Ingredients
4
4 servings
- •1 (16 ounce) package spaghetti
- •2 poblano peppers
- •1.5 cups Mexican-style sour cream
- •0.25 cup water
- •3 tablespoons chopped fresh cilantro
- •2 cubes vegetable bouillon
- •2 garlic cloves, peeled
- •1.5 teaspoons ground black pepper
- •2 tablespoons grated Parmesan cheese, or to taste
- •1 tablespoon fresh cilantro leaves, or to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 748
- Carbohydrate: 90g
- Fat: 36g
- Fiber: 5g
- Protein: 20g
- Sugar: 7g
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