Green Spaghetti (Mexican Spaghetti with Creamy Poblano Sauce)

There’s a delightful moment when you stir a vibrant green sauce into spaghetti, transforming it into a dish that feels fresh yet indulgent. This Green Spaghetti (Mexican Spaghetti with Creamy Poblano Sauce) comes together in about 30 minutes and is a guaranteed crowd-pleaser thanks to its unique combination of flavors and creamy texture.

This recipe is perfect for families looking for a fun weeknight dinner or anyone wanting to impress guests with a dish that’s both simple and striking. It can be made ahead and stored, allowing for easy reheating, making it a convenient option for busy schedules.

Why You’ll Love This Recipe

• The roasted poblano peppers give the sauce a rich, smoky flavor.
• Cream cheese and sour cream create a deliciously velvety texture.
• It’s a visually appealing dish that brightens up your table.
• This recipe is easy to prepare and can be made in under 30 minutes.

What You’ll Need

Gather the following ingredients to make this delicious pasta.

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, plus more for garnish

Substitution: Use milk instead of chicken broth for a vegetarian option.

Substitutions & Swaps

• Use cream cheese for a thicker sauce.
• Swap sour cream with Greek yogurt.
• Replace queso fresco with feta cheese.
• Use vegetable broth instead of chicken broth for vegetarian.

How to Make It

Follow these simple steps to enjoy your Green Spaghetti.

Roast the Poblano Peppers

Roast poblano peppers over a flame or in the oven until almost black on the outside. Place them in a glass bowl or ziploc bag and cover with plastic wrap to seal. Let the roasted peppers steam for 10 minutes to loosen the skins, then peel the skins off, tear open, and remove the seeds under cold water.

Sauté the Onion and Garlic

Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

Blend the Sauce

Add the sautéed onion and garlic to a blender along with the roasted poblano peppers, cilantro, cream cheese, sour cream, chicken broth, salt, cumin, and queso fresco. Blend until smooth.

Heat and Combine

Transfer the blended sauce to a saucepan and heat over low to medium heat until warm. Add the cooked spaghetti and toss to coat the pasta in the sauce. Serve warm, garnished with additional cilantro leaves and queso fresco sprinkled on top.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No; cream-based sauces do not freeze well.
Reheat: Microwave for 1–2 minutes or until hot, stirring occasionally.

Tips for Best Results

• Ensure the poblano peppers are well-roasted for maximum flavor.
• Use full-fat cream cheese for the best creaminess in the sauce.
• Garnish with freshly chopped cilantro to enhance the visual appeal.
• Adjust the spice level by leaving some seeds in the poblano peppers if preferred.

Serving Suggestions

• Pair with a side salad for a complete meal.
• Serve with warm, crusty bread for dipping into the sauce.
• Perfect for entertaining guests at a casual dinner party.