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.
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.