Creamy Roasted Poblano Green Pasta

Cut a slit down each pepper, then remove the stems and seeds. For a milder sauce, scrape out as much of the inner membrane as possible.

Add the peeled poblanos, roasted onion, roasted garlic, cream cheese, heavy cream, cilantro, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.

Pour the poblano sauce into a large skillet over medium-low heat. Add the cooked pasta and toss until evenly coated, warming the sauce gently. Add a splash of reserved pasta water if the sauce is too thick.

Serve warm, topped with shredded cheese if desired.