This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.
Ingredients
- spaghetti: 1 pack (16 ounce pack)
- poblano peppers: 2 piece
- ½ cups Mexican-style sour cream: 1 piece
- water: 0.25 cup
- fresh cilantro: 3 Tbsp (chopped)
- cubes vegetable bouillon: 2 piece
- garlic cloves: 2 piece (peeled)
- ½ teaspoons ground black pepper: 1 piece
- Parmesan cheese: 2 Tbsp (to taste, grated)
- cilantro leaves: 1 Tbsp (to taste, fresh)
Metric Conversion
Stages of cooking
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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.
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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.
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Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
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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.
