Tallarines Verdes Recipe - Peruvian Style Green Spaghetti
A vibrant, hearty, and creamy Peruvian style pasta, this Tallarines Verdes recipe is sure to become a family favorite at dinner time.
The Peruvian green spaghetti (or bucatini) features a sauce made with spinach and basil that's bursting with color and flavor. We're adding some extra umami with the inclusion of Lee Kum Kee Panda Brand Oyster Sauce, with its sweetness and savory flavors complimenting the spinach and basil perfectly. You can also use our vegan oyster sauce to keep this completely vegetarian.
In Peru, this would commonly be served with steak, but any protein of choice works perfectly as an accompaniment!
What You Will Need
Ingredients
- 1 pound spaghetti or bucatini
- crumbled queso fresco, for serving
- basil leaves, for garnish
Seasoning
- ¼ cup extra virgin olive oil
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 ½ cups packed basil leaves
- 1 ½ cups packed spinach leaves
- ¼ cup evaporated milk
- 1 tsp. kosher salt
- ½ tsp. Lee Kum Kee Coarse Ground Black Pepper
- 4 oz. queso fresco
Made with
Lee Kum Kee products
How to make it
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Cook pasta according to package instructions.
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While pasta cooks, add oil, Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Oyster Flavored Sauce, basil, spinach, evaporated milk, salt, pepper, and queso fresco to a blender. Blend until smooth, stopping as needed to push down ingredients.
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Toss sauce with cooked pasta. Serve with a sprinkle of crumbled queso fresco and basil leaves for garnish. Enjoy!
For more tasty oyster sauce recipes, visit the bolded link.
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