Espagueti Verde Is the Creamy Green Pasta I Grew Up Eating
This creamy green spaghetti blends Italian-style comfort with Tex-Mex flavors.
- 8 ounces spaghetti
- 3 large poblano peppers
- 1 cup chopped yellow onion
- 2 cloves garlic, chopped
- 3/4 cup loosely packed cilantro leaves, plus more for garnish as desired
- 1/3 cup chicken broth
- 1/2 cup milk (2% or whole)
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Crumbled queso fresco, for serving, optional
- Bring a large pot of water to a boil over high heat and add salt to taste. Cook the spaghetti to al dente according to the package directions, about 10 minutes. Reserve 1 cup of the pasta cooking water, then drain and set aside.
- While the pasta is cooking, roast the poblanos over a direct flame on the stovetop until charred on all sides, using tongs to turn them. Transfer the charred peppers to an airtight, heat-safe container to sweat for 5 minutes. Wipe away the charred skins with a paper towel and discard, then stem and seed the peppers.
- Transfer the peppers, onion, garlic, cilantro, broth, and milk to a blender jar and blend until mostly smooth, 30 seconds to 1 minute. Pour into a large sauté pan set over medium-low heat and simmer for 2 minutes. Stir in the softened cream cheese, salt, and pepper until fully melted and combined.
- Reduce heat to low, add the spaghetti to the sauce, and toss to coat. If the sauce is too thick, stir in the reserved pasta water a splash at a time. Serve immediately and top with crumbled queso fresco and fresh cilantro leaves, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm over medium-low heat in a pan with a teaspoon of butter or olive oil.
- Charred poblano peppers lend the sauce a deep vegetal flavor without being overly spicy.
My mother and my aunt (the two most important women in my childhood) taught me how to cook in two completely different cuisines: Mexican and Italian. And if there’s one meal that sums up my love for both (the women and the food), it’s this green spaghetti. While it masquerades as a classic Italian pasta coated in a creamy pesto sauce, the first bite reveals distinctly Tex-Mex flavors.
My mother’s family has deep roots in southern Texas, where peppers—including the mild poblanos this recipe calls for—find their way into many of the state’s signature dishes, like rajas con crema and arroz verde. She taught me how to roast them over an open flame to coax out their sweet and smoky flavors, using my bare hands to turn them because “tongs are for amateurs” (though please use tongs for this step for safety!). And it’s thanks to my Italian aunt that I know never to cook pasta beyond al dente so that it doesn’t turn mushy as it simmers in and soaks up the sauce. I use their techniques when making espagueti verde.
What Is Espagueti Verde?
If you’re wondering how this unexpected fusion came to be, this dish traces its roots back to southern Mexico, where home cooks first paired imported wheat noodles with native ingredients. Over time, the dish migrated north, becoming a beloved comfort staple throughout the Rio Grande Valley of Texas. It’s easy enough to whip up for a weeknight dinner, as my mother often did, but it also pops up at celebrations and holiday feasts.
Key Ingredients
Roasted poblano peppers are undoubtedly the star of espagueti verde. They’re charred over an open flame, then left to steam and soften before being peeled and blended with a vibrant mix of ingredients. Aromatics like onion, garlic, and fresh cilantro add depth of flavor, while milk and cream cheese create a rich, velvety sauce that balances the poblanos’ heat.
While many recipes rely on bouillon, I prefer a few splashes of chicken broth, which add umami without overpowering the peppers. Everything is blended until smooth, then the sauce is tossed with the pasta and topped with cilantro and a sprinkling of crumbled queso fresco, a soft Mexican cheese with a hint of tang.
What To Serve with Espagueti Verde
This Italian-meets-Tex-Mex pasta dish is satisfying enough to enjoy as a complete meal, but some of my favorite pairings include crispy chicken cutlets and spicy grilled shrimp. For an extra-creamy touch, I top it with buttery slices of avocado. And since my family rarely skips a sweet finish, I love wrapping up the meal with an ice-cold glass of agua fresca, a light, fruity drink that’s perfectly refreshing without feeling too heavy.
Espagueti Verde (Tex-Mex Green Spaghetti)
Crave an extra kick of heat? Try roasting a couple of jalapeños or a serrano pepper along with the poblanos.
