Tallarines Verdes Recipe
Creamy and full of flavor, this Tallarines Verdes recipe makes Peruvian green spaghetti with a rich sauce that's easy and delicious.
Servings: 6 servings
Calories: 435kcal
Ingredients
- 1 lb spaghetti or gluten-free spaghetti if necessary
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 cup evaporated milk use evaporated coconut milk if vegan or dairy-free
- 2 cups fresh spinach leaves packed
- 1 cup fresh basil leaves loosely packed
- ¼ cup queso fresco or feta cheese crumbled, or vegan feta
- ¼ cup shredded Parmesan cheese rennet-free if vegetarian, plant-based Parmesan if vegan
- 2 tablespoons raw walnuts
- salt to taste
- ground black pepper to taste
Instructions
- Cook the spaghetti in salted water until al dente; reserve ½ cup pasta water and drain.
- While the pasta cooks, heat the olive oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, until soft but not browned.
- Add the spinach and cook until just wilted, about 1 minute.
- In a blender or food processor, combine the spinach mixture with the basil, evaporated milk, queso fresco (or feta), Parmesan, and walnuts. Blend until smooth.
- Pour the sauce into a skillet over medium heat. Add the cooked pasta and a splash of the reserved pasta water to loosen.
- Toss until glossy and coated. Season with salt and pepper to taste.
- Serve immediately, optionally topped with more cheese or a fried egg.
- Enjoy!
Video
Notes
Storage and Reheating
Store any pasta leftovers in the refrigerator for up to 3 days. If possible, keep the sauce and spaghetti separated to preserve the former’s color and texture.
You can freeze the sauce for up to 3 months. I don’t recommend freezing the noodles as they get mushy.
Reheat the sauce on the stove over low heat. To restore creaminess, add a splash of milk or vegetable broth.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 173mg | Potassium: 462mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1327IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 2mg
