Creating Creamy Poblano Espagueti Verde is easy when you follow these simple steps:

1. Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 15-20 minutes, turning occasionally until the skins are charred.
2. Cool and Peel: Once roasted, remove the peppers from the oven. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier. After steaming, peel off the charred skin, remove the seeds, and chop the peppers.
3. Cook the Pasta: While the peppers are cooling, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
4. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Blend the Sauce: In a blender, combine the roasted poblano peppers, sautéed garlic, heavy cream, vegetable broth, cilantro, lime juice, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water until you reach your desired consistency.
6. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the poblano sauce. Toss to coat the pasta evenly with the sauce.
7. Serve: Taste and adjust seasoning if necessary. Serve warm, garnished with grated cheese and chopped green onions if desired.

These steps will guide you through creating this incredible dish seamlessly.