Recipe of Capricci All'uovo Pasta

Pasta Verde

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Recipe Summary Pasta Verde

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Ingredients | Capricci All'uovo Pasta

1 (16 ounce) package spaghetti

2 poblano peppers

1 ½ cups Mexican-style sour cream

¼ cup water

3 tablespoons chopped fresh cilantro

2 cubes vegetable bouillon

2 garlic cloves, peeled

1 ½ teaspoons ground black pepper

2 tablespoons grated Parmesan cheese, or to taste

1 tablespoon fresh cilantro leaves, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.

Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.

Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Fettuccine also works well in this.

Add sliced, cooked chicken breast for a non-vegetarian version and use chicken bouillon.

For a spicier sauce, add 1 to 2 charred serrano chile peppers to the blender mix.

Info | Capricci All'uovo Pasta

prep: 10 mins cook: 25 mins additional: 8 mins total: 43 mins Servings: 4 Yield: 4 servings

TAG : Pasta Verde

Main Dish Recipes, Pasta, Spaghetti Recipes,