Creamy Green Spaghetti

Spaghetti tossed in a silky sauce of charred poblano peppers, fresh spinach, cream cheese, cilantro, and lime for a bright, creamy vegetarian dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces spaghetti
• 2 large poblano peppers
• 4 cups baby spinach
• 4 ounces cream cheese
• 1 cup fresh cilantro leaves
• 1 medium lime
• 2 cloves garlic
• 1 tablespoon olive oil
• 1.5 teaspoons kosher salt
• 0.25 teaspoon ground black pepper

Cooking instructions

1. Bring a large pot of well-salted water to a boil. Meanwhile, place the poblanos directly over a gas flame or under a broiler, turning often, until blistered and charred all over, 6 to 8 minutes. Transfer to a bowl, cover, and let steam for 5 minutes. (about 13 min) — High heat
2. Rub off the loose charred skin from the poblanos, remove the stems and seeds, and roughly chop the peppers. Do not rinse them, which would wash away flavor. (about 4 min)
3. Cook the spaghetti until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the spaghetti. (about 10 min) — Boiling
4. Add the charred poblanos, spinach, cream cheese, cilantro, garlic, the juice of the lime, olive oil, salt, and pepper to a blender. Blend until smooth, adding 1/2 cup of the reserved pasta water to help the sauce move. Add more pasta water as needed for a pourable consistency. (about 3 min)
5. Return the empty pot to medium-low heat and add the drained spaghetti and green sauce. Toss continuously until the sauce coats the noodles and is heated through, 2 to 3 minutes. Add more pasta water, 1 tablespoon at a time, if needed. (about 3 min) — Medium-low heat
6. Taste and adjust the salt and lime. Serve immediately, topped with additional cilantro if desired. (about 1 min)