tomatillo pasta recipe
tomatillo pasta recipe
Table of Contents
tomatillo pasta recipe
This Tomatillo Pasta Recipe is a vibrant and flavorful dish that combines the tangy taste of fresh tomatillos with the comfort of pasta. Ideal for those who crave a unique, slightly spicy, and fresh meal, this recipe will leave your taste buds satisfied. With a rich, creamy sauce made from roasted tomatillos, garlic, and fresh herbs, this dish is perfect for any occasion. Ready in just 30 minutes, this zesty pasta is both quick and delightful.
Description
If you’re a fan of pasta but want to switch things up from your usual marinara or pesto, this Tomatillo Pasta Recipe will become your new favorite. Tomatillos, often used in Mexican cuisine, are known for their tart and slightly citrusy flavor, and when paired with pasta, they create a beautifully balanced dish. Roasting the tomatillos brings out their natural sweetness and reduces their acidity, making them the perfect base for a flavorful, creamy sauce.
This Tomatillo Pasta Recipe is also incredibly versatile, meaning you can adjust the heat level, make it vegetarian, or even add protein like grilled chicken or shrimp. Whether you are serving it for a weeknight family dinner, or preparing it for a special occasion, the bright green color and bold flavor will certainly impress your guests.
Tomatillos, while typically thought of in salsas or sauces, offer a completely different twist when transformed into a pasta sauce. The base of the sauce is simply roasted tomatillos blended with garlic, onions, and a touch of cream to give it a rich and satisfying texture. To make this Tomatillo Pasta Recipe even more exciting, the addition of fresh cilantro and lime brings a pop of freshness that perfectly complements the tangy sauce.
The balance between the creamy tomatillo sauce, the savory pasta, and the added toppings like grated cheese, fresh herbs, or even a sprinkle of crushed red pepper creates an irresistible dish. Whether you’re looking for a quick dinner or a show stopping meal for guests, this Tomatillo Pasta Recipe is sure to become a go to in your recipe collection.
Ingredients
- For the Sauce:
- 6 medium tomatillos, husked and quartered
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable or chicken broth
- ½ cup heavy cream (or coconut cream for dairy-free option)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- For the Pasta:
- 12 oz pasta (spaghetti, fettuccine, or penne work best)
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional for heat)
- ¼ cup fresh cilantro, chopped (for garnish)
- ½ cup grated Parmesan cheese (or dairy-free cheese for a vegan option)
Instructions
- Roast the Tomatillos:
Preheat your oven to 400°F (200°C). Place the husked and quartered tomatillos on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for 15-20 minutes, or until the tomatillos are soft and slightly charred around the edges. - Prepare the Pasta:
While the tomatillos are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water. - Make the Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. - Blend the Sauce:
Once the tomatillos are roasted, transfer them to a blender or food processor, along with the sautéed onion and garlic mixture, vegetable broth, heavy cream, cumin, lime juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed. - Combine Pasta and Sauce:
Pour the creamy tomatillo sauce into the skillet over medium heat. Add the drained pasta and toss to coat the pasta with the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. - Garnish and Serve:
Once the pasta is fully coated, serve immediately, garnished with fresh cilantro, grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve with extra lime wedges for a fresh burst of flavor.
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Tomatillo Pasta Recipe
Ingredients
- For the Sauce:
- 6 medium tomatillos husked and quartered
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup vegetable or chicken broth
- ½ cup heavy cream or coconut cream for dairy-free option
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- For the Pasta:
- 12 oz pasta spaghetti, fettuccine, or penne work best
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes optional for heat
- ¼ cup fresh cilantro chopped (for garnish)
- ½ cup grated Parmesan cheese or dairy-free cheese for a vegan option
Instructions
- Roast the Tomatillos:
- Preheat your oven to 400°F (200°C). Place the husked and quartered tomatillos on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for 15-20 minutes, or until the tomatillos are soft and slightly charred around the edges.
- Prepare the Pasta:
- While the tomatillos are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Make the Sauce:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Blend the Sauce:
- Once the tomatillos are roasted, transfer them to a blender or food processor, along with the sautéed onion and garlic mixture, vegetable broth, heavy cream, cumin, lime juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed.
- Combine Pasta and Sauce:
- Pour the creamy tomatillo sauce into the skillet over medium heat. Add the drained pasta and toss to coat the pasta with the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Garnish and Serve:
- Once the pasta is fully coated, serve immediately, garnished with fresh cilantro, grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve with extra lime wedges for a fresh burst of flavor.
Notes
- Make it Spicy: If you like a little heat, add a sliced jalapeño to the sauce when blending. Alternatively, you can sprinkle red pepper flakes on top for extra spice.
- Dairy Free Option: For a dairy-free version, use coconut cream instead of heavy cream and opt for dairy free Parmesan or omit the cheese altogether.
- Protein Additions: This pasta pairs wonderfully with grilled chicken, shrimp, or even a crispy fried tofu if you’re looking to add more protein.
- Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
