Pasta Verde

Made with charred poblano peppers and crema fresca, this Mexican-style pasta is a delicious vegetarian main dish.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 748 Calories

Ingredients

• 3 tablespoons chopped fresh cilantro
• 1 (16 ounce) package spaghetti
• 2 cubes vegetable bouillon
• 2 tablespoons grated Parmesan cheese, or to taste
• 2 garlic cloves, peeled
• 2 poblano peppers
• 1 tablespoon fresh cilantro leaves, or to taste
• 0.25 cup water
• 1.5 teaspoons ground black pepper
• 1.5 cups Mexican-style sour cream

Recipe Instructions

Step 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.

Step 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.

Step 3

Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.

Step 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.