Gluten-Free Tallarines Verdes
Elevate your pasta night with Gluten-Free Tallarines Verdes, a vibrant twist on the classic Peruvian dish that’s both nourishing and allergy-friendly! This recipe features tender gluten-free spaghetti swirled in a creamy green sauce made from fresh basil, spinach, and crumbled queso fresco, delivering bold flavors and smooth richness. Whole or lactose-free milk adds velvety depth, while garlic and optional walnuts bring extra texture and flair. Ready in just 30 minutes, this quick and easy meal balances its indulgence with wholesome greens. Garnish with Parmesan for an elegant finishing touch, and enjoy a gluten-free culinary escape that’s perfect for family dinners or entertaining guests!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 1 cup Fresh basil leaves
- 2 cups Fresh spinach leaves
- 4 oz Queso fresco (crumbled)
- 1 cup Whole milk or lactose-free milk
- 0.25 cup Olive oil
- 2 whole Garlic cloves
- 0.25 cup Walnuts (optional, for added texture and flavor)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to package instructions. Once cooked, drain and set it aside.
While the pasta is cooking, prepare the sauce. In a blender or food processor, add the basil leaves, spinach leaves, crumbled queso fresco, milk, olive oil, garlic, optional walnuts, salt, and black pepper.
Blend the ingredients until smooth, scraping down the sides as needed. If the sauce is too thick, add a tablespoon or two of additional milk to reach your desired consistency.
In a large skillet over low-medium heat, pour the blended sauce and warm it for 2-3 minutes, stirring gently. Be careful not to let it boil to prevent the milk from curdling.
Add the cooked gluten-free spaghetti to the skillet with the sauce. Toss the pasta gently until fully coated with the sauce.
Serve the Gluten-Free Tallarines Verdes immediately, garnished with optional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 19.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1126 mg | 87% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
