Name: Spaghetti With Poblano Chile Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Italian Fusion
Ingredients: 4 fresh poblano chiles; 2 bay leaves; 1 small white onion, halved; 1 tablespoon salt, plus more to taste; 1 pound spaghetti; 2 tablespoons neutral oil, divided; 1 cup Mexican crema or sour cream; 4 ounces cream cheese, softened; 1 small bunch cilantro, leaves and tender stems; 2 fresh jalapeños, optional; 2 garlic cloves; 1 tablespoon chicken bouillon powder; Ground black pepper, to taste; Crumbled queso fresco, for serving; Chopped fresh cilantro, for garnish

I love how this creamy, smoky pasta brings together the comforting feel of a classic spaghetti dish with the bold flavors of roasted poblano chile and fresh herbs. It’s rich, slightly spicy, and incredibly satisfying—perfect for a cozy dinner that still feels a little special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 fresh poblano chiles

2 bay leaves

1 small white onion, halved

1 tablespoon salt, plus more to taste

1 pound spaghetti

2 tablespoons neutral oil, divided

1 cup Mexican crema or sour cream

4 ounces cream cheese, softened

1 small bunch cilantro, leaves and tender stems

2 fresh jalapeños, optional

2 garlic cloves

1 tablespoon chicken bouillon powder

Ground black pepper, to taste

Crumbled queso fresco, for serving

Chopped fresh cilantro, for garnish

Directions

I start by roasting the poblano chiles in a hot skillet or under the broiler, turning them until the skins are nicely charred. Then I transfer them to a bowl, cover, and let them steam for about 5 minutes before peeling off the skins and removing the stems and seeds.

Next, I bring a large pot of water to a boil with the bay leaves, half of the onion, and salt. I cook the spaghetti until al dente, reserve about 1/2 cup of the pasta water, then drain it and discard the bay leaves and onion.

I return the spaghetti to the pot, drizzle it with a tablespoon of oil, toss lightly, and keep it warm.

In a blender, I combine the roasted poblanos, reserved pasta water, remaining onion, crema, cream cheese, cilantro, jalapeños if I’m using them, garlic, bouillon powder, salt, and black pepper. I blend everything until the sauce is completely smooth.

Then I heat the remaining oil in a large skillet over medium heat, pour in the poblano sauce, and let it simmer for about 10 minutes, stirring occasionally until it thickens slightly.

I add the cooked spaghetti to the skillet and toss it until every strand is coated and heated through, which usually takes about 2 minutes.

Finally, I serve it in bowls topped with crumbled queso fresco and extra chopped cilantro.

Servings and timing

I prepare this dish in about 35 minutes total, with 15 minutes of prep time and 20 minutes of cooking. This recipe makes around 5 servings, and I find it perfect for a small family dinner or leftovers the next day.

Variations

I sometimes swap the crema with regular heavy cream when I want a richer sauce. If I feel like adding protein, I mix in grilled chicken or shrimp. For a vegetarian twist, I keep it as is or add sautéed mushrooms or spinach. When I want more heat, I leave the seeds in the jalapeños or even add an extra one.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to add a splash of milk or water to loosen the sauce, then warm it gently on the stove or in the microwave, stirring occasionally to keep the texture creamy.

FAQs

Can I make this sauce ahead of time?

I often prepare the poblano sauce a day in advance and store it in the fridge. When I’m ready to eat, I simply reheat it and toss it with freshly cooked pasta.

Is this dish very spicy?

I find it mild by default since poblanos are not too hot. If I add jalapeños, the spice level increases depending on how many I use.

Can I use a different type of pasta?

I sometimes use fettuccine or penne instead of spaghetti, and it works just as well because the sauce is thick and coats any pasta nicely.

What can I use instead of queso fresco?

I like using feta or even grated parmesan when I don’t have queso fresco. Both add a nice salty finish.

Can I freeze this pasta?

I prefer not to freeze it because the creamy sauce can separate, but I can freeze just the sauce and reheat it gently before mixing with fresh pasta.

Conclusion

I always come back to this spaghetti with poblano chile sauce when I want something comforting yet flavorful. The creamy texture, smoky chiles, and fresh cilantro create a dish that feels both familiar and exciting. It’s simple, satisfying, and perfect for sharing at the table.

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