The Creamy Mexican Spaghetti My Family Demands Every Week (It’s That Good!)

I’ve always loved pasta — although we rarely had it when I was growing up. In our house, Mexican food was what was on the table. Which is why espagueti verde was the best of both worlds, and it quickly became a family favorite (my dad is a big fan). It’s inspired by the flavors of rajas poblanas con crema (roasted poblanos with cream), and it’s one of my all-time favorite dinners.

Rajas poblanas are strips of roasted poblano peppers cooked in a rich cream sauce and garnished with queso fresco (a soft, mild, slightly salty cheese commonly used in Latin America), and are often served with tortillas and rice. Rajas poblanas have been around much longer than espagueti verde, which makes them the true inspiration for this dish. They originate from Puebla and are popular across central and southern Mexico, including Mexico City and Oaxaca. This pasta captures all those flavors and blends them into a vibrant, creamy sauce that is as flavorful and tangy as it is beautiful.

Poblano peppers are perfect here because they give the sauce a smoky depth without making it too spicy. It’s an easy, velvety pasta dish that even kids will love (my daughter Charlie can’t get enough), and the addition of cream cheese makes it irresistibly creamy. It’s a recent Mexican staple (within the last century or so) that is ideal for weeknight dinners, as it brings bold flavor and comfort to your table with minimal effort. Pair it with steak or chicken, or enjoy it on its own. Trust me — once you try this, you’ll never look at any other pasta sauce the same way. 

If Mexican crema is hard to find, sour cream makes a great substitute. When you combine it with the cream cheese, it gives the pasta its signature creamy, tangy flavor.

Peppers can be broiled and peeled ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Reserve leftovers and any remaining pasta water in separate airtight containers for up to 4 days. Use the pasta water to loosen up the sauce when reheating over low heat.