Make this Green Spaghetti recipe when you want a fresh, colorful, and flavorful twist on classic pasta night. Also known as pasta verde or spaghetti verde, this dish is tossed in a creamy poblano pepper sauce with a bright green color, a smooth texture, and a mild kick.
This easy pasta dinner is made with simple ingredients and comes together quickly, making it a great choice for busy weeknights. The creamy poblano sauce feels special, but the preparation is straightforward enough for any home cook.
💚 About This Recipe
Spaghetti is one of those dependable dinners that works for almost any night of the week. A pot of noodles, a simple sauce, and an easy side can turn into a comforting meal with very little effort. But sometimes it is nice to serve something a little more exciting than the usual red sauce.
This green spaghetti recipe does exactly that. Instead of relying on food coloring or a plain cream sauce, it gets its vibrant color and savory flavor from poblano peppers. The peppers are blended with onion, garlic, bouillon, sour cream, and butter to create a creamy poblano pepper sauce that coats the pasta beautifully.
The result is a satisfying pasta verde with a gentle peppery flavor, a touch of tang from the sour cream, and just enough warmth to keep every bite interesting. It is simple enough for a weeknight dinner but flavorful enough to serve when you want something that feels a little different.
🧂 Ingredients Needed
- Spaghetti – Classic spaghetti works well because it holds the creamy sauce nicely, but another pasta shape can be used if preferred.
- Poblano peppers – These give the sauce its signature green color and mild pepper flavor.
- White onion – Adds a savory base and a subtle sweetness that balances the peppers.
- Garlic – Minced garlic brings depth and aroma to the sauce. Jarred minced garlic is convenient, but fresh garlic can also be used.
- Bouillon – A simple way to add concentrated flavor to the poblano sauce.
- Sour cream – Makes the sauce creamy and adds a light tang.
- Butter – Adds richness and helps the sauce taste smooth and satisfying.
- Salt and pepper – Optional, but useful for adjusting the final flavor before serving.
🔪 Instructions
- Bring a large pot of water to a boil. Cook the spaghetti until al dente according to the package directions. Drain and set aside.
- Trim the poblano peppers, remove the stems, and cut the peppers into smaller pieces.
- Cut the onion into smaller pieces so it blends easily with the peppers.
- Add the poblano peppers, onion, minced garlic, and bouillon cube to a food processor. Pulse until the vegetables are broken down and combined.
- Add the sour cream and process again until the sauce is smooth and creamy.
- Melt the butter in a large saucepan. Add the poblano sauce and bring it to a gentle simmer.
- Season the sauce with salt and pepper if needed. Add the cooked spaghetti and toss until the noodles are evenly coated.
❔ FAQs
Green spaghetti is made with pasta and a creamy green poblano sauce. The sauce in this recipe includes poblano peppers, onion, garlic, bouillon, sour cream, and butter.
Al dente means the pasta is cooked through but still firm when bitten. Cooking spaghetti this way helps it hold its shape and texture after it is mixed with the sauce.
Poblano peppers are usually mild to medium in heat. They are generally milder than jalapeños, but they can still add pleasant warmth to the dish.
💭 Expert Tips and Tricks
- If you like extra sauce, make one and a half times the sauce or double it.
- Fresh herbs such as parsley, cilantro, or basil make a bright garnish.
- Parmesan, queso fresco, or cotija cheese can be sprinkled over the finished pasta.
- A typical box of spaghetti often cooks to al dente in about 8 minutes, but always follow the package directions.
- Taste the sauce before adding the pasta and adjust with salt and black pepper if needed.
- Reserve about ½ cup of pasta water before draining. Add a splash if the sauce needs to loosen or coat the noodles more evenly.
📌 Make this spaghetti verde for a zesty new take on pasta night. The creamy poblano sauce gives it color, flavor, and a gentle kick.
💡 Substitutions and Variations
- Use another pasta shape if you prefer. The sauce works well with many kinds of pasta.
- Add a squeeze of fresh lime juice to brighten the flavor.
- Roast the poblano peppers before blending for a deeper flavor. After roasting, remove the skins and seeds before processing.
- For a creamier variation, try adding cream cheese or Mexican crema.
- Cilantro can be blended into the sauce for an even fresher flavor.
- For more heat, add serrano peppers or jalapeño peppers.
- For a similar green sauce without heat, use green bell peppers instead of poblanos.
- Fresh baby spinach can be added to increase the green color and add extra vegetables.
- Avocado can help thicken the sauce while keeping the green theme.
🥫 Storage and Reheating
Allow leftover green spaghetti to cool, then transfer it to an airtight container. Store it in the refrigerator for 3 to 4 days.
To reheat, add a small splash of water, milk, or stock to help loosen the sauce. Warm the pasta in the microwave or in a saucepan on the stove, stirring until heated through.
🍴 What To Serve With This Dish
Serve pasta verde with a fresh salad, chicken salad, cheesy biscuits, corn ribs, cornbread casserole, or another simple vegetable side. The creamy poblano sauce pairs especially well with bright, crisp, or lightly spicy sides.
✔️ More Pasta Recipes You’ll Love
- White Wine Shrimp Pasta with Arugula – A light seafood pasta with a savory wine sauce.
- Creamy Spinach and Mushroom Pasta – A comforting pasta dish with earthy mushrooms and spinach.
- 20 Minute Creamy Pesto Pasta – Another easy green pasta option with a creamy pesto sauce.
- Air Fryer Pasta Chips – A crunchy snack idea for pasta lovers.
Pasta Verde Recipe
If you enjoy creamy pasta, mild pepper flavor, and easy weeknight meals, this green spaghetti recipe is a great addition to your dinner rotation.
⭐ If you make this recipe, leave a rating and review. ⭐
📋 Recipe Card
Green Spaghetti (With Creamy Poblano Pepper Sauce)
Ingredients
- 16 ounces spaghetti
- 2 poblano peppers
- ½ onion
- 1 tablespoon minced garlic
- 1 bouillon cube
- 1 cup sour cream
- 1 tablespoon butter
- salt & pepper, optional
Instructions
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Cook the spaghetti according to the package instructions. Drain and set aside.
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While the spaghetti cooks, trim and cut the poblano peppers and onion into pieces.
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Place the peppers, onion, garlic, and bouillon cube in a food processor. Pulse a few times to break down the vegetables.
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Add the sour cream and process until smooth.
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Melt the butter in a large saucepan. Add the pepper mixture and bring to a simmer.
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Season with salt and pepper as desired.
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Cook for 4 to 5 minutes, then add the spaghetti and toss until evenly coated.
Notes
- You can use your favorite pasta shape. Cook it to al dente according to the package instructions.
- If you prefer a saucier pasta, make one and a half times the sauce or double it.
- For more flavor, roast the poblano peppers before blending. Remove the skin and seeds before placing them in the food processor.
- A squeeze of lime juice can brighten the creamy poblano sauce.
- Garnish with cilantro, parsley, cotija, queso fresco, or Parmesan if desired.
Nutrition
Nutritional information is an estimate. Values may vary based on measuring differences and the products used.
Thanks so much for reading. Enjoy this creamy green spaghetti as a quick dinner, a fun pasta night idea, or an easy way to try poblano peppers in a simple homemade sauce.
Happy cooking!
