There’s something remarkably comforting about a bowl of pasta coated in a vibrant, green sauce, and that’s precisely what Tallarines Verde delivers. This Peruvian dish combines spaghetti with a creamy, herbaceous sauce made from spinach, basil, and walnuts, creating a delightful blend of flavors and textures that is not only satisfying but also incredibly nutritious. The lusciousness of the sauce clings beautifully to the strands of pasta, making every forkful a joy to savor.

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I first stumbled upon this gem during a family gathering, and it instantly captured my heart. The bold flavors reminded me of a fresh summer garden, with hints of brightness from the basil and spinach mingling perfectly with the toasted walnuts. Tallarines Verde is more than just a dish; it’s a celebration of how simple ingredients can create something incredible. And the best part? It’s effortless to prepare and makes for an impressive yet approachable weeknight dinner or lunch option. So let’s embrace the joy of cooking and dive into this simple, yet irresistible recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tallarines Verde
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tallarines Verde

Why You’ll Love This Recipe

Simple & Quick: With only about 30 minutes from prep to plate, this dish is perfect for busy weeknights.
Irresistible Flavor: The combination of fresh spinach, basil, and savory walnuts creates a creamy and fragrant sauce that feels indulgent without being heavy.
Eye-Catching Appeal: The vibrant green sauce will brighten up your dinner table, making it an impressive dish for guests.
Flexible Serving: Whether for lunch or dinner, it’s tasty warm, room temperature, or even cold as leftovers.
Diet-Friendly Options: While this recipe is naturally vegetarian, it’s easy to adapt for different dietary needs, like making it gluten-free with alternative pasta.

Ingredients You’ll Need

12 ounces spaghetti: A good base for absorbing the sauce; any long pasta will work if you prefer.
2 tablespoons chopped shallots: These add a subtle sweetness and depth to the dish.
3 roughly smashed garlic cloves: Fresh garlic gives an aromatic kick; minced garlic can be swapped if desired.
⅔ cup toasted and roughly chopped walnuts: The nuttiness enhances the green sauce and adds texture; pecans can be a suitable substitute.
2 cups packed baby spinach (about 1.8 ounces): Fresh spinach brings flavor and nutrition to the dish. You could use kale if you prefer a sturdier green.
1 cup packed basil leaves (about 0.8 ounces): Essential for that vibrant herbal taste; feel free to use fresh parsley or mint for variation.
4 ounces queso fresco plus more for garnish: This mild cheese adds creaminess; ricotta or feta can be used as alternatives.
1/2 cup evaporated milk: This helps create a smooth sauce; heavy cream or coconut milk can also be used for a dairy-free version.
3 tablespoons extra virgin olive oil: This adds richness—be sure to use high-quality olive oil for the best flavor.
Pinch of salt: Enhances all the flavors in the dish.
Cracked black pepper to taste: Adds a bit of heat; adjust based on your spice preference.

How to Make Tallarines Verde

Cook the Pasta: Fill a large pot with water and bring it to a boil. Add a generous handful of salt, then add the spaghetti. Cook for about 7 to 9 minutes until it’s al dente, stirring occasionally. Drain the pasta, then toss it with a small amount of olive oil to prevent sticking. Set aside while you prepare the sauce.
Blend the Sauce: In a blender, combine the chopped shallots, smashed garlic, toasted walnuts, baby spinach, basil leaves, queso fresco, evaporated milk, and 3 tablespoons of extra virgin olive oil. Blend until the mixture is smooth and creamy. Taste and lightly season with salt and cracked black pepper.
Combine and Serve: In a large bowl, pour the green sauce over the cooked spaghetti. Toss everything together until the pasta is fully coated with the sauce. Adjust seasoning as needed. To serve, top with additional crumbled queso fresco and a sprinkle of cracked black pepper.

Storing & Reheating

To store Tallarines Verde, allow it to cool completely before placing it in an airtight container in the refrigerator. It will keep well for up to 3 days. For longer storage, freeze portions in freezer-safe bags, laying flat for easy stacking, and enjoy within 3 months. When ready to enjoy, reheat in a skillet over medium heat for 3-5 minutes, adding a splash of milk to refresh the creamy texture. Note that the sauce may thicken a bit in the fridge, so don’t be surprised if you need to add a little extra liquid when reheating.

Chef’s Helpful Tips

Make sure to salt your pasta water generously—it should taste like the sea! This is where the spaghetti absorbs a lot of flavor.
Toasting the walnuts enhances their nuttiness, giving your sauce a deeper flavor. Just a few minutes in a dry pan over medium heat is all you need.
If you prefer a creamier sauce, don’t hesitate to add more evaporated milk until you reach your desired consistency.
Don’t skip the fresh herbs; they are the stars of this dish! Fresh basil and spinach elevate the flavor profile.
You can easily make this dish ahead of time; just mix the sauce and pasta few hours before serving, keeping them separate until you’re ready to eat.

There’s just something incredibly satisfying about a plate of pasta, especially when it’s as fresh and full of flavor as Tallarines Verde. It’s a dish that beautifully showcases simple ingredients coming together in harmony. Try it out and make it your own—experiment with different herbs or cheeses and enjoy the delightful flavors each version brings.

Whether you whip this up for a quick weeknight meal or serve it at a dinner gathering, you’ll find that every bite offers a comforting taste of Peru. Enjoy this culinary adventure, and savor each moment at the table!

Recipe FAQs

How can I make this recipe vegan?

To make Tallarines Verde vegan, substitute the queso fresco with a plant-based cheese or nutritional yeast, and use non-dairy evaporated milk, such as coconut or almond milk.

Can I use other types of pasta?

Absolutely! While spaghetti is traditional, feel free to use penne, fettuccine, or any pasta you prefer. Just adjust the cooking time according to the type of pasta you choose.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. If you’d like to freeze it, portion it out in freezer-safe bags.

Can I make the sauce ahead of time?

Yes! You can prepare the sauce a day in advance, then refrigerate it. Just give it a stir and adjust the consistency with a little evaporated milk before mixing it with the pasta.

⭐ If you make my Tallarines Verde recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Tallarines Verde

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Tallarines Verde

Storing & Reheating

Chef’s Helpful Tips