1. Boil veg and cashews in block one until the vegetables are tender, saving the water for the sauce.

2. Blend soft boiled vegetables with ingredients in block 2 until smooth

3. Boil pasta. Wash poblanos, remove stems and seeds. Roast in a 400 oven until the skins are loose and charred - about 25-30 minutes. Cover the peppers with foil, then when they're cool enough to handle peel the skins off. Chop the poblanos into small pieces. Combine the peppers with the sauce.

4. Note that when testing, 750g whole fresh poblano peppers with cores and seeds intact yielded 340g peppers after cleaning, deseeding & roasting