I developed a Spaghetti Poblano Recipe that pairs al dente pasta with a rich roasted poblano, garlic, and fresh cilantro cream sauce and hides one simple trick that makes the sauce exceptionally silky.

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I first made this Creamy Green Spaghetti because I was bored of the same old red sauces and wanted something with a little edge. Roasted poblano peppers give it a smoky kick while bright cilantro keeps the sauce tasting fresh, like a Poblano Salsa Verde remade for pasta.

The trick is a silky finish that clings to each strand, more like a Creamy Chile Verde Sauce than a soup. It sounds fancy but it’s weirdly simple, and honestly I messed up the first time and still loved it, so you’ll probably get it right on your second try.

Ingredients

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Spaghetti gives carbs and a little protein, filling and great for soaking up sauce.
Poblano adds mild smoky heat, fiber and vitamin C, not as spicy as jalapeños.
Fresh cilantro brings bright herbal citrus notes, some antioxidants, tastes like summer.
Cream makes the sauce silky and rich, adds fat and calories, super comforting.
Parmesan gives umami, salty depth and protein, small amounts go a long way.
Garlic gives pungent savory punch, contains compounds linked to immunity, so tasty.
Lime adds bright acid, balances richness, gives a fresh pop you won’t forget.

Ingredient Quantities

12 oz spaghetti

2 medium poblano peppers

1 small yellow onion roughly chopped

3 large garlic cloves

1 cup packed fresh cilantro leaves

1 cup heavy cream or Mexican crema

1/2 cup low sodium chicken or vegetable broth

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon fresh lime juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Optional 1 tablespoon unsalted butter

How to Make this

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1. Roast the poblanos: place them under a hot broiler or over a gas flame, turning until the skin is blackened and blistered, about 8 to 10 minutes total; transfer to a bowl, cover tightly with plastic wrap or a lid and let steam 10 minutes so the skin loosens.

2. Meanwhile bring a large pot of water to a boil and cook the spaghetti until just al dente according to package directions; before draining, scoop out and save about 1 cup of the pasta cooking water, then drain the pasta.

3. Peel and seed the cooled poblanos (wear gloves if you’re sensitive), roughly chop the flesh and set aside. Don’t worry about a few charred bits, they add flavor.

4. In a large skillet over medium heat add the 2 tablespoons olive oil, then the chopped onion; sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant, don’t let it brown.

5. Add the chopped poblanos and the packed cup of cilantro to the skillet just to warm them, toss a few seconds, then transfer everything to a blender (or use an immersion blender right in the pan).

6. To the blender add 1 cup heavy cream or Mexican crema, 1/2 cup low sodium broth, 1/2 cup grated Parmesan, 1 tablespoon lime juice, 1 teaspoon kosher salt and 1/4 teaspoon black pepper; blend until very smooth. If the sauce is too thick add a splash of the reserved pasta water and blend again.

7. Return the sauce to the skillet over low heat, warm gently and taste for seasoning; if desired stir in the optional 1 tablespoon unsalted butter for extra silkiness and shine. Adjust thickness with reserved pasta water 2 to 3 tablespoons at a time until it clings to the pasta.

8. Add the drained spaghetti to the sauce, toss well so every strand is coated, cook together 1 to 2 minutes so the pasta absorbs the sauce; plate and top with extra Parmesan or a drizzle of olive oil if you like.

Equipment Needed

1. Broiler or gas stove flame for charring poblanos
2. Rimmed baking sheet and long tongs (for roasting and flipping)
3. Large heatproof bowl plus plastic wrap or tight lid (to steam the peppers)
4. Big pot for boiling pasta and a colander for draining
5. Chef’s knife and cutting board (for peeling, seeding and chopping)
6. Large skillet for sautéing onion, garlic and warming the sauce
7. Blender or immersion blender to puree the sauce
8. Measuring cups and spoons for cream, broth, cheese and seasonings
9. Cheese grater and a pasta fork or tongs for tossing and serving

FAQ

Q: How do I roast and peel the poblanos so the sauce isn’t bitter? A: Char them under the broiler or on a gas burner till black spots show, then put them in a bowl covered with plastic wrap or a paper bag for 10 minutes to steam. Peel off the skin with your fingers or a paper towel, split open and scrape out seeds and ribs. Don’t scrub too hard or you’ll lose flavor.

Q: Can I swap out heavy cream or Mexican crema? A: Yep, use full fat Greek yogurt thinned with a little milk or extra broth for a tangy lighter option, or sour cream plus milk. If you swap to lower fat stuff heat gently so it doesn’t curdle, and add the dairy off the heat if possible.

Q: Is this easy to make vegetarian or vegan? A: For vegetarian just use vegetable broth. For vegan swap the cream for a coconut cream or cashew cream and use nutritional yeast instead of Parmesan, but the flavor will be a bit different.

Q: Do I need to save pasta water and why? A: Yes save about 1/2 to 1 cup. The starchy water helps the sauce stick to the spaghetti and smooths the sauce when you toss them together. Add a few tablespoons at a time till it coats the pasta.

Q: How long will leftovers keep and how should I reheat? A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat with a splash of cream, milk or broth to loosen the sauce, stirring so it doesn't separate. You can freeze the sauce up to 2 months but cream might change texture, just whisk it back when reheating.

Q: Can I make the sauce ahead and just toss with pasta when needed? A: Definitely. Make the sauce, cool, and refrigerate. Reheat slowly with a bit of broth or cream, then toss with freshly cooked spaghetti and a splash of reserved pasta water for best texture. You’ll get a fresher feel that way.

Creamy Green Spaghetti Recipe Substitutions and Variations

Spaghetti: swap with linguine, fettuccine, gluten free spaghetti or spiralized zucchini noodles; dried pasta cooks the same, zucchini only needs about 3 to 4 minutes until tender.
Poblano peppers: use anaheim or pasilla peppers for similar mild heat, or a green bell pepper plus a small jalapeño if you want more kick.
Heavy cream or Mexican crema: sub with full fat Greek yogurt whisked with a little milk for creaminess, or use half and half, or coconut cream for a dairy free version.
Cilantro: replace with flat leaf parsley plus extra lime, or fresh basil for a different bright note, or chopped scallions for an oniony lift.

Pro Tips

1) Roast poblanos until they’re really black, then cover and steam. Don’t try to peel them right away or you’ll fight the skin. If you’re worried about spice wear gloves, but remember a few charred bits are good, they give a smoky kick.

2) Always save at least a cup of pasta water and add it slowly while you thin the sauce. The starchy water helps the sauce cling to the spaghetti, so add 1 to 3 tablespoons at a time till it feels right, not a single big splash.

3) If you use a blender, let the hot stuff cool a minute and crack the lid a bit so steam can escape, or use an immersion blender right in the pan. Hot liquids can erupt in a blender, it happens. An immersion blender is the fastest way and less mess.

4) Taste and finish gently. Parmesan and broth add salt so wait to fully salt until after blending, and add lime or a tiny bit more crema at the end to brighten and smooth things out. If you want extra shine stir in a little butter right before serving but dont let the sauce boil after adding cream.

Creamy Green Spaghetti Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

Servings

servings

Calories

660

kcal

Equipment: 1. Broiler or gas stove flame for charring poblanos
2. Rimmed baking sheet and long tongs (for roasting and flipping)
3. Large heatproof bowl plus plastic wrap or tight lid (to steam the peppers)
4. Big pot for boiling pasta and a colander for draining
5. Chef’s knife and cutting board (for peeling, seeding and chopping)
6. Large skillet for sautéing onion, garlic and warming the sauce
7. Blender or immersion blender to puree the sauce
8. Measuring cups and spoons for cream, broth, cheese and seasonings
9. Cheese grater and a pasta fork or tongs for tossing and serving

Ingredients

12 oz spaghetti
2 medium poblano peppers
1 small yellow onion roughly chopped
3 large garlic cloves
1 cup packed fresh cilantro leaves
1 cup heavy cream or Mexican crema
1/2 cup low sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional 1 tablespoon unsalted butter

Directions

Roast the poblanos: place them under a hot broiler or over a gas flame, turning until the skin is blackened and blistered, about 8 to 10 minutes total; transfer to a bowl, cover tightly with plastic wrap or a lid and let steam 10 minutes so the skin loosens.
Meanwhile bring a large pot of water to a boil and cook the spaghetti until just al dente according to package directions; before draining, scoop out and save about 1 cup of the pasta cooking water, then drain the pasta.
Peel and seed the cooled poblanos (wear gloves if you’re sensitive), roughly chop the flesh and set aside. Don’t worry about a few charred bits, they add flavor.
In a large skillet over medium heat add the 2 tablespoons olive oil, then the chopped onion; sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant, don’t let it brown.
Add the chopped poblanos and the packed cup of cilantro to the skillet just to warm them, toss a few seconds, then transfer everything to a blender (or use an immersion blender right in the pan).
To the blender add 1 cup heavy cream or Mexican crema, 1/2 cup low sodium broth, 1/2 cup grated Parmesan, 1 tablespoon lime juice, 1 teaspoon kosher salt and 1/4 teaspoon black pepper; blend until very smooth. If the sauce is too thick add a splash of the reserved pasta water and blend again.
Return the sauce to the skillet over low heat, warm gently and taste for seasoning; if desired stir in the optional 1 tablespoon unsalted butter for extra silkiness and shine. Adjust thickness with reserved pasta water 2 to 3 tablespoons at a time until it clings to the pasta.
Add the drained spaghetti to the sauce, toss well so every strand is coated, cook together 1 to 2 minutes so the pasta absorbs the sauce; plate and top with extra Parmesan or a drizzle of olive oil if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.