Espagueti Verde (Green Spaghetti)

Green spaghetti, also known as espagueti verde, is a vibrant dish made with a creamy sauce featuring charred poblano peppers, jalapeño, scallions, and herbs. The green sauce is blended until smooth and then combined with Mexican crema or sour cream and cooked spaghetti, coating the noodles in a rich, mildly spicy, and slightly smoky green sauce. The cumin, garlic, and scallion help to complement the earthy notes from the poblanos, while the cilantro adds freshness. Serve this pasta with grilled shrimp, chicken, or steak, or as a potluck barbecue side. 

Are poblano chiles spicy?

Poblano chiles are a mildly spicy chile that is spicier than a bell pepper but considerably less spicy than a jalapeño. When looking for the flavor of a chile pepper but without the heat, poblano peppers are ideal as they have a gentle kick rather than a strong burning sensation. 

Notes from the Food & Wine Test Kitchen

Instead of using your oven, you can place the whole poblanos directly over a gas flame on the stovetop using medium-high heat. Turn the peppers frequently with tongs until all sides are charred and blackened. This method is quick, typically taking just five to eight minutes, and gives a deep smoky flavor.

Heat the sauce gently to prevent the sour cream from breaking and the discoloration of the fresh herbs.

Make ahead

Charred and peeled poblanos can be stored in an airtight container in the refrigerator for up to three days.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.