Espagueti Verde (Spaghetti in Poblano Sauce)

Roast the Poblano Pepper

1. Place the poblano directly on the gas stove (see other methods on the notes section). Using tongs, turn the peppers occasionally until all sides are blackened and blistered.
2. When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and either peel skin with fingers or rinse under cool water. The skin falls right off.

Cooking the Pasta

1. Bring a large pot of water to the boil with the salt.
2. Add pasta and cook for the length of time per the packet.
3. Just before draining, scoop out 1 cup of of the pasta cooking water.
4. Drain pasta in a colander, leave it for a minute under the cold water. This will stop the cooking process and will prevent the pasta from sticking together.

While the pasta is cooking

make the Creamy Poblano Sauce

1. To a blender add the onion, garlic, milk, roasted poblanos and chicken bullion
2. Blend until a creamy consistency is reached.
3. Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes.
4. Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat.
5. Add the pasta and toss until it's all combined.
6. Add a little of the reserved pasta water if it dries up when you reheat it.
7. Serve warm and top with queso fresco or cotija. Garnish with cilantro if desired.