Ingredients
Peppers and Sauce
- 1 lb poblano peppers (about 4 peppers)
- 4 cloves garlic, roughly chopped (approx. 2 tbsp)
- 4 oz cream cheese
- 1/2 cup chicken stock
- 1 bunch cilantro (3 oz), plus extra for garnish*
- 1/2 cup heavy whipping cream
- Salt, to taste
Pasta
- 1 lb spaghetti
- 1/4 cup butter, cut into pats (preferably salted)
Instructions
- Char the Poblanos: Place the poblanos directly over a gas stove flame or on a grill and char until blackened on all sides, about 10 minutes. Alternatively, place the peppers on a sheet tray under a high broiler, turning to ensure even blackening for roughly 10 minutes. Turn on the kitchen fan as the smoke can get quite strong.
- Steam and Peel: Transfer the blackened peppers to a bowl and tightly cover with plastic wrap. Let them sit for 5 minutes to steam, which softens the skin for easier peeling.
- Prepare the Peppers: Peel off the blackened skin, then remove seeds, stems, and visible ribs to reduce heat.
- Make the Sauce Base: Add the peeled poblanos, garlic, cream cheese, and chicken stock to a blender. Blend until smooth and creamy.
- Add Cilantro and Cream: Add cilantro (including stems without the bottom ends), heavy cream, and 1 tsp salt to the blender. Blend again and taste the sauce. Adjust salt as needed to ensure the sauce is well-seasoned.
- Cook the Pasta: Cook spaghetti in generously salted boiling water (salty enough to taste like ocean water) until al dente according to package instructions. Drain the pasta.
- Toss Pasta with Butter: Immediately toss the hot pasta with pats of butter until melted and noodles are well-coated.
- Combine Pasta and Sauce: Add the creamy green sauce to the butter-coated spaghetti and toss thoroughly. The sauce will thicken as the noodles absorb the liquid.
- Garnish and Serve: Garnish with additional chopped cilantro if desired and serve warm.
Notes
- I include cilantro stems in the blender for extra flavor; just be sure to trim off the tough bottoms first.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing is not recommended because dairy-based sauces and fresh cilantro lose quality and texture when frozen.
- Reheat leftovers in the microwave covered to prevent drying out, starting with around 1 minute per serving and adjusting time as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Mexican-Italian Fusion
