Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Domatesli Makarna
Easy 30 min~390 kcal 6/10
🍝
Tallarines Verdes
Tallarines Verdes tosses pasta with a basil-green sauce into a creamy, herbal, and bright Peruvian noodle dish.
Easy⏱️ 27 min📖 1 min readServes 4~328 kcal🇵🇪 Peruvian🌍 Full translation
15 min prep 12 min cook
- #Under 30 min
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 27 min- Prep15 min
- Cooking12 min
Ingredients
4 servings
Quick:
- 400 g Spaghetti
- 1 bunch Basil
- 0.8 cup(~160 ml) Milk
- 80 g Cheese
- 1 tbsp(~15 ml) Olive oil
- 2 cup(~400 ml) Spinach
- 1 clove Garlic
- 0.3 cup(~60 ml) Walnut kernels
- 1 dessert spoon(~10 ml) Salt
- 0.5 dessert spoon(~5 ml) Black pepper
- 2 tbsp(~30 ml) Grated Parmesan for serving
- 1 dessert spoon(~10 ml) Aji amarillo, optional Peruvian signature pepper
What else can I make with these ingredients?
Instructions
- 1
Boil the spaghetti in salted boiling water according to the package time until al dente, then drain; reserve 0.5 cup of the cooking water.
10 min10:00 - 2
Blanch the spinach in boiling water for 30 seconds, transfer it to cold water, and drain; this keeps the green color.
30 sec00:30 - 3
Blend the blanched spinach, basil leaves, garlic, walnut kernels, milk, cheese, olive oil, optional aji amarillo, salt, and black pepper until smooth.
- 4
Warm the sauce in a wide pan over medium heat for 2 minutes; if it is too thick, add some reserved pasta water to adjust the consistency.
2 min02:00 - 5
Add the drained spaghetti to the pan and toss with the sauce; turn for 1 more minute.
1 min01:00 - 6
Transfer to serving plates, sprinkle grated Parmesan over the top, and serve hot.
💡 Tip: Adding the sauce to the pasta while hot prevents clumping. Blanching the spinach for 30 seconds before blending keeps the green color bright.
🍽️ Serving suggestion: Build a dinner plate with garlic crisp bread and cold white wine on the side; sprinkle extra grated Parmesan over the top.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Calcium
- Vitamin B12
Nutrition (per serving)
⚠️ Estimated, 67% match~328
kcal calories
11
g protein
41
g carbs
12
g fat
Protein 14%Carbs 52%Fat 34%
GI 23 · Low GIGL 9 · Low GLEstimated, 67% match
2.5g
Sugar
3g
Fiber
1258.4mg
Sodium
1.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
6/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Milk
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Tallarines Verdes make?
This recipe serves 4.How long does Tallarines Verdes take?
Prep 15 minutes, cooking 12 minutes; 27 minutes in total.Is Tallarines Verdes difficult?
This recipe is rated easy.How many calories does Tallarines Verdes have?
Approximately 328 kcal per serving. Protein: 11g, carbs: 41g, fat: 12g.Which allergens does Tallarines Verdes contain?
This recipe contains Gluten, Milk, Tree nuts. Check it against your dietary needs.Which cuisine does Tallarines Verdes belong to?
This recipe belongs to Peruvian cuisine.How many ingredients does Tallarines Verdes need?
This recipe needs 12 ingredients.Is Tallarines Verdes filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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