Vegan Espagueti Verde
Vegan Espagueti Verde, or creamy poblano pepper pasta, is so delicious. It's the perfect combination of Italian and Mexican!
PREP TIME
15min
COOK TIME
45min
TOTAL TIME
1hr
INGREDIENTS
Feeds 5-7
- 1 lb pasta of choice (I used bucatini and highly recommend)(gluten free optional)
- 3 large poblano peppers
- 1 jalapeño (or 2 if you want more spice)
- 1/4 bunch cilantro (with stems)
- 4 cloves garlic
- 1 small yellow onion or half a large
- 12 ounces (or about 2 cups) white corn (I used frozen)
- 3/4 cup vegan sour cream (I used tofutti brand, it's inexpensive and at most grocery stores!)
- 1 1/4 cup non dairy milk (I used oat milk)
- 1/2 tsp salt
- 2 tbsp vegan butter
EQUIPMENT
- Large sized pan
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Grab a pan and cover with aluminum foil. Then add your whole poblano peppers to the pan and let them char on both sides. Should take 12- 18 minutes. You can also throw on the jalapeño half way through roasting the poblanos.
- Meanwhile, peel & roughly chop the onion and garlic. In a pan over medium heat add 1 tbsp vegan butter then once melted add onion and garlic and sauté for 4-6 minutes. Remove the garlic once golden and add to a blender then add in onion once it's cooked.
- To the same pan add another tbsp vegan butter then add in corn and sauté for 4-6 minutes, season with a pinch of salt and ground pepper. Then turn off heat and leave corn in pan.
- Once the peppers are charred on both sides, remove from pan and add into a plastic bag, then seal the bag and let them sit for 10 minutes.
- Meanwhile cook pasta according to directions on package.
- Return to the peppers and using your fingers take the char layer off and open the pepper up, remove stem and seeds.
- Place pepper in blender with sautéed onion, garlic, 1/4 bunch cilantro (stems included), a big pinch of salt, vegan sour cream, *start with 1 cup non dairy milk & blend. Add a couple more splashes of non dairy milk to reach the consistency desired... it will thicken up in the pan too!
- Return to the pan of corn, turn on heat to medium low and pour the sauce in. Let the sauce cook for 3-5 minutes to heat through and thicken, taste and add salt and ground pepper to your liking. Add in cooked pasta, toss, and garnish with fresh cilantro and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
