Steam and peel the poblano peppers.
  4. Blend the vegetables with cream until smooth.
  5. Toss the cooked spaghetti with the sauce and garnish before serving.

Serve with Your Favorite Sides

Serve Mexican Green Spaghetti with grilled chicken, roasted vegetables, garlic bread, or a fresh salad for a complete meal. It also pairs well with tacos, fajitas, or Mexican-inspired side dishes.

Poblano peppers, garlic, and red onion on baking sheet for Mexican Green Spaghetti recipe
Roasted poblano peppers, garlic, and red onion for creamy Espagueti Verde sauce
Roasted poblano peppers steaming in zip-top bag for Mexican Green Spaghetti
Peeled roasted poblano peppers prepared for creamy Mexican Green Spaghetti sauce
Roasted poblano peppers, onion, garlic, and cream in blender for Espagueti Verde sauce
Creamy poblano sauce blended smooth for Mexican Green Spaghetti recipe
Cooked spaghetti drained in colander for creamy poblano pasta recipe
Bowl of Mexican Green Spaghetti topped with queso fresco and cilantro
Fork twirling creamy Mexican Green Spaghetti with poblano sauce and queso fresco

If You Enjoyed Mexican Green Spaghetti

If you love the bold, tangy flavors in this dish, you might also enjoy making your own Tomatillo Salsa to keep on hand – it’s incredibly versatile. For more Mexican-inspired meals, my Black Bean Nacho Burgers are always a crowd-pleaser, and a refreshing Deli Style Chicken Salad is perfect for lighter days. Don’t forget to grab my homemade Fajita Seasoning for a smoky kick on all kinds of dishes.

Looking for more inspiration? Browse the Pizza and Pasta category for creative pasta ideas, or check out the Quick and Easy category for something on the table in a hurry. You can find all of my recipes in the Recipe Index.

📌 Save This Recipe

Save this Mexican Green Spaghetti recipe for busy weeknights, pasta cravings, and easy Mexican dinners the whole family will love! This creamy poblano pasta is packed with flavor and makes a delicious addition to taco night, family dinners, or comfort food meals.

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Close-up of creamy Espagueti Verde with queso fresco and fresh cilantro
Square image of Mexican Green Spaghetti topped with queso fresco and parsley
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Servings: 4 servings

Mexican Green Spaghetti (Espagueti Verde)

By Jamie Sherman
This Mexican Green Spaghetti recipe features creamy poblano sauce, pasta, and queso fresco for a flavorful family meal.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
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Equipment

Ingredients 

  • 4 poblano peppers
  • 1 small red onion, halved
  • 3 garlic cloves, peeled and chopped
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • salt and pepper, to taste
  • 8 oz. spaghetti
  • 1 cup queso fresco, crumbled
  • fresh cilantro, chopped

Instructions 

  • Preheat the oven broiler.
  • Place the poblano peppers, halved onion, and garlic cloves on a foil-lined baking sheet. Brush lightly with olive oil.
    4 poblano peppers, 1 small red onion, 3 garlic cloves, 2 tablespoons olive oil
  • Broil for 5-7 minutes, turning occasionally, until the peppers are blistered and charred.
  • Transfer the roasted peppers to a zip-top bag or covered bowl and let them steam for 10 minutes.
  • Peel the charred skin from the peppers, remove the seeds, and roughly chop.
  • Add the roasted poblano peppers, onion, garlic, and heavy cream to a blender. Blend until smooth and creamy.
    1 cup heavy cream
  • Season the sauce with salt and pepper to taste.
    salt and pepper
  • Cook the spaghetti according to package directions until al dente.
    8 oz. spaghetti
  • Drain the spaghetti and return it to the pot.
  • Pour the poblano cream sauce over the spaghetti and toss until evenly coated.
  • Serve immediately topped with crumbled queso fresco and chopped cilantro.
    1 cup queso fresco, fresh cilantro

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Store the sauce separately from the pasta when possible for the best texture.

♨️ REHEATING

  • Reheat gently on the stovetop over low heat with a splash of cream, milk, or broth.
  • Microwave in 30-second intervals, stirring between each interval until heated through.

❄️ FREEZING

  • Freezing is not recommended because the cream sauce may separate after thawing.

💡 TIPS FOR BEST RESULTS

  • Roast the peppers until nicely blistered for the best smoky flavor.
  • Blend the sauce completely smooth for a silky texture.
  • Salt the pasta water generously for better flavor throughout the dish.

🍳 ALTERNATE COOKING METHODS

  • Roast the peppers directly over a gas burner or a grill, rather than broiling.
  • Bake the finished pasta in a casserole dish topped with cheese for a baked pasta variation.

♻️ LEFTOVERS

  • Use leftovers as a filling for stuffed peppers.
  • Add grilled chicken or shrimp for a second meal variation.
  • Toss leftovers with extra cheese and bake into a creamy pasta casserole.

📝 NOTES

  • Poblano peppers can vary in heat level, so taste before adding additional peppers.
  • Cotija cheese or feta cheese can be substituted for queso fresco.
  • Fresh parsley can be used instead of cilantro if preferred.

Nutrition

Calories: 604kcal, Carbohydrates: 54g, Protein: 16g, Fat: 37g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 254mg, Potassium: 480mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1562IU, Vitamin C: 99mg, Calcium: 246mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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