Description
A comforting dish of spaghetti coated in a creamy roasted poblano sauce, perfect for any occasion.
Ingredients
For the sauce
- 3 pieces Poblano peppers (Roasted)
- 1 cup Mexican crema or sour cream (Sour cream can be swapped in.)
- 8 ounces Cream cheese (Use at room temperature for smoother blending.)
- 1 medium Onion (White or yellow)
- 2 cloves Garlic (Fresh)
- 1 teaspoon Chicken bouillon or salt (Bouillon adds more flavor.)
- 1/2 cup Milk (To loosen sauce as needed.)
- 2 tablespoons Butter or oil (For sautéing.)
- 2 tablespoons Cilantro (Optional, for garnish.)
For the pasta
- 12 ounces Spaghetti (Regular or thin spaghetti.)
Instructions
Preparation
- Roast the poblanos over a gas flame or under a broiler until charred. Cover them for 10 minutes to steam.
- Remove the skins, seeds, and stems from the roasted poblanos.
Making the sauce
- In a skillet, melt butter or warm oil. Sauté onion until soft, then add garlic for 30 seconds.
- Transfer the onion and garlic to a blender. Add roasted poblanos, crema, cream cheese, bouillon or salt, and milk. Blend until smooth.
- Pour the sauce back into the skillet and warm gently. Adjust seasoning as necessary.
Cooking the spaghetti
- Bring a large pot of water to a boil and salt generously. Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.
- Do not rinse the pasta to preserve starch for sauce adherence.
Combining
- Add drained spaghetti straight into the skillet with warm sauce. Toss until coated, adding pasta water if necessary to adjust sauce consistency.
- Optionally, transfer to a bowl if serving a crowd, allowing it to rest for 2 minutes before serving.
Notes
This recipe is flexible; optional ingredients such as shredded chicken or a roasted jalapeño can be added for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican