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Green Spaghetti with Roasted Poblano and Tomatillo Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This vibrant Green Spaghetti combines roasted poblanos and tangy tomatillos to create a fresh, flavorful sauce that perfectly coats thin spaghetti. Enhanced with sautéed onions, garlic, lime juice, and fresh cilantro, it’s a bright and zesty dish ideal for a quick, satisfying meal.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Pasta

  • 6 ounces thin spaghetti (or angel hair)

Vegetables and Sauce

  • 2 medium poblano peppers (halved lengthwise)
  • 3/4 lb tomatillos (peeled and quartered, about 6 medium)
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 2 scallions (chopped, optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 lime wedges (optional garnish)

Other Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons sour cream (more or less to taste)
  • Salt and freshly ground black pepper
  • Nonstick spray for broiler pan

Instructions

  1. Prepare Oven and Pasta: Position a rack about 6 inches from the top of the oven and preheat the broiler. Bring a large pot of salted water to a boil for cooking the pasta later.
  2. Broil Poblanos: Cover a broiler pan with aluminum foil and lightly coat with nonstick spray. Arrange the poblano peppers skin side up in a single layer and broil until patches of the skin begin to blister and blacken, about 5 to 10 minutes.
  3. Steam Poblanos: Remove the peppers from the oven, fold the edges of the foil up to form a sealed pouch, and let them steam for 10 to 15 minutes to soften the skin for easy peeling.
  4. Broil Tomatillos: While the poblanos cool, arrange the peeled and quartered tomatillos on the broiler pan. Season with salt and pepper and broil until softened, about 4 to 5 minutes. Set aside to cool.
  5. Sauté Aromatics: Heat olive oil in a frying pan over medium heat. Add chopped onion and sauté until soft and translucent, around 4 to 5 minutes. Add minced garlic, season lightly with salt and pepper, and cook for another 2 minutes until fragrant. Remove from heat.
  6. Prepare Sauce: Once poblanos are cool enough to handle, peel off as much skin as possible, then roughly chop the peppers. In a food processor, combine the chopped poblanos, roasted tomatillos, and the sautéed onion-garlic mixture with oil. Process until the sauce reaches a salsa-like consistency. Transfer to a bowl and season to taste with salt and pepper.
  7. Cook Pasta: Cook spaghetti in the boiling salted water according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta completely.
  8. Combine Pasta and Sauce: Stir the reserved pasta water, lime juice, and chopped scallions into the green sauce. Pour about half of this sauce over the cooked pasta, add the chopped cilantro, and toss gently to combine.
  9. Serve: Plate individual servings of pasta, spoon the remaining sauce over the top, and add a tablespoon of sour cream on each serving. Garnish with lime wedges if desired and serve immediately.

Notes

  • For easier peeling of poblanos, do not skip the steaming step after broiling.
  • Poblano skins can be a bit tough; remove as much as possible for better sauce texture.
  • Adjust sour cream to taste or omit for a dairy-free option.
  • Scallions are optional but add a nice mild onion flavor and fresh crunch.
  • Reserve some pasta water to help loosen and blend the sauce for a smoother consistency.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/green-spaghetti-with-roasted-poblano-and-tomatillo-salsa-recipe/