Are tomatillos actually good in pasta sauce?

I didn’t think so, until I tried it. If you’re used to red sauce or cream-based ones, this is definitely different. But in a good way. It’s tangy, a little bright, and just weird enough to feel exciting. Roasting them tones down the sharpness, and when you blend them with garlic, onion, and olive oil? Magic. It’s not a salsa. It’s not pesto. It’s something else entirely, and it just works. Would I serve it to someone who only eats fettuccine Alfredo? Maybe not. But for anyone who likes trying new flavors, this hits.

What can I make with a can of tomatillos?

Honestly? This. This pasta. You don’t have to use fresh ones. If you’ve got canned tomatillos sitting in your pantry and no plan for them, you’re already halfway to dinner. I use them the same way, just drain, give them a quick rinse if they’re packed in brine, and blend them right into the sauce. No roasting needed. Also? I’ve added canned tomatillos to soups, taco meat, even scrambled eggs. I break it down more here .

Wait ; is this just salsa verde on pasta?

That’s fair. But no. The ingredients overlap, sure, tomatillos, garlic, maybe cilantro—but this isn’t scoop-it-with-a-chip salsa. The roasting, the olive oil, the broth, even just how it clings to the pasta, it all changes the vibe. Salsa verde feels like a dip. This feels like dinner.

Do people actually use tomatillos in everyday cooking?

Yes. And not just for fancy meals or taco night. In Mexican cooking, tomatillos are used all the time, in soups, sauces, stews. They’re kind of the unsung hero. I didn’t grow up with them, but once I started playing around, I realized they’re super versatile. Tart, reliable, and always ready to punch up a dish.

Tomatillo Pasta Recipe: A Fresh Twist You’ll Love

Name: Tomatillo Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: Tomatillos (fresh or canned); Garlic cloves; Onions; Fresh cilantro; Jalapeño pepper (optional); Olive oil; Pasta (spaghetti, penne, fusilli); Salt and pepper to taste; Grated cheese (optional); Lime wedges (optional); Chicken or vegetable broth (for thinning); Avocado (optional); Fresh spinach or arugula (optional)

Description

A bright, simple tomatillo pasta recipe born from an unexpected weeknight craving. Fresh or canned tomatillos make the sauce tangy, smooth, and totally unique.

Ingredients

Tomatillos (fresh or canned)
Garlic cloves
Onions
Fresh cilantro
Jalapeño pepper (optional)
Olive oil
Pasta (spaghetti, penne, fusilli)
Salt and pepper to taste
Grated cheese (optional)
Lime wedges (optional)
Chicken or vegetable broth (for thinning)
Avocado (optional)
Fresh spinach or arugula (optional)

Instructions

1. Remove husks from tomatillos and rinse.

2. Roast tomatillos, garlic, and onion at 400°F for 15–20 mins OR boil until soft.

3. Blend roasted/boiled tomatillos, garlic, onion, cilantro, and jalapeño (if using).

4. Add olive oil gradually. Thin with broth as needed.

5. Season with salt and pepper. Add avocado or greens if using.

6. Cook pasta according to package instructions. Reserve 1 cup of pasta water.

7. Toss pasta with sauce, adding pasta water to loosen as needed.

8. Serve hot, topped with cheese, lime, avocado, or Greek yogurt.

Notes

Use the freshest tomatillos for best flavor, or canned in a pinch.
Store leftovers up to 3 days in an airtight container.
Add avocado or Greek yogurt for a creamier sauce.
Make it vegan: skip cheese or sub with nutritional yeast.
Add heat with more jalapeño, red pepper flakes, or hot sauce.
For protein: add grilled chicken, shrimp, tofu, black beans, or chickpeas.
Make it into pasta salad: chill and toss with cucumbers and tomatoes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop + Blending
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 250mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg

Keywords: tomatillo pasta, green pasta, roasted tomatillo, vegetarian pasta