Name: Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 poblano peppers (roasted, instructions below); 1 pound dry spaghetti; 1 tablespoon olive oil; 1 small onion, chopped (about 1/4 cup); 1 jalapeño pepper or serrano pepper, stemmed, seeded, and chopped; 4 garlic cloves, minced; 1 cup spinach leaves; 1 small bunch of cilantro; 8 ounces sour cream or crema Mexicana; 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube; 2/3 to 1 cup milk or half and half; 8 ounces cream cheese, softened and cut into small cubes; Salt and ground black pepper to taste; Chopped cilantro; Crumbled cotija cheese or queso fresco; Pepitas (pumpkin seeds)

Jump to Recipe· 3.9 from 2 reviews

I have to tell you about one of my all-time favorite pasta dishes that brings vibrant color and comforting creaminess to any meal: Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe. This dish is such an exciting take on traditional spaghetti, blending smoky roasted poblanos, fresh cilantro, and a luscious, rich green sauce that literally melts at first bite. I love how the sauce manages to be both velvety and packed with bright, herbaceous notes, making every forkful an exploration of Mexican-inspired flavors. It’s a dish that feels special, yet it’s surprisingly simple to make, perfect for both weeknight dinners and festive gatherings alike.

Why You’ll Love This Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe

Honestly, what hooks me most about this Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe is the bold, vibrant flavor profile. The roasted poblanos offer a gentle smoky depth without overpowering the dish, while the fresh spinach and cilantro add a herbaceous brightness that balances perfectly with the creaminess of the cheese and sour cream. The subtle heat from the jalapeño gives just the right amount of kick, making this spaghetti feel comforting but exciting. It’s a dish bursting with fresh, layered flavors that I can’t get enough of.

Another thing I adore about this recipe is how approachable it is. Even if you’re short on time or kitchen confidence, you’ll find it straightforward and rewarding. Roasting the poblanos is a quick step that truly transforms the dish, and blending the sauce is a perfect way to get involved without slaving away. It’s a great recipe to bring out when you want something a little different from the usual pasta routine. Plus, it makes a fantastic centerpiece for family meals, casual dinner parties, or even holiday spreads when you want a dish that stands out but still feels like home cooking.

Ingredients You’ll Need

A clear square glass blender jar sits on a white marbled surface, filled with fresh green cilantro leaves on the left side, a small dollop of white cream in the center, a heap of bright yellow powder on the right, and a dark green liquid resting below the cream and cilantro. A striped cloth with blue and white lines is partly visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe really comes down to a handful of simple, fresh ingredients that each play a crucial role in creating the iconic creamy green sauce and the perfect pasta texture.

4 poblano peppers (roasted): Roasting brings out a smoky sweetness and softens their texture for blending into a creamy sauce.
1 pound dry spaghetti: Classic pasta that perfectly holds and twirls the green sauce.
1 tablespoon olive oil: For sautéing the aromatics and building flavor.
1 small onion (chopped): Adds a subtle sweetness and depth at the base of the sauce.
1 jalapeño or serrano pepper (seeded and chopped): Gives the sauce a gentle spicy heat—adjust to your liking.
4 garlic cloves (minced): Essential for that savory punch and aroma.
1 cup spinach leaves: Introduces freshness and bright color without overwhelming the flavors.
1 small bunch cilantro: A signature herb that brings that unmistakable Mexican green vibrancy.
8 ounces sour cream or crema Mexicana: Adds silky creaminess and slight tang.
1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube: Enhances savory depth in the sauce.
2/3 to 1 cup milk or half and half: Helps achieve the perfect sauce consistency—creamier and smoother.
8 ounces cream cheese (softened, cubed): Gives the sauce luscious creaminess and thickness.
Salt and ground black pepper to taste: To balance and season perfectly.
Chopped cilantro, crumbled cotija cheese or queso fresco, pepitas: For garnish that adds texture, flavor, and visual appeal.

Directions

Step 1: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until just al dente—usually about 8 to 10 minutes. This ensures it stays firm enough to hold the creamy sauce without turning mushy.

Step 2: Just before draining the pasta, scoop out 1 cup of the starchy cooking water and set it aside. Drain the pasta thoroughly and keep it warm.

Step 3: While the pasta cooks, turn your attention to the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and the jalapeño or serrano pepper. Sauté, stirring frequently, until the onion becomes translucent and fragrant, about 3 minutes.

Step 4: Add the minced garlic and spinach leaves to the skillet. Toss everything with tongs until the spinach starts to wilt, which should take roughly 2 minutes. Then remove the skillet from the heat to prepare for blending.

Step 5: Transfer the sautéed mixture to a blender. Add the roasted poblano peppers, fresh cilantro, sour cream, bouillon, and 2/3 cup of milk or half and half. Blend on high until the sauce is thoroughly smooth and creamy. If it’s too thick, add a little more milk to reach your desired consistency.

Step 6: Return the green sauce to the same pot used for the pasta and warm it over medium-low heat. Stir often to avoid sticking. Once warm, add half of the cream cheese cubes, stirring until melted and fully incorporated. Repeat with the remaining cream cheese and continue simmering gently for about 4 minutes. Taste and season with salt and freshly ground black pepper.

Step 7: Add the cooked spaghetti to the sauce and toss well to coat every strand evenly. If needed, pour in some of the reserved pasta cooking water a little at a time to loosen the sauce and achieve a silky smooth texture.

Step 8: Serve immediately, garnished generously with chopped cilantro, crumbled cotija or queso fresco, and toasted pepitas for an added crunch. This adds a beautiful finishing touch both visually and texturally.

Step 9: For roasting poblanos, choose your preferred method: dry skillet, open flame, broiler, or oven roasting. Once blackened all over, let the peppers steam in a bag or covered bowl for 10 to 12 minutes, then peel off the skins and remove seeds carefully for a smoky, tender flavor base.

Servings and Timing

This Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe serves about 8 generous portions, making it ideal for family dinners or entertaining guests. Prep time is roughly 10 minutes, with the bulk of time spent roasting the peppers and cooking the pasta and sauce, which takes around 25 minutes. In total, expect about 35 minutes from start to finish, with no additional resting time required. This makes it a fantastic dish to prepare even on busy days when you want something flavorful and homemade without long wait times.

How to Serve This Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe

A close-up view of a white bowl filled with creamy green pasta, the noodles are coated evenly with a smooth, thick green sauce. Small white cheese crumbles are scattered on top, adding contrast and texture. Tiny pieces of fresh green herbs are sprinkled over the pasta as a garnish. The bowl sits on a white marbled surface with part of a striped cloth visible in the background. Photo taken with an iphone --ar 4:5 --v 7

When I serve this pasta, I love keeping the accompaniments simple yet complementary. A crisp green salad with fresh avocado, radishes, and a lime vinaigrette pairs beautifully, cutting through the richness of the sauce. Roasted vegetables like zucchini, corn, or even a Mexican-style grilled street corn would also be dreamy alongside.

Presentation is another chance to add some flair. I like to mound the spaghetti on warm plates, then sprinkle it generously with fresh cilantro, crumbled cotija cheese or queso fresco, and a handful of toasted pepitas for that nutty crunch. The contrasting textures and colors make it inviting and picturesque. Plus, a wedge of lime on the side offers a lovely brightness to squeeze over the dish at the table.

For drinks, this dish shines with a refreshing option. I’ve often enjoyed it with a cold Mexican lager or a crisp white wine like Sauvignon Blanc that cuts through the creaminess. Non-alcoholic? A chilled agua fresca, especially something with citrus or cucumber, feels incredibly refreshing too. I find this dish delicious warm right from the stove, but it also holds up nicely served at room temperature, making it flexible for gatherings or potlucks.

Variations

I love experimenting with this recipe depending on what I have on hand or dietary needs. For a vegan twist, I swap the sour cream and cream cheese for cashew cream and coconut yogurt, which still yields a rich, creamy texture without dairy. Using vegetable bouillon ensures it stays plant-based and flavorful.

If you want to boost the protein, adding cooked shredded chicken or sautéed shrimp is wonderful—just toss them in at the end to warm through. Also, feel free to swap the spinach for baby kale or even a handful of fresh arugula for a pepperier bite. For a gluten-free version, any type of gluten-free pasta works beautifully with this sauce.

On the cooking front, I occasionally blend the green sauce ingredients raw (except the sautéed onion/pepper/garlic mixture) and warm everything gently to save time. The flavors stay vibrant, and it’s handy for fast weeknight meals. No matter how you tweak it, this recipe is super forgiving and always delicious!

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer the Creamy Mexican Green Spaghetti (Espagueti Verde) to an airtight container and store it in the refrigerator. It keeps well for up to 3 to 4 days. Make sure it cools slightly before sealing to avoid condensation that might make the pasta soggy.

Freezing

This dish freezes okay, but since it’s cream-based, texture changes can happen. If you want to freeze, I recommend freezing just the sauce separately in a freezer-safe container or bag for up to 2 months. Thaw it in the fridge overnight and reheat gently, then cook fresh pasta to combine. Freezing the pasta itself with the sauce can lead to a mushy consistency.

Reheating

To reheat, I gently warm the pasta and sauce together in a saucepan over low heat. Adding a splash of milk or reserved pasta water helps loosen the sauce and restore creaminess. Microwaving works too, just be sure to stir often to heat evenly and prevent the sauce from separating. Avoid overheating as this can alter the texture of the cream cheese and sour cream components.

FAQs

Can I use other types of peppers instead of poblano?

Absolutely! While poblanos give a signature mild smokiness, you can substitute with roasted Anaheim or poblano hybrids if you find them more accessible. Just choose peppers that are mild and easy to roast for the best flavor balance.

Is this recipe spicy?

The heat comes from the jalapeño or serrano pepper, but it’s very mild and adjustable. If you prefer less spice, remove the seeds or reduce the amount, and for more heat, leave some seeds or add an extra pepper. The creaminess of the sauce really tames any strong spice.

What can I use instead of crema Mexicana?

You can substitute sour cream, plain Greek yogurt, or crème fraîche if you can’t find crema Mexicana. Each will alter the texture and tang slightly but will still contribute delicious creaminess to the sauce.

Can I prepare parts of this dish ahead of time?

Yes! Roasting the poblanos in advance and storing them peeled and seeded in the fridge makes the process faster when you’re ready to cook. You can also prepare the sauce a few hours ahead and gently reheat before tossing with fresh pasta.

Is this recipe gluten-free?

To make it gluten-free, simply replace the spaghetti with your favorite gluten-free pasta. The rest of the recipe is naturally gluten-free as long as your bouillon isn’t containing gluten additives.

Conclusion

I really hope you give this Creamy Mexican Green Spaghetti (Espagueti Verde) Recipe a try, because it’s one of those dishes that feels like a warm hug with a little spark of something new and exciting. From the roasted poblanos to the silky sauce and fresh garnishes, it’s a celebration of bold flavors and comforting textures that your whole family or friends will adore. It’s a dish I turn to often when I want to brighten up dinner and impress without fuss. Trust me, once you taste this, it’ll become a staple in your kitchen too!