Description
A vibrant and creamy pasta dish infused with Mexican flavors, featuring roasted poblano peppers, fresh spinach, and a rich sauce.
Ingredients
Scale
- 4 poblano peppers (roasted)
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion (chopped, about 1/4 cup)
- 1 jalapeño 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
- Start with the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, remember to reserve 1 cup of the pasta cooking water. Then, drain the spaghetti and set it aside.
- Cook the Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or serrano) and sauté until the onion becomes translucent, about 3 minutes.
- Add Garlic and Spinach: Toss in the minced garlic and spinach. Stir until the spinach starts to wilt, about 2 minutes. Remove from heat.
- Blend the Sauce: In a blender, combine the sautéed mixture with the roasted poblano peppers, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk or half and half. Blend until smooth and creamy, adjusting the consistency with more milk, if desired.
- Combine Everything: Transfer the creamy sauce back into the pot used for the pasta. Heat over medium-low for about 2-3 minutes, stirring occasionally. Gradually add half of the cream cheese, stirring until it melts, then repeat with the remaining cream cheese. Allow it to simmer for about 4 minutes. Season to taste with salt and black pepper.
- Toss in the Pasta: Finally, add the drained spaghetti and toss everything together. If the sauce is too thick, incorporate some of the reserved pasta water until you reach your desired creaminess.
- Serve and Garnish: Plate the pasta and garnish with chopped cilantro, crumbled cheese, and pepitas, if desired.
Notes
For a lighter option, substitute sour cream with yogurt or swap the pasta for a gluten-free alternative. Enhance flavors by roasting garlic with the poblanos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg