About this recipe
Espagueti verde (Mexican green spaghetti) is one of those dishes that shows up at every family gathering, holiday table, and weeknight dinner in Mexico. The creamy green sauce is made from roasted poblano peppers blended until silky smooth, and it clings to every strand of spaghetti.
The traditional version is made with Mexican crema and cheese, which makes it rich but heavy. This version swaps the dairy for cashews, which give it the same creamy texture without weighing you down. The roasted poblanos bring a subtle smokiness, the spinach adds color and nutrients, and a squeeze of lemon brightens everything up.
The whole thing comes together in about 30 minutes – most of that is hands-off simmering time. If you love creamy pasta dishes like alfredo or pesto, this one is going to become a regular in your rotation.
Why you’ll love this recipe
- Ready in 30 minutes – the sauce comes together while the pasta cooks
- Creamy without dairy – cashews give it a rich, velvety texture that rivals the traditional version
- Smoky and flavorful – roasted poblanos are the star, mild enough for the whole family
- Crowd-pleaser – perfect for weeknight dinners, potlucks, and holidays
- Naturally plant-based – no dairy, no eggs, just real food
Ingredient notes
- Roasted poblano peppers. The heart of the sauce. Roasting them brings out a smoky sweetness. Poblanos are mild, so this dish is not spicy.
- Spinach or greens. Use spinach, kale, arugula, or a mix. This adds color, nutrients, and helps the sauce stay vibrant green.
- Cashews. Soaked for 30 minutes, they blend into a silky cream. Substitute with almonds or macadamia nuts if needed. For a nut-free version, use 1/2 cup of coconut cream.
- Lemon juice. Brightens the sauce and balances the richness of the cashews.
- Liquid. Almond milk, oat milk, water, or vegetable broth all work. Use broth for more savory depth.
- Onion and garlic. Sautéed until soft and fragrant – the flavor base of the dish.
- Spaghetti. Classic choice, but fettuccine, penne, or any pasta you have works fine.
How to make espagueti verde step by step
- Soak the cashews in hot water for 30 minutes. If you forget, no worries – just blend a little longer until smooth.
- Roast the poblano peppers in the oven or directly over the stove flame until completely charred on all sides. Place them in a plastic bag or covered bowl to steam for 5 minutes, then peel off the skin and remove the stems and seeds.
- Blend the sauce. Add the roasted poblanos, drained cashews, greens, lemon juice, and your liquid of choice to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, scoop out about 1 cup of pasta water and set aside.
- Sauté the aromatics. In a large skillet or pan, heat a drizzle of oil over medium heat. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and a pinch of salt, and cook for 30 seconds more.
- Simmer the sauce. Pour the blended poblano sauce into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- Toss the pasta. Add the drained spaghetti to the sauce and toss until every strand is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Finish with chopped cilantro.
Tips for the best espagueti verde
- For a spicy kick: Keep the veins and seeds in the poblano peppers, or add a serrano or jalapeño to the blender with the sauce.
- Save the pasta water. A splash of starchy pasta water helps the sauce cling to the noodles and keeps it silky.
- You can roast the poblanos directly over the stove flame, on a comal, or under the broiler. Rotate them frequently until fully charred on all sides.
- Don’t skip the steam. After roasting, let the poblanos steam in a closed bag for 5 minutes. This loosens the skin and makes peeling much easier.
- As prepared, this dish is not spicy. Poblanos are mild peppers. The cashew cream mellows the flavor even further.
- Batch the sauce. Double the sauce recipe and freeze half. You’ll have a head start on dinner next time.
Serving suggestions
- As a main dish: Serve with a green salad dressed with a simple vinaigrette or a shaved Brussels sprout salad.
- As a side: Pair it with grilled vegetables, beans, or your protein of choice.
- For a party: This is a potluck favorite in Mexico. It tastes great at room temperature, too.
- Garnish with: Fresh cilantro, a squeeze of lemon, crushed red pepper, or nutritional yeast.
If you love Mexican pasta dishes, try this garlic mushroom pasta with guajillo chiles next – it is another quick weeknight favorite.
Variations
- Different peppers: Use Anaheim or Hatch chiles for a slightly different smoky flavor. A mix of poblano and jalapeño adds nice heat.
- Different pasta: Fettuccine, penne, rotini, or rigatoni all work. The sauce clings well to ridged shapes.
- Add protein: Toss in grilled chicken, shrimp, or crispy tofu to make it a heartier meal.
- Extra creamy: Add an extra handful of cashews or a tablespoon of coconut cream to the blender.
How to store
- Fridge: Store assembled pasta in an airtight container for up to 3 days. Reheat gently on the stove with a splash of plant milk or pasta water to loosen the sauce.
- Sauce only: The poblano cashew sauce keeps in the fridge for up to 5 days and freezes well for up to 3 months. Cook fresh pasta when ready to serve.
- Make ahead: Make the sauce up to 3 days ahead. You can also roast and freeze your poblanos in advance for an even faster meal.
How to roast poblano peppers in the oven
Preheat the oven to 350F (175 degrees C). Place the peppers on a lightly oiled baking sheet. Roast them in the preheated oven for 15 minutes. Turn the peppers and roast for 10 minutes, or until slightly charred.
I must confess that I don’t peel the poblano peppers after roasting them. Shocking, I know, but believe me, you won’t even notice the difference in this dish.
And then you can freeze them. Check this How to Roast and Freeze Poblanos post.
Frequently asked questions
Espagueti Verde (Mexican Green Spaghetti)
Equipment
- Large pot for pasta
- 12 in. Frying pan
Ingredients
- 3 poblano peppers
- 1/2 cup raw cashews soaked 30 min
- 2 cups fresh spinach or kale, arugula, or a mix
- Juice of 1 lemon
- 1/2 cup almond milk oat milk, or vegetable broth
- 1/2 white onion diced
- 2 cloves garlic minced
- 1 lb spaghetti
- 1 tablespoon olive oil or neutral oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Soak cashews in hot water for 30 minutes. Drain.
- Roast poblano peppers in the oven at 350F for 25 minutes (turning halfway) or over a stove flame until fully charred. Place in a bag to steam 5 minutes, then peel, remove stems and seeds.
- Blend roasted poblanos, drained cashews, greens, lemon juice, and liquid until completely smooth. Season with salt.
- Bring a large pot of salted water to a boil. Cook spaghetti to al dente. Reserve 1 cup pasta water before draining.
- In a large skillet, heat oil over medium heat. Sauté onion until soft, 3-4 minutes. Add garlic and cook 30 seconds.
- Pour blended sauce into the skillet. Simmer 5 minutes, stirring occasionally. Season with salt and pepper.
- Add drained pasta and toss until fully coated. Add a splash of pasta water if needed to loosen. Finish with chopped cilantro.
Notes
- Spicy version: Keep poblano seeds/veins or add a serrano to the blender. Nut-free: Replace cashews with 1/2 cup coconut cream.
- Dairy version: Replace cashews with 1/2 cup Mexican crema and 1/4 cup milk.
- Storage: Assembled pasta keeps 3 days in the fridge. Sauce alone keeps 5 days fridge or 3 months freezer.
- Reheat: Warm on stove with a splash of plant milk or pasta water.
- Make ahead: Sauce can be made 3 days ahead. Cook pasta fresh when serving.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.