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Add the roasted poblanos, cream cheese, Mexican crema, onion, garlic, and chicken bouillon to a large blender. Blend until completely smooth. Melt the butter in the same large pot or Dutch oven over medium heat. Pour in the poblano cream sauce and cook for 3 minutes, stirring occasionally. Add in the pasta and toss to coat.

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Roast until they have blackened skin, and stack them in a container with a lid. Steam for a few minutes to make them easy to peel. Stem, seed and peel the poblano peppers. Step 3. Blend the peppers. Blend the roasted peppers with the cilantro, crema and milk in a countertop blender. Step 4. Make the sauce.

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To a blender, add the poblano peppers, white onion, and garlic. Blend until smooth. Heat a large pot over medium heat and add the butter. Swirl to coat the bottom of the pot. Add the chili and onion mixture, and let it cook for 2 - 3 minutes. Add in the heavy whipping cream, chicken bouillon, and salt.

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Cook Pasta: Bring a large pot of water to a boil. Add 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic. Cook Sauce: Meanwhile, add butter to large pot set over medium heat.

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Heat oil in a skillet over medium heat; add onion and garlic. Cook until onion is transparent, about 5 minutes. Place the roasted poblano peppers, cream, milk, and chicken bullion into the blender. Blend until you have a smooth sauce. Add the sauce to the skillet and cook on low for about 6 minutes.

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Open up the pepper and remove the core and seeds. Don't worry if the pepper breaks up, strips are fine. At this point, you can store the roasted peppers in the fridge to make the sauce later, if you prefer. Place the peppers, cilantro, Mexican crema, garlic and stock/bouillon powder in a food processor or blender.

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Take the ingredients from the previous step and add them to a blender with the poblano peppers, chicken stock, cilantro, crema, cream cheese, salt, and cumin. Blend until smooth. Add the blended sauce to a hot pan with a teaspoon of oil and bring to a boil and then lower heat to medium and let simmer for 5 minutes.

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Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender. Blend until smooth and creamy. Boil 12 ounces of spaghetti following the directions on the package. Drain and set aside. Melt two tablespoons of butter in a large pan.

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Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente. In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly.

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Add the roasted peppers, cilantro, sour cream, chicken bouillon and 2/3 cups of milk or half and half and process until smooth and creamy. Add more milk, if needed. Transfer the poblano pepper mixture to the same pot you used to cook the pasta. Heat over medium-low heat for about 2-3 minutes, stirring as needed.

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Peel the blackened skin off the chiles, and remove the seeds, stems, and any visible ribs. This is important for cutting down on the heat. Add the peeled chiles to a blender, along with the garlic, cream cheese, and chicken stock. Blend until smooth. Add the cilantro, heavy cream, and 1 tsp of salt, and blend again.

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Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes. Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat. Add the pasta and toss until it's all combined. Add a little of the reserved pasta water if it dries up when you reheat it.

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Transfer to a blender along with cream cheese, crema, garlic, cilantro, chicken broth, onion and jalapeno. Blend to a smooth consistency. 4. Cook the sauce: Melt the butter in a pot over medium heat (for easier cleanup, use the same pot you cooked the spaghetti in). Add in creamy sauce and bring to a low simmer.

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Place the peppers in a blender along with cilantro, garlic, and cream. Add chicken stock and blend until smooth. Melt butter in a large pan over medium-low heat. Add the poblano sauce, season with salt and pepper, and bring the mixture to a simmer. Cook for 5 minutes stirring from time to time until the sauce thickens.

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Pour in the creamy sauce. Add the cream cheese and salt. Stir frequently until the cream cheese melt. For a complete meal, add shrimp, chicken, or pork. This green spaghetti recipe also makes a tasty side dish. Here you have a basic salsa poblana, or poblano sauce, hailing from the good State of Puebla.

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Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy. Pour into large pot over medium-low heat and season to taste with salt and pepper.