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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
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
¼ cup
GOYA® Extra Virgin Olive Oil
Directions
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.
New from Goya
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