How to Make Green Spaghetti—AKA Espagueti Verde

Tired of your same-old routine of spaghetti with red sauce? If you’re looking for a new way to enjoy pasta, meet espagueti verde, or, green spaghetti. This creamy Mexican dish is sure to become a staple in your dinner rotation.

What Is Espagueti Verde?

Espagueti verde is a traditional Mexican pasta dish consisting of tender spaghetti enveloped in a rich poblano pepper sauce. When poblano peppers are roasted, they take on a deep, smoky flavor—the signature of this sauce. Once the peppers are cooled and peeled, they are blended with cream cheese, sour cream, onion, garlic and more. Finally, the creamy sauce is tossed with hot spaghetti.

How to Make Espagueti Verde

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Ingredients

• 4 poblano peppers
• 12 ounces uncooked spaghetti
• 4 ounces cream cheese, cubed
• 1 small onion, chopped
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves
• 1/4 cup chicken stock
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• Crumbled cotija cheese or queso fresco, for serving

Directions

Step 1: Broil the peppers

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Set your oven rack about four inches from the broiler and turn the broiler on. Place the peppers on a foil-lined baking sheet and broil until the skins char and blister, about five minutes. Using tongs, rotate the peppers a quarter turn, and continue broiling until all the sides are blistered and blackened.

Step 2: Cool the peppers

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Immediately transfer the peppers to a bowl and cover tightly with plastic wrap. (Alternatively, place them in a resealable plastic bag.) Set aside until they are cool enough to handle, at least 20 minutes. Trapping the steam with the peppers will make them “sweat,” making the skins easier to peel later.

Step 3: Cook the spaghetti

Meanwhile, cook the spaghetti according to package directions until al dente.

Step 4: Make the sauce

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Peel the charred skin off the peppers and discard. Split the peppers open and pull out the ribs and seeds; discard. Roughly chop the peppers and add to a blender. Add the cream cheese, onion, sour cream, stock, cilantro, garlic, salt, and pepper. Blend until smooth.

Step 5: Finish the espagueti verde

Melt butter in a large skillet over medium heat and add the sauce. Cook until warmed through, stirring occasionally, about three minutes. Add the drained pasta to the skillet and stir to coat in the sauce. Serve sprinkled with cheese and cilantro.

Tips for Making Espagueti Verde

How to Blacken or Roast Poblano Peppers

Poblano peppers are easiest to blacken under the broiler; be sure to keep them about four inches away from the flame. If you don’t want to bother with the oven, blacken them directly on the grate of a gas stove. If you have an electric stove, you can achieve similar results by charring the peppers in a cast-iron skillet over high heat.

Where to Find Poblanos

Fresh poblano peppers are available in many supermarkets and in Mexican/Latin food markets. If you can’t find them, we recommend substituting them with green bell peppers and adding a charred jalapeno for a little heat.

How to Make Green Spaghetti Spicier

If you can handle more heat, we recommend adding charred jalapeno or serrano chili to the mix.

What to Serve with Green Spaghetti

Espagueti verde makes a lovely main course on its own. However, if you’re wanting to add protein for a more filling meal, it’s also a wonderful side dish to grilled shrimp or steak.