Espagueti Verde (Mexican Green Spaghetti)
Creamy, comforting, and full of flavor, this Espagueti Verde (Mexican Green Spaghetti) features a vibrant sauce made with roasted poblano peppers, fresh herbs, and avocado or tofu for a rich, plant-based twist on a family favorite.
Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 chili poblanos
- 1 avocado, medium to large
- 1/2 cup onion
- 2 cloves garlic
- 1/2 cup spinach
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 cup chives
- 1 teaspoon salt or to taste
- 1 cup firm tofu (1/2 block, produce type)
- 1/2 cup vegetable stock if needed to blend
- 8 oz spaghetti
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the liquid to the blender first, followed by the creamy ingredients like avocado and tofu, then the roasted peppers, herbs, and seasonings. This order helps everything blend smoothly into a silky, creamy sauce with less effort.
- 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.
- 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.
- Serve immediately. We especially love ours topped with crispy tofu for a little extra texture—enjoy! See more serving suggestions below.
Video
Notes
Helpful Tip: Step-by-step photos are included above to guide you through the recipe and make it easier to follow.
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.
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.
Nutrition
Serving: 2cups | Calories: 200kcal | Carbohydrates: 29g | Protein: 9g | Fat: 9g | Sodium: 575mg | Fiber: 5g | Sugar: 4g