Ingredients

• 1 , 16 ounce
• 2 poblanos peppers
• 1.5 cups Mexican-style sour cream
• 0.25 cups water
• 3 tablespoons chopped fresh cilantro
• 2 cubess vegetable bouillon
• 2 garlics cloves , peeled
• 1.5 teaspoons ground black pepper
• 2 tablespoons grated Parmesan cheese , or to taste
• 1 tablespoon fresh cilantro leaves , or to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
4. 4 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.

Nutrition per serving