All Recipes Best Recipe Main Dish Recipes Pasta Spaghetti Recipes

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: : -

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

4 servings

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