Baked Green Spaghetti

To prepare the poblano peppers, set your oven to the broiler setting. Make sure the peppers are cleaned, place them on a baking sheet, put them into the oven and char for 5-7 minutes, flipping halfway through. Once charred all over, cover the baking sheet with foil and let them steam for 10 minutes. Alternatively, if you have an outdoor grill or gas stove, char the peppers over an open flame until charred all over and continue to steam for 10 minutes.

Bring a pot of water to a boil, once boiling, salt the water, add in the spaghetti and cook for 2 minutes less than the package says since the pasta will cook again when it is baking. Drain the cooked pasta reserving 1-2 cups of the cooking water.

Once the poblano peppers have steamed, remove the charred skin, remove the stems and seeds from the inside of the pepper.

Add the poblano peppers to a blender along with the cream cheese, chicken bouillon, onion, garlic, mexican cream, spinach and cilantro. If your blender is small, do this in batches, if your blender is struggling to blend up the ingredients add a splash of the cooking paster water to help it blend.

To a large bowl, add the cooked pasta and the green spaghetti sauce, mix to combine, if it looks a bit dry, add a splash more cooking water, you want it to look saucy. At this point you can taste the pasta with the sauce and add in salt if needed.

grated cheese (Muenster/Chihuahua/Mozzarella/Pepper Jack)

Once the pasta and sauce are mixed together, get a 9x13in baking dish, add half of the pasta to the pan in an even layer then sprinkle a 1 cup of cheese over the pasta, add the remaining pasta and top it off with the cheese.

Bake the pasta in a 400 degree oven for 10-15 minutes or until the cheese on top is bubbly and golden brown in spots.