Roasted Poblano & Tomatillo Pasta : Creamy, Smoky & Soul-Warming
This vibrant pasta dish brings together bold roasted peppers, tomatillos, and creamy broth for a Mexican-inspired twist on comfort food. Blended into a smooth, smoky sauce and tossed with tender pasta, it’s a dish that feels like a warm hug in a bowl. Easy, filling, and full of flavor—you’ll want to make this one on repeat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
1 cup small pasta (like elbow macaroni or shells)
4–5 roasted and peeled tomatillos
2 roasted and peeled poblano peppers
½ onion
2 cloves garlic
½ cup fresh cilantro
1–2 cups chicken broth
2 tbsp oil
Salt and pepper to taste
Instructions
Cook pasta until al dente, then drain and set aside.
In a blender, combine tomatillos, poblanos, onion, garlic, cilantro, and chicken broth. Blend until smooth.
Heat oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 10 minutes.
Stir in the cooked pasta and season with salt and pepper. Let simmer for another 5 minutes to meld flavors.
Serve hot with a sprinkle of queso fresco or a squeeze of lime, if desired.
Nutrition
- Calories: 280
- Sodium: 420mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g