4 poblano peppers, large
¼ cup cilantro leaves, packed, plus more for garnish
1 yellow onion, small, chopped
2 cloves garlic, chopped
2 tbsp butter
¼ cup low-sodium vegetable stock, or water
1 lb spaghetti
4 oz cream cheese, cubed
kosher salt
black pepper, freshly ground
Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap.
Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers.
Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.
In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly.
In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain.
Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper.
Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.
Sugar: 8g
:
Calcium: 77mg
Calories: 610kcal
Carbohydrates: 95g
Cholesterol: 33mg
Fat: 18g
Fiber: 6g
Iron: 2mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 3g
Potassium: 556mg
Protein: 18g
Saturated Fat: 7g
Sodium: 232mg
Vitamin A: 1187IU
Vitamin C: 98mg
