Peruvian Food Recipe - Tallarines Verdes and Papa a la Huancaína Recipe! Authentic!

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and lower in cost.

Boil a large pot of water for the pasta.

In a blender, combine 2 cups of spinach, 2 cups of basil, 8 cloves of garlic, 3 tablespoons of oil, and 1 cup of water. Blend until smooth.

In a pot with oil, fry the blended spinach mixture for about 4 to 5 minutes, stirring occasionally, and season with salt and pepper.

Crush the soda crackers into small pieces.

Pour 6 fluid ounces of evaporated milk into the crushed soda crackers and mix well.

Add 4 to 6 ounces of mozzarella cheese to the mixture and blend until smooth.

Fry the aji amarillo peppers with garlic in oil until browned, then add to the blender with the cracker and cheese mixture.

Blend the mixture again until smooth, adjusting seasoning as needed.

Boil the spaghetti pasta until cooked, then drain.

Combine the cooked pasta with the green sauce, mixing in a little at a time until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens