Remember when I vowed to jump back in to my healthy routine? Well, I had some loose ends to tie up. This one fell into my lap far before I could really hit the ground running to meet my new resolution…so I figured I’d get ‘er out of the way lest the cravings and curiosity ruin me at a later date.
If you’re anything like me, you’re reading the title of this post and thinking, huh? Green spaghetti? Yes, my friends: green spaghetti. Or, espaguiti verde, if you want to be technical. This is apparently a popular northern Mexico/southwestern US dish (if the interwebz can be trusted at all) that I’ve never heard of. It became the subject of discussion at work at the ripe old hour of 9 am. Yes, 9 am and I was already planning on coming home, whipping this dish up, and savoring its deliciousness. That’s quite early for craving pasta, and it made for a slow, arduous day before it could become a reality.
What’s funny is that I’ve been meaning to veganize the seasoning pouch that goes in my childhood spaghetti marinara and I keep thinking eh, I’ll get to it eventually… But, at the mere mention of spaghetti with a poblano sauce, and I’m sprinting to my nearest grocer to pick up some damn poblanos!
I drew inspiration from this recipe and this one to create a mock vegan version. Behold…
Mean Green Vegan Spaghetti
Yields 3-4 servings
2 poblano peppers
1 cup + 1-2 tbsp Tofutti sour cream
2 tbsp vegetable broth
1 tbsp Earth Balance
1-2+ tbsp plain soy milk (this will make for a runnier sauce)
1/2 white onion, chopped
2-3 garlic cloves, minced
1-2 tbsp cilantro leaves
1 tsp pepper
salt to taste (I used quite a bit, so if you’re watching your sodium intake, this meal is definitely not for you)
spaghetti (I used about 1/2 of a standard package)
If you take a look at the other recipes, they suggest roasting the poblanos on your gas stove top. Since I don’t trust myself with fire and I don’t exactly have any long enough utensils to spear a poblano pepper, I opted to toss them in the oven (preheated to 450) for about 20-25 minutes. When the peppers start to char and develop a black outer skin, it’s time to take them out. You then toss them in a plastic baggie to steam for 5-10 minutes so they’re very soft. Carefully peel as much of the darkened skin as you can (the peppers will be very hot) and rip or cut into small pieces to make your blender’s job really easy. You should gut the peppers first, but I did add a few of the seeds to the sauce for a little kick.
Into your blender go the peppers, cilantro, sour cream, pepper and salt. Blend until the sauce is creamy. Meanwhile, boil your pasta per package instructions. I opted to brown my chopped onions and garlic in a little bit of oil on the stove top rather than throwing them directly into the blender. In a small sauce pan, melt the butter. When the butter is melted, the sauce is blended, and the onions and garlic are browned, add to the small sauce pan and warm on the stove top, stirring occasionally. Add vegetable broth and soy milk until the mixture is as creamy or as runny as you’d like it.
the color will be a light spring green
Drain your pasta, add the sauce, and voila! Green spaghetti! Espaguiti verde!
the final product has just a tinge of green coloring
I’ve heard that some people add green food coloring to this dish and serve it for such holidays as St. Patrick’s Day. I say skip the artificial dyes, because ew.
This dish is mild and creamy and delicious. It could’ve used a little sumfin-sumfin to really make your tastebuds sing, but it was enjoyable nonetheless. If and when I make this again, I’ll experiment with some spices. Perhaps just a touch of cayenne. If you try this dish, please let me know what extra spices and flavors you bring to it!
Mexico meets Italia, what could be better?