CREAMY POBLANO PASTA

1. Cover slivered almonds with boiling water and let soak while you prepare other ingredients.
2. Roast the peppers on an open flame until all sides are charred. You can also do it on an unoiled pan OR set oven / air fryer to broil setting and roast for 12 minutes, flipping halfway through.
3. Place roasted peppers in a bowl and cover with plastic or a plate and let sit for 10 minutes. Remove plastic wrap & peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
4. For the pasta, bring a pot of water to boil and add a good few pinches of salt, then boil for as long as needed for your chosen pasta! *When pasta is done, reserve 1 cup pasta water*.
5. In a pan over medium/low heat, add 1 tbsp olive oil and 2 tbsp vegan butter. Once melted, add in the onion and sauté for 3 minutes, then add in the garlic. Sauté and add in sliced mushrooms and cook for 6 minutes, then add in peeled and sliced poblanos and corn. Season with a pinch of salt & pepper.
6. In a blender, combine drained almonds, 1/2 cup water, juice of 1 lemon, and blend until really smooth!
7. Add almond cream into the pan with sautéed veggies and then add in cooked pasta & about 1/2 cup pasta water to start. Toss all together, then add in another 1/2 cup pasta water if needed. Season with a pinch of salt and pepper and serve with a drizzle of extra virgin olive oil.