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
Spaghetti (or your favorite pasta)
- Roast the Poblanos using your preferred method.
- Boil the water for the pasta and cook until al dente.
- 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.
- Pour into a pan over medium heat and season to taste.
- Toss the pasta into the sauce.
- 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?