Boil the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the dry spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of the cooking water before draining.

Sauté the Vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and diced jalapeño, cooking until the onion is translucent, about 3 minutes.

Add Garlic and Spinach: Toss in the minced garlic and baby spinach, sautéing for another 2 minutes until the spinach wilts and garlic is fragrant.

Blend the Sauce: Transfer the vegetable mixture to a blender with the roasted poblano peppers, cilantro, sour cream, bouillon, and about 2/3 cup milk. Blend until smooth.

Heat the Blended Sauce: Return the sauce to the skillet over low heat, add cream cheese, stirring until melted and combined, about 3-5 minutes. Season with salt and pepper.

Combine Pasta and Sauce: Add the drained spaghetti to the skillet, tossing to coat. If the sauce is too thick, mix in reserved pasta water until desired consistency is reached.

Serve and Garnish: Serve hot, garnished with cilantro, cotija cheese, or pepitas. Enjoy this colorful and flavorful dish!