This vegan espagueti verde recipe is creamy, spicy and rich. It is perfect for those craving a decadent sauce without all the added fat.
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Espagueti Verde Recipe – Vegan

I thought we could start off this new chapter of Dora’s Table with this vegan poblano cream sauce pasta, which is a modification of an espagueti verde recipe. My family usually makes it for Christmas, along with turkey, tamales, pozole, and buñuelos. This of course, is the dairy free version.

Where have I been in the last month? Where do I even begin? First of all, welcome to the new Dora’s Table. We have made a full transition to vegan Mexican recipes. However, you will still be able to find some of the vegan recipes published in the last 3 years that are not necessarily Mexican. Be patient with me while I’m figuring out all the kinks of running a self-hosted blog. All feedback and comments are appreciated.

This vegan espagueti verde recipe is creamy, spicy and rich. It is perfect for those craving a decadent sauce without all the added fat.

In other news, we have moved back to CA! It has been a crazy month, you can’t even imagine. We are all settled in now and I’m ready to get back to blogging. Our little baby Karina is growing like crazy and Dylan is pretty happy about kindergarten, and so is this mama. We love it here. We always did. I’m also getting excited about cooking all over again with the wide array of ingredients available here. It’s funny how quickly you can take things for granted. They are so many farms in CA and fresh produce is readily available. This differs greatly with the rest of the country. 

This vegan espagueti verde recipe is creamy, spicy and rich. It is perfect for those craving a decadent sauce without all the added fat.

Espagueti Verde Recipe

If you do not have a high powered blender, your sauce will not be as smooth, but still delicious. You can use blanched almonds are raw almonds. I prefer the raw almonds because I like the flavor better, but the sauce doesn’t come out was smooth. Toss the sauce with the pasta in a large bowl, not on the stove. If the sauce gets too hot it could break. Enjoy!

Print

Poblano Cream Sauce Pasta

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • ¾ cup Almonds, raw
  • ¼ cup Olive or vegetable oil (optional, see note)
  • 1 clove Garlic chopped
  • 1 cup Water
  • 3 Poblano peppers, roasted, peeled, seeded
  • To taste Salt
  • To taste Pepper
  • 13 oz. Thin spaghetti, whole wheat

Preparation

  1. Boil salted water in a large pot.
  2. Cook spaghetti according to the directions on the box.
  3. Meanwhile, place the almonds, oil, garlic, water, poblano peppers in the blender.
  4. Process until smooth, season with salt and pepper.
  5. Drain spaghetti and place in a large bowl.
  6. Add desired amount of sauce and toss.
  7. Serve immediately.

Chef's Notes

Add any vegetable desired. You can add more poblano peppers to increase the heat factor, but I wouldn’t recommend using less than three. You can substitute the oil with unsweetened almond milk.

 

 

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  • Teri

    That recipe is amazing! Thank you for sharing!!! Where did you move in CA? We would love to see you and Thomas and those baby dolls. Where is Thomas working? Look forward to hearing from you! Hugs,Teri XO

  • I love poblanos. This looks amazing!

  • thank you for this great recipe dora 🙂 yummy

  • Stefanie Black Hein

    Oh my!! I made this tonight and it was amazing!! I used spaghetti squash instead of pasta to cut down on calories. The sauce is simply heavenly!! Thanks!

    • Thank you for commenting Stefanie. Glad you liked it!