Pasta Verde recipe

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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

Nutrition Info

747.8 calories
carbohydrate: 90.1 g
cholesterol: 124.3 mg
fat: 36.2 g
fiber: 5.3 g
protein: 19.5 g
saturatedFat: 22.1 g
servingSize: -
sodium: 87.4 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

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