Mexican Green Spaghetti Espagueti Verde Recipe – Easy Meal Recipe

Last Updated on March 27, 2025

When I first stumbled upon Mexican green spaghetti, or espagueti verde, I felt an irresistible urge to dive in. The vibrant green sauce, rich with flavor, was more than just visually striking; it spoke to my passion for incredible food. 

Pairing this dish is a joy. Picture this: alongside a zesty grilled chicken, a crisp garden salad, or even refreshing guacamole. The options are endless, but let’s not get ahead of ourselves.

Why This Recipe Stands Out

This recipe is perfect for those who crave something unique yet simple. It combines the hearty comfort of spaghetti with the fresh flavors of roasted poblano peppers and garlic. Trust me, it’s a delightful twist that will have your family and friends coming back for seconds.

I’ve spent years experimenting with various types of pasta dishes—my kitchen is practically a laboratory of taste. The ingredients in this espagueti verde not only blend well but also keep things wholesome. 

Fresh cilantro, lime, and cream cheese come together like old friends reuniting for a summer barbecue. Trust me; it’s worth every minute spent cooking.

Ingredients List

Here’s what you’ll need:

• 4 poblano peppers
• 1 lb spaghetti
• 1 tablespoon butter or olive oil
• 1 cup fresh cilantro leaves
• ½ onion, roughly chopped
• 3 cloves garlic
• 1 cup crema Mexicana or sour cream
• 1 box (8 oz) cream cheese
• 1 cube chicken or vegetable bouillon
• ½–1 cup milk or water
• 1–2 serrano or jalapeño peppers (optional)
• ¼ teaspoon ground cumin (optional)
• ½ teaspoon lime juice (optional)
• Cotija cheese for garnish

How to Make Mexican Green Spaghetti (Espagueti Verde)

Let’s roll up those sleeves and start cooking! Follow these steps, and I promise you’ll be rewarded with a dish that makes your taste buds dance.

Step 1: Roast Your Poblano Peppers

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet. Roast them until the skin is charred, about 20-25 minutes.

Step 2: Prepare the Sauce

Once charred, let the peppers cool. Peel off the skin, remove the seeds, and chop them roughly. In a blender, combine the roasted peppers, fresh cilantro, onion, and garlic. Blend until smooth.

Step 3: Cook the Spaghetti

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Step 4: Make the Creamy Mixture

In a saucepan over medium heat, melt the butter (or olive oil). Pour in the blended pepper mixture. Stir in the crema Mexicana (or sour cream), cream cheese, and the chicken or vegetable bouillon cube.

Step 5: Adjust the Consistency

Pour in the milk or water gradually, stirring until you achieve your desired sauce consistency. Feel free to add more milk if you like it thinner.

Step 6: Combine Everything

Fold the cooked spaghetti into the sauce. Toss well to ensure every strand is coated.

Step 7: Season

If desired, add serrano or jalapeño for heat, ground cumin for warmth, and lime juice for brightness.

Step 8: Plate Up

Serve the espagueti verde, garnishing with Cotija cheese. Enjoy your creation!

Recipe Notes

Let’s take a closer look at those ingredients for a moment:

• Poblano Peppers – These beauties add depth to the dish. The roasting process removes harshness while accentuating its natural sweetness.
• Crema Mexicana and Cream Cheese – This combination provides a quintessential creaminess, taking the dish to the next level.
• Cilantro – Considered a staple in many Mexican dishes, it imparts a fresh, crisp note that complements the richness.

Recipe Variations

Feeling adventurous? Here are a few variations you can try:

• Swap Pasta Types – Use gluten-free pasta or whole grain for a healthier option.
• Meat Additions – Shredded chicken or ground beef can add protein.
• Vegetable Boost – Add sautéed spinach or zucchini for extra nutrition.
• Spicy Twist – Use roasted chipotle peppers instead of poblanos for a smoky kick.

Final Thoughts

As I take a moment to reflect on this dish, I’m reminded of how food can bring people together. The vibrant flavors of espagueti verde perfectly represent that communal spirit. It’s not just a meal; it’s an experience. The layers of flavor come together harmoniously, enticing everyone at the table.

So, grab those ingredients and ignite your culinary creativity! Whether you’re hosting friends or simply enjoying a meal at home, espagueti verde guarantees satisfaction. Trust me, it’s a winner in any kitchen. Happy cooking!

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Print Recipe

Mexican Green Spaghetti Espagueti Verde Recipe – Easy Meal Recipe

Author: Mary Siegel Cuisine: Mexican Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Servings: 8 Calories: 276 kcal

Best Season: Suitable throughout the year

Description

When I first stumbled upon Mexican green spaghetti, or espagueti verde, I felt an irresistible urge to dive in. The vibrant green sauce, rich with flavor, was more than just visually striking; it spoke to my passion for incredible food. 

Pairing this dish is a joy. Picture this: alongside a zesty grilled chicken, a crisp garden salad, or even refreshing guacamole. The options are endless, but let’s not get ahead of ourselves.

Ingredient

Servings

• 4 poblano peppers

• 1 lb spaghetti
• 1 tablespoon butter or olive oil
• 1 cup fresh cilantro leaves
• ¹⁄₂ onion, roughly chopped
• 3 cloves garlic
• 1 cup crema Mexicana or sour cream
• 1 box (8 oz)
• 1 cube chicken or vegetable bouillon
• ¹⁄₂-1 cup milk or water
• 1-2 serrano or jalapeño peppers (optional, for heat)
• ¹⁄₄ teaspoon ground cumin (optional, for added depth of flavor)
• ¹⁄₂ teaspoon lime juice (optional, for a hint of brightness)
• Cotija cheese, for garnish

Instructions

Step 1: Roast Your Poblano Peppers

1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet. Roast them until the skin is charred, about 20-25 minutes.

Step 2: Prepare the Sauce

1. Once charred, let the peppers cool. Peel off the skin, remove the seeds, and chop them roughly. In a blender, combine the roasted peppers, fresh cilantro, onion, and garlic. Blend until smooth.

Step 3: Cook the Spaghetti

1. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Step 4: Make the Creamy Mixture

1. In a saucepan over medium heat, melt the butter (or olive oil). Pour in the blended pepper mixture. Stir in the crema Mexicana (or sour cream), cream cheese, and the chicken or vegetable bouillon cube.

Step 5: Adjust the Consistency

1. Pour in the milk or water gradually, stirring until you achieve your desired sauce consistency. Feel free to add more milk if you like it thinner.

Step 6: Combine Everything

1. Fold the cooked spaghetti into the sauce. Toss well to ensure every strand is coated.

Step 7: Season

1. If desired, add serrano or jalapeño for heat, ground cumin for warmth, and lime juice for brightness.

Step 8: Plate Up

1. Serve the espagueti verde, garnishing with Cotija cheese. Enjoy your creation!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 276kcal

% Daily Value *

Total Fat 18.2g28%

Saturated Fat 12.1g61%

Cholesterol 41mg14%

Sodium 158mg7%

Total Carbohydrate 23g8%

Dietary Fiber 4g16%

Sugars 4g

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Swap Pasta Types – Use gluten-free pasta or whole grain for a healthier option.
• Meat Additions – Shredded chicken or ground beef can add protein.
• Vegetable Boost – Add sautéed spinach or zucchini for extra nutrition.

• Spicy Twist – Use roasted chipotle peppers instead of poblanos for a smoky kick.

Keywords: Mexican green spaghetti espagueti verde recipe