This delectable vegetarian pasta meal is prepared in a Mexican-style. Very flavorful and simple to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 mins |
| Total Time: | 43 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
- Fettuccine also works well in this.
- Add sliced, cooked chicken breast for a non-vegetarian version and use chicken bouillon.
- For a spicier sauce, add 1 to 2 charred serrano chile peppers to the blender mix.
Nutrition Facts
| Calories | 748 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 22 g |
| Sodium | 87 mg |
| Sugars | 7 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
So fast and easy to make! It was delicious !!
Love love love this pasta recipe! I followed the recipe and noticed the cooks notes to add serrano peppers for added spice. I have roasted hatch Chile so I added 1-1/2 peppers instead of the serrano and it was fantastic. Don’t skip on sprinkling parmesan cheese on top when serving. I also suggest saving some of the pasta water in case you need to add a bit to the pasta. Mine needed a little after it sat in the pan waiting for us to get a second serving. This is now my favorite pasta sauce. Thank you for sharing your recipe.
Very easy and tasty