Spaghetti with Poblano Cream Sauce

Spaghetti with Poblano Cream Sauce is a delicious pasta dish with a Poblano and Serrano pepper cream sauce that’s topped with Manchego cheese…delicious!

Green Spaghetti - Spaghetti served in a colorful blue and white bowl with a poblano and cream sauce. Topped with Pepitos for garnish.

Facebook can be exasperating but there can also be fun rewards. I’ve met some of the people I first met online ‘in real life’ and we’ve become fast friends. I’ve also had people I’ve met wait anxiously for my recipes and just as much fun, share their best recipes with me…and that was the case with this Spaghetti with Poblano Cream Sauce.

Only known to me as MT Garcia on Facebook, we share a similar sense of humor so maybe that’s part of our connection but I’m sure she would agree…it’s really about the food! She is a loyal reader and then there was the French Quarter Cream Cheese Spread. Oh my. MT lauded this recipe but after she gave it to me I held onto it for a bit before I got around to it.

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Let me just say this; I quickly doubled amounts for the next time. My friends expect it at my annual Christmas party and it’s pretty much devoured first. Simple too…cream cheese and onion is topped with a brown sugar sweetened sauce and pecans. Makes my mouth water just writing about it!

That experience certainly won my respect so when she suggested I try this Spaghetti with Poblano Cream Sauce I was all in and didn’t mess around.

I bought the Poblano peppers the next day and it was made and photographed shortly thereafter. I had a big bowl for dinner one night and lunch again the next day and saved a bit for my neighbor. She was simply too late in getting here, I ate it too! Sorry Amy, my bad.

One forkful of Green Spaghetti with a Poblano Cream Sauce

Now the thing is…there is nothing about this Spaghetti with Poblano Cream Sauce that necessarily looks divine; so you have to trust me. It’s simple…but somehow in that simplicity there is the perfect mix of Poblano peppers, onion, garlic, cilantro and cream…ahh, the cream.

The recipe calls for Mexican Crema but in lieu of that suggests you can use heavy cream; which I did. I had it so I used it; it was that simple.

I’m all for sourcing certain ingredients but for this recipe, the one thing I really wanted was the Manchego cheese for the top and I did find that even though I was told that Parmesan could be substituted.

The Mexican crema did not inspire me to hightail it out of here on a journey across town…and I’m suggesting you don’t have to do that either; if it’s not readily available in your neck of the woods, heavy cream works just fine. This was so perfect!

The one thing I added to the recipe were some Pepitas. How perfect is that? I actually picked them up from Sprouts with no intention for them to be anything but a snack but had a revelation.

I wanted a garnish because photos of pasta with a green sauce were pretty boring and I needed something for a bit of contrast, but the flavor and crunch were a positive addition too. Sort of like pine nuts on pasta but with a Mexican twist!

Green Spaghetti with a Poblano Cream Sauce in a bowl with a forkful twirled with spaghetti on the side.

Still not pretty so much as a plainish Jane but who cares? This delicious variation of pasta is in the cookbook ‘Veracruz’ by Zarela Martinez and the green tinge comes not from pesto but from Poblano chiles.

I love Poblano chiles because they’re slightly spicy and how I made this dish for myself and friends. I’ve included an option to add a couple of Serrano peppers to the mix if you want something with a bit of heat.

I think two is probably enough; my friend tried twice that amount and thought it too much. I’ll add some next time and report…but I love them if kept in check.

Whether just the Poblano or if you also use the Serrano, the chiles are tempered with the heavy cream and butter. Although Parmesan can be used; we did love the complexity added with the use of the Manchego; I will warn you it’s a bit pricey but I thought worth it. I started this process thinking the dish sounded great; the first taste was beyond expectations.

I had my 8 year old neighbor girl in the kitchen with me; she wanted to help. So I had her help remove the blackened skin of the peppers after they were blistered and had cooled. She waited while I finished the sauce and I gave her a bite.

And another bite. Know what success is in my kitchen with a little one? Hearing ‘You MUST give this recipe to my mom!’ Will do my dear and now I give it to all of you too…seriously a must try!

PIN IT! ‘Green Spaghetti with Poblano Cream Sauce’

Green Spaghetti - Poblano Pepper and Cream Sauce served in a blue and white bowl.
Green Spaghetti with a Poblano Cream Sauce in a bowl with a forkful twirled with spaghetti on the side.

Green Spaghetti with Poblano Cream Sauce

Roasted Poblano peppers are combined with sauteed onions, garlic, cilantro, and cream for a delicous variation called Green Spaghetti.
5 average from less than 50 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Pasta, Potatoes, Rice & Grains
Cuisine American, Mexican
Servings 8 Servings
Calories 468 kcal


  • 4 large Poblano chiles
  • 1 tablespoon vegetable oil
  • 1-2 Serrano chiles rough chopped (optional for added heat)
  • 4 tablespoons butter
  • 1 large onion
  • 1 garlic clove chopped
  • 12 sprigs cilantro leaves only
  • 1 teaspoon salt
  • 1 cup Mexican crema or heavy cream
  • 1 pound spaghetti
  • 8 ounces Manchego cheese shredded (substitute with Parmesan if necessary)
  • 2 tablespoons Pepitos optional


  • Turn the broiler to high. Rub the Poblano chiles with the vegetable oil and set them on a baking sheet covered in foil Place the sheet underneath the broiler. Broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Alternately, if you have a gas range, you can blacken them over the flame of a heating unit.
  • Turn off the broiler, and transfer the Poblanos to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds. Chop the chiles, reserving 3 Tbsps on the side.
  • Melt the butter in a large skillet over medium heat and add the chopped onion; saute for approximately 7-8 minutes until opaque; add the garlic and chopped cilantro and saute for another 1-2 minutes.
  • Place all but the 3 Tbsps of chopped chiles in a blender along with the Serrano chiles (if using) and the onion and garlic mixture. Puree until smooth. Add the crema or cream and blend. Remove from the blender and add the reserved Poblano chiles and stir. Return to the skillet and keep warm on low heat.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the box. When done, drain pasta in a colander and add it to the skillet with the sauce and toss well.
  • Grate Manchego cheese on top of each serving; top with pepitas if using.4


Nutrition Facts
Green Spaghetti with Poblano Cream Sauce
Serving Size
1 Serving
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Green Spaghetti, pasta, poblano peppers, spaghetti
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    1. I like it a bit spicy too…but not sure my company would so add a couple of serrano to the mix if you make it; I will next time!

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