Vegan Espagueti Verde
Espagueti Verde, or Mexican Green Spaghetti, is a creamy, flavorful dish that combines the bold flavors of roasted poblano peppers with the satisfying texture of pasta. This plant-based version is just as rich and indulgent as the traditional recipe, but made entirely dairy-free!
Servings: 6 servings
Calories: 370kcal
Ingredients
- 9 oz spaghetti 250gm
- ½ cup reserved pasta water* adjust as needed
- 4 small poblano peppers
- ¼ small white onion quartered into chunks
- 2 whole garlic cloves sliced in half
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon ground black pepper
- ½ cup vegetable broth* or 1 teaspoon vegetable bouillon powder mixed with 1/2 cup water
- 1 cup dairy-free sour cream homemade or store-bought
- 1 Tablespoons olive oil or vegetable oil
- 2 Tablespoons vegan butter or vegan margarine
- 6 tablespoons vegan cotija cheese or queso fresco or parmesan cheese
Instructions
- Thoroughly rinse and pat dry the poblano chiles.
- Place peppers directly over the open flame of your gas stove (medium-high heat). Allow to char for several minutes then use tongs to flip over and allow to evenly charr on all sides.
- Place charred poblanos in a large bowl then cover with a plate or wrap and allow to sweat for 10 minutes.
- While the chile poblano is resting you place a large pot of water on the stove over medium heat. Add a large pinch of salt and a swirl of oil. Allow to come to a boil then add the spaghetti pasta and cook to al dente.
- Reserve 1 cup of the pasta water and set it aside. Drain the pasta and set aside.
- Scrape away the charred skins from the poblanos. Slice lengthwise but not all the way through, then scrape out the seeds and cut away the hard stem and pith and discard. Roughly chop.
- Place all ingredients (except the pasta) into a blender cup. Blend until smooth then taste and adjust the salt if desired.
- Heat a medium pot then add the olive oil and vegan butter or margarine and heat until the butter has melted.
- Carefully add the blended poblano sauce and cook over medium heat for 10 to 15 minutes or until the raw onion flavor is gone.
- Mix in the cooked pasta into the creamy poblano sauce and toss until the pasta is entirely coated. Serve in any of your favorite ways!
Notes
*Adjust amounts to taste depending on how creamy you want the sauce. If you don't want to use the pasta water swap it for more vegan crema.
**Please notice that the calorie information is a rough estimate and will depend on the ingredients you use.
If you have an electric stove you can place the peppers under the broiler or you can also air fry them until they have blackened skin.
You can add a squeeze of lime juice to brighten up the sauce if you'd like.
Nutrition
Serving: 6servings | Calories: 370kcal | Carbohydrates: 47g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 690mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 1mg
