This vibrant pasta delivers bold Mexican flavors in a silky, rich sauce that’s addictive enough to become a weekly family favorite. Roasted poblanos and a touch of heat from Jalapeño meet smooth Mexican crema and tangy queso fresco for pasta perfection. It’s rustic but elegant, simple to make, and great for weeknights or casual dinner parties.

Ingredients

• 4 Poblano peppers
• 1 Jalapeño (seeded for mild heat, leave seeds in for more kick)
• 1/2 Yellow onion, medium
• 2 cloves Garlic
• 1/2 cup fresh Cilantro, loosely packed
• 1 lb Spaghetti
• 1/2 teaspoon Chicken bouillon powder (or 1/2 bouillon cube)
• 1/2 teaspoon Kosher salt
• 2 Tablespoons Olive oil
• 8 oz Cream cheese, softened
• 1 cup Mexican crema
• 1 Queso fresco, crumbled (plus extra for garnish)

Preparation

1. Roast the Chiles & Aromatics: Char the Poblano peppers and Jalapeño over a gas flame or under the broiler until the skins are blistered and blackened all over. Place in a bowl and cover to steam (this helps peel them).
2. Once cool, peel off the skins, remove seeds (if you want milder), and roughly chop.
3. Cook the Pasta: Bring a large pot of salted water to a boil and cook the Spaghetti until just al dente. Reserve about 1 cup of pasta water before draining.
4. Make the Creamy Sauce: Warm Olive oil in a large skillet over medium heat. Add the chopped Onion and Garlic; sauté until soft and fragrant.
5. Add the roasted Poblanos and Jalapeño, then sprinkle the Chicken bouillon powder and Salt. Stir to combine.
6. Lower the heat and stir in Cream cheese until melted and smooth.
7. Mix in the Mexican crema, then add some reserved pasta water to loosen the sauce into a silky consistency.
8. Combine: Add the drained Spaghetti to the sauce, tossing to coat thoroughly. Adjust seasoning with salt and a splash more pasta water if needed.
9. Finish: Stir in most of the Cilantro, reserving a bit for garnish. Plate alongside a generous crumble of Queso fresco.

Serving Suggestions

• Family Meal: Serve with warm, crusty bread to sop up every last drop of sauce and a crisp green salad with lime vinaigrette.
• Kick It Up: Add grilled shrimp or sautéed chorizo for protein and extra spicy Jalapeño slices at the table for heat lovers.
• Drink Pairing: A zesty Margarita on the rocks or an off-dry Riesling balances the smoky creaminess beautifully.
• Garnishes: Fresh Cilantro sprigs, extra Queso fresco, a drizzle of lime juice, and a sprinkle of toasted pepitas (pumpkin seeds) add color and crunch.