Spaghetti verde pasta combines our favorite noodles with a spicy, creamy verde sauce to create a dish that's overflowing with rich, complex flavors.
If there are two things I really love, it's pasta and verde sauce. I decided to combine the two to create this easy, delicious pasta main or side dish. You're going to love our green spaghetti.
If you want to see some more mind-blowing meat and pasta recipes then check out that link. Everything on it can be a side or main dish to go with this awesome pasta recipe!
Spaghetti Verde Pasta
This Mexican dish was inspired by my other verde sauce recipe on this site and pairs well with this delicious strawberry spinach salad recipe.
Ingredients
There are a few ingredients that go into this recipe, but they're all very simple. You'll find all of them easily at your local grocery store.
- Seeded and roughly chopped poblano peppers
- Chopped white onion
- Tomatillos
- Chopped cilantro
- Chopped basil
- Chopped culantro or coriander
- Baby spinach
- Garlic cloves
- Salt
- Cumin
- Coarse black pepper
- Dried oregano
- Sour cream
- Softened cream cheese
- Lime juice
- Spaghetti noodles
- Crumbled queso fresco cheese
- Pico de Gallo
See the recipe card at the end of the post for exact quantities.
Instructions
Making this Mexican recipe is a relatively simple matter. It only takes a few steps.
Step 1: Prep
Cut the poblano peppers into ¼-inch strips and remove stems and seeds. Then, dice the onions, quarter the tomatillos, and crush the garlic.
Step 2: Cook the Spaghetti
Cook the spaghetti according to the package directions for al dente. Then, drain and rinse under cold water and set aside.
Step 3: Cook the Vegetables
Heat a frying pan over medium heat (or medium high heat) and add olive oil to coat the bottom of the pan. Then, add and roast poblano peppers, onions, and tomatillos. Juice a lime over the vegetables and saute for 10 minutes. Then, add the garlic and cook one minute more. Finally, remove the vegetables from the heat and place them in a container with a lid to steam for 5 minutes.
Step 4: Puree the Vegetables
Add the cooked vegetables along with the cilantro, cilantro, spinach, basil, salt, cumin, pepper, oregano, sour cream, and cream cheese to a blender and puree or blend until smooth.
Step 5: Combine the Sauce and Spaghetti
Preheat a Dutch oven over medium-low heat. Add the sauce to the Dutch oven, cover, and simmer for 5 minutes. Then, add the spaghetti and toss to coat. Cover and cook for 1 minute more, then remove the spaghetti from the heat.
Step 6: Top and Serve
Top the spaghetti with pico de Gallo and crumbled cheese. Garnish with cilantro and enjoy!
Hint: Be sure your cream cheese is fully softened to ensure a nice, creamy sauce.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this verse pasta recipe.
- Greek Yogurt - If you don't have sour cream, use full-fat Greek yogurt instead.
- Any Pasta - Feel free to use whatever pasta you have on hand for this recipe.
- Bottled Lime Juice - Bottle lime juice will work in place of freshly-squeezed.
- Queso fresco cheese - substitute ricotta or feta instead
Variations
Want to personalize this spaghetti verde? Here are some of my tried and true tips for changing up this recipe.
- Add Protein - You can add cooked chicken, beef, or pork to this dish.
- Avocado - Try garnishing the top of the pasta with avocado slices.
- Parmesan cheese - Add a sprinkling on top when serving
If you love recipes like this, you may also enjoy this Crockpot Chicken Spaghetti or this homemade salsa.
Storage
You can store this in the refrigerator in an air-tight container for 3 to 5 days.
Tips
This is a very simple recipe to make, but I do have a couple of tips to help ensure you make it the best it can possibly be.
- Fully soften your cream cheese for easy pureeing and the best texture.
- Be sure to rinse your pastas, so it doesn't stick to itself as you make the rest of the dish.
- Only heat the sauce and pasta in the Dutch oven enough to warm it through. You could overcook the pasta, otherwise.
- Reserve some pasta water just in case you want to thin your sauce
Spaghetti Verdi Video
More Spaghetti Recipes
Do you like spaghetti? Here are some recipes you may also like to try.
FAQ
Do you have questions about this spaghetti verde? Here are some of the most commonly asked questions about this verde pasta.
You can store this in the refrigerator in an air-tight container for 3 to 4 days.
No. It doesn't freeze well.
Place it in a saucepan and heat it covered over medium-low heat, stirring gently occasionally until it's heated through.
Spaghetti Verde
Ready to get cooking? Remember that you can print this recipe if you would like.
Spaghetti Verde
Equipment
Ingredients
- 2 poblano peppers seeded and roughly chopped
- ½ white onion chopped
- 3 tomatillos
- ½ cup cilantro chopped
- 2 tablespoon basil chopped
- 2 tablespoon culantro or coriander chopped
- 1 cup baby spinach
- 6 garlic cloves
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon oregano dried
- 1 ½ cups sour cream
- 3 oz cream cheese softened
- 1 lime juiced
- 1 lb spaghetti noodles
- 4 oz queso fresco cheese crumbled
- ½ cup pico de Gallo
Instructions
- Get out and measure your ingredients.
- Cut poblano pepper into ¼”strips. Dice the onion, quarter the tomatillos, and crush the garlic.
- Heat a frying pan over medium high heat. Bring 4 cups of salted water to a boil.
- Once the pan is hot, add a swirl of olive oil to coat. Add in the poblano peppers, onion, and tomatillos. Juice the lime over the veggies and sauté for 10 minutes.
- Next, Add the garlic and cook for 1 more minute.
- Remove from heat and add to a bowl with a lid. Cover.
- Let steam for 5 minutes.
- Cook spaghetti Al dente, about 12 minutes. Drain and rinse under cold water.
- Preheat a Dutch oven over medium/low heat.
- As the Dutch oven heats, add the poblano peppers, onions, garlic and tomatillos to a blender.
- Add cilantro, culantro, spinach, basil, salt, cumin, pepper, and oregano too.
- Add sour cream, and cream cheese.
- Purée until smooth.
- Pour sauce into the Dutch oven. Cover and let simmer for 5 minutes.
- Add the spaghetti to the Dutch oven and toss to coat.
- Cover and Cook for 1 minute
- Then remove from heat.
- Top with pico de Gallo, cilantro and crumbled cheese.
- Serve.
- Enjoy every bite!
Video
Notes
- Fully soften your cream cheese for easy pureeing and the best texture.
- Be sure to rinse your pastas, so it doesn't stick to itself as you make the rest of the dish.
- Only heat the sauce and pasta in the Dutch oven enough to warm it through. You could overcook the pasta, otherwise.
- Reserve some pasta water just in case you want to thin your sauce.
Lori Coutts Fraase says
You mentioned baby spinach in your recipe but never say what to do with it.
Karin and Ken says
I apologize for the confusion and have corrected the recipe. Add the baby spinach to the blender with the cilantro and coriander in step 11. I hope you enjoy this recipe as much as we do. All the best. Karin
Shelly says
I love this spaghetti recipe. It's so fresh. For the kids I use green peppers instead of poblanos. It's so good. We make it all the time. Thx for sharing ❤️
Karin and Ken says
As always you’re most welcome. I’m so glad you’re enjoying this recipe. Thank you for letting me know. All the best. Karin