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
Directions
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.
Cook’s Notes:
Fettuccine also works well in this.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 748 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat22g | 111% |
Cholesterol124mg | 41% |
Sodium87mg | 4% |
Total Carbohydrate90g | 33% |
Dietary Fiber5g | 19% |
Total Sugars7g | |
Protein20g | |
Vitamin C36mg | 181% |
Calcium65mg | 5% |
Iron4mg | 23% |
Potassium383mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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