If you’re looking for a pasta recipe that’s both creamy and bursting with authentic Mexican flavors, the Green Spaghetti Recipe Mexican style is a must-try. This vibrant dish gets its signature green color from roasted poblano peppers, blended with cream, cheese, and seasonings to create a silky sauce that coats every strand of spaghetti.
Popular in Mexican homes and often served at family gatherings, holidays, or Sunday dinners, this dish offers comfort food vibes with a bold, zesty twist. Whether you’re familiar with Mexican cooking or discovering it for the first time, this recipe will quickly earn a spot in your go-to dinner list.
What is Mexican Green Spaghetti?
Mexican green spaghetti, or espagueti verde, is a pasta dish smothered in a creamy green poblano pepper sauce. While spaghetti is traditionally Italian, Mexican cuisine transforms it into something completely different. The poblano peppers are roasted to bring out a smoky flavor, then blended with ingredients like cream cheese, sour cream, and garlic for a luscious, velvety sauce.
This recipe often appears alongside pollo al horno (baked chicken), carne asada, or as part of a larger holiday spread. The flavors are mild yet rich, making it appealing to both kids and adults.
Why You’ll Love This Green Spaghetti Recipe Mexican Style
- Unique Flavor – Smoky, creamy, and slightly tangy.
- Easy to Make – Ready in about 40 minutes.
- Perfect for Gatherings – Great for large family meals or potlucks.
- Customizable – Adjust spice level, creaminess, or add protein.
Ingredients for Green Spaghetti Recipe Mexican
To make an authentic green spaghetti Mexican style, you’ll need simple, pantry-friendly ingredients along with fresh poblano peppers.
For the Pasta:
- 1 pound spaghetti
- Water for boiling
- 1 tablespoon salt
For the Green Sauce:
- 4 large poblano peppers
- 2 cloves garlic
- ½ medium white onion
- 1 cup Mexican crema (or sour cream)
- 4 ounces cream cheese (softened)
- 1 cup milk (whole or 2%)
- ½ cup chicken broth (optional, for extra flavor)
- 1 cup shredded Oaxaca cheese (or mozzarella)
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
Step-by-Step Instructions
Step 1: Roast the Poblano Peppers
The key to the authentic flavor in this green spaghetti recipe Mexican style is roasting the poblano peppers. This step develops their sweetness and adds a subtle smokiness.
- Place the poblanos directly over a gas flame or on a baking sheet under the oven broiler.
- Roast until the skins are charred and blistered, turning occasionally for even roasting.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the charred skins, remove seeds, and roughly chop.
Step 2: Cook the Pasta
- In a large pot, bring salted water to a boil.
- Add spaghetti and cook according to package directions until al dente.
- Drain and set aside, tossing with a bit of butter to prevent sticking.
Step 3: Make the Green Sauce
- In a blender, combine roasted poblano peppers, garlic, onion, Mexican crema, cream cheese, milk, and chicken broth (if using).
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
Step 4: Cook and Combine
- In a large skillet or saucepan, melt butter over medium heat.
- Pour in the green sauce and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
- Add shredded cheese and stir until melted and incorporated.
- Toss the cooked spaghetti in the sauce until well coated.
Step 5: Serve
Plate the green spaghetti Mexican style hot, garnished with fresh cilantro or extra cheese. Serve with grilled chicken, baked pork chops, or roasted vegetables.
Tips for the Best Green Spaghetti Mexican Style
- Use fresh poblanos – Their flavor is milder and more authentic than substitutes.
- Control creaminess – Add more milk for a thinner sauce, or extra cream cheese for a thicker one.
- Add spice – Blend in a roasted jalapeño for extra heat.
- Make ahead – Roast peppers and blend sauce up to a day before, then reheat and toss with pasta when ready to serve.
Variations You Can Try
- With Chicken – Add shredded rotisserie chicken directly into the sauce.
- Vegetarian – Skip chicken broth and use vegetable broth instead.
- Baked Green Spaghetti – Top with cheese and bake until bubbly for a casserole-style dish.
- Seafood Twist – Pair with shrimp for a Mexican-inspired seafood pasta.
What to Serve with Mexican Green Spaghetti
This rich pasta pairs beautifully with:
- Pollo Empanizado (breaded chicken cutlets)
- Carne Asada (grilled steak)
- Ensalada de Nopales (cactus salad)
- Roasted Vegetables
- Fresh tortillas on the side for a truly Mexican table spread.
How to Store and Reheat
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as cream sauces can separate when thawed.
- Reheat: Warm gently on the stovetop with a splash of milk to loosen the sauce.
Nutrition Information (Approximate per serving)
- Calories: 420
- Protein: 12g
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 3g
Final Thoughts
This Green Spaghetti Recipe Mexican style combines the heartiness of pasta with the smoky, creamy flavors of roasted poblano peppers for a dish that’s comforting, unique, and incredibly satisfying. It’s a perfect example of how Mexican cuisine takes inspiration from different cultures and turns it into something entirely its own.
Whether you’re making it for a weeknight family dinner or a festive holiday meal, this espagueti verde will impress everyone at the table — and they’ll probably ask for seconds.