Recipe

Green Spaghetti

Creamy poblano-cilantro spaghetti with a tangy, savory green sauce and plenty of cozy comfort.

By Matt Campbell

•

4.8

A bowl of green spaghetti coated in creamy poblano-cilantro sauce, topped with crumbled queso fresco and sliced avocado on a warm kitchen table

Green spaghetti is the kind of dinner that looks like you tried really hard, even if you absolutely did not. We are talking glossy noodles wrapped in a creamy, herby poblano sauce that tastes bright and cozy at the same time. It is comfort food with a little edge, like mac and cheese’s cool cousin who knows how to use a blender.

This version keeps ingredients easy to find and the steps low-drama. Roast the peppers (or grab the jarred shortcut), blend the sauce, toss with spaghetti, and suddenly it is a whole moment. If you have picky eaters, call it “creamy green pasta” and keep moving.

Fresh poblanos, cilantro, garlic, onion, lime, crema, and dry spaghetti arranged on a light stone kitchen counter in natural window light

Why It Works

Big flavor without a million ingredients: Roasted poblano brings smoky depth, cilantro brings freshness, and crema keeps everything silky.
Blender sauce that clings: A little pasta water and the right blending order makes the sauce emulsify and coat every strand.
Weeknight friendly: The sauce blends while the pasta boils, so the timing is forgiving.
Easy to customize: Make it mild, make it spicy, add chicken, shrimp, or veggies, and it still works.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 3 to 4 days.
Reheat: Warm gently on the stove over medium-low with a splash of water, milk, or broth. Stir often so the sauce stays creamy and does not break.
Microwave: Use 50 to 70% power in 30-second bursts, stirring between, adding a small splash of liquid as needed.
Freeze: You can freeze it, but creamy sauces can separate. If you do, freeze up to 2 months and reheat slowly with extra liquid, stirring a lot.
Best texture tip: If you know you will have leftovers, keep a little extra sauce separate. Toss it in during reheating to bring everything back to life.

Common Questions

What makes green spaghetti green?

Most versions get their color from roasted poblano peppers blended into a creamy sauce. Cilantro is a really common add for that fresh, herby punch, but some families use spinach, parsley, or even epazote instead. In other words, there is no green-spaghetti committee, just good taste.

Is green spaghetti spicy?

Usually it is mild. Poblanos are more smoky than hot, but heat varies pepper to pepper. For extra mild, remove the ribs (and any seeds that come along for the ride) and use only two poblanos. For more heat, add a jalapeño or serrano to the blend.

Can I make the sauce without Mexican crema?

Yes. If you do not have Mexican crema, sour cream works well. Plain Greek yogurt also works, just keep the heat low when simmering so it does not curdle.

Can I use jarred roasted poblanos or canned green chiles?

Jarred roasted poblanos work great and make this even faster. Canned green chiles will change the flavor a bit, but they are a solid backup. If you use canned chiles, consider adding an extra handful of cilantro and a squeeze more lime to keep the sauce bright.

Why did my sauce turn dull or brownish?

Two common reasons: the sauce got too hot (a hard simmer can dull green sauces fast), or it sat around long enough to oxidize. Keep the simmer gentle, cover the pan if you are waiting a minute, and toss with the pasta and serve promptly. A squeeze of lime helps keep the color lively too.

What proteins go well with espagueti verde?

Shredded rotisserie chicken, sautéed shrimp, crispy bacon, or pan-seared tofu all play nicely with the smoky poblano sauce.

Is this vegetarian?

It can be. Use vegetable broth instead of chicken broth, and you are good to go.

Can I make it gluten-free?

Yes. Swap in your favorite gluten-free spaghetti and cook it just until tender. Gluten-free pasta can go from perfect to mushy fast, so keep an eye on it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Blender (or food processor)
Large skillet or sauté pan
Tongs or a pasta fork
Chef’s knife and cutting board

The first time I made green spaghetti, I was trying to use up a bag of poblanos that looked one day away from retirement. I charred them, tossed everything in a blender, and crossed my fingers. What came out was this creamy, smoky, green sauce that made the whole kitchen smell like a taqueria in the best way. Now it is one of my go-to “I need dinner to feel like a win” meals. It is also the dish that reminds me cooking does not have to be perfect to be genuinely great. You just have to taste as you go and commit to the blender.

Green Spaghetti

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

12 ounces spaghetti
3 large poblano peppers
1 tablespoon olive oil, plus more as needed
1/2 medium white onion, roughly chopped
3 cloves garlic
1 cup Mexican crema (or sour cream)
1/2 cup cilantro leaves and tender stems, packed (plus more for serving)
1/2 cup chicken broth (or vegetable broth), plus more as needed
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 lime, juiced (about 1 to 2 tablespoons)
1/2 cup crumbled queso fresco (optional, for serving)
Sliced avocado (optional, for serving)

Charred roasted poblano peppers resting in a bowl covered with a plate to steam on a kitchen counter

Instructions

Roast the poblanos (or use the shortcut). Place poblanos directly over a gas flame or under a broiler set on high, about 4 to 6 inches from the heat. Turn until the skins are blistered and blackened on most sides, 6 to 10 minutes total. Transfer to a bowl and cover with a plate to steam for 10 minutes. Shortcut: Use about 1 to 1 1/2 cups jarred roasted poblanos, drain well, and skip roasting and peeling.
Boil the pasta. Bring a large pot of well-salted water to a boil. Cook spaghetti until just al dente, per package directions minus 1 minute. Reserve 1 cup pasta water, then drain.
Peel and prep peppers. Rub off the skins (a few stubborn bits are fine). Remove stems, then slit open and scrape out the ribs for a milder sauce (seeds can come out too, but the ribs are the big deal).
Blend the green sauce. In a blender, combine roasted poblanos, onion, garlic, crema, cilantro, broth, salt, cumin, pepper, and lime juice. Blend until very smooth. If it seems too thick to blend, add a splash more broth.
Simmer the sauce. Heat 1 tablespoon olive oil in a large skillet over medium heat. Pour in the sauce and bring to a gentle simmer, meaning tiny bubbles around the edges, not a rolling boil. Stir for 3 to 5 minutes until warmed through. Taste and adjust salt and lime.
Toss pasta and sauce. Add drained spaghetti to the skillet and toss until coated. Add reserved pasta water a little at a time until the sauce is silky and clings to the noodles.
Serve. Plate immediately. Top with queso fresco, extra cilantro, and sliced avocado if you want the full glow-up. If you like heat, add a dash of hot sauce or crushed red pepper.