Easy Poblano Pepper Cream Pasta for 4

Instructions:

1. Place the poblano peppers under the broiler or directly over a gas flame. Turn frequently until the skins are blistered and blackened in patches. Remove from heat and immediately place them in a sealed paper bag or covered bowl for 10 minutes. Once steamed, peel away the charred skin, remove the seeds, and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent and fragrant (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds.
3. Add the roasted poblano flesh, heavy cream, and softened cream cheese to the skillet. Stir constantly on low-medium heat until the cream cheese melts and the sauce becomes a cohesive, pale green liquid.
4. Transfer the sauce mixture to a blender and pulse until completely smooth and velvety.
5. While the sauce is simmering on low, boil your pasta in salted water until al dente. Reserve a splash of pasta water, then drain.
6. Toss the pasta into the sauce, adding reserved pasta water as needed to reach desired consistency. Stir in Parmesan cheese and season with salt and black pepper.