Vegan Espagueti Verde (Mexican Green Spaghetti)
Espagueti Verde, or Mexican Green Spaghetti, is a creamy, flavorful dish that combines the bold flavors of roasted poblano peppers with the satisfying texture of pasta. This plant-based version is just as rich and indulgent as the traditional recipe, but made entirely dairy-free! This vegan espagueti verde recipe will become a weeknight favorite at your house.
What is Espagueti Verde?
Espagueti is what how we write spaghetti in Spanish and verde is the Spanish word for the color green. So this is green spaghetti.
Espagueti verde is a popular Mexican dish known for its vibrant green sauce typically made from fire roasted poblano peppers, onion, garlic, Mexican crema, and cream cheese.
The creamy green sauce is blended until smooth them tossed with cooked spaghetti noodles to create a rich, creamy pasta dish that’s both comforting and delicious. It’s traditionally served as a side dish but you can also enjoy as a main dish, and it’s particularly popular for family gatherings and holiday meals.
While the traditional recipe includes dairy products, this vegan version swaps in plant-based ingredients without sacrificing flavor or creaminess. Before going fully vegan I previously published the dairy version right here on my blog, if you’re interested.
Other Names for This Mexican Pasta Dish
In Mexico this dish is mostly known by espagueti verde, pasta verde, or pasta poblana and it can be served with chicken. Amongst the Mexican-American community it can be called spaghetti verde or Mexican green spaghetti with creamy poblano sauce.
Why You’ll Love This Pasta
• It’s vegan and dairy-free, so perfect for those following a plant-based diet or with dairy allergies.
• Packed with flavor, this creamy poblano sauce is a crowd-pleaser.
• Easy to make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
• Customizable: You can use your favorite pasta or adjust the spice level to your liking.
Ingredients for Vegan Espagueti Verde
The ingredients for this dish are easy to get and should be affordable anywhere, you’ll need the following:
Spaghetti: I use regular but you could use gluten-free spaghetti just make sure to read the package for cooking instructions.
Poblano peppers: These mild, smoky peppers come from the state of Puebla and are the star of the dish.
Plant-based cream: I like to use my homemade dairy-free crema mexicana or store-bought vegan sour cream when in a rush. You can also use a cashew crema instead.
Onion and Garlic Cloves: Both key ingredients for building a flavorful sauce.
Salt and black pepper: To taste.
Vegetable broth: For flavor, and to help blend the sauce to the perfect consistency.
Pasta water: Not traditional Mexican, butI learned this from cooking Italian pasta, it helps create an extra creamy sauce. If you don’t want to use it then swap it for more vegan Mexican sour cream or unsweetened almond milk.
Oil: I like to use olive oil but you can use your favorite vegetable oil.
Vegan Butter or Vegan Margarine: I like to use this to add more richness and creaminess to the creamy green poblano sauce.
Cotija cheese: Traditionally milk-based cheeses like queso fresco or cotija are used for topping the pasta. I use my dairy free cotija recipe or if I have VioLife vegan parmesan cheese I use that instead.
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?
Generally speaking, poblano peppers are mild chiles – though on occasions you may get one with a slight kick to it, you’re generally safe from a spicy dish.
However if you want to add a touch of heat to your vegan poblano cream sauce pasta then you add either raw jalapeño peppers or serrano peppers.
How to Make This Pasta Dish
This is one of the easiest dishes from Mexican cuisine – yes, even if this is your first time making it you’ll see just how easy it is.
Step 1 Roast The Poblanos:
Thoroughly rinse and pat dry the poblano chiles then place directly over the open flame of your gas stove (medium-high heat). Allow to char for several minutes then use tongs to flip over and allow to evenly charr on all sides.
Step 2 Sweat The Peppers:
Once the peppers are evenly charred place in a large bowl then cover with a plate or wrap and allow to sweat for 10 minutes.
Step 3 Cook The Pasta:
While the chile poblano is resting you place a large pot of water on the stove over medium heat. Add a large pinch of salt and a swirl of oil.
Allow to come to a boil then add the spaghetti pasta and cook to al dente. Reserve 1 cup of the pasta water and set it aside. Drain the pasta and set aside.
Step 4 Deseed The Roasted Peppers:
Use the blunt end of a butter knife to scrape away the charred skins from the poblanos. Slice the peppers lengthwise but not all the way through, then scrape out the seeds and cut away the hard stem and pith and discard. Roughly chop.
Step 5 Make The Sauce:
Place the onion, garlic cloves, roasted poblanos, salt and pepper, the vegetable broth, pasta water, and crema into a blender cup.
Blend until smooth then taste and adjust the salt if desired and if too sweet you can add a squeeze of lime juice to brighten up the sauce.
Step 6 Cook The Creamy Poblano Sauce:
Heat a medium pot then add the olive oil and vegan butter or margarine and heat until the butter has melted.
Carefully add the blended poblano sauce and cook over medium heat for 10 to 15 minutes or until the raw onion flavor is gone.
Step 7 Make The Vegan Espagueti Verde:
Mix in the cooked pasta into the creamy poblano sauce and toss until the pasta is entirely coated. Now you’re ready to serve in any of your favorite ways!
Taste
This Mexican pasta taste creamy, a little smoky and hat that unique flavor of fire roasted poblano peppers that just make every dish so scrumptious! It’s truly a delicious pasta recipe that’s perfect for the whole family.
How to Serve
This creamy green spaghetti can be served as a side dish with any plant-protein and during the holiday season it’s typically served at Christmas with tamales, hams and roasts for the meat eaters.
I like to enjoy it as a main dish and will steam some extra veggies from the fridge to make a complete main course.
You can serve this as part of a weeknight meal, for celebrations, holidays like Cinco de Mayo, Thanksgiving with a Mexican twist, and of course for Christmas.
How to Store and Reheat
Allow any leftovers to come to room temperature then place in an airtight container in the refrigerator for up to 3-4 days.
You can also place in freezer safe plastic bag or container and freeze up to 3 months.
Reheat on the stove until warmed through or in the microwave.
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 Verde
Ingredients
- 9 oz spaghetti 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 dairy-free sour cream homemade or store-bought
- 1 Tablespoons olive oil or vegetable oil
- 2 Tablespoons vegan butter or vegan margarine
- 6 tablespoons vegan cotija cheese or queso fresco or parmesan cheese
Instructions
- Thoroughly rinse and pat dry the poblano chiles.
- Place peppers directly over the open flame of your gas stove (medium-high heat). Allow to char for several minutes then use tongs to flip over and allow to evenly charr on all sides.
- Place charred poblanos in a large bowl then cover with a plate or wrap and allow to sweat for 10 minutes.
- While the chile poblano is resting you place a large pot of water on the stove over medium heat. Add a large pinch of salt and a swirl of oil. Allow to come to a boil then add the spaghetti pasta and cook to al dente.
- Reserve 1 cup of the pasta water and set it aside. Drain the pasta and set aside.
- Scrape away the charred skins from the poblanos. Slice lengthwise but not all the way through, then scrape out the seeds and cut away the hard stem and pith and discard. Roughly chop.
- Place all ingredients (except the pasta) into a blender cup. Blend until smooth then taste and adjust the salt if desired.
- Heat a medium pot then add the olive oil and vegan butter or margarine and heat until the butter has melted.
- Carefully add the blended poblano sauce and cook over medium heat for 10 to 15 minutes or until the raw onion flavor is gone.
- Mix in the cooked pasta into the creamy poblano sauce and toss until the pasta is entirely coated. Serve in any of your favorite ways!
Notes
Nutrition
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
