Green Pasta (Spinach / Tomatillo sauce)

Ingredients (makes 4 servings):

  • Olive oil
  • 3 garlic cloves sliced
  • 16 oz fresh baby spinach (washed and drained)
  • 2 large tomatillos (washed)
  • 1 jalapeño (washed)
  • 1 bunch of cilantro (washed and drained)
  • Salt and pepper


  • Cook the pasta according to the package instructions (preferably add 3 tbsp. of salt to the water). Reserve a cup of the pasta water before draining.
  • Drain, and set aside (add 1 tbsp. of olive oil and toss it to avoid pasta stick together).
  • In a large pan fry at medium heat the onion and the garlic cloves with 2 tbsp. of olive oil. Cook until browned and tender, about 10 minutes.
  • Add clean spinach leaves to the pan with the onions and garlic and cook until leaves wilt.
  • In another pan sear the tomatillos and the jalapeño (remove seeds and veins to reduce spiciness, if you want a mild sauce don’t add any peppers). Cook tomatillos until slightly browned, avoid burning them which will cause them to turn bitter.
  • Put all fried veggies on the blender, wash and dry the bunch of cilantro and add the cup of pasta cooking water.
  • Add 1/4 cup of olive oil, and season with salt and pepper.
  • Puree until it forms a sauce (adding more pasta water if needed).
  • Add the sauce back into the pan to combine and heat through, again adding more pasta water if needed.
  • Add drained pasta and toss gently.
  • flavorRectify seasoning with salt and pepper, also you can add 1 tsp. of chicken broth powder to add more flavor.
  • Serve warm with extra grated Parmesan cheese and/or decorate with cream cheese pearls.

Author: F. Guerra

Foodie, amateur cook/baker & a spicy food lover with a sweet tooth.

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