Espaguetis Verdes con Salsa Poblana (Green Spaghetti with Poblano Sauce)

Time: Prep: 15 minutes plus standing, Cook: 15 minutes
Servings: 4

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Welcome to our recipe blog! Today, we’re bringing a taste of vibrant Mexican culture with a delicious dish: Green Spaghetti with Poblano Sauce, or Espaguetis Verdes con Salsa Poblana. This fusion of flavors combines the essence of LA’s culinary scene with the rich heritage of Mexican cuisine. Picture tender spaghetti noodles coated in a creamy, flavorful poblano pepper sauce that captures the essence of the city’s diverse food culture. Whether you’re a seasoned enthusiast of Mexican fare or simply eager to explore new culinary horizons, this recipe promises to be a delightful addition to your table. So, let’s roll up our sleeves and embark on a culinary journey through the heart of Mexican!


2 medium poblano peppers 

3/4 cup cream cheese 

1/2 cup coarsely chopped fresh cilantro plus additional for serving 

1/2 cup Mexican-style sour cream 

1/2 cup whole milk 

1 tablespoon jarred roasted chicken bouillon base 

1/2 (16-ounce) package spaghetti 

Crumbled queso fresco and/or roasted pepitas for serving (optional) 

Lime wedges for garnish (optional) 


  1. Place oven rack about 5 inches from broiler; preheat broiler to high. Place peppers on rimmed baking pan; broil 5 minutes or until charred on all sides, turning once. Transfer peppers to bowl; cover with plastic wrap and let stand 10 minutes. Remove skin from peppers and pull off stems; cut lengthwise in half and remove seeds. Cut peppers lengthwise into strips.
  1. In blender, purée cream cheese, cilantro, sour cream, milk, bouillon base and poblano strips until smooth. Makes about 2 1/2 cups.
  1. Prepare spaghetti as label directs; reserve 1/2 cup cooking water. Drain pasta and return to saucepot over low heat. Add cream cheese mixture and reserved cooking water; cook 3 minutes or until heated through, stirring frequently. Makes about 5 cups.
  1. Serve spaghetti mixture sprinkled with queso fresco and/or pepitas garnished with lime wedges, if desired.

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