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Roasted Poblano Pasta

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
43 min
SERVINGS
4 servings
Dinner Mexican
Roasted Poblano Pasta
Ingredients
  • 1 (16 ounce) package spaghetti
  • 2 poblano peppers
  • 1 1/2 cups Mexican-style sour cream
  • 1/4 cup water
  • 3 tablespoons chopped fresh cilantro
  • 2 cubes vegetable bouillon
  • 2 garlic cloves, peeled
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons grated Parmesan cheese, or to taste
  • 1 tablespoon fresh cilantro leaves, or to taste
Instructions
1
Boil a large container of salted water until it reaches its highest temperature. Cook spaghetti in the boiling water, stirring occasionally, until it is no longer hard but still slightly resistant to biting, approximately 12 minutes.
2
Simultaneously, cook poblano peppers over an open flame using a gas burner, turning them periodically with tongs or a fork, until their skin is completely blackened on all sides, roughly 7 minutes. Place the peppers inside a sealed plastic bag; allow them to release their steam as they cool, approximately 8 minutes. Remove the skin and seeds from the peppers.
3
Combine the cooked peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until you achieve a smooth consistency.
4
Pour the blended mixture into a large pot over low heat; bring it to its boiling point. Drain the spaghetti and add it to the sauce mixture. Simmer for 2-3 minutes. Top with Parmesan cheese and cilantro leaves.