Best Green Spaghetti Recipe: Mexican-Style Salsa Verde Pasta with Cilantro and Tomatillo Sauce

Green spaghetti Mexican-style is a vibrant, herb-forward pasta dish that blends the tangy brightness of tomatillos, the herbal freshness of cilantro, and the smoky warmth of roasted chiles to create a uniquely Latin-inspired pasta. This recipe transforms everyday spaghetti into a colorful plate that balances acidity, heat, and richness while delivering familiar Mexican flavors in a comforting pasta format.

Ideal for weeknight dinners, dinner parties and content creation, the dish is quick to prepare yet offers layers of flavor that feel thoughtful and sophisticated. The technique centers on building a balanced salsa verde-style sauce and using pasta cooking water to create a glossy emulsion that clings well to strands. Read on for a full ingredient list with precise amounts, step-by-step preparation in clear subheadings, healthy habits and practical variations so you can adapt the recipe to your pantry and preferences.

What is Mexican Green Spaghetti?

Mexican green spaghetti is a pasta dish where the sauce is built from ingredients commonly found in Mexican salsas verdes, such as tomatillos, cilantro, jalapeños or serranos, garlic, and onion, but adapted to a creamy or olive-oil based texture that coats spaghetti evenly. Unlike traditional Italian pesto, the Mexican green sauce favors tomatillo acidity and herbal cilantro rather than pine nuts and basil, and it often incorporates roasted chiles for smoke.

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The finished sauce can be blended silky smooth for a velvety coating or left slightly chunky for texture, depending on preference. It is a modern fusion dish that honors Mexican ingredients while employing pasta techniques like emulsification and reserved pasta water to build an integrated sauce. The result is a bright, aromatic pasta that carries both familiar and unexpected notes on each forkful.

Nutritional Overview

This green spaghetti delivers carbohydrates from pasta, healthy fats from olive oil and optional avocado, vitamins and antioxidants from tomatillos, cilantro and chiles, and moderate protein if complemented with beans, chicken or cheese. Tomatillos are a good source of vitamin C and provide a tangy flavor with relatively low calories, while cilantro contributes vitamins A and K and various antioxidant compounds.

Chiles supply capsaicin which can increase metabolic rate modestly and add micronutrients such as vitamin C and vitamin A precursors. Olive oil adds heart-healthy monounsaturated fats and contributes to the sauce’s mouthfeel. Choosing whole-grain or legume-based pasta, adding vegetables and selecting lean proteins can improve the dish’s overall nutrient density.

Main Ingredients (with quantities)

This recipe yields approximately 6 servings. Quantities are presented in metric and US customary units for accuracy and practical use.

Spaghetti — 500 grams (about 1.1 pounds or 1 lb 2 oz)
Choose high-quality durum wheat spaghetti for best texture and bite. Use whole-grain or legume pastas for more fiber and protein; adjust cooking times according to package instructions.

Tomatillos — 600 grams (about 12 medium tomatillos; 1.3 pounds) peeled, rinsed and halved
Tomatillos provide the tangy, slightly acidic base essential to salsa verde. Remove husks and rinse to eliminate the sticky residue before cooking.

Fresh Cilantro — 120 grams (about 4 packed cups or 1 generous bunch)
Cilantro is the star herb that gives the sauce vivid green color and citrusy aroma. Use mostly leaves and the tender upper stems; avoid woody lower stems.

White Onion — 120 grams (1 medium), roughly chopped
Onion adds sweet and savory depth to the sauce when sautéed or roasted.

Garlic — 18 grams (about 4 large cloves), peeled
Garlic provides savory complexity; roast or sauté to mellow its bite.

Jalapeño or Serrano Chiles — 40 to 60 grams (2 to 3 jalapeños or 3 serranos), stemmed and seeded to taste
Choose chiles based on desired heat level. Removing seeds reduces heat; roasting increases smoky flavor.

Olive Oil — 60 milliliters (1/4 cup)
Olive oil acts as the fat base, helps emulsify the sauce, and lends richness and mouthfeel.

Fresh Lime Juice — 45 milliliters (3 tablespoons; about 2 limes)
Lime juice brightens the sauce and balances richness with acidity.

Vegetable or Chicken Broth — 120 to 180 milliliters (1/2 to 3/4 cup)
Broth thins the sauce and adds savory backbone; use vegetable broth for a vegetarian version.

Mexican Oregano or Dried Oregano — 2 grams (1 teaspoon)
Oregano contributes a warm, savory note common in Mexican cooking.

Ground Cumin — 2 grams (1/2 teaspoon)
Cumin adds earthy warmth that complements cilantro and tomatillo flavors.

Salt — 8 to 10 grams (1 1/2 to 1 3/4 teaspoons), adjust to taste
Salt is essential for balancing and enhancing flavors; adjust at the end for the best result.

Black Pepper — 1 gram (1/4 teaspoon), freshly ground
Freshly ground pepper gives subtle background heat.

Queso Fresco or Cotija Cheese — 150 grams (about 1 1/2 cups crumbled), optional
Crumbled cheese adds salty, milky notes and additional protein when sprinkled at serving.

Avocado — 1 medium (about 150 grams), optional
Avocado increases creaminess and contributes heart-healthy fats when stirred in or used as garnish.

Protein Options (optional): Grilled chicken breast 600 grams cooked and sliced, or cooked shrimp 500 grams, or black beans 400 grams cooked
Adding protein makes the dish more filling and suitable as a main course.

Total Yield
The combined pasta and sauce make approximately 6 generous servings, yielding roughly 1.2 to 1.4 kilograms of finished dish including optional proteins.

How to Prepare

Below are step-by-step instructions divided into clear subheadings. Read each section before assembling ingredients to ensure smooth workflow.

Mise en Place and Prep

Gather and measure all ingredients. Husk and rinse tomatillos, chop onion, peel garlic, stem chiles and roughly chop cilantro. If using proteins, season and prepare them now; marinate chicken briefly with salt, pepper and a little lime if grilling. Bring a large pot of salted water to a rolling boil for spaghetti.

Roast or Simmer Tomatillos and Chiles

For deeper flavor roast tomatillos and chiles under a broiler or on a hot cast-iron skillet until blistered and charred in spots, about six to ten minutes while turning. Alternatively, simmer them in a pot of water until softened, about eight to ten minutes. Roasting adds smoky, caramelized notes; simmering keeps the sauce brighter and more vegetal. Allow roasted items to cool slightly before blending to avoid steam loss and preserve vivid green color.

Sauté Aromatics

Heat 15 milliliters (1 tablespoon) olive oil in a skillet over medium heat and add chopped onion. Cook until the onion softens and becomes translucent, about five to seven minutes, then add garlic and sauté for another minute until fragrant. If you prefer, char the onion slightly for extra depth or use raw onion for a punchier result. Transfer the sautéed aromatics to the blender along with roasted or simmered tomatillos and chiles.

Blend the Green Sauce

Place tomatillos, cilantro, chiles, cooked onion and garlic, 45 milliliters olive oil, lime juice, oregano, cumin and 120 milliliters broth into a blender. Blend at high speed until the sauce is smooth and silky, adding additional broth a tablespoon at a time to adjust consistency. Taste and season with salt and pepper, and add a small pinch of sugar only if the tomatillos are overly acidic. If the sauce seems thin, blend in a quarter of an avocado or a small piece of toasted bread to thicken naturally.

Cook the Spaghetti

Cook spaghetti in salted boiling water according to package directions minus one minute for a firm al dente texture. Reserve 240 milliliters (1 cup) of pasta cooking water before draining to use in emulsifying the sauce. Drain pasta and return to the pot or transfer to a large skillet for finishing.

Emulsify Sauce with Pasta

Add most of the green sauce to the hot spaghetti and toss vigorously, adding reserved pasta water in small increments to create a glossy emulsion that clings to strands. Simmer gently over low heat for one to two minutes, tossing constantly so the sauce reduces slightly and adheres evenly. Fold in sliced avocado and crumbled cheese if using, then add optional cooked proteins. Taste and adjust salt, lime and heat before serving.

Prepare and Add Proteins

Grill or pan-sear seasoned chicken breasts until fully cooked and slice thinly to serve over pasta. For shrimp, sauté in a hot pan with a tablespoon of olive oil until opaque and slightly caramelized, then toss into the finished pasta. Warm black beans with a spoonful of sauce and fold them in as a vegetarian protein option. Protein should complement rather than overpower the bright green sauce.

Garnish and Serve

Plate portions and garnish with extra cilantro leaves, crumbled queso fresco or cotija, a drizzle of extra virgin olive oil and lime wedges for squeezing. Add thinly sliced radishes or pickled red onion for crunch and contrasting acidity. Serve immediately to enjoy the sauce warm and glossy.

Healthy Habits

To make this dish healthier, choose whole-grain or legume-based spaghetti for additional fiber and protein. Increase vegetable volume by folding in roasted zucchini, spinach or cherry tomatoes to the finished pasta. Use olive oil sparingly while maintaining flavor, and moderate cheese and avocado amounts to manage calories. Select lean proteins like grilled chicken or shrimp and avoid heavy creams. Practice portion control and accompany the dish with a large green salad to increase satiety and nutrient density.

Variations

Each variation below is explained in two paragraphs of five sentences each to maintain clarity and ease of preparation.

Creamy Avocado-Cilantro Variation

Blend one medium ripe avocado into the tomatillo-cilantro sauce to create a silky, creamy texture without heavy dairy. Reduce olive oil to 30 milliliters and add the avocado during blending along with tomatillos, cilantro, chiles, lime and broth. The avocado produces a velvety sauce that clings beautifully to spaghetti and adds healthy monounsaturated fats. Serve immediately to prevent browning and garnish with cherry tomatoes for color and acidity contrast. This version pairs well with pan-seared shrimp or grilled tofu for a satisfying protein complement.

For best results use ripe but firm avocados that are not overripe to avoid a mushy texture. If preparing in advance, store leftover sauce with a thin film of plastic wrap pressed against the surface to reduce oxidation. Squeeze a little extra lime juice to slow browning if you must store briefly. The avocado variation is especially refreshing in warm weather, offering a cool mouthfeel against the warm pasta. Adjust seasoning carefully because avocado can mute salt and acidity.

Roasted Poblano and Corn Variation

Add depth and sweetness by roasting two poblano peppers with the tomatillos and folding in fresh or grilled corn kernels. Remove skins and seeds from poblano after roasting, then blend with tomatillos and cilantro as in the base recipe. After tossing the sauce with pasta, fold in a cup of fresh corn kernels either raw for crunch or sautéed for caramelized sweetness. This variation brings smoky complexity and a pleasant textural contrast from the corn. It pairs exceptionally well with grilled chicken or seared fish for a heartier plate.

To highlight summer produce, use fresh ears of corn cut from the cob and add them toward the end so they retain bite. Adjust the number of poblano peppers for milder or stronger smoky notes. Consider garnishing with a handful of toasted pumpkin seeds for crunch and nutrition. This variation is hearty and colorful, making an attractive centerpiece for casual dinners. Serve with lime wedges to brighten flavors at the table.

Pesto-Cilantro Fusion Variation

Combine basil pesto elements with cilantro to make a herbaceous hybrid sauce that blends European and Mexican flavors. Use equal parts fresh basil and cilantro, toasted pine nuts or walnuts, grated Parmesan or cotija and olive oil, along with a small portion of roasted tomatillo for brightness. Pulse until coarse and toss with hot pasta, using reserved water to achieve a silky consistency. This version has richer, nuttier undertones from the nuts and cheese, and a pronounced herbal quality. Serve with grilled vegetables or a light protein to balance the richness.

Toast nuts before blending to enhance aroma and flavor complexity. Use freshly grated cheese for the best melting and mouthfeel. If serving vegetarian guests, replace Parmesan with nutritional yeast and a touch of lemon to mimic savory notes. The pesto-cilantro sauce stores well for a day or two refrigerated and can be used as a spread on sandwiches. Adjust olive oil to control richness and caloric content.

Chipotle Adobo Spicy Variation

Introduce smoky heat by blending one canned chipotle pepper in adobo into the green sauce, starting with a small amount and adjusting to taste. Reduce or omit fresh chiles to avoid excessive heat and balance with extra lime juice and a teaspoon of honey if needed. The chipotle adds a warming, smoky backbone that deepens the tomatillo tang and pairs well with roasted vegetables or grilled meats. Use caution with spice levels for children or sensitive eaters. Serve with a cooling dollop of plain yogurt or crema to moderate heat and add creamy contrast.

When using canned chipotles, remember that intensity can vary between brands so add gradually. The adobo sauce contains concentrated flavors and salt; taste before adding extra salt. For a milder smoky flavor, use smoked paprika instead of whole chipotle peppers. This variation creates a bold plate suited to those who enjoy pronounced flavor. Garnish with cilantro and lime to refresh the palate.

Vegetarian Roasted Vegetable Variation

Boost vegetables by roasting a mixture of zucchini, cherry tomatoes and bell peppers and combining them into the pasta with the green sauce. Roast at high heat until caramelized, then toss directly with the sauce and pasta so the roasted juices mingle with the green sauce. Add a cup of cooked lentils or a drained can of black beans for protein and fiber. Finish with crumbled cotija or toasted nuts for texture and savory richness. This variation is colorful, nutrient-dense and satisfying for vegetarian guests.

To ensure even roasting, cut vegetables into uniform sizes and arrange them in a single layer. Use minimal oil while roasting to concentrate flavors and keep calories modest. Adjust seasoning after combining to account for the vegetables absorbing salt. Serve with lime wedges and chopped herbs to refresh the dish. Leftovers reheat well and can be portioned for meal prep.

Troubleshooting and Tips

If your sauce tastes too acidic, add a small pinch of sugar or a tablespoon of avocado to balance sharpness. If the sauce is too thin, simmer gently to concentrate flavors and thicken or add a small piece of toasted bread while blending. If the sauce is too thick, thin slowly with reserved pasta water or extra broth until the desired consistency is reached. If your pasta becomes gluey, it was likely overcooked; aim for al dente and rinse briefly only if using a cold pasta salad. Reserve pasta water — it is a powerful emulsifier and often the secret to glossy, clingy sauces.

Storage and Reheating

Store leftover sauce in an airtight container in the refrigerator for up to four days. For longer storage freeze the sauce in meal-sized portions for up to three months; thaw overnight in the refrigerator before use. Reheat sauce gently over low heat, adding a splash of broth or reserved pasta water to revive its texture. Reheat pasta by briefly tossing in a hot skillet with a small amount of sauce to reconstitute the emulsion. Avoid prolonged microwave reheating to preserve texture and flavor.

Serving Suggestions and Pairings

Serve green spaghetti with grilled chicken, sautéed shrimp, or roasted vegetables for a balanced main course. Offer garnishes such as crumbled cotija, extra cilantro, lime wedges, and thinly sliced radishes for color and texture. Pair with a simple green salad and citrus vinaigrette or a warm corn tortilla to echo Mexican flavors. For beverages, light white wine, sparkling water with lim,e or a simple agua fresca complements the dish. Finish the meal with fresh fruit, such as mango or pineapple, to cleanse the palate and provide a bright, sweet contrast.

Make Ahead and Meal Prep

This green spaghetti adapts well to meal prep and make-ahead planning, saving time on busy days. Prepare the sauce up to three days in advance and store it in an airtight container in the refrigerator; reheat gently and toss with freshly cooked pasta for the best texture and flavor. Cook proteins such as grilled chicken or shrimp ahead and refrigerate separately so they can be reheated briefly and added to each serving. When packing lunches, keep sauce and pasta in separate containers to avoid soggy strands.

Ingredient Notes and Substitutions

Tomatillos vary in acidity depending on ripeness; if the sauce becomes overly tart, balance it with a small pinch of sugar or a spoonful of mashed ripe avocado to round the edges. When cilantro is unavailable or disliked, substitute flat-leaf parsley with a small handful of fresh basil to approximate a fresh green herb profile with less pungency. For a dairy-free adaptation, omit cotija and use toasted nutritional yeast for savory depth, or crumble firm tofu, lightly seasoned with lime and salt, as a topping. These substitutions maintain the spirit of the recipe while accommodating dietary needs.

Cultural Notes and Serving Context

This recipe is a contemporary fusion that showcases tomatillo-based salsa verde flavors within the familiar comfort of pasta, creating an approachable cross-cultural dish suitable for many palates. In Mexican kitchens, salsa verde accompanies roasted meats, enchiladas, and tacos; translating those bright, herbaceous elements into a pasta sauce offers a new context while honoring traditional ingredients. Serving this dish alongside warm corn tortillas and a citrusy salad makes for a cohesive meal with complementary textures. It is an inviting option for gatherings where guests can personalize plates with garnishes and extra heat.

Practical Checklist Before Serving

Taste the pasta for final seasoning and adjust salt, lime or heat as necessary before plating. Ensure any added proteins are heated through and that garnishes are prepared and ready to sprinkle. Warm plates slightly to help retain heat and arrange garnishes attractively for visual appeal. Offer extra lime wedges, crumbled cheese and a small bowl of reserved hot sauce for guests who prefer more intensity. Serve immediately so the sauce remains vibrant, glossy and at an ideal temperature for diners.

Final Practical Tips

Keep a tasting spoon nearby throughout cooking to check balance frequently and prevent over-salting. If the sauce darkens during storage, refresh it with a squeeze of fresh lime and a small splash of olive oil. For extra gloss on camera or for guests, finish with a teaspoon of butter or a drizzle of high-quality olive oil. Note that leftovers absorb flavor, so re-season lightly when serving again.