Poblano Cream Sauce Pasta
This vegan espagueti verde recipe is creamy, spicy and rich. The roasted poblano cream sauce is perfect for tossing pasta in.
Recipe by Dora Stone on December 17, 2018
Cook time: PT25M
Total time: PT25M
Rating
5 stars (7 reviews)
Keywords
poblano cream sauce, vegan mexican, vegan pasta
Ingredients
- ¾ cup slivered almonds, (raw)
- ¼ cup Unsweetened almond milk or vegetable oil ((see note))
- 1 clove Garlic, peeled
- 1/4 cup Chopped cilantro
- 1 tbsp. Lemon juice, fresh
- 3/4 cup Water
- 3 -4 Poblano peppers (roasted, peeled, seeded)
- To taste Salt
- To taste Pepper
- 1 lb. Spaghetti
Steps
- Place your almonds in a heat proof container and pour boiling water on them. Let soak overnight. Drain and set aside.
- Boil salted water in a large pot.
- Cook spaghetti according to the directions on the box.
- Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and poblano peppers in the blender.
- Process until smooth, season with salt and pepper.
- Drain spaghetti and place in a large bowl.
- Add desired amount of sauce and toss.
- Serve immediately.
Nutitrion
- Serving Size: 1 bowl
- Calories: 436 kcal
- Carbohydrates: 75 g
- Protein: 15 g
- Fat: 10 g
- Saturated Fat: 1 g
- Trans Fat: 0.002 g
- Sodium: 27 mg
- Sugar: 6 g
- Unsaturated Fat: 8 g
Reviews
- Chris on 2025-04-08 (5 stars):
This is a staple at our house, quick easy and healthy. - FA on 2024-08-18 (5 stars):
So delicious! Easy to make as well.
