Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
8 mins
Total Time:
43 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Recipe Tips
Fettuccine also works well in this recipe.
For a non-vegetarian version, add sliced, cooked chicken breast and use chicken bouillon.
For a spicier sauce, add 1 to 2 charred serrano chile peppers to the blender mix.
Nutrition Facts (per serving)
| 748 | Calories |
| 36g | Fat |
| 90g | Carbs |
| 20g | Protein |
