Mexican Spaghetti

This Mexican spaghetti sauce (espagueti verde sauce) is a creamy, savory Mexican pasta sauce that is irresistible. This delicious sauce is made with roasted poblano peppers, spinach, onions, Serrano peppers, cilantro, and soaked cashews. 

Mexican Spaghetti

This delicious Mexican spaghetti is kind of like a Mexican pesto, that tastes nothing like Italian pesto haha. The sauce is delicious, savory, a tad bit spicy, and super creamy. It is perfect to toss pasta into but you can also use it as a salsa for tacos, chips, enchiladas, nachos, and so much more! I highly recommend making a double batch if you plan on making it for more than 2 people, it tastes better the day after too.

Aside from being extremely delicious, this sauce is nutrient-packed! It has protein from the cashews, antioxidants from the spinach, and many other vitamins and minerals from the peppers, onions, and cilantro. It’s a great way to add more vegetables to a picky eater’s diet. So easy to make and you’ll only need these 7 main ingredients:

Mexican Spaghetti Sauce Ingredients

• Poblano Peppers: This is one of the tastiest peppers in the world, and no I’m not exaggerating. It is not spicy (however you may get a rare one that is a little spicier) but has so much flavor! Find it at almost any grocery store, it is usually labeled poblano/pasilla pepper.
• Cashews: This is where the creaminess will come from. It’s highly recommended to soak them overnight or in boiling water for at least 45 minutes. You can also use slivered almonds (without the skins), or silken tofu as a substitute. Use about half a block of silken tofu and add 1 tbsp olive oil to replace the healthy fats in cashews.
• Serrano Pepper: It’s optional but great for those who want to add more kick to this sauce. You can also use jalapeño peppers instead.
• Cilantro: The most popular Mexican herb so of course, I had to add it to balance out flavors.
• Baby Spinach: This helps give it a bright green color and of course adds more nutrients. I have not tried using kale or any other leafy greens.
• Vegetable broth: Adds a ton of flavor but you can also use water. If using water make sure to adjust salt.

How to Make Mexican Spaghetti

1. Roast poblano peppers on a griddle, oven, or air fryer until they are charred on both sides.
2. Immediately place poblano peppers in a plastic bag and tightly seal them to allow the peppers to sweat.
3. Deseed, destem, and peel poblano peppers.
4. Add all ingredients to a blender and blend until smooth.
5. Pour over your choice of cooked pasta and enjoy!

Tips and Substitutes:

• Allergic to cashews or want to spend less? Use about half a block of silken tofu and add 1 tbsp olive oil to replace the healthy fats in cashews.
• Add vegan cheese on top for extra flavor! I love adding vegan parmesan cheese from Trader Joe’s but my vegan queso fresco recipe pairs so well with it too!
• Vegan chicken makes a great addition to this meal and boosts protein.
• Add more veggies in the mix such as peas, broccoli, asparagus, and more!
• Air fry the poblano peppers! Super easy and fast. This is the air fryer I have.
• Add extra cilantro on top for garnish
• Spaghetti is the type of pasta that is typically used but feel free to use any kind you have.
• Keeps in the fridge for up to 5 days or in the freezer for up to 4 months.
• Use it as a salsa, you absolutely HAVE to try dipping a tortilla chip in it

Other Mexican Recipes:

Vegan Pollo Asado (Mexican-style grilled chicken)

Mexican Street Corn (Esquites)

Vegan Queso Fresco

Horchata Recipe (agua fresca)

Mexican Spaghetti Sauce

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5 from 3 reviews

• Author: Anna Rios
• Total Time: 25 minutes
• Diet: Vegan

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Description

This espagueti verde (green spaghetti) is a creamy, savory Mexican pasta sauce that is absolutely irresistible. This delicious sauce is made with roasted poblano peppers, spinach, onions, Serrano peppers, cilantro, and soaked cashews.

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Ingredients

Units USM Scale 1x2x3x

Ingredients:

• 10–12 oz pasta, cooked
• 3 poblano peppers
• 1 garlic clove
• 1 cup cashews, soaked (or silken tofu)
• 1/2 onion
• 1–2 serrano peppers (optional)
• 1/2 cup cilantro
• 1 cup baby spinach
• 1 1/2 cup vegetable broth
• 1/2 tsp salt (or to taste)

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Instructions

1. Roast poblano peppers on a griddle, oven, or air fryer until they are charred on both sides.
2. Immediately place poblano peppers in a plastic bag and tightly seal them to allow the peppers to sweat.
3. Deseed, destem, and peel poblano peppers.
4. Add all ingredients to a blender and blend until smooth.
5. Pour over your choice of cooked pasta and enjoy!

• Prep Time: 10
• Cook Time: 15
• Category: Pasta
• Method: Stove
• Cuisine: Mexican