This post is sponsored by Amazon, however all thoughts and opinions are my own. | Version en español aquí
Ask anyone who knows me, and they will tell you that Thanksgiving is my absolute favorite time of year. It encompasses everything I live for - family, food and gratitude. Here at the Lopez- Maytorena residence, we take Thanksgiving very seriously. My entire family comes over (yes, my parents even fly in from Oaxaca) and my mom and I cook everything from scratch. One dish that has been a signature for our family since I can remember is my mom's Poblano spaghetti. Last year she made a vegan version for the first time for my sister and it was just as delicious as the original recipe.
I thought I would share the recipe here just in case any of you find yourself scrambling for a vegan friendly side dish to take to your coming Friendsgiving. I guarantee, it will be an absolute hit. I bought all the ingredients for this recipe on Amazon. Also, remember that SNAP recipients can enjoy time-saving benefits with free and convenient home delivery available on qualifying grocery orders from Amazon. It’s super simple– just add your SNAP EBT card through amazon.com/snap. Their selection of pantry staples is immense, as is their selection of fresh produce. Please let me know if you make this dish for your loved ones. Would love to hear your stories!
INGREDIENTS:
2-3 Poblano peppers
1/4 white onion, charred
2 garlic cloves, charred
5 parsley springs
1 cup oat milk
1/2 cup Vegan sour cream
1 tablespoon vegan butter
1 lb Spaghetti Pasta
2 bay leaves
kosher salt and ground pepper
Directions
To prepare the peppers- place peppers directly onto the flame, turning constantly until charred on all sides, about 5-7 minutes. Put peppers in a sealed plastic bag for a few minutes to steam, this will make peeling the skin off easy. Uncover until cool to handle, remove most of the skin. Reserve In a blender, puree the roasted peppers, onion, garlic, parsley, milk and cream and blend until finely pureed.
In a medium pan, heat the butter until bubbly, but not browned. Add the pureed sauce to the pan and allow to simmer. About 10 minutes, stirring occasionally. Meanwhile, cook your pasta. Make sure your water is boiling hot and extra salty before adding your pasta (pasta water should be salty as the sea) add two bay leaves and allow your pasta to cook for one minute less than it calls for on the package. Drain the pasta, discard the bay leaves and dress with the poblano sauce. Give a big sprinkle of your favorite vegan cheese and a drizzle of high quality olive oil.