Ingredients
Scale
- 4 roasted poblano peppers
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1/4 cup)
- 1 jalapeño pepper or serrano pepper, stemmed, seeded, and chopped
- 4 garlic cloves, minced
- 1 cup spinach leaves
- 1 small bunch of cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules (or 1 bouillon cube)
- 2/3 to 1 cup milk or half and half
- 8 ounces cream cheese, softened and cut into small cubes
- Salt and ground black pepper, to taste
- Chopped cilantro, crumbled cotija cheese or queso fresco, pepitas for garnish
Instructions
- Boil salted water and cook spaghetti until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil and sauté onion and jalapeño or serrano pepper for 3 minutes.
- Add garlic and spinach, stir until spinach wilts, then remove from heat.
- Blend spinach mixture with roasted poblano peppers, cilantro, sour cream, bouillon, and milk until smooth.
- Heat the blended sauce in the pasta pot, add cream cheese gradually until melted, season with salt and pepper.
- Toss cooked spaghetti with sauce, adding reserved pasta water for desired creaminess, and garnish before serving.
Notes
Ensure poblanos are well-roasted for maximum flavor.
Adjust spice by varying the amount of jalapeño or serrano pepper.
For a thicker sauce, reduce the milk.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 620
- Sugar: 4
- Sodium: 680
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 16
- Cholesterol: 80