Step‑by‑Step Instructions

• Boil a large pot of salted water. Add spaghetti and cook for 8-10 minutes until al dente. Reserve ½ to ¾ cup pasta water before draining.
• Finely dice the onion and chop the fire-roasted hatch chiles. This takes about 5 minutes.
• Heat olive oil in a large pan over medium heat. Sauté the onion for 3-5 minutes until translucent.
• Add minced garlic to the pan and cook for an additional minute until fragrant.
• Stir in chopped hatch chiles, vegetable broth, sea salt, and chili powder. Simmer for 3-5 minutes until thickened.
• Incorporate Monterey Jack cheese and sour cream, reduce heat to low, and stir until melted and creamy.
• Gradually add reserved pasta water, stirring until sauce reaches desired consistency.
• Add drained spaghetti to the sauce, tossing to coat the noodles well.
• Let the pasta rest for a few minutes off the heat.
• Serve on plates, garnishing with chopped cilantro and optional cotija cheese and chili powder.