Peruvian Pesto Noodles
Also known as tallarines verdes in Peru, this delicious vegan twist is one you'll want to keep on your weekly rotation of meals
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Course: Main Course
Cuisine: Peruvian
Keyword: Vegan Peruvian Recipe
Servings: 4
Calories: 612kcal
- 1 lb spaghetti
- 5 oz spinach
- 1 cup basil leaves
- 7 oz firm tofu
- 1 medium sized onion diced
- 2 garlic cloves minced
- ½ cup walnuts
- 1 Tbsp olive oil
Mince garlic and dice onions, set aside.
Prepare the spaghetti according to the package instructions, drain and leave inside the colander.
Heat oil in the pot that you used to cook the spaghetti on medium high heat and cook the onion and garlic for five minutes
Add the spinach, basil, and walnuts, cook for 4 minutes until reduced in size.
Add the milk, tofu, salt to taste, and blend.
Combine the spaghetti and the sauce and mix.
Calories: 612kcal | Carbohydrates: 92g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 39mg | Potassium: 579mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3643IU | Vitamin C: 14mg | Calcium: 155mg | Iron: 4mg