Espagueti Verde (Mexican Green Spaghetti)

This particular recipe was created by my niece, Sarai Leos Matsui, and it’s a dish her family grew up enjoying in its traditional form. Mexican green spaghetti is a staple comfort food in many homes, known for its creamy poblano sauce and satisfying flavor that keeps everyone coming back for seconds.

Traditionally, the sauce includes cream cheese, but this plant-based version keeps all that richness by using tofu and avocado for a smooth, creamy texture. If you happen to have my easy dairy-free cashew cream cheese on hand, you can use that instead and simply leave out the tofu.

The best part is that this delicious sauce is incredibly simple to make and comes together in less than 25 minutes, making it perfect for busy days when you want something comforting and flavorful.

Why You’ll Love This Creamy Green Spaghetti

• Comfort Food with a Fresh Spin – It has all the cozy, creamy vibes of Alfredo pasta but with bright green herbs and a gentle poblano kick that takes it to the next level.
• Perfect for Weeknight Comfort Food – It’s cozy, creamy, and satisfying while still being simple enough for an easy weeknight dinner.
• Family-Friendly Flavor – The roasted poblano peppers add just a mild, gentle heat, making this dish flavorful but not overly spicy.
• Easy to Customize – You can swap in cashew cream cheese, add extra veggies, or adjust the spice level to suit your taste.
• Pairs Well with So Many Sides – Serve it alongside a fresh salad, roasted veggies, or even tacos for a delicious Mexican-inspired meal.
• Great for Leftovers – The sauce reheats beautifully, so it’s perfect for meal prep or enjoying again the next day.

Key Ingredients That Give This Dish Its Flavor

🌶️ Poblano Chiles – Roasted poblanos are the star of the sauce, adding a deep, smoky flavor with a mild, gentle kick that gives the dish its signature taste. These peppers are on the very mild side of the Scoville scale.

🥑 Avocado – Makes the dish that much richer and creamier. Not to mention the nutritional value that you get in healthy fats, and how incredibly satisfying they are.

🥬 Spinach – Adds beautiful color, mild flavor, and a boost of nutrients while helping make the sauce extra vibrant and green.

🌿 Fresh Herbs (Parsley, Cilantro & Chives) – These herbs bring the amazing flavor that sets this Mexican-style Alfredo pasta apart from your usual. The herbs are also key in making this pasta so vibrant and making the flavors pop.

🧊 Tofu – Blends into the sauce to add extra creaminess and body while keeping the recipe completely plant-based and wholesome. It is a great source of plant-based protein, yet low in saturated fats.

Tips and Variations for the Best Mexican Green Spaghetti

Chives vs. Green Onions – Chives and green onions are both mild members of the onion family with a fresh, delicate flavor, though green onions are slightly more pungent. If you have trouble finding chives at your local grocery store, simply substitute them with sliced green onions—they work beautifully in this recipe.

Spaghetti vs. Angel Hair – As any pasta lover knows, pasta is pasta! The type you choose mostly affects the texture and feel of the dish. This recipe works well with traditional spaghetti, but in the photos we used angel hair for a lighter, more delicate pasta.

Tip for a Smooth Sauce – If you don’t have a high-powered blender like a Vitamix, try chopping the ingredients as finely as possible before blending. This helps the sauce come together much more smoothly and saves you from having to stop and stir the blender as often.

How to Make Espagueti Verde (Step-by-Step)

STEP #1: Roast the poblano chiles using your preferred method—under the oven broiler, in an air fryer, or directly in a hot pan on the stovetop. The goal is to get a nice char on the skin. Once they are roasted, place the peppers in a bowl and cover with a lid or plastic wrap for a few minutes. This helps loosen the skin so it’s easier to peel.

STEP #2: While the peppers are resting, bring a pot of water to a boil and cook your pasta until al dente, according to the package directions.

STEP #3: Slice the roasted peppers in half lengthwise and carefully remove the seeds and stems. Removing the seeds keeps the sauce smooth and prevents any bitter or overly spicy bits from affecting the flavor.

STEP #4: Peel away the skin from the peppers. You can leave a little of the char for a subtle smoky flavor in the sauce.

The skin can be tough and chewy, so removing it gives the sauce a silky, creamy texture while still keeping the smoky flavor from the charred bits you leave on.

STEP #5: Add the liquid to the blender first, followed by the creamy ingredients like avocado or tofu, then the roasted peppers, herbs, and seasonings. This order helps everything blend smoothly into a silky, creamy sauce with less effort.

STEP #6: Blend until the mixture is completely smooth and creamy with no chunks remaining. If your blender isn’t very powerful, add a splash of vegetable broth to help it blend more easily.

STEP #7: Once the pasta is cooked, drain it well and return it to the hot pot. Pour the green sauce over the pasta while it’s still warm and toss until everything is evenly coated and creamy.

STEP #8: Serve immediately. We especially love ours topped with crispy tofu for a little extra texture—enjoy! See more serving suggestions below.

What to Serve with Espagueti Verde

Espagueti Verde is creamy, comforting, and satisfying all on its own, but it also pairs beautifully with a variety of fresh sides. Serve it hot with a simple green salad, roasted vegetables, or grilled corn for a balanced meal that feels both cozy and vibrant. We love to serve it with these extra-crispy tofu steaks to make it a hearty meal.

If you’re putting together a Mexican-inspired dinner, this pasta also works wonderfully alongside black beans, refried beans, or a fresh tomato salsa. A few slices of avocado or a sprinkle of extra fresh herbs on top make a lovely finishing touch and bring out the bright flavors of the sauce.