Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Pasta Verde.

Mexican Pasta Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Betty
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings 1x

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

  1. Preheat oven to 425 F/220 C. Lightly oil a rimmed baking sheet and set aside.
  2. Remove the papery husks from tomatillos and discard. Halve the poblano peppers and jalapeno, and remove the stems and seeds.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Tip the cooked pasta into the verde sauce and stir to coat. Add some pasta water, if needed, to loosen things up.
  10. Add a squeeze of lime and garnish with extra chopped cilantro.