If you’re craving a fresh twist on pasta that bursts with flavor and has a creamy, vibrant sauce, you’ll adore this Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe. Combining roasted poblanos, rich cream cheese, and bright cilantro, this dish delivers a comforting yet exciting meal perfect for any night of the week.
Why You Should Make This Recipe
Bold and Bright Flavors: Roasting the poblano peppers unlocks a smoky depth that makes this pasta unforgettable.
Quick and Simple: Ready in just about 20 minutes, it’s perfect for busy weeknights or last-minute dinners.
Creamy and Comforting: The silky sauce made with cream cheese and sour cream coats each noodle perfectly.
Unique Yet Familiar: It’s a fun way to enjoy spaghetti with a fresh, Mexican-inspired spin that everyone will love.
Ingredients & Substitutions
This Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe uses simple, easy-to-find ingredients that work together beautifully to create a luscious, flavorful dish. Each ingredient plays a key role — from the smoky poblanos giving the sauce its character, to the cilantro adding fresh brightness, and the queso fresco lending just the right salty tang.
- Poblano Peppers: Roasting intensifies their flavor while mellowing heat, essential for the smoky sauce base.
- Cream Cheese & Sour Cream: These create a rich, creamy sauce that perfectly coats every strand of pasta.
- Cilantro: Adds a fresh, herbaceous note that lifts the entire dish.
- Queso Fresco: Provides a mild, crumbly cheese texture and salty balance in the sauce and as a garnish.
- Chicken Broth or Milk: Used to thin the sauce just right — use broth for an extra savory punch or milk for creaminess.
How to Make Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe
Step 1: Roast and Prepare the Poblanos
Start by roasting your poblano peppers until their skins blister and turn nearly black; this can be done over an open flame or in the oven. Then, seal them in a bowl or bag to steam, which helps loosen the skin. Once cooled, peel off the skins, slice open, and remove the seeds — this step is crucial to achieve that signature smoky, mellow flavor without too much heat.
Step 2: Build the Creamy Verde Sauce
Sauté chopped onions and minced garlic in olive oil until fragrant and softened. Toss these into a blender along with the peeled poblanos, fresh cilantro, cream cheese, sour cream, chicken broth, salt, cumin, and queso fresco. Blend until you have a perfectly smooth, creamy green sauce that’s rich with layers of flavor.
Step 3: Warm and Toss with Spaghetti
Pour the blended sauce into a saucepan and warm it gently over low to medium heat, stirring occasionally. Meanwhile, cook your spaghetti according to package instructions. Once both are ready, combine the pasta with the sauce, tossing well so each strand is coated with that luscious verde goodness.
How to Serve Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe
Garnishes
Top your plate with a sprinkle of extra queso fresco and some fresh cilantro leaves to add a burst of flavor and a pop of vibrant green that makes the dish as pretty as it is delicious. A squeeze of lime juice can also brighten things up beautifully.
Side Dishes
This creamy Mexican spaghetti pairs wonderfully with simple sides like a crisp green salad, roasted vegetables, or charred corn to add texture and contrast. You can also serve it alongside warm, fluffy tortillas for a complete Mexican-inspired meal.
Creative Ways to Present
For a fun presentation, twirl the spaghetti into individual nests on each plate and garnish with a few crisp tortilla strips or a drizzle of chili oil for a little heat. Consider serving it family-style in a beautiful bowl surrounded by bowls of queso fresco and cilantro so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe in an airtight container in the fridge for up to 3 days. The sauce thickens a bit in the cold, so just add a splash of broth or milk when reheating.
Freezing
You can freeze the sauce separately in a freezer-safe container for up to 2 months. Avoid freezing the pasta itself, as it can become mushy upon thawing. To enjoy, thaw the sauce in the fridge overnight and reheat gently before tossing with freshly cooked spaghetti.
Reheating
Reheat your spaghetti gently in a skillet over low heat, stirring frequently. Add a little broth, milk, or water if the sauce feels too thick. This prevents the sauce from separating and keeps the texture silky and smooth.
FAQs
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Can I make this recipe vegetarian or vegan?
Absolutely! To make it vegetarian, simply use vegetable broth instead of chicken broth. For a vegan version, swap out cream cheese and sour cream for plant-based alternatives and use vegan queso fresco or omit it altogether.
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How spicy is the sauce?
Roasted poblanos have mild heat, so this sauce offers a gentle smoky warmth rather than intense spiciness. Removing the seeds and membranes during prep keeps the heat mellow, making it approachable for most palates.
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Can I use other types of pasta?
While spaghetti is traditional here, feel free to use fettuccine, linguine, or even penne; the creamy sauce clings well to all shapes. Just adjust cooking times accordingly.
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What can I do if I don’t have fresh poblano peppers?
You can substitute with roasted green bell peppers for a very mild flavor or roasted Anaheim peppers for a bit more heat. Just keep in mind the flavor profile will be a bit different but still delicious.
Final Thoughts
This Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe is a fantastic way to bring something unique, flavorful, and comforting to your table without complicated steps or hard-to-find ingredients. Once you take that first bite, you’ll see just how special this creamy, zesty pasta can be. Give it a try soon—you won’t regret it!
Print
Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Spaghetti Verde is a delicious Mexican-inspired pasta dish featuring a creamy poblano pepper sauce. Roasted poblano peppers blended with cream cheese, sour cream, cilantro, and queso fresco create a flavorful, rich sauce perfectly coating al dente spaghetti for a comforting and vibrant meal.
Ingredients
For the Pasta
- 16 ounces spaghetti, cooked according to package directions
For the Sauce
- 4 poblano peppers
- 2 Tablespoons olive oil
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 1 bunch of cilantro (about 1 cup)
- 1 (8-ounce) package full-fat cream cheese
- 1 cup sour cream or Mexican crema
- ½ cup chicken broth or milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ½ cup queso fresco + more for garnish
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or in the oven until the skins are almost blackened. Transfer them to a glass bowl or a sealed plastic bag and cover tightly with plastic wrap to steam for 10 minutes. This softens the skins for easy removal. Once rested, peel off the skins, tear each pepper open, and remove the seeds under cold running water.
- Sauté Aromatics: Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes. This forms the flavorful base of the sauce.
- Blend the Sauce: In a blender, combine the roasted poblano peppers, sautéed onion and garlic, cilantro, cream cheese, sour cream, chicken broth (or milk), kosher salt, ground cumin, and queso fresco. Blend until the mixture is completely smooth and creamy.
- Heat the Sauce: Pour the blended sauce into a saucepan and warm over low to medium heat, stirring gently to prevent sticking. Heat until the sauce is hot and slightly thickened but do not boil.
- Toss Pasta with Sauce: Add the cooked spaghetti to the warmed sauce in the saucepan. Toss thoroughly to ensure every strand of pasta is coated with the creamy poblano sauce.
- Serve: Plate the pasta and garnish with extra queso fresco and fresh cilantro leaves. Serve warm for best flavor and texture.
Notes
- Make Ahead: Prepare the creamy poblano sauce ahead of time and store it in the refrigerator. Reheat gently while you cook the pasta before combining.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth, milk, or water to loosen the sauce if it thickens.
- Roasting Tip: Roasting the peppers over an open flame adds a smoky depth, but oven roasting also works well.
- Substitutions: For a vegetarian version, substitute chicken broth with vegetable broth or milk.
