1. Roast the Poblanos

Turn on your stove or broiler and roast the poblanos until the skin is charred and blistered. If you’re like me, you’ll love the smoky smell filling your kitchen—it’s a whole vibe. Once they’re done, toss them into a plastic bag or a bowl with a lid for 10 minutes. This helps the skin loosen up, so it’s easier to peel.

After they’ve steamed, peel off the charred skin, remove the seeds, and set them aside. (Pro tip: Don’t rinse them under water! You’ll wash away all that good smoky flavor.)

2. Make the Sauce

Grab your blender and throw in the peeled poblanos, sour cream, garlic, onion, cilantro, bouillon powder, and cream cheese. Blend until smooth. The color alone is enough to make you swoon—it’s that perfect creamy green.

3. Cook the Pasta

Boil your spaghetti according to the package instructions. Make sure to salt the water like the ocean for maximum flavor. Once it’s cooked, drain it but don’t rinse—you want that starchy coating to help the sauce stick.

4. Toss Everything Together

Melt the butter in a large pan, then add your green sauce. Let it simmer for 3-5 minutes to thicken slightly. Toss in the cooked spaghetti and mix until every strand is coated in that velvety goodness.

5. Serve and Enjoy

Pile it onto plates, sprinkle with Parmesan if you’re feeling fancy, and dig in. Trust me, your taste buds will do a little happy dance.