Espagueti Verde (Creamy Poblano Pasta)
A rich, vibrant green pasta dish popular in Mexico, coated in a velvety cream sauce made from roasted poblano peppers, cream cheese, and cilantro.
4.8 · 43 kitchen ratings
Published July 14, 2026 · By Julian Vance
The Classic Mexican Green Spaghetti
Espagueti Verde is a beloved staple at celebratory dinners and Sunday tables across Mexico. It transforms the humble poblano pepper into a rich, velvety sauce that clings to spaghetti.
We tested this recipe to ensure the green color stays vibrant. Blending raw, fresh cilantro into the warm roasted peppers gives it that gorgeous emerald shade. It's smoky, creamy, comforting, and a wonderful alternative to traditional tomato pasta.
Why You'll Love This Recipe
- Rich Mild Heat: Poblano peppers offer a smoky, complex flavor without intense spice.
- Vibrant Presentation: A stunning bright green dish that stands out on any dinner table.
- Velvety Texture: The combination of cream cheese and crema creates a smooth, emulsified coating.
Health Benefits
- Capsaicin Boost: Poblano peppers contain capsaicin, which supports metabolism and blood flow.
- Chlorophyll Rich: Fresh cilantro is packed with chlorophyll and vitamins A and C.
- Mineral Profile: Cilantro supports the body's natural heavy metal detoxification pathways.
Pro-Tips for Perfection
- Steam the Peppers: Do not skip the steaming step after charring. The steam separates the tough skin from the pepper flesh, ensuring a smooth sauce.
- Wear Gloves: While poblanos are mild, their ribs can contain pockets of capsaicin that can irritate skin.
- Keep Cilantro Fresh: Do not cook the cilantro before blending. Adding it raw preserves its bright green color and fresh flavor.
Frequently Asked Questions
Is Espagueti Verde spicy?
Espagueti Verde is generally very mild because poblano peppers have low heat levels. Removing the seeds and ribs removes almost all the spice.
Can I use cream instead of cream cheese?
Yes, you can substitute heavy cream, but cream cheese is traditional and gives the sauce its signature thick, clinging body.
What can I serve with this pasta?
This green pasta pairs beautifully with grilled chicken breast, seared shrimp, or roasted vegetables.
Espagueti Verde (Creamy Poblano Pasta)
15m
15m
4
410 kcal
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 14 g
- Fat
- 20 g
- Carbs
- 42 g
- Fiber
- 3 g
Estimates only—values vary by brand and portion. Disclaimer
Ingredients
- 1 pound spaghetti
- 3 large poblano peppers
- 1/2 cup cream cheese, softened
- 1/2 cup Mexican crema or sour cream
- 1 cup fresh cilantro leaves, packed
- 2 cloves garlic
- 1 tablespoon butter
- 1/2 cup chicken or vegetable broth
- Salt to taste
Instructions
- 1
Broil the poblano peppers in the oven (or over a gas flame) for 10-12 minutes, turning occasionally, until the skins are completely charred and blistered.
- 2
Place the hot peppers in a plastic bag or covered bowl for 10 minutes to steam. This makes the skins easy to peel.
- 3
Boil the spaghetti in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
- 4
Peel the charred skin off the poblanos, cut open, and discard the seeds and stems.
- 5
In a blender, combine the peeled poblanos, cream cheese, Mexican crema, cilantro, garlic, and broth. Blend until completely smooth.
- 6
Melt the butter in a large skillet over medium heat. Pour in the blended green sauce and simmer for 3 minutes.
- 7
Add the cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water if needed to thin the sauce. Season with salt and serve.
Kitchen Notes
Private notes stored in your browser (substitutions, timing tweaks, serving ideas). Not published publicly.
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