About the Recipe
If you're looking for a pasta dish that's packed with flavor and a touch of sophistication, this creamy poblano pasta is a must-try. Roasted poblano peppers blend seamlessly with plant-based cream cheese and sour cream to create a lush, flavorful sauce that clings to spaghetti. Topped with savory chorizo, crumbled feta, and a sprinkle of fresh cilantro, this dish is sure to impress whether you're cooking for a weeknight dinner or a special occasion.
Ingredients
4 poblano peppers
8 ounces of plant-based cream cheese (we used Tofutti)
3/4 cup plant-based sour cream (we used Forager Project)
1/4 cup diced onion
2 cloves of garlic
1 tsp vegetable bouillon
1 pound of spaghetti, uncooked
1 1/2 tbsps unsalted vegan butter
Plant-based feta cheese, for topping (we used Follow Your Heart)
Cilantro leaves, for topping
8 ounces of Don Felipe Verde Chorizo or Chickpea & Quinoa Tempeh Chorizo
Preparation
Step 1:Â Preheat the broiler. Line a baking sheet with aluminum foil and arrange the poblano peppers in a single layer.
Step 2:Â Broil the peppers for 8-10 minutes, turning several times until the skins are blackened and blistered. Remove from heat and wrap the peppers in the foil you used to line the pan. Let them steam for at least 5 minutes.
Step 3:Â Once cooled, rub off the charred skin from the peppers. Pull out and discard the stems and seeds, then cut the peppers into chunks.
Step 4:Â In a large blender or food processor, combine the roasted poblanos, cream cheese, sour cream, diced onion, garlic, and vegetable bouillon. Blend until completely smooth and set aside.
Step 5:Â Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil. Add the uncooked spaghetti and cook according to the package instructions for al dente. Reserve 1 cup of pasta water before draining the spaghetti.
Step 6: While the pasta cooks, heat a sauté pan over medium heat and cook the chorizo according to the package instructions. Set aside and keep warm.
Step 7:Â In the same large pot used for the pasta, melt the vegan butter over medium heat. Pour in the poblano cream sauce and cook for 5 minutes, stirring occasionally until bubbling and heated through.
Step 8:Â Add the cooked spaghetti to the pot and toss to coat with the sauce. Cook until heated through. If the sauce is too thick, mix in a splash of the reserved pasta water to reach the desired consistency. Season with additional salt if needed.
Step 9:Â Remove from heat and serve the pasta in bowls. Top with the cooked chorizo, crumbled feta cheese, and fresh cilantro.
Step 10:Â Enjoy with a side of grilled zucchini if desired!