Change up your weeknight dinner game with this Mexican Green Spaghetti (Spaghetti Verde). It combines the rich, smoky flavors of roasted poblano peppers with creamy cheese and fresh herbs. Perfect for a meatless Monday or add your favorite protein like grilled chicken or shrimp for something even more substantial.

An image of pasta bowls of spaghetti verde.

Sometimes all it takes to break out of a dinner rut is trying something comforting with a new twist to make it exciting. For example, rather than sticking with your same old spaghetti night with meat sauce (delicious though that is), you can totally flip the script with this unique dish with a green sauce made from poblano peppers.

Mexican Green Spaghetti, also referred to as "Mexican Espagueti Verde," is one of our favorite and most surprising Mexican recipes. The creamy green sauce—a rich blend of roasted poblano peppers, cream cheese, and Mexican crema—creates a uniquely smooth and flavorful base that beautifully coats the pasta.

It's a perfect option for family dinners, potlucks, or any occasion where you want to bring a little extra flavor to the table, and a great way to introduce and incorporate new veggies into your family's diet. For another unique pasta sauce recipe, be sure to try my beet pasta sauce with fettuccine, pistachios, and goat cheese!

If you love an easy recipe like this that features spaghetti, check out my Homemade Spaghetti and MeatballsCheesy Baked Spaghetti CasseroleChicken Parmigiana with SpaghettiChicken Spaghetti Bake, and Mozzarella Stuffed Meatballs!

Why We Love This Recipe

  • It serves perfectly as a main dish but can also stand as a side dish complementing other Mexican favorites like street corn or grilled meats.
  • Most ingredients like poblano peppers, cream cheese, and queso fresco are readily available at local supermarkets, making it easy for anyone to try this recipe.
  • Whether you're cooking for a picky eater or a connoisseur of Mexican cuisine, the familiar texture of pasta combined with the exotic appeal of roasted poblanos and creamy sauce ensures this dish has wide appeal. 

What You'll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Spaghetti - Provides a neutral base that perfectly carries the creamy sauce. Go with 12 ounces of pasta instead of 16 ounces if you want it more saucy.
  • Poblano Peppers - The main ingredient that sets this dish apart, these peppers add a very mild heat and smoky depth that is distinctive to Mexican green spaghetti. Can be substituted with Anaheim peppers for a milder flavor.
  • Olive Oil - Used for sautéing, it helps to release and meld the flavors of the onions and garlic.
  • Onion - Adds a subtle sweetness and texture to the sauce, balancing the robust flavors of the peppers.
  • Garlic Cloves - Infuses the dish with a pungent aroma and essential flavor depth that complements the poblano peppers.
  • Cilantro - Provides a fresh, herbaceous lift to the creamy sauce, brightening the overall dish.
  • Full-Fat Cream Cheese - Offers creaminess and helps to thicken the sauce, giving it a luxurious texture.
  • Sour Cream or Mexican Crema (Crema Mexicana) - Adds tanginess and further enriches the sauce’s creamy texture. You can make a good DIY Mexican Sour Cream by blending equal parts sour cream and heavy cream.
  • Chicken Broth or Milk - Thins the sauce to the perfect consistency for coating the pasta while adding either a savory depth (broth) or a mild, creamy softness (milk).
  • Kosher Salt - Enhances all the other flavors in the dish.
  • Ground Cumin - Introduces a warm, earthy note that pairs well with the green peppers.
  • Queso Fresco - Brings a mild, fresh flavor and crumbly texture that contrasts nicely with the creamy sauce. Can be replaced with cotija cheese for a saltier bite or feta cheese for a similar texture.
An image of ingredients for making spaghetti verde.

How to Make Mexican Green Spaghetti Recipe

  1. Prepare poblano peppers. Start by roasting the poblano peppers until their skin is charred and blackened. This is crucial for developing the deep, smoky flavor characteristic of Mexican green spaghetti. I like to roast them on our gas stove by setting them right on top of the grates over the flames and turning them with tongs until blackened. But you can also place them on a baking sheet under a broiler or even on a grill. Once blackened, seal the peppers in a plastic bag or bowl covered tightly with plastic wrap to steam. After about 10 minutes, peel off the blackened skin under running water and remove the seeds.
  2. Sauté onion and garlic. Heat a little olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent. This not only infuses the oil with flavor but also forms the base of your sauce. The onions should be just starting to caramelize at the edges, adding a slight sweetness to the peppers.
  1. Blend the ingredients. In a food processor (affiliate link) or blender, combine the roasted poblano peppers, sautéed onion and garlic, fresh cilantro, cream cheese, sour cream (or Mexican crema), chicken broth (or milk), salt, cumin, and queso fresco. Blend until the mixture is completely smooth. This creates the creamy poblano sauce that is the heart of the dish.
  1. Cook spaghetti. Cook the spaghetti in a large pot according to package directions.
Cooked and drained spaghetti pasta in a large pot.
  1. Combine sauce and pasta. Pour the poblano sauce into a saucepan and warm it over low to medium heat. Once heated, toss the cooked spaghetti in the creamy green poblano sauce until every strand is beautifully coated. This ensures that the flavors are evenly distributed throughout the dish.
  2. Garnish and serve. Serve the spaghetti warm, garnished with additional queso fresco and cilantro leaves to enhance its visual appeal and add freshness.

Recipe FAQ's

Is Mexican Green Spaghetti spicy?

The spiciness largely depends on the poblano peppers used. Poblanos generally offer a mild heat (honestly, I don't think they are spicy at all), but if you’re sensitive to spice, you can substitute with milder peppers like Anaheim peppers.

What can I do if the sauce is too thick?

If your sauce thickens too much, gradually stir in more chicken broth or milk until you reach the desired consistency. This will help thin the sauce without diluting its flavor significantly, but you could use a splash of the reserved pasta water in a pinch.

Can I use a different type of pasta for this recipe?

Absolutely! While spaghetti is traditional, this versatile sauce also pairs wonderfully with other pasta shapes like fettuccine, penne, or rotini, which are great at holding onto the creamy sauce.

Can I make Mexican Green Spaghetti ahead of time?

Yes, you can prepare the creamy green sauce in advance and refrigerate it. Simply reheat the sauce gently while you cook the pasta, then combine just before serving to maintain the best texture and flavor.

How do I store leftovers?

Store any leftover Mexican Green Spaghetti in an airtight container in the refrigerator. It should keep well for up to three days. Reheat gently, adding a splash of broth, milk, or water to loosen up the sauce if needed.

Spaghetti verde in a pan with cilantro and queso fresco sprinkled on top.

Tips for Success

  • The texture of the sauce is key in this dish. Ensure that the sauce is completely smooth and creamy by blending it thoroughly. If the sauce appears too thick or still has chunks, continue blending, or add a little more liquid to achieve the desired consistency.
  • Before mixing the sauce with the pasta, taste it and adjust the seasonings if necessary. Sometimes a little extra salt, a splash of lime juice, or a pinch of cumin can make all the difference in bringing out the flavors of the sauce.
  • To prevent the spaghetti from becoming too soft or mushy when mixed with the sauce, cook it until just al dente. The pasta will continue to absorb the sauce even after it has been removed from the heat, so slightly firmer pasta works best.
  • Don’t underestimate the power of garnish. A sprinkle of fresh cilantro, extra queso fresco, or even a few thinly sliced rings of red onion can add a pop of color and a burst of flavor that enhances the overall dish.

Properly Roasted Poblanos Peppers

Achieving the characteristic smoky flavor of this dish heavily depends on how well you roast the poblano peppers.

Make sure they are charred evenly all around, which will not only enhance their flavor but also make peeling them easier.

Whether using an open flame, broiler, or grill, don’t rush this step.

Substitutions and Variations

  • For a lighter version, you can substitute full-fat cream cheese with a reduced-fat or neufchatel cheese. It will still be creamy but with fewer calories.
  • Vegetarians can swap the chicken broth with vegetable broth or even water with a bit of extra seasoning to maintain the depth of flavor.
  • If queso fresco is not available, feta cheese or cotija cheese can be good alternatives, offering a similar crumbly texture and salty flavor.
  • For a protein-packed dish, add grilled chicken, shrimp, or tofu to the finished spaghetti. This can turn the side dish into a hearty main course. You could even use a protein pasta for more protein.
  • To increase the nutritional value, consider adding spinach, kale, or other greens during the blending phase for an extra boost of vitamins and a deeper green color.
  • If you love heat, add some jalapeño peppers or serrano peppers to the poblano peppers when roasting. This will give the sauce an extra kick.
  • In addition to the queso fresco garnish, a sprinkle of of fresh cilantro and a splash of lime juice can enhance the flavors, adding a fresh zest that contrasts the creamy richness.

More Mexican Recipes You'll Love

Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce)

No ratings yet
Amy Nash
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Mexican Green Spaghetti (Spaghetti Verde) combines the rich, smoky flavors of roasted poblano peppers with creamy cheese and fresh herbs! It's both easy to prepare and perfect for any occasion, whether it's a weeknight dinner or a special gathering!


  • 16 ounces spaghetti, cooked according to package directions
  • 4 poblano peppers
  • 2 Tablespoons olive oil
  • ½ medium onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch of cilantro (about 1 cup)
  • 1 (8-ounce) package full-fat cream cheese
  • 1 cup sour cream or Mexican crema
  • ½ cup chicken broth or milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ½ cup queso fresco + more for garnish


  • Roast poblano peppers over a flame or in the oven until almost black on the outside. Place in a glass bowl or ziploc bag and cover with plastic wrap to seal. Let the roasted peppers steam for 10 minutes to loosen the skins, then peel the skins off, tear open and remove the seeds under cold water.
    4 poblano peppers
  • Saute the onion and garlic in the olive oil. Add to blender with the poblano peppers, cilantro, cream cheese, sour cream, chicken broth, salt, cumin, and queso fresco. Blend until smooth.
    2 Tablespoons olive oil, ½ medium onion,, 4 cloves garlic,, 1 bunch of cilantro, 1 (8-ounce) package full-fat cream cheese, 1 cup sour cream, ½ cup chicken broth, ½ teaspoon kosher salt, ¼ teaspoon ground cumin, ½ cup queso fresco
  • Add to sauce pan and heat over low to medium heat until warm. Add cooked pasta. Toss to coat the pasta in the sauce. Serve warm with additional cilantro leaves and queso fresco sprinkled on top.
    16 ounces spaghetti,


Storage & Make Ahead
  • Make Ahead: Prepare the creamy green sauce in advance and refrigerate it. Reheat the sauce gently while you cook the pasta, then combine just before serving.
  • Store: Store leftover Mexican Green Spaghetti in an airtight container in the refrigerato for up to 3 days. Reheat gently, adding a splash of broth, milk, or water to loosen up the sauce if needed.


Calories: 584kcal | Carbohydrates: 66g | Protein: 16g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 481mg | Potassium: 446mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1135IU | Vitamin C: 65mg | Calcium: 164mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Share This With the World


Related Recipes

About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.