A creamy, smoky spaghetti dish featuring roasted poblano chiles blended with herbs and cheese for a rich and comforting meal with a gentle kick.

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

Cook Mode Prevent your screen from going dark

Roast the poblano chiles in a hot skillet or under a broiler, turning until skins are charred. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off skins and remove stems and seeds.
Bring a large pot of water to a boil with bay leaves, half of the onion, and salt. Cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain and discard bay leaves and onion.
Return spaghetti to the pot, drizzle with 1 tablespoon oil, toss lightly, and keep warm.
In a blender, combine roasted poblanos, reserved pasta water, remaining onion, crema, cream cheese, cilantro, jalapeños (if using), garlic, bouillon powder, salt, and black pepper. Blend until smooth.
Heat remaining oil in a large skillet over medium heat. Pour in the sauce and simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Add cooked spaghetti to the skillet and toss until fully coated and heated through, about 2 minutes.
Serve topped with crumbled queso fresco and chopped cilantro.

Use heavy cream instead of crema for a richer sauce.

Add grilled chicken or shrimp for extra protein.

For a vegetarian option, omit bouillon or use vegetable bouillon and add mushrooms or spinach.

Adjust spice level by adding or omitting jalapeños.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat with a splash of milk or water to loosen the sauce.

The sauce can be made ahead and refrigerated for up to 1 day.