Ingredients
- one 18 oz pack of spaghetti
- 1/2 cup reserved pasta water
- 4 poblano peppers medium size
- 1/2 small white onion, quartered into large chunks
- 4 garlic cloves
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup vegetable broth or 1 teaspoon vegetable bouillon powder mixed with 1/2 cup water
- 1 cup table cream or media crema (substitute with Mexican crema if desired)
- 1 1/2 Tbsp. olive oil or vegetable oil
- 6 tablespoons cotija cheese or queso fresco or Parmesan cheese
Instructions
- Char the poblano peppers over an open flame or put under the broiler setting in your oven and cook until evenly blackened on all sides. Set aside at least 5 minutes before using the back of a butter knife to peel off all of the charred skin. Remove the stem and deseed then set aside.
- While the poblano peppers are being prepped you can get the spaghetti going, follow the cooking instructions on the package and be sure to save 1/2 cup of the boiling broth. Drain off the remaining water and discard it.
- Place the poblano peppers, onion, garlic cloves, salt, peppers, broth and media crema or sour cream into your blender. Blend until perfectly smooth.
- Heat the olive oil in a large pot and once warm pour in the blended poblano sauce. Stir to combine and simmer until thickened, about 10 to 15 minutes. Toss in the cooked and drained spaghetti, mix until the pasta is well coated with the sauce. Served sprinkled with cotija or queso fresco or parmesan cheese. Enjoy!
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