Blacken and then remove the seeds and skin from two poblano peppers.
Put peppers into blender with 1/2 cup of crema and 1/4 a cup of milk.
Blend all of the above until smooth.
Butter a skillet at a mid-range heat.
Add the blended mix to the skillet as well as a teaspoon of minced garlic and one vegetable bouillon cube. Salt and pepper to taste.
Bring to a light boil and then remove from stove top.
Cook pasta type of your choice per instructions on the box.
Serve the poblano sauce over pasta, topping with some queso fresco, fresh mozzarella, and cherry tomatoes.