Vegan Espagueti Verde | Fueled Naturally

Ingredients

• 1 lb pasta of choice (I used bucatini and highly recommend)(gluten free optional)
• 3 large poblano peppers
• 1 jalapeño (or 2 if you want more spice)
• 1/4 bunch cilantro (with stems)
• 4 cloves garlic
• 1 small yellow onion or half a large
• 12 ounces (or about 2 cups) white corn (I used frozen)
• 3/4 cup vegan sour cream (I used tofutti brand, it's inexpensive and at most grocery stores!)
• 1 1/4 cup non dairy milk (I used oat milk)
• 1/2 tsp salt
• 2 tbsp vegan butter
• Large sized pan
• Blender or food processor