Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons chopped shallots
- 3 roughly smashed garlic cloves
- ⅔ cup toasted and roughly chopped walnuts
- 2 cups packed baby spinach (about 1.8 ounces)
- 1 cup packed basil leaves (about 0.8 ounces)
- 4 ounces queso fresco plus more for garnish
- 1/2 cup evaporated milk
- 3 tablespoons extra virgin olive oil
- pinch of salt
- cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente, about 7 to 9 minutes, stirring occasionally.
- Drain the spaghetti and toss with a small amount of olive oil; set aside.
- In a blender, combine shallots, garlic, walnuts, spinach, basil, queso fresco, evaporated milk, and olive oil.
- Blend until smooth and season lightly with salt and pepper.
- In a large bowl, mix the blended sauce with the spaghetti, ensuring it’s well coated.
- Adjust seasonings to taste, then top with additional crumbled queso fresco before serving.
Notes
For a creamier sauce, add more evaporated milk to taste.
Use fresh, high-quality ingredients for the best flavor.
Feel free to substitute other nuts like pine nuts or pecans for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.