Espagueti Verde (Dairy-Free Recipe)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Fire roast the poblano peppers until charred.

Place the roasted poblano peppers in a bowl and cover to let them sweat and soften.

Remove the charred bits from the peppers using a knife or fingers.

Make a small incision in the peppers to remove the seeds and pith.

Chop the peeled poblano peppers roughly to help the blender process them.

While prepping the peppers, bring water to a boil for the spaghetti.

Once the water is boiling, add the spaghetti noodles and cook until al dente.

Reserve about 1 cup of the boiling pasta water before draining the spaghetti.

Blend the reserved pasta water with chopped poblano peppers, onion, garlic, salt, and pepper.

Heat olive oil and butter in a skillet for extra flavor and creaminess.

Cook the onion and garlic in the oil and butter for about 10 minutes until the raw taste is gone.

Mix in the cooked spaghetti and ensure it is well coated with the sauce.

Serve with homemade vegan goat cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens