This Mexican spaghetti is tossed in a silky green poblano sauce. It’s an affordable, flavorful weeknight dinner that works as a vegetarian main or a hearty side.
If you love pasta and want something bright and different, try espagueti verde — spaghetti coated in a creamy poblano and cilantro sauce. This recipe is simple, family-friendly (poblanos are mild), and can be on the table in about 45 minutes. It’s also easy to adapt: swap in different pasta shapes, use lighter dairy, or add protein if you like.
Ingredients
- Noodles – ½ pound spaghetti (or substitute elbow macaroni or bow-tie pasta)
- Onion – 1 slice + ¼ cup grated white onion, divided
- Garlic – 4 cloves, divided (two whole for the pasta water, two grated for the sauce)
- Poblano peppers – 4 large poblanos, deseeded and cut open (increase quantity if using small poblanos)
- Cream cheese – One 8-ounce bar, full-fat for best texture
- Cilantro – 1 cup packed + 2 tablespoons packed, stems and leaves (stems blend well and add flavor)
- Olive oil – 1 teaspoon (or avocado oil)
- Butter – 2 tablespoons unsalted
- Chicken bouillon – 1 tablespoon (or substitute salt to taste)
- Bay leaves – 2, fresh or dried
- Heavy cream – ½ cup
- Milk – ½ cup
- Queso Fresco – ¼ cup crumbled for serving (Parmesan can be used as a substitute)
Tips
- Add an onion slice and a couple of whole garlic cloves to the boiling water before you add the pasta. Boil for a minute or two, then cook the pasta as directed on the package — this subtly layers extra flavor into the noodles.
- If you don’t want to broil and peel fresh poblanos, canned chilies are an acceptable shortcut. The flavor will differ slightly, but the sauce will still be delicious.
- Adjust the sauce consistency by adding reserved pasta water a little at a time until it reaches a silky coating consistency. Warm liquid thins the sauce without diluting flavor.
- Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently on the stovetop with a splash of milk or reserved pasta water to loosen the sauce.
What to serve with Mexican spaghetti
For drinks, a margarita or a light citrus cocktail pairs nicely with the bright poblano-cilantro flavors. For a main course pairing, serve the spaghetti as a side alongside blackened chicken or a simply seasoned steak. As a full vegetarian meal, add grilled vegetables, a crisp salad, or a handful of toasted pepitas for texture.
Mexican Spaghetti
Spaghetti noodles tossed in a creamy green poblano and cilantro sauce.
Prep Time: 20 mins Cook Time: 25 mins Servings: 4
Ingredients
- ½ pound spaghetti noodles
- 1 slice + ¼ cup grated white onion, divided
- 4 garlic cloves, divided (two whole, two grated)
- 1 teaspoon salt
- 2 bay leaves
- 4 poblanos, deseeded and cut open
- 1 cup + 2 tablespoons packed cilantro, stems and all, divided (2 tablespoons minced)
- 1 (8-ounce) bar cream cheese
- 1 tablespoon chicken bouillon (or salt)
- ½ cup heavy cream
- ½ cup milk
- 2 tablespoons butter
- 1 teaspoon olive oil
- ¼ cup queso fresco, crumbled
Instructions
- Fill a large pot with water for the pasta. Add the slice of onion, two whole garlic cloves, 1 teaspoon salt, and two bay leaves. Bring to a boil and simmer for 2 minutes to infuse the water, then add the spaghetti and cook according to package directions (about 8–10 minutes). Taste to ensure al dente. Discard the onion, garlic, and bay leaves. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Preheat the broiler to high (about 500°F). Place the poblano halves skin side up on a baking sheet and broil on the highest rack until the skins are blackened and blistered, 3–5 minutes. Remove, place poblanos in a sealed bag or covered bowl to steam for 5 minutes, then peel off the skins and slice into strips.
- In a large skillet, melt the butter with the olive oil over medium heat. Add the grated onion and the two grated garlic cloves and sauté 3–4 minutes until softened. Add the sliced poblanos and cook another 4–5 minutes to develop flavor.
- Combine the poblanos, cilantro (reserve 2 tablespoons for garnish), cream cheese, chicken bouillon (or salt), heavy cream, and milk in a blender. Blend until completely smooth, scraping down the sides as needed. Pour the sauce into the skillet and simmer 5–10 minutes, stirring, until silky. If the sauce becomes too thick, thin with some reserved pasta water, a tablespoon at a time, until it coats the pasta nicely.
- Add the drained spaghetti to the skillet and toss thoroughly to coat the noodles in the poblano cream sauce. Taste and adjust seasoning. Serve topped with crumbled queso fresco and the reserved chopped cilantro.
Nutrition
Per serving: Calories: 460 kcal; Carbohydrates: 55 g; Protein: 13 g; Fat: 23 g; Sugar: 4.6 g.
