Green Spaghetti
Green Spaghetti is one of those weeknight dinner recipes you’ll want to keep on repeat. It’s creamy, flavorful and just the right amount of spicy. I tried it on a whim when I had a few poblano peppers that needed using, and it turned out so delicious I had to tell y’all about it.
The sauce is smoky and creamy, made in the blender for the easiest prep ever. You can add cooked chicken if you have it, or just keep it meatless. Either way, it’s going to knock your socks off.
If you’re into Tex-Mex flavors and easy pasta dinners, this one’s for you! Serve it up with a side salad or Mexican Street Corn for a family favorite meal.
Why You’ll Love This Recipe
- Something Different: Roasted poblano peppers give the sauce a deep, smoky flavor that’s anything but boring.
- Easy Dinner Recipe: The creamy green sauce comes together in the blender—no cooking or whisking required.
- Great for Leftover Chicken: We love to meal prep chicken for easy dinners and this pasta makes amazing leftovers the next day.
Ingredients
- Poblano Peppers – use bell peppers if you don’t have poblanos.
- Green Onions
- Garlic Cloves
- Spaghetti
- Sour Cream
- Heavy Cream
- Lime Juice
- Grated Parmesan Cheese
- Ground Cumin
- Kosher Salt
- Cilantro
- Cooked Chicken (optional)
How to Make Green Spaghetti
- Grill or broil the poblano peppers, green onions and garlic until blistered and charred, turning occasionally.
- Wrap the hot peppers in foil and let them steam for about 15 minutes.
- Carefully scrape the skins off the peppers and remove the stems and seeds.
- Add the peeled peppers, grilled green onions, garlic, sour cream, heavy cream, lime juice, parmesan, cumin, salt and cilantro to a blender. Blend until smooth.
- Cook spaghetti according to the package directions. Drain well.
- In a large skillet or pot, mix the cooked spaghetti with the green sauce and stir in the cooked chicken if using.
- Serve warm, topped with more grated parmesan and a spoonful of pico de gallo or fresh chopped tomatoes for a pop of freshness.
Recipe Notes
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheating: Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
- Variations:
- Use cotija cheese instead of parmesan. Add cream cheese along with the sour cream to make it extra creamy.
- Roast a couple of jalapenos to make it extra spicy.
- Swap spaghetti for penne or rotini if that’s what you have on hand
More Tex-Mex Pasta Recipes You Will Love
- Taco Spaghetti – Ground beef, taco seasoning and cheese make this a Tex-Mex twist on classic spaghetti night
- Poblano Mac and Cheese takes the classic comfort food to a new level with a spicy kick!
- Cheesy Chicken Spaghetti – This creamy, comforting casserole is always a hit with the whole family
- Chicken Fajita Pasta – Full of bold flavors with tender chicken, peppers and onions in every bite
This Green Spaghetti Recipe Is a Must-Try
This recipe is perfect for busy weeknights, meal prep lunches or when you want something a little different from your usual pasta routine. The smoky roasted poblanos and creamy sauce take it to the next level—and it’s just so simple to make.
Save this recipe and give it a try the next time you’re craving bold Tex-Mex flavor with a creamy pasta twist! Don’t forget to leave a comment and star rating if you try it!
Green Spaghetti
Make dinner exciting with this Green Spaghetti recipe! Creamy roasted poblano sauce, spaghetti, and optional chicken come together in this quick and flavorful meal.
Servings: 4
Calories: 707kcal
Ingredients
- 3 poblano peppers
- 1 bunch green onions
- 5 garlic cloves
- 1 pound spaghetti cooked and drained
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup grated parmesan cheeese plus more for serving
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- ¼ cup cilantro plus more for serving
- ½ pound cooked chicken
- diced tomatoes or pico de gallo – optional for serving
Instructions
- Grill or broil the poblano peppers, green onions and garlic until blistered and charred, turning occasionally, about 20 minutes on a 400° grill or about 10 minutes under the broiler.
- Wrap the hot peppers in foil and let them steam for about 15 minutes.
- Carefully scrape the skins off the peppers and remove the stems and seeds.
- Add the peeled peppers, grilled green onions, garlic, sour cream, heavy cream, lime juice, parmesan, cumin, salt and cilantro to a blender. Blend until smooth.
- In a large skillet or pot, mix the cooked spaghetti with the green sauce and stir in the cooked chicken if using.
- Serve warm, topped with more grated parmesan and a spoonful of pico de gallo or fresh chopped tomatoes for a pop of freshness.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheating: Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
- Variations:
- Use cotija cheese instead of parmesan. Add cream cheese along with the sour cream to make it extra creamy.
- Roast a couple of jalapenos to make it extra spicy.
- Swap spaghetti for penne or rotini if that’s what you have on hand.
Nutrition
Calories: 707kcal | Carbohydrates: 95g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 1450mg | Potassium: 676mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1003IU | Vitamin C: 77mg | Calcium: 212mg | Iron: 3mg