Salad Dressing
Extra-Virgin Olive Oil • Lemon • Honey
Dressings + Sauces
Ingredients:
spaghetti
8 oz, cooked
poblano peppers
3
cashews
1/2 cup, pre-soaked
garlic cloves
2
white onion
1/2, small
fresh cilantro
handful
salt
to taste
vegetable bouillon
1 tbsp
vegetable broth
1 cup
plant-based butter
2 tbsp
plant-based cheese (optional)
to taste
Instructions:
1. Start by roasting your poblano peppers on a skillet over high-heat. Make sure to turn them over so that each side is nicely roasted. Then, remove them from the skillet and place them in a plastic bag for 5-8 minutes. This allows them to sweat.
2. Meanwhile, cook your pasta in boiling water. Tip: add a little bit of oil and a bay leaf if desired.
3. Once pasta is cooked, remove from the pan and save a little bit of the pasta water and set it to the side.
4. Remove skin and seeds from the poblano peppers and add them to your Beast along with the garlic, onion, cilantro, salt, bouillon, and broth. Blend until smooth.
5. Add a little bit of butter to the pan. Once melted, add in the blended sauce, then add the pasta water to the blender to get all of the excess sauce out of it and pour it into the pan.
6. When the sauce start to simmer add in the cheese and once the cheese has fully melted add in the spaghetti and combine everything.
7. Serve and enjoy!
Spaghetti Verde
Poblano Peppers • Cashews • Garlic
Prep Time 15 minutes
Difficulty
Medium
Ingredients
11
