Green Spaghetti (or Tallarin Verde) is very popular in Peru. It is very similar to pesto, with an addition of Peruvian pepper paste. This recipe was created for my cookbook, Peruvegan, and I promise it will be the best pesto you have ever tasted!
The recipe is mostly raw (except for the sauteed onion) and contains no oil (except for the sauteed onion). It’s full of raw spinach, and a great way to get the kids to eat their veggies, without them knowing! Green Spaghetti is a great dish to have for the holidays, due to the bright green color. You could even serve it with Bruschetta, for a festive red and green holiday plate.
The recipe calls for Garlic Cashew Cheese, which is in my cookbook, or you can access the recipe here.
If you don’t want to order the Peruvian pepper paste for the recipe, you can substitute some red pepper flakes to give it a little kick.
RECIPE
1 onion, diced
1 tablespoon olive oil
2 cloves of garlic, minced
1 tablespoon of aji amarillo paste
½ cup of soy milk or nut milk
3 cups of packed fresh spinach
1 cup of packed fresh basil
¼ cup of walnuts
¼ cup of nutritional yeast
2 teaspoons salt
¼ cup Garlic Cashew Cheese
1 pound of cooked spaghetti
DIRECTIONS:
In large fry pan over medium heat, sauté onion in olive oil until translucent. Add garlic and aji amarillo paste, and saute for another two minutes. Remove from heat and add contents to a blender or food processor. Add soy milk, spinach, basil, walnuts, nutritional yeast, salt, and Garlic Cashew Cheese. Blend. Season to taste with salt and pepper. Serve over cooked spaghetti.
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