Get out and measure your ingredients.
Cut poblano pepper into ¼”strips. Dice the onion, quarter the tomatillos, and crush the garlic.
Heat a frying pan over medium high heat. Bring 4 cups of salted water to a boil.
Once the pan is hot, add a swirl of olive oil to coat. Add in the poblano peppers, onion, and tomatillos. Juice the lime over the veggies and sauté for 10 minutes.
Next, Add the garlic and cook for 1 more minute.
Remove from heat and add to a bowl with a lid. Cover.
Let steam for 5 minutes.
Cook spaghetti Al dente, about 12 minutes. Drain and rinse under cold water.
Preheat a Dutch oven over medium/low heat.
As the Dutch oven heats, add the poblano peppers, onions, garlic and tomatillos to a blender.
Add cilantro, culantro, basil, salt, cumin, pepper, and oregano too.
Add sour cream, and cream cheese.
Purée until smooth.
Pour sauce into the Dutch oven. Cover and let simmer for 5 minutes.
Add the spaghetti to the Dutch oven and toss to coat.
Cover and Cook for 1 minute
Then remove from heat.
Top with pico de Gallo, cilantro and crumbled cheese.
Enjoy every bite!