Vegan Espagueti Verde (Mexican Green Spaghetti)
Vegan espagueti verde is Mexican green spaghetti made completely dairy-free: spaghetti tossed in a creamy sauce of roasted poblano peppers, vegan crema, onion, and garlic. It’s mild, a little smoky, and ready in about 40 minutes.
In Mexico, espagueti verde is a favorite at parties and on Christmas Eve, and it’s usually made with dairy crema and cream cheese. This vegan green spaghetti is the one I make for Nochebuena dinners with friends and family. I blend the poblanos with my homemade vegan crema, but store-bought works too.
If you eat dairy, my vegetarian Mexican green spaghetti (espagueti verde) uses media crema instead.
Quick Answer: What is Vegan Espagueti Verde?
Vegan espagueti verde is a dairy-free version of Mexican green spaghetti. Roasted poblano peppers are blended with vegan crema, onion, garlic, and vegetable broth, then simmered with a little vegan butter and tossed with spaghetti. It’s creamy, mildly smoky, and not spicy. In Mexico, espagueti verde is a classic side dish for parties and Christmas Eve. This vegan version is ready in about 40 minutes.
Recipe at a Glance
- What it is: Vegan espagueti verde, a dairy-free Mexican green spaghetti in a creamy roasted poblano sauce made with vegan crema.
- Cuisine: Mexican, vegan
- Dish type: Pasta / main dish or side dish
- Difficulty: Easy
- Ready in: 40 minutes
- Method: Stovetop and blender
- Key ingredients: poblano peppers, spaghetti, vegan crema, vegan butter, vegetable broth, white onion, garlic, vegan cotija
- Flavor: creamy, smoky, garlicky, savory, not spicy
- Best for: Nochebuena dinners, vegan holiday spreads, dairy-free guests, potlucks, busy weeknights, a meatless main
What Does Espagueti Verde Mean?
Espagueti is how we write spaghetti in Spanish, and verde means green. So espagueti verde is simply green spaghetti.
The traditional version is made with fire-roasted poblano peppers, onion, garlic, Mexican crema, and cream cheese. It’s usually served as a side dish, but it’s just as good as a main, and it’s especially popular for family gatherings and holiday meals.
To make it vegan, I swap the dairy crema for vegan crema, skip the cream cheese, and use vegan butter for richness. Vegetable broth replaces the chicken bouillon many cooks use, and vegan cotija goes on top instead of cheese. Before going vegan, I made the dairy version for years, and you’ll still find it here on my blog.
Other Names for This Mexican Pasta Dish
In Mexico, this dish is mostly known as espagueti verde, pasta verde, or pasta poblana, and it’s sometimes served with chicken. In the Mexican-American community, you’ll also hear it called spaghetti verde or Mexican green spaghetti.
Why You’ll Love This Pasta
• Vegan and dairy-free. It’s perfect for plant-based eaters and anyone avoiding dairy, including guests with dairy allergies.
• Creamy without the dairy. Vegan crema and a little vegan butter give the sauce the richness you expect from espagueti verde.
• A holiday dish everyone can share. It’s the one I make for Christmas Eve dinners with friends and family, vegan or not.
• Easy and customizable. Simple ingredients and beginner-friendly steps, plus you can use your favorite pasta or add a jalapeño for heat.
Ingredients for Vegan Espagueti Verde
The ingredients for this dish are easy to find and affordable almost anywhere.
Poblano peppers: These mild, smoky chiles come from the state of Puebla and are the star of the dish. Roasting them gives the sauce its smoky flavor.
Spaghetti: I use regular spaghetti, but gluten-free spaghetti works too. Just check the package for cooking times.
Vegan crema: I use my homemade dairy-free crema mexicana, or store-bought vegan sour cream when I’m in a rush. A cashew crema works too. If you buy it, choose a plain, unsweetened one.
Vegan butter or vegan margarine: I add a little to the pot with the oil for extra richness, since the sauce doesn’t have dairy crema or cream cheese.
White onion and garlic: They’re blended raw with the poblanos and cook down in the sauce, giving it a savory base.
Vegetable broth: It adds flavor and helps the sauce blend to the right consistency. If you use bouillon powder, check the label to make sure it’s vegan, since many Mexican-style bouillons are chicken-based.
Pasta water: Not traditional in Mexican cooking, but I learned this from cooking Italian pasta. The starchy water makes the sauce extra creamy. If you’d rather skip it, use more vegan crema or unsweetened almond milk.
Olive oil: I like olive oil, but any vegetable oil works.
Salt and black pepper: Start with a little and adjust after blending. Store-bought vegan crema and bouillon can both be salty.
Vegan cotija: Traditionally, dairy cheeses like queso fresco or cotija go on top. I use my dairy-free cotija, or Violife vegan parmesan when I have it.
Optional Ingredients
- Some people also add fresh cilantro leaves to the green pasta sauce.
- To help balance out the sweetness of plant-based dairy you can add a splash of lime juice to add that acidity that traditional Mexican crema naturally has. If you use my homemade crema recipe it already has some so taste the sauce and adjust as desired.
- Nutritional yeast: Optional, for a cheesy, umami kick.
Want to Make it Spicy?
No, vegan espagueti verde isn’t spicy. Poblano peppers are mild chiles. Once in a while you’ll get one with a slight kick, but you’re generally safe from a spicy dish.
If you want a touch of heat, add a raw jalapeño or serrano pepper to the blender with the poblanos. Start small, taste the sauce, and add more if you like.
How to Make This Pasta Dish
This is one of the easiest dishes in Mexican cooking. Even if it’s your first time making it, you’ll see just how simple it is.
Step 1 Roast the poblanos:
Rinse and dry the peppers, then char them over a gas flame on medium-high, turning with tongs until blackened all over. No gas stove? Use the broiler or air fryer.
Step 2 Sweat the peppers:
Put the hot peppers in a bowl and cover with a plate or plastic wrap for 10 minutes, so the skins loosen.
Step 3 Cook the pasta:
While the poblanos rest, boil the spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.
Step 4 Peel and seed:
Scrape off the charred skin with the back of a butter knife, then remove the stems, seeds, and veins. Roughly chop.
Step 5 Blend the sauce:
Add the poblanos, onion, garlic, salt, pepper, broth, 1/2 cup pasta water, and vegan crema to a blender. Blend until smooth, then taste. If it tastes a little sweet, add a squeeze of lime.
Step 6 Cook the sauce:
Melt the vegan butter with the olive oil in a pot, then pour in the sauce. Simmer over medium heat for 10 to 15 minutes, until the raw onion flavor is gone.
Step 7 Toss and serve:
Add the spaghetti and toss until every strand is coated. If the sauce is too thick, loosen it with a splash of the extra pasta water.
Nancy’s Tips for Vegan Espagueti Verde
• Taste the sauce before it hits the pot. Plant-based crema can taste a little sweet. If it does, a squeeze of lime brings back the tang of dairy crema.
• Don’t rush the simmer. Cook the sauce until the raw onion flavor is gone. Since the onion goes into the blender raw, this step is what makes the sauce taste mellow and savory.
• Peel the poblanos well. A few charred flecks are fine, but too much blackened skin can make the sauce taste bitter.
• Adjust the creaminess to your taste. For a richer sauce, add more vegan crema or a little extra vegan butter. For a lighter one, use more pasta water or broth.
• Toss right before serving. You can make the sauce ahead, but mix it with the spaghetti just before eating so the pasta doesn’t soak up all the sauce.
What Does Vegan Espagueti Verde Taste Like?
It tastes creamy and a little smoky, with that unique flavor of fire-roasted poblano peppers that makes every dish so good. It’s just as creamy as the traditional dairy version, and it’s a pasta the whole family will enjoy.
If you love that roasted poblano flavor, try my dairy-free rajas con crema too.
How to Serve
Serve this creamy green spaghetti as a side dish with your favorite plant protein, or make it the main. When I serve it as a main dish, I steam whatever extra veggies I have in the fridge for a complete meal.
At Christmas, espagueti verde is usually served with tamales, plus ham or roasts for the meat eaters. For a vegan Nochebuena spread, pair it with my vegan tamales rojos or jackfruit tamales verdes, and a warm mug of champurrado de agua.
It’s also great for weeknight dinners, celebrations, Cinco de Mayo, and Thanksgiving with a Mexican twist. Top each plate with vegan cotija or a sprinkle of vegan parmesan.
How to Store and Reheat
Let leftovers cool, then store them in an airtight container in the fridge within 2 hours of cooking.
Fridge: Keeps for 3 to 4 days.
Freezer: I don’t recommend freezing it. Freezing changes the taste and texture of creamy pasta, so it’s best enjoyed fresh or from the fridge.
Reheating: Warm it on the stove or in the microwave with a splash of water or unsweetened plant milk to loosen the sauce. Stir until heated through.
Can You Make Vegan Espagueti Verde Ahead of Time?
Yes. Make the poblano sauce ahead and keep it in the fridge. When you’re ready to eat, warm the sauce and toss it with freshly cooked spaghetti, so the pasta stays creamy instead of soaking up all the sauce.
Vegan Espagueti Verde FAQ
Is espagueti verde vegan?
Traditional espagueti verde isn’t vegan. It’s usually made with dairy crema, cream cheese, and cheese on top, and many cooks also use chicken bouillon. This version is fully vegan, made with vegan crema, vegan butter, vegetable broth, and vegan cotija.
What can I use instead of Mexican crema?
Use homemade vegan crema, store-bought vegan sour cream, or a cashew crema. Choose a plain, unsweetened one, and if the sauce tastes a little sweet, add a squeeze of lime.
Can you make green spaghetti without cream cheese?
Yes. This recipe doesn’t use any cream cheese. Vegan crema and a little vegan butter make the sauce creamy and rich without it.
What are the ingredients in spaghetti verde?
The main ingredients are roasted poblano peppers, spaghetti, crema, onion, garlic, and broth. For this vegan version, I use vegan crema, vegan butter, vegetable broth, and vegan cotija instead of dairy.
Is vegan espagueti verde gluten-free?
It can be. Use gluten-free spaghetti and check that your vegetable broth or bouillon is gluten-free. Everything else in the sauce is naturally gluten-free.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
More Vegan Mexican Recipes with Pasta
- Vegan Espagueti a la Crema (Espagueti Blanco)
- Fideo Seco Recipe
- Sopa de Fideo
- Sopa de Coditos (Mexican Elbow Pasta Soup)
- Mexican Macaroni Salad
- Birria Ramen
Vegan Espagueti Verde (Mexican Green Spaghetti)
Video
Ingredients
- 9 oz spaghetti it's 250gm
- ½ cup reserved pasta water* adjust as needed
- 4 small poblano peppers
- ¼ small white onion quartered into chunks
- 2 whole garlic cloves sliced in half
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon ground black pepper
- ½ cup vegetable broth* or 1 teaspoon vegetable bouillon powder mixed with 1/2 cup water
- 1 cup vegan crema homemade or store-bought
- 1 Tablespoons olive oil or vegetable oil
- 2 Tablespoons vegan butter or vegan margarine
- 6 Tablespoons vegan cotija cheese or vegan queso fresco or vegan parmesan cheese
Instructions
- Rinse and pat dry the poblano peppers.
- Place the peppers directly over the open flame of a gas stove on medium-high heat. Char for a few minutes, then turn with tongs until evenly blackened on all sides.
- Place the charred poblanos in a large bowl, cover with a plate or plastic wrap, and let them sweat for 10 minutes.
- While the poblanos rest, bring a large pot of water to a boil with a large pinch of salt and a swirl of oil. Cook the spaghetti until al dente.
- Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
- Scrape the charred skin off the poblanos with the back of a butter knife. Slice them open lengthwise, remove the seeds, stem, and veins, and roughly chop.
- Add the poblanos, onion, garlic, salt, pepper, vegetable broth, 1/2 cup of the reserved pasta water, and vegan crema to a blender. Blend until smooth, then taste and adjust the salt. If the sauce tastes a little sweet, add a squeeze of lime juice.
- Heat the olive oil and vegan butter in a medium pot until the butter melts.
- Carefully pour in the blended sauce and simmer over medium heat for 10 to 15 minutes, until the raw onion flavor is gone.
- Add the cooked spaghetti and toss until every strand is coated. Loosen with a splash of the remaining pasta water if needed. Top with vegan cotija and serve.
Recipe Notes & Pro Tips
- Creaminess: Adjust the amounts to taste depending on how creamy you want the sauce. If you don’t want to use pasta water, use more vegan crema.
- No gas stove? Char the poblanos under the broiler or in the air fryer until the skin is blackened.
- Lime: A squeeze of lime juice brightens the sauce if you’d like.
- Make ahead: Make the sauce ahead and keep it in the fridge. Warm it and toss with freshly cooked spaghetti just before serving.
- Storage: Keeps 3 to 4 days in the fridge. I don’t recommend freezing.
- Nutrition: Calorie information is a rough estimate and depends on the ingredients you use.
Nutrition
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
