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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
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Peruvian
Diet: Vegan
Keyword: Vegan Peruvian Recipe
Servings: 4
Calories: 612kcal

Ingredients

  • 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
  • ½ lime juiced

Instructions

  • 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.

Nutrition

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
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