Pasta Verde
Description
Made with charred poblano peppers and crema fresca, this Mexican-style pasta is a delicious vegetarian main dish.
Ingredients
•
1 (16 ounce) package spaghetti
•
2 poblano peppers
•
1 1/2 cups Mexican-style sour cream
•
1/4 cup water
•
3 tablespoons chopped fresh cilantro
•
2 cubes vegetable bouillon
•
2 garlic cloves, peeled
•
1 1/2 teaspoons ground black pepper
•
2 tablespoons grated Parmesan cheese, or to taste
•
1 tablespoon fresh cilantro leaves, or to taste
Directions
1
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.
2
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.
3
Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
4
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.