Vegetarian Tallarines Verdes Peruvian Green Spaghetti Recipes

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VEGETARIAN TALLARINES VERDES - PERUVIAN GREEN SPAGHETTI



Vegetarian Tallarines Verdes - Peruvian Green Spaghetti image

Italian influences shine through in this yummy, creamy Peruvian pesto sauce with spinach and basil. Serve it with noodles or rice and your choice of protein

Provided by Lyn Croyle

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
½ cup red onion (diced)
4 cloves garlic (minced)
½ pound fresh spinach leaves
1 bunch basil leaves (about 5 ounces)
1 cup coconut milk
½ cup queso fresco
¼ cup walnuts
16 ounces whole wheat pasta (preferably noodles)
2 cups green veggies (Asparagus/Green beans/Peas/Fava beans)
Salt to taste

Steps:

  • Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn't burn. When the onions are done, add the spinach and cook just until wilted.
  • Transfer the cooked spinach to a blender. Add the onion, basil, coconut milk, cheese, walnuts. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.
  • Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
  • At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.
  • When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
  • When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 48 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 89 mg, Fiber 2 g, Sugar 1 g

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