Peruvian Green Spaghetti

Peruvian Green Spaghetti
Peruvian Green Spaghetti

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Prep time


Total time



4 - 6


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La Cocina Goya

You’ll be transported to Peru when you prepare this creamy Peruvian Green Spaghetti. A delicious and versatile recipe you can serve on the side or as a main dish. Start by cooking the spaghetti according to package directions. Then, in a blender, prepare the creamy sauce made with spinach, basil, evaporated milk, and the authentic flavor of GOYA® Queso Fresco. Pour the sauce over the spaghetti and sprinkle a bit of chopped basil and some more shredded queso fresco. Enjoy!

  • Ingredients
  • Directions

1 lb.

GOYA® Spaghetti

3 cups

packed baby spinach

1 cup

packed fresh basil leaves, divided

1 can

GOYA® Evaporated Milk

¼ cup

walnut pieces

4 tsp.

GOYA® Minced Garlic

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 pkg. (10 oz.)

GOYA® Queso Fresco, divided


Kitchen View

Step 1

Prepare spaghetti according to package directions. Reserve 1/3 cup pasta cooking liquid; drain spaghetti (reserve saucepan).

Step 2

Meanwhile, to blender, add spinach, 3/4 cup basil, evaporated milk, walnuts, garlic and Adobo, pulse until finely ground. Add half the queso fresco and drizzle in oil, pulse until smooth.

Step 3

Return spaghetti to saucepan and add reserved pasta cooking liquid. Set over medium-low heat. Stir in basil mixture. Cook, tossing occasionally, for 2 to 3 minutes or until sauce is very creamy and clings to pasta well

Step 4

Chop remaining basil and sprinkle over pasta. Garnish with remaining queso fresco.

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