Espagueti Verde

Poblano peppers are perfect here because they give the sauce a smoky depth without making it too spicy. It’s an easy, velvety pasta dish that even kids will love, and the addition of cream cheese makes it irresistibly creamy. It’s a recent Mexican staple (within the last century or so) that is ideal for weeknight dinners, as it brings bold flavor and comfort to your table with minimal effort. Pair it with steak or chicken, or enjoy it on its own. Trust me — once you try this, you’ll never look at any other pasta sauce the same way.

Ingredients:

• 8 ounces cream cheese, at room temperature
• 4 medium poblano peppers (about 1 pound total), halved and seeded
• 1 medium jalapeño or serrano pepper, halved and seeded
• 2 tablespoons olive oil, divided
• 1/2 medium yellow onion, sliced 1/4-inch thick (about 3/4 cup)
• 1 pound dried spaghetti noodles
• 1 cup Mexican crema
• 1/2 cup fresh cilantro stems and leaves (from 5 to 6 sprigs)
• 2 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon chicken bouillon powder or 1/2 chicken bouillon cube
• Crumbled queso fresco cheese, for garnish