Pasta with Poblano-Cilantro Sauce
Ingredients
- 1 pound pasta
- Salt, to taste
- 1 cup steamed broccoli florets
- 1/2 cup cherry tomatoes, halved
- Vegan feta, cubed (for garnish), optional
- 1 cup poblano sauce
Poblano sauce
- 2 poblano peppers, slit into halves, stems and seeds cored
- 1/4 cup fresh cilantro
- 1 scallion, ends trimmed
- 3 cloves garlic
- About 1/4 teaspoon salt or to taste
- Extra virgin olive oil, as needed
- 1/3 cup vegan feta
- 1/2 Tbsp fresh lemon juice
Preparation
Cook the pasta according to package instructions, reserving about 1/2 cup of the pasta water.
Use the sauce to coat the pasta all over, using some pasta water if needed to thin the sauce.
Add the steamed broccoli, tomatoes and cubed vegan feta, if using.
Making poblano sauce
Heat a cast iron skillet to medium.
Add about a teaspoon of olive oil and place the poblano peppers on the skillet, skin side down.
Add the scallions to the skillet, increase heat, and cook the poblano peppers and the scallion for about 5-6 minutes, until they appear charred.
Add the garlic to the skillet and turn off heat.
Place them all in a bowl and cover the bowl. Let the peppers rest for 5 minutes and then peel off their skin.
In a blender or processor, combine the poblano peppers, scallions, garlic, and salt and blend to a paste.
Add the fresh cilantro, and continue to grind until the leaves are crushed into tiny bits.
Gently pour some olive oil, working it into the sauce.
Add the vegan feta and pulse to combine.
Stir in fresh lemon juice.
Notes
This dish is perfect for an outdoor potluck, picnic, or backyard cookout.
