Pasta Verde
This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.
spaghetti
1
(16 ounce) package
poblano peppers
2
Mexican-style sour cream
1 ½
cups
water
¼
cup
chopped fresh cilantro
3
tablespoons
vegetable bouillon
2
cubes 
garlic cloves, peeled
2
ground black pepper
1 ½
teaspoons
grated Parmesan cheese, or to taste
2
tablespoons
fresh cilantro leaves, or to taste
1
tablespoon
 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.
