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.
Servings 5 servings
Calories 436kcal
Ingredients
- ¾ cup slivered almonds, raw
- ¼ cup Unsweetened almond milk or vegetable oil (see note)
- 1 clove Garlic, peeled
- ¼ cup Chopped cilantro
- 1 tbsp. Lemon juice, fresh
- ¾ cup Water
- 3 -4 Poblano peppers roasted, peeled, seeded
- To taste Salt
- To taste Pepper
- 1 lb. Spaghetti
Instructions
- 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.
Notes
- You can add more poblano peppers or an extra jalapeño to increase the heat factor, but I wouldn’t recommend using less than three.
- If you want a really creamy sauce use oil instead of almond milk.
- If you do not have a high powered blender, I recommend you strain the sauce through a fine-mesh strainer.
Nutrition
Serving: 1bowl | Calories: 436kcal | Carbohydrates: 75g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 27mg | Potassium: 497mg | Fiber: 7g | Sugar: 6g | Vitamin A: 407IU | Vitamin C: 78mg | Calcium: 90mg | Iron: 2mg