Nut-Free Tallarines Verdes
Experience the vibrant flavors of Nut-Free Tallarines Verdes, a fresh and creamy Peruvian-inspired pasta dish perfect for any meal. This allergen-friendly twist on the classic "green noodles" skips the nuts while delivering a luscious, herbaceous sauce made with fresh spinach, basil, queso fresco (or feta), and Parmesan cheese. Blended with sautéed garlic, olive oil, and milk (or a dairy-free alternative), the sauce clings beautifully to your choice of pasta—whether spaghetti, linguine, or fettuccine. Quick and easy to prepare in just 30 minutes, this recipe offers a rich yet light dish that’s ideal for weeknight dinners or special occasions. Garnish with extra cheese for a touch of indulgence, and watch this vibrant, nut-free dish become a family favorite!
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Recipe Information
Ingredients
- 3 cups Fresh spinach
- 2 cups Fresh basil leaves
- 3 tablespoons Olive oil
- 2 whole Garlic cloves
- 1 cup Milk (or a dairy-free alternative, if needed)
- 1 cup Parmesan cheese, grated
- 0.5 cup Queso fresco (or feta cheese, as a substitute)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 pound Pasta of choice (spaghetti, linguine, or fettuccine)
- 4 quarts Water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil and cook the pasta of choice (spaghetti, linguine, or fettuccine) according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside.
In a skillet over medium heat, add 2 tablespoons of olive oil and sauté the garlic cloves for 1-2 minutes until fragrant but not browned. Remove from heat.
In a blender, combine fresh spinach, basil leaves, sautéed garlic, milk, Parmesan cheese, queso fresco (or feta), the remaining tablespoon of olive oil, salt, and pepper. Blend until smooth. Adjust the consistency by adding a bit of the reserved pasta water if needed.
Transfer the green sauce to a large skillet or saucepan over low heat. Warm it gently, stirring occasionally, for 2-3 minutes, but do not let it boil to preserve the vibrant green color.
Add the cooked pasta to the sauce and toss until evenly coated, ensuring the sauce clings to every strand.
Serve immediately, garnished with additional cheese if desired.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 19.2 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1964 mg | 151% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 800 mg | 17% | |
*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.
