Vegan Tallarines Verdes
Experience the vibrant flavors of Peru with Vegan Tallarines Verdes, a plant-based twist on the traditional green noodles dish. This recipe features a velvety, dairy-free green sauce made from fresh basil, spinach, soaked cashews, and unsweetened plant-based milk, delivering a creamy yet nutritious base packed with vegan goodness. Enhanced by garlic, lemon juice, and nutritional yeast for umami-rich depth, this sauce perfectly coats your favorite vegan pasta, creating a hearty and satisfying dish. Quick to prepare in under 35 minutes, Vegan Tallarines Verdes is ideal for busy weeknights while still feeling indulgent. Garnish with optional chopped walnuts and juicy cherry tomatoes for added texture and visual appeal. Perfect for anyone seeking bold, plant-based flavors, this dish is sure to become a mealtime favorite.
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Recipe Information
Ingredients
- 400 grams Vegan pasta (spaghetti or fettuccine)
- 1.5 cups Fresh basil leaves
- 1.5 cups Fresh spinach leaves
- 1 cup Unsweetened plant-based milk (e.g., almond, oat, or soy)
- 0.5 cup Raw cashews (soaked for 2-4 hours and drained)
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Walnuts (optional, for garnish)
- 0.5 cup Cherry tomatoes (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the vegan pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
While the pasta cooks, prepare the green sauce. In a blender or food processor, combine the fresh basil, spinach, soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour the blended green sauce into the skillet with the sautéed garlic. Cook over medium heat, stirring occasionally, for 3-4 minutes, until warmed through. If the sauce is too thick, thin it out with a splash of the reserved pasta cooking water.
Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly in the sauce. Cook for another 1-2 minutes to heat everything through.
Transfer the Vegan Tallarines Verdes to serving plates. Garnish with chopped walnuts and cherry tomatoes, if desired.
Serve immediately and enjoy this fresh and vibrant plant-based Peruvian-inspired dish!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 14.4 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 490 mg | 38% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1731 mg | 37% | |
*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.
