Green spaghetti is a flavorful pasta dish that blends the creamy comfort of Italian cuisine with the bold flavors of Mexican cooking. Known as espagueti verde in Mexico, this recipe features spaghetti tossed in a silky green sauce made with roasted poblano peppers, fresh herbs, and rich dairy. Think of it as Alfredo with a vibrant, zesty twist.
What makes green spaghetti so unique is its versatility you can keep it vegetarian, or elevate it with shrimp, chicken, or even a pesto-style Italian variation. Whether you’re looking for a comforting weeknight dinner or a show-stopping pasta for guests, this dish is a perfect way to enjoy a bowl of creamy, green goodness.
This content is for educational purposes only and does not replace professional dietary or medical advice.
Table of Contents
What is Green Spaghetti?
Green spaghetti, or espagueti verde, is a pasta dish where spaghetti is coated in a creamy, vibrant green sauce. While the Mexican version relies on roasted poblano peppers for its signature color and flavor, Italian variations often achieve the “green” with ingredients like spinach, basil, kale, or even pesto.
In Mexico, this dish is often served at family gatherings and celebrations, paired with grilled meats or enjoyed on its own. The sauce is rich yet mild, thanks to the balance of roasted peppers, cream cheese, and Mexican crema. By contrast, in Italy, “green pasta” can also refer to spinach-infused pasta dough or pesto-based sauces, which lean more herbal and fresh than creamy.
No matter the variation, the appeal of green spaghetti lies in its smooth, velvety sauce that clings beautifully to the noodles transforming a simple plate of pasta into something both comforting and unique.
Key Ingredients for Authentic Green Spaghetti
To make a truly delicious green spaghetti, the ingredients you choose matter. Here’s what brings this creamy pasta to life:
- Poblano peppers – The heart of Mexican espagueti verde. They’re roasted for a smoky, mild flavor. If you can’t find poblanos, you can substitute with green bell peppers, spinach, or even basil for a more Italian-style sauce.
- Mexican crema or sour cream – Adds tang and creaminess. Crema Mexicana is milder and thinner than sour cream, but both work well. Italian versions might swap this with heavy cream.
- Cream cheese – Creates the velvety texture. You can reduce the amount for a lighter sauce or replace it with avocado for a healthier, plant-based twist.
- Fresh cilantro – Brightens the sauce with fresh, herbal notes. For an Italian spin, basil or parsley can be used instead.
- Onion & garlic – Essential aromatics that deepen the flavor base.
- Cheese toppings – Traditional Mexican versions use cotija cheese, while Italian-style versions can be finished with Parmesan or Pecorino Romano.
- Spaghetti (or other pasta) – Classic spaghetti works beautifully, but you can also try unique shapes:
- Sacchetti pasta for elegant, stuffed pouches.
- Mezzaluna pasta for a half-moon shape that holds extra sauce.
- Paccheri pasta for a hearty, rustic presentation.
- Penne Alfredo as an alternative creamy pasta inspiration.
Green Spaghetti (Espagueti Verde) – Creamy Italian-Mexican Fusion
Green Spaghetti (espagueti verde) with a silky roasted poblano cream sauce.
Perfect for weeknights—creamy, mildly spicy, and finished with cotija or Parmesan.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
1 lb spaghetti
1 tbsp butter or olive oil
4 poblano peppers, roasted, peeled, seeded
1 cup fresh cilantro leaves
1/2 medium onion, roughly chopped
3 garlic cloves
1 cup Mexican crema (or sour cream)
8 oz cream cheese
1 chicken or vegetable bouillon cube
1/2–1 cup milk or reserved pasta water, as needed
1 jalapeño or serrano (optional)
Salt and black pepper, to taste
Cotija or Parmesan, for serving
Instructions
- Roast poblanos under the broiler until blistered; steam 10 minutes in a covered bowl, then peel, stem, and seed.
- Blend poblanos with cilantro, onion, garlic, crema, cream cheese, bouillon, and 1/2 cup milk/pasta water until smooth; add jalapeño for heat if desired.
- Boil spaghetti in salted water until al dente; reserve 1 cup pasta water, drain, and toss with butter or oil.
- Warm green sauce over medium-low; add spaghetti and toss, loosening with splashes of pasta water or milk as needed.
- Season to taste; serve topped with crumbled cotija or grated Parmesan.
Notes
- Swap crema with heavy cream for an Italian vibe.
- Blend in a handful of spinach or avocado to boost color and creaminess.
- Reheat gently with a splash of milk to keep the sauce silky.
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 3g
- Sodium: 275mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
With these ingredients, you’ll have the flexibility to lean into either a Mexican or Italian flavor profile making green spaghetti a truly versatile dish.
Step-by-Step: How to Make Green Spaghetti at Home
Making green spaghetti is easier than it looks. With just a few simple steps, you’ll have a creamy, flavorful dish ready to serve.
1. Roast and Prepare the Peppers
- Place 4 poblano peppers on a foil-lined baking sheet.
- Roast them under the broiler (or over an open flame if using a gas stove) until the skin is blistered and charred.
- Transfer the peppers to a sealed plastic bag or covered bowl to steam for 10 minutes.
- Peel off the blackened skin, remove stems and seeds, and set aside.
2. Blend the Creamy Green Sauce
In a blender, combine:
- Roasted poblanos
- 1 cup fresh cilantro leaves
- ½ onion (roughly chopped)
- 3 garlic cloves
- 1 cup Mexican crema (or sour cream)
- 8 oz cream cheese
- 1 chicken or vegetable bouillon cube
- ½ cup milk or reserved pasta water
Blend until smooth and velvety. If you like heat, add a roasted jalapeño or serrano pepper before blending.
3. Cook the Pasta Perfectly
- Bring a large pot of salted water to a boil.
- Cook 1 pound of spaghetti according to package instructions until al dente.
- Drain, reserving about 1 cup of pasta water, and toss noodles with a drizzle of olive oil to prevent sticking.
4. Combine and Finish with Cheese
- Pour the green sauce into a large skillet or saucepan and warm gently over medium-low heat.
- Add the cooked spaghetti and toss until fully coated.
- If the sauce is too thick, add a splash of pasta water or milk to loosen it.
- Serve hot, topped with crumbled cotija cheese (or Parmesan for an Italian twist).
Tips, Variations & Add-Ins
Green spaghetti shines in its versatility you can enjoy it in its classic form or experiment with an Italian-inspired twist
- Add Protein:
- Sautéed shrimp, grilled chicken, or chorizo make this a heartier meal.
- For a satisfying vegetarian version, try adding roasted mushrooms or hearty chickpeas
- Adjust the Heat:
- Stick to poblanos for a mild flavor.
- Add roasted jalapeños or serranos if you like a spicier kick.
- Boost the Vegetables:
- Blend in baby spinach, kale, or zucchini for extra nutrition without changing the creamy texture.
- Avocado makes the sauce richer and naturally thickens it.
- Italian-Inspired Twist:
- Swap poblanos for fresh basil and parsley to create a pesto-style sauce.
- Finish with Parmesan or Pecorino Romano for an Italian cheese flavor.
- Make It Lighter:
- Replace cream cheese with Greek yogurt for a tangy, protein-packed option.
- Use whole wheat spaghetti or zucchini noodles for a healthier base.
These variations allow you to adapt green spaghetti to your tastes, dietary needs, and even cultural preferences whether you lean more Mexican or Italian.
Storage and Reheating
Green spaghetti is best enjoyed fresh, but you can definitely save leftovers for later. Here’s how to keep it tasting delicious:
- Refrigeration: Store cooled pasta in an airtight container in the fridge for up to 3–4 days. The sauce may thicken, so keep a little milk or pasta water handy when reheating.
- Freezing: While you can freeze green spaghetti, cream-based sauces may separate once thawed. For best results, freeze only the sauce (without pasta) in a freezer-safe container for up to 2 months.
- To reheat, gently warm the pasta on the stovetop over low heat. Stir in a splash of milk, cream, or pasta water to bring back its creamy texture. Avoid microwaving on high heat, as it can make the sauce oily and grainy.
With proper storage, your green spaghetti can be a quick, ready-to-go meal during the week.
Serving Suggestions
Green spaghetti is a versatile dish that can shine as a main course or complement other favorites. Here are some delicious ways to serve it:
- As the Star of the Meal: Serve green spaghetti on its own for a comforting vegetarian dinner, topped with cotija or Parmesan cheese.
- With Protein Additions: Pair with grilled chicken, shrimp, or seared steak for a balanced, hearty plate.
- Classic Mexican Pairings: Enjoy alongside roasted elotes (Mexican street corn) or carne asada for a festive meal.
- Italian-Inspired Serving: Pair with garlic bread, a crisp Caesar salad, or roasted vegetables for a Mediterranean touch.
- Family-Style Presentation: Serve in a casserole dish, sprinkle with extra cheese, and let everyone dig in at the table.
This flexibility makes green spaghetti a perfect recipe for both weeknight dinners and special gatherings.
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FAQs About Green Spaghetti
What is green spaghetti made of?
Green spaghetti is typically made with spaghetti pasta coated in a creamy green sauce. The Mexican version uses roasted poblano peppers, cilantro, garlic, onion, Mexican crema, and cream cheese. Italian variations may use basil, spinach, or pesto to achieve the green color.
What is the green pasta called?
In Mexico, it’s called espagueti verde (literally “green spaghetti”). In Italy, green pasta may refer to pesto-based sauces or pasta dough infused with spinach.
What culture is green spaghetti from?
Green spaghetti has roots in Mexican cuisine, where poblano peppers are blended into a creamy sauce. However, Italy also has its own versions of “green pasta,” often involving pesto or spinach-based sauces. The dish you serve may lean more Mexican or Italian depending on the ingredients you use.
Is Mexican green spaghetti healthy?
Mexican green spaghetti is indulgent because of the crema and cream cheese, but poblanos, cilantro, and garlic add nutrients and fiber. You can make it lighter by using Greek yogurt instead of cream cheese, whole wheat spaghetti, or blending in vegetables like spinach and zucchini.
