Pasta with tomatillo cream sauce

Main Dish
6 servings
10 min
20 min
Very Easy


Number of serving: 6
1/2 pound tomatillos

1 10 ounces. box frozen spinach (cooked and water squeezed out)

2 teaspoons salt

1 jalapeno pepper

6 tablespoons mascarpone cheese

1/4 cup chopped cilantro

1 12 ounces bag whole wheat egg noodles

1 tablespoon oregano

1/2 pint grape tomatoes

1 pound pasta


  • Boil the jalapeno with tomatillos for about 10 mins or until soft and drain.
  • Cook pasta to al dente.
  • Blend/food process spinach, avocados, oregano, and salt with the jalapeno and tomatillos.
  • Mix the sauce with quartered grape tomatoes, chopped cilantro, and pasta.
  • Top with dollop of cheese.

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