Description
This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.
Ingredients
- 1 (16 ounce) package spaghetti
- 2 poblano peppers
- 1 ½ cups Mexican-style sour cream
- ¼ cup water
- 3 tablespoons chopped fresh cilantro
- 2 cubes vegetable bouillon
- 2 garlic cloves, peeled
- 1 ½ teaspoons ground black pepper
- 2 tablespoons grated Parmesan cheese, or to taste
- 1 tablespoon fresh cilantro leaves, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes.
- Meanwhile
- cook poblano peppers over a gas flame
- turning periodically with tongs or a fork
- until skin is charred on all sides
- about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool
- about 8 minutes. Remove and discard skins and seeds.
- Place peppers
- sour cream
- water
- chopped cilantro
- vegetable bouillon cubes
- garlic
- and black pepper in a blender; blend until creamy.
- Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 43 mins
Servings: 4