Pasta Verde Mexicana | Fueled Naturally

Ingredients

• 1 lb pene pasta
• 2-3 tablespoons butter (I used non dairy butter)
• Queso fresco to top the pasta with (I like to use a homemade vegan queso or vegan feta for dairy free)
• 4 poblanos
• Cooking oil, I like to use avocado oil
• 1/2 white or yellow onion
• 2 serrano peppers, stems removed
• 2 garlic cloves
• 1/2 cup cream cheese (I used non dairy, from the brand kitehill)
• 1/2 cup sour cream (I used non dairy, from the brand kitehill)
• 1/3 cup cashews
• 1 handful cilantro
• Salt to taste
• 3/4 cup filtered water