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

Yoly

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
8 mins
total:
43 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Fettuccine also works well in this.

Add sliced, cooked chicken breast for a non-vegetarian version and use chicken bouillon.

For a spicier sauce, add 1 to 2 charred serrano chile peppers to the blender mix.

Nutrition Facts

748 calories; protein 19.5g; carbohydrates 90.1g; fat 36.2g; cholesterol 124.3mg; sodium 87.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2020
So fast and easy to make! It was delicious !! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2019
Very easy and tasty Read More
Rating: 5 stars
06/23/2020
So fast and easy to make! It was delicious !! Read More
Rating: 5 stars
05/16/2019
Love love love this pasta recipe! I followed the recipe and noticed the cooks notes to add serrano peppers for added spice. I have roasted hatch Chile so I added 1-1/2 peppers instead of the serrano and it was fantastic. Don't skip on sprinkling parmesan cheese on top when serving. I also suggest saving some of the pasta water in case you need to add a bit to the pasta. Mine needed a little after it sat in the pan waiting for us to get a second serving. This is now my favorite pasta sauce. Thank you for sharing your recipe. Read More
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