Creamy Spaghetti Verde Poblano
Creamy Spaghetti Verde Poblano
Ingredients
For the Spaghetti
- 1 pound spaghetti
- 1 tablespoon salt, or as needed
For the Poblano Sauce
- 3 poblano peppers, roasted, peeled, and deseeded
- 8 ounces cream cheese
- 1 bunch cilantro, small
- 1/4 white onion, small
- 2 garlic cloves
- 1 tablespoon chicken bouillon
- 3/4 cup whole milk
- 1/2 cup Crema Mexicana
- 1 tablespoon butter, as needed
For Garnish (Optional)
- 1/4 cup dry cheese, grated
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the 1 pound of spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 2
While the spaghetti cooks, roast the poblano peppers. Place the 3 poblano peppers directly over an open flame on a gas stove, turning frequently with tongs until the skin is charred and blistered on all sides. Alternatively, place them under a broiler, turning occasionally, until charred.
⏱️ 8 min
- 3
Once roasted, immediately transfer the charred poblano peppers to a plastic bag or a bowl covered with plastic wrap. Allow them to sweat for 5 minutes. This steaming process makes the skin easier to peel.
⏱️ 5 min
- 4
Carefully remove the peppers from the bag. Peel off the charred skin. Remove the stems and seeds from the peppers.
⏱️ 5 min
- 5
In a blender, combine the peeled and deseeded poblano peppers, 8 ounces of cream cheese, the small bunch of cilantro, 1/4 small white onion, 2 garlic cloves, 1 tablespoon of chicken bouillon, and 3/4 cup of whole milk. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 6
In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Pour the blended poblano sauce into the pan. Stir in 1/2 cup of Crema Mexicana. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 3-5 minutes until it thickens slightly.
⏱️ 5 min
- 7
Once the spaghetti is al dente, drain it thoroughly. Add the drained spaghetti directly into the pan with the creamy poblano sauce. Toss the spaghetti with tongs until it is fully coated with the sauce.
⏱️ 2 min
- 8
Serve the creamy spaghetti verde poblano immediately. Optionally, garnish each serving with grated dry cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spaghetti Verde Poblano
For the Spaghetti
- 1 pound spaghetti
- 1 tablespoon salt, or as needed
For the Poblano Sauce
- 3 poblano peppers, roasted, peeled, and deseeded
- 8 ounces cream cheese
- 1 bunch cilantro, small
- 1/4 white onion, small
- 2 garlic cloves
- 1 tablespoon chicken bouillon
- 3/4 cup whole milk
- 1/2 cup Crema Mexicana
- 1 tablespoon butter, as needed
For Garnish (Optional)
- 1/4 cup dry cheese, grated
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the 1 pound of spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 2
While the spaghetti cooks, roast the poblano peppers. Place the 3 poblano peppers directly over an open flame on a gas stove, turning frequently with tongs until the skin is charred and blistered on all sides. Alternatively, place them under a broiler, turning occasionally, until charred.
⏱️ 8 min - 3
Once roasted, immediately transfer the charred poblano peppers to a plastic bag or a bowl covered with plastic wrap. Allow them to sweat for 5 minutes. This steaming process makes the skin easier to peel.
⏱️ 5 min - 4
Carefully remove the peppers from the bag. Peel off the charred skin. Remove the stems and seeds from the peppers.
⏱️ 5 min - 5
In a blender, combine the peeled and deseeded poblano peppers, 8 ounces of cream cheese, the small bunch of cilantro, 1/4 small white onion, 2 garlic cloves, 1 tablespoon of chicken bouillon, and 3/4 cup of whole milk. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 6
In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Pour the blended poblano sauce into the pan. Stir in 1/2 cup of Crema Mexicana. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 3-5 minutes until it thickens slightly.
⏱️ 5 min - 7
Once the spaghetti is al dente, drain it thoroughly. Add the drained spaghetti directly into the pan with the creamy poblano sauce. Toss the spaghetti with tongs until it is fully coated with the sauce.
⏱️ 2 min - 8
Serve the creamy spaghetti verde poblano immediately. Optionally, garnish each serving with grated dry cheese.
⏱️ 1 min