Meet your new weeknight hero. It’s bright. It’s creamy. It smells like a hug. One bite and you’ll wonder where this green magic has been hiding in your kitchen.

Mexican green spaghetti (espagueti verde) is pasta tossed in a creamy sauce made from roasted poblano peppers, onion, garlic, dairy (like crema or cream cheese), and fresh herbs. It’s mild, cozy, and very green in the best way.

What Makes It Green (And So Good)

The color comes from poblano peppers and herbs like cilantro or parsley. Roasting the poblanos gives a soft, smoky taste. Blending with crema or milk makes the sauce silky. It clings to every noodle. Yum.

Quick Ingredients List

• Spaghetti (regular or gluten-free)
• Poblano peppers (roasted, peeled, seeded)
• Onion and garlic
• Mexican crema or sour cream (or milk + cream cheese)
• Cilantro or parsley (optional but nice)
• Oil or butter
• Salt, pepper, and a squeeze of lime
• Queso fresco or cotija for topping (optional)

Easy Step-By-Step (About 20 Minutes)

1. Cook spaghetti in salted water. Save a cup of pasta water.
2. Roast poblanos over flame or under broiler until blistered. Steam in a bowl with a cover. Peel skins. Remove seeds.
3. Blend poblanos with onion, garlic, crema (or milk + cream cheese), herbs, salt, pepper, and a splash of pasta water.
4. Warm a little oil in a pan. Pour in the green sauce. Simmer 2–3 minutes.
5. Toss in spaghetti. Thin with more pasta water if needed. Finish with lime. Top with cheese.

Chef Tips for Big Flavor

• Roast well: black spots = smoky taste.
• Go mild: remove seeds and ribs for less heat.
• Super green: add a handful of spinach to the blender.
• Ultra silky: use some pasta water to loosen the sauce.
• Zing: lime at the end wakes up the dish.

Not Pesto, Not Alfredo—It’s Both

It looks like pesto, but it’s creamy. It feels like Alfredo, but it’s fresh and bright. Think cozy meets garden.

Make It Your Way

• Protein boost: add shredded chicken, shrimp, or crispy bacon.
• Dairy swap: try evaporated milk if you want it lighter.
• Herb path: no cilantro? Use parsley or basil.
• Heat tweak: add one jalapeño to the blender for a kick.
• Kid-friendly: skip herbs and keep it extra creamy.

What to Serve With It

• Milanesa (crispy cutlet) or grilled chicken
• Simple salad with lime dressing
• Sweet corn or roasted veggies
• Warm bolillo or garlic bread

Storage and Reheat

• Fridge: up to 3 days in a sealed container.
• Reheat: low heat with a splash of milk or water.
• Freezer: sauce only freezes better than the finished pasta.

FAQ in 3 Lines

• Is it spicy? Poblanos are mild; remove seeds for less heat.
• Can I use another pasta? Yes—fettuccine, penne, or shells work.
• No crema? Use sour cream, or milk plus cream cheese.

Fast Recipe Card

Serves: 4   |   Time: ~20 minutes

Blend: 3 roasted poblanos (peeled, seeded), 1/2 onion, 2 garlic cloves, 1/2 cup crema (or 1/2 cup milk + 4 oz cream cheese), small handful cilantro, 1/2 tsp salt, pepper, squeeze of lime, 1/3–1/2 cup hot pasta water.

Cook: Boil 12 oz spaghetti in salted water. Heat 1 tbsp oil in a pan, pour in green sauce, simmer 2–3 minutes. Toss with pasta. Thin with more pasta water to coat. Lime to finish. Top with queso fresco or cotija if you like.

Why You’ll Love It

It’s simple. It’s fast. It tastes like a family party on a plate. Green sauce, happy faces, clean bowls. Dinner done.

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