| Course | Main Dish |
|---|---|
| Cuisines | Spanish |
| Diets | Dairy Free, Egg Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian |
| Main categories | Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Pasta, Vegetables |
Peruvian Spinach Pesto Spaghetti
Serves: 10
Serving Size: 2 cups
Pesto was first brought to Peru by Italian immigrants from Liguria, which is famous for it's popular sauce.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveIngredients
- ½ cup extra virgin olive oil
- 1 red onion diced
- 2 clove garlic
- 5 cup spinach
- 1 cup fresh basil
- 1 cup vegan milk
- 1 cup cashew cheese
- ½ cup pecans
- 2 pound spaghetti
- 2 cup asparagus
- 1 lemon zested and squeezed
Instructions
- Heat oil in skillet over medium heat and saute until transparent, stirring occasionally about 7 minutes.
- Turn off the heat and reserve.
- Pour boiling water over the spinach leaves. Drain.
- Process the onion, oil, garlic, spinach, basil, milk, cheese, pecans, salt and pepper in a blender until smooth.
- Drain the pasta and mix with the spinach basil cream and top it with green beans and cheese.
- Blanch the asparagus in boiling water for 2-3 minutes, put cold water after to stop the cooking process
- Prepare the spagetti per the instructions on the package
- Put together the dish, placing the veggies and sauce over the pasta
- Zest lemon over the pasta and use lemon wedges as garnish
Reheating/Serving Instructions
Microwave or stove top
Nutrition
Calories: 638kcal | Carbohydrates: 79g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Sodium: 55mg | Potassium: 538mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1736IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 4mg
Peruvian Spinach Pesto Spaghetti
$35.00 cooking fee
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