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Green spaghetti


  • 1 package of spaghetti
  • 8 poblano peppers
  • 1 cup of onion
  • 1 tbsp of minced garlic
  • 1/4 cup of celery chopped
  • 2 tbsp of butter
  • 1 cream cheese
  • 1 cup of cream
  • 1/2 cup of milk
  • 1 garlic clove
  • 1/2 cup of Chihuahua cheese or Manchego cheese
  • 2 tbsp of salt


  • Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente.
  • In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly. Once the onion has changed color it is ready.
  • Add the vegetables to the blender along with 1/4 cup of milk, the package of cream cheese, 1 cup of Mexican cream, the poblano peppers seed less. 1 clove of garlic and 1 teaspoon of salt. I do not use chicken broth in my recipes because I try to cook as naturally and as less processed as possible, but if you want you can add 1 tsp and it gives it a very good flavor.
  • Blend until liquify.
  • Once you have the mixture from the blender, place it in a pot and let it cook without boiling, stirring constantly for about 6 to 8 minutes or until it turns a dark green color.
  • Once the spaghetti is cooked, remove the water and add the mixture the poblano sauce. Mix and allow the flavors of the sauce to integrate with the same heat of the pasta. Add 1/4 of the Chihuahua or Manchego cheese and allow it to melt.