Ingredients
Scale
- 4 roasted poblano peppers
- 1 pound dry spaghetti
- 1 cup spinach leaves
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 jalapeño pepper (optional)
- 1 tablespoon olive oil
- 4 garlic cloves (minced)
- 1 small onion (chopped, about 1/4 cup)
- 1 small bunch of cilantro
- 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
- 2/3 to 1 cup milk or half and half
- Salt and ground black pepper to taste
Instructions
- Boil the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.
- In a skillet, heat olive oil and sauté chopped onion and jalapeño until translucent. Add minced garlic and spinach; cook until wilted.
- Blend the sautéed mixture with roasted poblano peppers, sour cream, cilantro, and milk until smooth.
- Combine the sauce with drained pasta in the pot over medium-low heat. Stir in cream cheese until melted and season with salt and pepper.
- Serve garnished with chopped cilantro and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing/Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg