Ingredients
4 large poblano peppers
1/4 c. packed cilantro leaves, plus more for garnish
1 small yellow onion, chopped
2 cloves garlic, chopped
2 tbsp. butter
1/4 c. low-sodium vegetable stock or water
1 lb. spaghetti
4 oz. cream cheese, cubed
Kosher salt
Freshly ground black pepper
Preparation
Step 1Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap. Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers.Step 2Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.Step 3In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. Step 4Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain. Step 5Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.
Looking for a beverage to pair with your spicy pasta? Whip up a blueberry lemonade margarita to beat the heat!
