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Spaghetti Verde

This spaghetti verde pasta is loaded with the delicious flavors of salsa verde and served with spaghetti noodles.
Course Main Course
Cuisine American
Keyword spaghetti, Spaghetti verde, verde
Prep Time 20 minutes
Cook Time 25 minutes


  • large skillet


  • 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


  • Get out and measure your ingredients.
    Overhead photo of all the ingredients needed to make Spaghetti Verde Pasta.
  • 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, 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!