Tallarines Y Espinacas Mexican Noodles and Spinach
Elevate your pasta night with the vibrant flavors of *Tallarines y Espinacas*, a delightful Mexican-inspired dish combining tender fettuccine noodles and nutrient-packed spinach in a creamy, tomato-based sauce. This comforting recipe features a blend of fresh tomatoes, savory onion, garlic, and warm spices like cumin and paprika, perfectly balanced with rich Mexican crema and a hint of butter. The finishing touch? Crumbled queso fresco (or feta cheese) adds a tangy, salty bite that ties everything together. Quick and satisfying, this meal comes together in just 40 minutes, making it an ideal choice for weeknight dinners or casual entertaining. Serve it piping hot and let the refreshing contrast of spinach and the indulgent sauce make your taste buds sing. Perfect for those seeking a Mexican twist on classic pasta dishes!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 300 g tallarines (fettuccine noodles)
- 200 g fresh spinach leaves
- 2 medium tomatoes
- 0.5 medium white onion
- 2 garlic cloves
- 1 cup chicken or vegetable broth
- 0.5 cup Mexican crema (or sour cream)
- 2 tbsp olive oil
- 1 tbsp butter
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 100 g queso fresco (or feta cheese)
Instructions
Bring a large pot of salted water to a boil and cook the tallarines (fettuccine noodles) according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
While the noodles cook, blend the tomatoes, onion, garlic, and chicken or vegetable broth in a blender until smooth. Set aside.
In a large skillet, heat the olive oil and butter over medium heat. Pour in the blended tomato mixture and bring to a gentle simmer.
Season the sauce with ground cumin, paprika, salt, and black pepper. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the spinach leaves to the sauce and cook for 2-3 minutes until wilted.
Stir in the Mexican crema (or sour cream) and mix until the sauce is creamy and well combined.
Add the cooked noodles to the skillet and toss gently to coat them in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the tallarines y espinacas hot, sprinkled with crumbled queso fresco (or feta cheese) on top for a finishing touch.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 558 mg | 12% | |
*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.
