Espagueti Poblano
This recipe is the epitome of #ComfortFood it’s smoky and creamy with a hint of spice!
Ingredients:
2 poblano peppers
1 cup vegan sour cream
1 3/4 cup plant milk, I used soy
4 garlic cloves
1/4 onion
1/2 cup cilantro
2 Tbs vegan butter
1 Tbs pink salt, divided
1 lbs spaghetti
1/2 cup vegan Cotija cheese
1/4 cup really high-quality extra-virgin olive oil
Directions:
Char and blister the poblano peppers under the broiler or on an open flames stove. Add the charred peppers to a plastic bag and close tight to allow the skin to steam for easy peeling, about 30 minutes.)
Peel and seed poblano peppers, wipe clean. To a blender add poblano, peppers, vegan, sour cream, plant, milk, onion, garlic, cilantro, & 1 tsp pink salt. Blend until smooth. Cook the spaghetti in boiling water with 2 bay leaves, & 2 tsp salt.
Fry the sauce by adding the plant butter into a pot, then adding the sauce and allowing it to cook and reduce for at least 10 minutes. Cook the spaghetti three minutes less than cooking directions. Save 1 cup of the cooking pasta water. Drain pasta and finish cooking in the sauce. Add pasta water to get pepper sauce leftovers off the blender, then add to the pasta. Continue cooking the pasta and reducing the sauce until pasta is cooked al dente. Add vegan cotija cheese and drizzle olive oil before enjoying.
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