This vegan spaghetti verde or green spaghetti is flavorful, hearty, and a classic Mexican dish. The vibrant green color comes from the roasted poblano, while the cashews add a creamy texture. This dish is traditionally made with dairy and it's usually very heavy. This recipe is my vegan version.
Roast the poblano peppers in the oven or over the stove until completely charred. Roast your poblanos over the stove or in the oven. Remove the stem, veins, and seeds.
Blend the cashews, poblano peppers, milk and water (or vegetable broth), greens, lemon or lime juice and salt until creamy.
Start cooking the pasta.
Sauté the onions and garlic in olive oil and butter until soft and fragrant. Add a pinch of salt to them to develop more flavor.
Add the poblano crema to the pan and bring it to a simmer. Season with salt, then add the pasta to the pan and ensure it's completely coated.Finally, taste the dish to make sure the seasoning is to your liking before serving
Notes
Make sure to blend the cashews and poblano peppers until they are creamy and smooth. If you forgot to soak the cashews beforehand, blend the mixture for a more extended period.
Add any greens you have on hand, such as arugula or spinach.
If you prefer, you can peel the poblano peppers. I don't peel them.
For better pasta preparation, I recommend not draining it after boiling. Instead, use kitchen tongs to remove the pasta from the pot and place it directly into the pan where your sauce is ready. This way, the water in which the pasta was cooked stays in the pot in case you need to add a bit to the sauce to adjust its consistency.
If you find the sauce too thick, simply add some of this cooking water, about a quarter cup, to thin it out.