The Comfort Spoon

 

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Roasted Poblano & Tomatillo Pasta: Your New Favorite Comfort Food

Hey there, friend! Anna here. Can we talk about comfort food for a second? I’m not just talking about any comfort food—I’m talking about the kind of dish that makes you close your eyes and hum with happiness after the first bite. The kind that fills your kitchen with the most incredible, soul-stirring aromas and makes everyone wander in, asking, “What smells so good?”

For the longest time, my comfort food go-to was a classic marinara or a rich, cheesy Alfredo. But then, I started playing with the vibrant, smoky flavors I adore from Mexican cuisine, and a star was born: this Roasted Poblano & Tomatillo Pasta.

Imagine this: tender pasta swirled in a creamy, velvety sauce that’s not heavy on cream, but gets its luxurious texture from blended roasted poblanos and tomatillos. It’s smoky, it’s tangy, it’s herbaceous, and it has this magical way of feeling both exciting and deeply familiar. It’s the culinary equivalent of your favorite cozy sweater. This isn’t just another pasta dish; it’s a warm, flavorful hug in a bowl, and I am so thrilled to share it with you. So, let’s tie on our aprons and turn an ordinary weeknight into something truly delicious.

A Little Story Behind the Sauce

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This recipe has its roots in a slightly chaotic, completely wonderful family trip to a local farmers’ market a few summers ago. My youngest, who is usually skeptical of anything green, became utterly fascinated by the little papery-husked tomatillos and the dark, mysterious poblano peppers. “They look like mini green lanterns!” he declared, and of course, we had to buy a basketful.

That evening, I was roasting the poblanos over an open flame, filling the house with that incredible smoky scent. My husband, lured by the aroma, came into the kitchen, and we started improvising. We blended the charred peppers with the tomatillos, some garlic, and a handful of cilantro we had left over from taco night. We tossed it with some simple pasta, and just like that, a new family favorite was born. It was one of those happy kitchen accidents that reminds me that the best dishes often come from a place of curiosity and a little bit of playful experimentation. Now, every time I make it, I’m transported back to that warm, summer evening of discovery.

Gathering Your Flavor Makers

Here’s your shopping list for this flavor fiesta! Don’t be intimidated by a few new ingredients—I’ll walk you through each one and give you plenty of substitution ideas.

• 1 cup small pasta (like elbow macaroni or shells): I love using small shapes because they cradle the sauce in every nook and cranny. Orecchiette, cavatappi, or even small penne would be fantastic here. The goal is maximum sauce adhesion!
• 4–5 roasted and peeled tomatillos: These are the star of the show, providing a bright, tangy, and slightly citrusy base. Look for firm, bright green tomatillos with tight-fitting husks. Don’t have fresh? You can substitute with a 11-ounce can of tomatillos, drained, but the fresh-roasted flavor is truly special.
• 2 roasted and peeled poblano peppers: Poblanos are mild chiles that, when roasted, develop an incredible deep, smoky sweetness. They are not typically spicy, but on the rare chance you get a spicy one, just think of it as a bonus! If you can’t find poblanos, two large Anaheim or Hatch chiles are a great substitute.
• ½ onion (white or yellow): A classic aromatic base. We’re roasting it alongside the other veggies to add a touch of sweetness.
• 2 cloves garlic: Because what’s a savory sauce without garlic? Roasting it tames its bite and gives it a mellow, almost nutty flavor.
• ½ cup fresh cilantro: This adds a fresh, herbaceous pop that brightens the entire dish. If you’re one of those folks who thinks cilantro tastes like soap (I’ve heard the rumors!), you can swap in fresh parsley or even a tablespoon of fresh oregano.
• 1–2 cups chicken broth: This is our blending and thinning liquid. I recommend starting with 1 cup and adding more after you simmer if you want a thinner sauce. For a vegetarian version, vegetable broth works perfectly!
• 2 tbsp oil (avocado, olive, or vegetable): For sautéing our sauce and bringing all the flavors together.
• Salt and pepper to taste: The essential flavor enhancers! Don’t be shy here.

Let’s Make Some Magic: Step-by-Step

Ready to create this creamy dream? Follow these steps, and you’ll have a restaurant-worthy dish on the table in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

Step 1: Roast Your Veggies to Perfection

First, let’s get that smoky flavor going! Preheat your broiler to high and line a baking sheet with aluminum foil. Place your whole tomatillos (husks removed and rinsed), poblano peppers, onion half (skin on is fine!), and garlic cloves (still in their papery skins) on the sheet. Broil for 5-8 minutes, turning everything halfway through, until the poblanos and tomatillos are blistered and blackened in spots. Chef’s Hack: You can also do this directly over the flame of a gas stove with tongs for an even more authentic char. The garlic might be done first—just pull it out when it’s soft and golden.

Step 2: Steam, Peel, and Prep

Once your poblanos are nicely charred, immediately transfer them to a bowl and cover it with a plate or plastic wrap. Let them steam for about 10 minutes. This crucial step makes the skins slip right off! After they’ve steamed, use your hands or a paper towel to rub off the blackened skin. Don’t worry about getting every single bit—a little char adds flavor. Remove the stems and seeds. For the other veggies, just peel the onion and squeeze the roasted garlic out of its skin. So easy!

Step 3: Cook Your Pasta

While the peppers are steaming, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it’s al dente—that means it still has a slight bite to it. We’re going to simmer it in the sauce later, so we don’t want it mushy! Drain the pasta and set it aside. Chef’s Tip: Reserve about a ½ cup of the starchy pasta water before you drain. It’s liquid gold for thinning sauces if needed!

Step 4: Create That Vibrant Sauce

Now for the fun part! In a blender, combine your peeled roasted poblanos, tomatillos, the roasted onion, the soft roasted garlic, fresh cilantro, and 1 cup of the chicken broth. Blend on high until the sauce is completely smooth and vibrant green. Take a moment to appreciate that beautiful color!

Step 5: Simmer and Season

Heat the 2 tablespoons of oil in a large skillet over medium heat. Carefully pour your blended sauce into the skillet—it might sizzle and pop a bit. Let it simmer gently for about 10 minutes, stirring occasionally. You’ll see it darken slightly in color and thicken up. This is where the flavors meld and mature. Taste it! Now is the time to season with salt and pepper. If the sauce is thicker than you’d like, add a splash more chicken broth or that reserved pasta water.

Step 6: The Grand Finale – Bring It All Together

Add your cooked, drained pasta directly into the skillet with the simmering sauce. Gently toss everything together until every piece of pasta is coated in that glorious green sauce. Let it all heat through and mingle for another 2-3 minutes. And just like that, you’ve done it! You’ve created a masterpiece.

How to Serve It Up in Style

Presentation is part of the joy! I love serving this pasta in shallow bowls. For a gorgeous finish, top it with a sprinkle of crumbled queso fresco or cotija cheese for a salty, creamy contrast. A big squeeze of fresh lime juice is non-negotiable for me—it makes all the flavors sing. For a pop of color and freshness, add a few extra cilantro leaves. If you’re feeling fancy, a drizzle of Mexican crema or a dollop of sour cream takes it over the top. Serve it with a simple side salad or some warm, crusty bread to soak up every last drop of sauce.

Make It Your Own: Delicious Twists & Swaps

This recipe is a wonderful canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Add Some Protein: Stir in 1-2 cups of shredded rotisserie chicken, some sautéed shrimp, or black beans for a heartier meal.
• Spice It Up: For a kick, add a seeded jalapeño to the roasting pan before blending, or stir in a minced chipotle pepper in adobo sauce with the pasta.
• Go Vegan/Vegetarian: It’s easy! Use vegetable broth and skip the cheese topping, or use a vegan alternative. The sauce is naturally creamy without any dairy.
• Corn & Creamy Twist: Add 1 cup of fresh or frozen corn kernels to the sauce when you add the pasta. For extra richness, swirl in ¼ cup of Mexican crema or heavy cream at the very end.
• Make It a Soup: Simply add an extra 2-3 cups of broth after blending, and you have a fantastic Roasted Poblano & Tomatillo Soup! Serve with tortilla strips.

Anna’s Kitchen Notes & Stories

This recipe has evolved so much since that first improvised batch! I used to painstakingly remove every single seed from the poblanos, but I’ve since learned that leaving a few in doesn’t add noticeable heat and actually contributes to a deeper flavor. One time, I was filming a reel for this dish and got so caught up in chatting that I completely forgot to add the cilantro before blending. I just stirred it in at the end, and you know what? It was still delicious, just a bit more textured. It just goes to show that cooking is forgiving, and you shouldn’t stress the small stuff! The most important ingredient is always the joy you bring to the process.

Your Questions, Answered!

Q: My sauce turned out a bit bitter. What happened?
A: This can sometimes happen with tomatillos if they are under-ripe. Make sure your tomatillos are bright green and firm, not hard as a rock. A little squeeze of lime juice and a pinch of sugar at the end of cooking can also help balance out any bitterness.

Q: Can I make this sauce ahead of time?
A: Absolutely! You can roast the veggies and blend the sauce up to 2 days in advance. Store it in an airtight container in the fridge. When you’re ready to eat, just simmer the sauce for 10 minutes to heat it through, then add your freshly cooked pasta.

Q: How spicy is this dish?
A: With standard poblano peppers, this dish is very mild—think a 2 or 3 on a spice scale of 1 to 10. Poblanos are known for their flavor, not their heat. However, on rare occasions, a poblano can have a bit of a kick. If you’re very sensitive to spice, be sure to remove all the seeds and membranes from the peppers after roasting.

Q: My sauce is too thin/too thick. How can I fix it?
A> Too thin? Let it simmer for a few more minutes to reduce and concentrate. Too thick? This is an easy fix! Just add a splash more chicken broth, a bit of that reserved pasta water, or even a touch of regular water until it reaches your desired consistency.

Nutritional Information (Per Serving – Serves 4)

Please note: This is an estimate and can vary based on specific ingredients used.

• Calories: ~280
• Fat: 10g
• Carbohydrates: 35g
• Protein: 9g
• Sodium: 420mg
• Fiber: 4g

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

💭 Final Thoughts

This Roasted Poblano & Tomatillo Pasta is proof that comfort food doesn’t have to be predictable. It’s creamy, smoky, tangy, and just the right amount of cozy — a bowl that feels like sunshine and spice wrapped in one. Every bite reminds me of that farmers’ market adventure and how joyful it can be to play with new flavors in familiar dishes. So next time you’re craving something comforting but a little unexpected, roast up those poblanos and let your kitchen fill with that irresistible, smoky aroma. You might just find your new favorite weeknight ritual.