Roasted Poblano Peppers Create Creamy Twist in Green Spaghetti Dish

Smoky Poblanos and Tangy Cream Cheese Define the Dish's Character

A new twist on creamy green pasta has emerged, centered around roasted poblano peppers that lend a smoky depth to the sauce. This espagueti verde recipe combines charred peppers with tangy cream cheese and crema for a rich, velvety texture. Created by Miriam Hahn and published in September 2026, the dish stands out by moving beyond traditional basil-based pesto to embrace the bold flavors of Latin American cuisine.

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The key to the sauce lies in the preparation of the poblanos. These peppers are roasted until their skins blister and blacken, then peeled and blended with soaked cashews, garlic, lime juice, and a generous amount of cream cheese. The addition of crema—a Mexican sour cream—adds a bright, acidic finish that balances the richness. The resulting sauce coats al dente spaghetti, creating a dish that is both comforting and complex. Hahn emphasizes the importance of using fresh ingredients, noting that the quality of the peppers directly impacts the final flavor.

Roasting the poblanos unlocks their natural sweetness while infusing the sauce with a subtle heat and earthiness. When blended with the cheeses, they create a creamy emulsion that clings to the pasta without being overly heavy. The recipe requires minimal pantry staples: garlic, lime, and cashews for thickness. Hahn suggests serving the dish with a sprinkle of cotija cheese and chopped cilantro for added texture and freshness. The combination of smoky, tangy, and creamy elements makes it a standout option for weeknight dinners or casual gatherings.

How Does This Recipe Differ from Traditional Pesto?

Unlike classic pesto, which relies on fresh basil, pine nuts, and Parmesan, this green spaghetti swaps the herbs for roasted poblanos and uses dairy products for creaminess. The absence of nuts in favor of cashews keeps the sauce plant-based-friendly, while the inclusion of crema introduces a distinct tang that basil-based versions lack. The dish also avoids the bright, herbal punch of pesto, instead highlighting the deep, smoky notes of the peppers. This makes it an ideal choice for those seeking a heartier, more indulgent pasta experience.

The versatility of the recipe allows for customization. Vegetarian diners might add roasted corn or black beans, while meat-lovers could top it with grilled chicken or chorizo. The sauce also freezes well, making it a practical option for meal prepping. As plant-forward cuisine continues to gain traction, dishes like this highlight the creative fusion of global flavors in home cooking.

Frequently Asked Questions

Can I substitute the poblanos with another pepper? Yes, anaheim or Hatch chiles can work, though they may alter the flavor profile. Poblano peppers offer a mild heat and smoky taste that is hard to replicate.

Is the recipe gluten-free? Absolutely, as long as the spaghetti is replaced with a gluten-free pasta alternative. The sauce itself contains no gluten-containing ingredients.

How long does the sauce keep in the refrigerator? Stored in an airtight container, the sauce lasts 3-4 days. For longer storage, freezing portions in ice cube trays is recommended.