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.

Green Spaghetti – Creamy Espagueti Verde with Italian Twist

Name: Green Spaghetti (Espagueti Verde) – Creamy Italian-Mexican Fusion
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

Green Spaghetti (Espagueti Verde) – Creamy Italian-Mexican Fusion

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Green Spaghetti (espagueti verde) with a silky roasted poblano cream sauce.

Perfect for weeknights—creamy, mildly spicy, and finished with cotija or Parmesan.

Author: Ethan Cooper
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

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

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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

Find it online: https://www.flavourrecipe.com/green-spaghetti/