
Peruvian Green Spaghetti from Goya Foods
This creamy Peruvian Green Spaghett from Goya Foods is a delicious and versatile recipe you can serve on the side or as a main dish. Start by cooking the spaghetti according to package directions. Then, in a blender, prepare the creamy sauce made with spinach, basil, evaporated milk, and Goya Queso Fresco. Pour the sauce over the spaghetti and sprinkle a bit of chopped basil and some more shredded queso fresco.
Ingredients
- 1 lb Goya spaghetti
- 3 cups packed baby spinach
- 1 cup packed fresh basil leaves, divided
- 1 can Goya evaporated milk
- ¼ cup walnut pieces
- 4 tsp Goya minced garlic
- 2 tsp Goya Adobo All-Purpose Seasoning with Pepper
- 1 pkg (10 oz) Goya queso fresco, divided
- ¼ cup Goya extra virgin olive oil
Instructions
- Prepare spaghetti according to package directions. Reserve ⅓ cup pasta cooking liquid; drain spaghetti (reserve saucepan).
- Meanwhile, add spinach, ¾ cup basil, evaporated milk, walnuts, garlic and Adobo to blender, pulse until finely ground. Add half the queso fresco and drizzle in oil, pulse until smooth.
- Return spaghetti to saucepan and add reserved pasta cooking liquid. Set over medium-low heat. Stir in basil mixture. Cook, tossing occasionally, for 2 to 3 minutes or until sauce is very creamy and clings to pasta well.
- Chop remaining basil and sprinkle over pasta. Garnish with remaining queso fresco.
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