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Green spaghetti in a creamy poblano sauce is a festive Mexican side dish. This vegetarian, family-friendly dish is a fresh, flavorful, crowd-pleasing option for celebrations.
Roast the poblano peppers over an open flame or under the broiler, turning often, until blackened and blistered on all sides (about 8 minutes). Place in a bowl, cover, and let steam for 10 minutes. Peel and remove seeds and stems.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 10-11 minutes. Drain, reserving 1/2 cup of the cooking water.
In a blender, combine the peeled poblanos, cream cheese, Mexican crema, milk, onion, garlic, 1 tsp salt, and black pepper. Blend until completely smooth.
In a large skillet over medium heat, melt the unsalted butter. Pour in the poblano sauce and cook, stirring, for 3-4 minutes until gently bubbling and slightly thickened.
Add the drained spaghetti to the skillet with the sauce. Toss well to coat, adding a splash of reserved pasta water if needed for a creamy consistency. Adjust seasoning to taste, and serve hot.
