Ingredients
Units
Scale
- 6 medium tomatillos
- 3 Mexican bulb onions
- 2 poblano chiles
- 1 jalapeno
- 1 head garlic
- Olive oil for drizzling
- 1 bunch cilantro (about 1 cup loosely packed leaves)
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 can (14 oz) full fat coconut milk (or other milk)
- 2 cups chicken or veggie broth
- 1 lb. penne or other pasta
- 1 lime, cut into wedges
- extra cilantro for garnish
Instructions
- Preheat oven to 425 F/220 C. Lightly oil a rimmed baking sheet and set aside.
- Remove the papery husks from tomatillos and discard. Halve the poblano peppers and jalapeno, and remove the stems and seeds.
- Cut the top off the garlic head, exposing the cloves inside. Place the head in foil or parchment, then drizzle with olive oil and seal the foil closed.
- Place the tomatillos, bulb onions, poblanos, and jalapeno on the prepared baking sheet. Lightly drizzle with 1 or 2 tablespoons of oil and using your hands, distribute the oil evenly over all the veggies. Turn the peppers cut side down. Add the wrapped garlic to the sheet.
- Roast for 35-ish minutes until the veggies are soft and charred in spots. Remove from the oven and let cool for a few minutes.
- Scrape all the roasted veggies and any pan juices into a blender or food processor. When the garlic is cool enough to handle, squeeze out the roasted cloves into the blender. Throw in the cilantro, salt, and cumin.
- Blitz for 10 to 20 seconds, then add the coconut milk and broth. Blitz again until everything is pureed and smooth. Pour the mixture into a large pot or Dutch oven and place it on medium-low heat on the stovetop.
- Prepare the pasta according to package directions (don’t forget to salt the pasta water!). Drain, reserving 1 cup of pasta water to the side.
- Tip the cooked pasta into the verde sauce and stir to coat. Add some pasta water, if needed, to loosen things up.
- Add a squeeze of lime and garnish with extra chopped cilantro.