20-Minute Basil Green Pasta
Fresh basil and spinach blended into a vibrant sauce coat tender pasta in under 20 minutes. This Peruvian-inspired weeknight dinner is creamy, bright, and done in one pot.
- Total time
- 18 min
- Servings
- 2
- Calories
- 468
- Protein
- 18g
Ingredients
- 2 cups fresh basil leaves, packed
- 1 cup fresh spinach
- 3 clove garlic cloves
- 10 oz fresh pasta (tallarines or spaghetti)
- ½ cup whole milk or evaporated milk
- ½ cup queso fresco or feta cheese, crumbled
Instructions
- 1
Bring a large pot of salted water to a boil over high heat.
- 2
While water heats, blend basil, spinach, and garlic in a blender until smooth, ~1 minute.
- 3
Add pasta to boiling water and cook until al dente, following package directions.
- 4
Reserve 1 cup pasta water, then drain pasta and return it to the pot off heat.
- 5
Pour basil blend and milk into the pasta, then stir in 0.5 cup reserved pasta water until creamy.
- 6
Divide into bowls and top with crumbled cheese. Serve immediately.
Tools you’ll need
- large pot
- blender
- colander or strainer
- wooden spoon
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