Creamy Tomatillo Sauce
So I love getting my weekly produce share from The Trusted Table but, gotta say, I want more from my tomatillos than just salsa verde.
One night, filled with boredom and a new level of lazy, my rommie and I started pondering the idea of a tomatillo pasta sauce. After a little research and some inspiration from Edesia Eats I got a handle on it:
the perfect light cream sauce.
Some of you may love a good Alfredo. For me, those are recipes for tummy aches. If you want a good cream sauce, here’s the one for you.
…and why tomatillos over tomatoes? They are way cheaper, especially if ya can’t get seconds at the farmers market.
1/2-3/4 lb tomatillos
2 1/2 tsp greek yogurt
3 cloves of garlic
1 tsp chopped Italian parsley
1/4 tsp salt
crushed red pepper
cracked black pepper
1 1/2 tbs olive oil
1 lemon wedge
- Preheat oven to 400 degrees. Cut tomatillos in half. Add olive oil, red pepper, black pepper, salt, crushed garlic, and italian seasoning to a large metal bowl and mix thoroughly. Add tomatillos to bowl and toss until evenly coated.
- Lay a piece of parchment onto a rimmed cookie sheet. Place tomatillos, open cut down, onto sheet. Add excess oil and herbs on top of tomatillos. Optional: Crack black pepper over tomatillos and a light olive oil drizzle. Not required but I did it for good measure.
- Place sheet in the oven and set timer for 20 minutes. Tomatillos are done when soft to the touch.
- Carefully lift parchment from tray and pour all ingredients into a blender or food processor. Add greek yogurt, italian parsley, and squeezed lemon juice to blender. Blend until preferred consistency.
Veggies with dish?
Whatever is left in your fridge, quite honestly. Just make sure it’s enough for 2-3. If you use less veggies the sauce will feed four, buuuut veggies are an essential part of your healthy diet so why skimp?
What I used:
1 cup kale (finely chopped)
1-2 roma tomatoes (or cherry tomatoes)
1/2 bell pepper (diced)
1/8 cup onion(diced)
1/3 cup zucchini (1/4″ thick pieces, halved)
2 cloves garlic (pressed)
- Bring sauté pan to medium heat (no hotter) with olive oil. Add onions and bell pepper (or other firm vegetables i.e. carrots, celery, etc) and herbs.
- After sautéing onion and pepper for 3 minutes, add medium firm veggies (zucchini, squash, tomatoes). Allow for 3 minutes of sautéing.
- A few minutes before serving, add kale into veggie mixture. This is added at the end to keep it from over cooking.
- Toss pasta (amount preferred for two) with sauce and veggies.
- Serve, cover with grated tasty cheese, and enjoy your healthy creamy tomatillo sauce.
The Trusted Table: tomatillo, garlic, italian parsley, kale, onion, tomato, bell pepper
Whole Foods: greek yogurt, pasta