Meatless Monday:Green Spaghetti

Today I am joining the Meatless Monday Link Up hosted by Confessions of A Mother Runner and A Whisk And Two Wands so don’t forget to check out the other yummy dishes!


     Before my aunt Lidia moved to Los Angeles she would visit us often from Mexico. I used to love when she visited because she always brought us bags of candy(which was a big no-no in our house) and she cooked for us. Don’t get me wrong, I loved my mom’s cooking but my aunt had a different, more indulgent style. While my mom tried to feed us healthy my aunt let us add the extra cheese on our pasta. I remember one summer she stayed with us she made green spaghetti. I was fascinated and once I tasted it I was in love. It was so creamy yet smokey from the roasted Poblano peppers.  It made quite an impression on me, so much so that it was one of the first things I cooked after moving out of my parents.  It’s surprisingly easy to make too, just blend the ingredients. Since then I have worked on it to make it slightly healthier without loosing the great flavor I remember. So here is the vegan version of my aunt Lidia’s green spaghetti.


Ingredients for the sauce:

6 Poblano Peppers, roasted

handful of cilantro

1 small bunch of kale

2-3 green onions

1 tsp garlic powder

1 block of extra firm silken tofu(the vacuum packed kind)

1/4 nutritional yeast(optional)

salt and pepper to taste

Other Ingredients:


Spaghetti (or your favorite pasta)

  1. Directions:
  2. Roast the Poblanos using your preferred method.
  3. Boil the water for the pasta and cook until al dente.
  4. Take the ingredients of the sauce and blend. Add a little bit of the water you used to cook the pasta and blend until smooth.grespag2
  5. Pour into a pan over medium heat and season to taste.
  6. Toss the pasta into the sauce.
  7. Serve and enjoy!


Don’t you just love the vibrant color? My aunt’s version is a little lighter shade of green because of the heavy cream but this version is just as creamy. I made the nutritional yeast optional as I know not many have this ingredient in their pantry ready but it is worth adding for a slightly cheesy touch.


What’s your favorite way to cook spaghetti?



12 thoughts on “Meatless Monday:Green Spaghetti

  1. Wow. This does sound tempting. My pasta cooking is the usual boring style. Haha! So will definitely give this a try.
    PS: I am a vegetarian. So, you’ll see a regular visitor for your Meatless Monday posts! 🙂

    1. Of course, I think she’s wonderful too! 😀 Give tofu a chance! If you prep it right it can be delicious.

  2. I never thought of using silken tofu in a pasta sauce. I’m not a huge fan of peppers but you’ve given me some ideas for new sauce.

    I really like Chloe Coscarelli’s avocado basil sauce on pasta. It is very quick and easy as well.

  3. Oh wow, this sounds delicious! Does the tofu add some creaminess to the dish? I wasn’t sure what it’s purpose was. I’m definitely going to give this one a try.

    1. I did forget to mention one block of tofu has approximately 10g of protein! Adding it to this sauce does make it creamier.

    1. Poblano peppers are a staple in Mexican cuisine for a good reason, so much flavor and not spicy(most of the time).

Comments are closed.