Pasta with Peruvian Huancaina sauce I Lorentix

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is often less expensive.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk provides a dairy-free option, while regular milk is usually cheaper.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: green bell peppers

Jalapeños provide heat, while green bell peppers are more affordable and milder.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives offer a different flavor profile, while capers are often less costly.

Add 1 yellow Peruvian pepper and 1 clove of garlic to the blender.

Add 6 crackers, a little bit of evaporated milk, and a piece of cream cheese to the blender.

Add cooking oil generously and blend until creamy.

Adjust the consistency by adding more salt, more evaporated milk, and more crackers as needed.

Blend again until the sauce is perfect.

Cook spaghetti until done, then add the Huancaina sauce and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens