Poblano Green Creamy Sauce for Pasta and Enchiladas
Brace yourself for the easiest Poblano Green Creamy Sauce. This sauce is so diverse. You can use it on spaghetti as an alternate to marinara sauce. But it doesn’t stop there you can also make an enchilada platter substituting the enchilada sauce for this green sauce. If you opt to make an enchilada platter instead of spaghetti, I recommend that you use a vegan mozzarella cheese instead of a cheddar cheese. This is just on of those things that seems to be a little better with this green sauce.
How to make the green poblano sauce?
We will be charring the peppers first to give them more flavor. If you don’t have an oven don’t worry the charring process can also be done over an open flame on your stove. Along with the charring of the peppers there will be some spices typically found in most plant based pantries.
Poblano Green Creamy Sauce for Pasta and Enchiladas
Equipment
- Oven (optional)
- Stove
- High Speed Blender
- Tongs
Ingredients
- 1 Cup Soaked Raw Cashews
- 3 Tbs Nutritional Yeast optional
- 1 Tsp Cracked Black Pepper
- 1 Tsp Salt
- 2 Cups Soy Milk
- 2 Cloves Minced Garlic
- 3-6 Whole Green Poblano Peppers
- 1 Box Spaghetti 14 ounces
Instructions
Roasting Poblano Peppers
- Turn on your oven to 375 F. On a baking pan lined with parchment paper place the poblano peppers that you have already rinsed and place them in the oven for 35 minutes flipping them half way.
- If you are using a stove to char make sure you are flipping the peppers every minute. A stove will be much quicker the poblano peppers will char in about 10 minutes.
- After you peppers are charred place them between napkins or in a recycle plastic bag so that the charred skins fall off.
Blending the Sauce
- In a high speed blender place all of your ingredients and blend for 2 minutes until you achieve a silky texture.
- Serve the poblano sauce with your favorite pasta or your favorite enchiladas.
I love green chiles and live near a green chile growing capital in the US – Pueblo, CO, so always looking for great recipes for these green delights, this one is a keeper!
Hi there hope you give it a try it is so creamy.
This recipe looks delicious! I love the tip for removing the skins!
Thank you so much Holly.
Cool method to peel off the roasted pepper’s skin! We love Italian food and eat a lot of pasta, but have never put a Mexican spin on it! I’ll pass the sauce recipe to the pasta chef:))
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While I’m not vegan, I can certainly appreciate vegan/plant based foods. I love many dishes. This recipe looks soooooo good! It’s that winter chill kind of comfort food.
While I’m not vegan, I can certainly appreciate vegan/plant based foods. I love many dishes. This recipe looks soooooo good! It’s that winter chill kind of comfort food.
Hi Greg glad you enjoyed this recipe. My family isn’t vegan and they usually make this sauce with pasta and some type of grilled red meat or chicken. Hope you give it a try.
Oh my goodness this poblano sauce looks so creamy. I’d definitely love to try it on enchiladas!
Yes you totally should Cindy. Thank you for stopping by hope you make it.
I really love poblanos but never thought about making them into a sauce! This sounds so tasty and can’t wait to try it with enchiladas or on pasta
Hope you love it Kalin thank you for stopping by.