Preheat the grill. Put the peppers, skin side-up, on a baking sheet and cook until blackened, about 5 mins. Remove from the oven and transfer to a sealed food storage bag or container for 10 mins. After they've steamed, remove the skins and transfer to a blender.

Heat the olive oil in a frying pan over a low heat and fry the garlic for 5 mins until golden. Pour the garlic and oil into the blender, along with the jalapeño, cream cheese, chicken stock and coriander. Blend until very smooth and green, then return to the pan and simmer over a low heat.

Bring a large pot of water to the boil and add 3 tbsp salt. Cook the spaghetti in the boiling water until al dente, about 8 mins. Carefully scoop out 100ml of the water and set aside, then drain the spaghetti.

Return the spaghetti to the pot and pour over the sauce. Turn the heat to low and slowly add the reserved water and queso fresco. Mix until the sauce is thick and the pasta is well coated. Serve topped with more cheese.