Print
spaghetti on green poblano sauce in a white bowl

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. 
Course Main Course
Cuisine Mexican
Keyword poblano cream sauce, vegan mexican, vegan pasta
Cook Time 25 minutes
Total Time 25 minutes
Servings 5 servings
Author Dora Stone

Ingredients

  • ¾ cup Almonds, raw
  • ¼ cup Unsweetened almond milk or vegetable oil (see note)
  • 1 clove Garlic, peeled
  • 1 tbsp. Chopped cilantro
  • 1 tbsp. Lemon juice, fresh
  • 1 cup Water
  • 3 -4 Poblano peppers, roasted, peeled, seeded
  • To taste Salt
  • To taste Pepper
  • 1 lb. Spaghetti

Preparation

  1. Boil salted water in a large pot.
  2. Cook spaghetti according to the directions on the box.
  3. Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and 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