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Espagueti Verde (Mexican Green Spaghetti)

Espagueti Verde is a Mexican green spaghetti with a silky smooth, roasted poblano and jalapeño sauce. This creamy pasta dish is amazing as a side dish and a meatless meal, plus easily make it gluten-free. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 4 large poblano peppers
  • 1 Jalapeno pepper
  • 4 tablespoon butter (divided)
  • ¼ onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup heavy cream
  • 1 cup sour cream or Mexican crema
  • 1 8oz. bar of cream cheese
  • ¼ cup chicken broth
  • 1 cup cilantro (plus more for garnish)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 12oz. packet of spaghetti (can use gluten-free)
  • ½ cup Crumbled queso fresco

Instructions

    Cup of Yum
  1. Roast 4 large poblano chiles and 1 jalapeño by following the directions on this post Simple Ways to Roast Green Chiles at Home.
  2. Peel and dice the peppers and set aside.
  3. Chop the onions and garlic.
  4. Melt 2 tablespoons of butter in a small pan. Add the onions and garlic and sauté until soft and fragrant.
  5. Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender.
  6. Blend until smooth and creamy.
  7. Boil 12 ounces of spaghetti following the directions on the package. Drain and set aside.
  8. Melt two tablespoons of butter in a large pan. Pour in the sauce and bring to a simmer.
  9. Taste and adjust seasoning if needed.
  10. Add in the pasta, tossing until all of the noodles are covered in sauce.
  11. Top off with crumbled queso fresco and diced cilantro.

Notes

  • We use gluten-free pasta and the results are amazing. I recommend brown rice spaghetti or fettuccine as the noddles hold up better.
  • I love the flavor the jalapeño adds, but you can leave it out for a non-spicy version. I leave it out for my kids and they love it.