Creamy Green Tallarines
Peruvian-style spinach pasta with a vibrant herb-and-cheese sauce, ready in under 20 minutes. Bright, herbaceous, and deeply satisfying.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cups spinach, fresh or frozen
- 8 oz tallarines or fettuccine pasta
- ½ cup queso fresco or feta cheese
- ½ cup evaporated milk or heavy cream
- ½ cup fresh basil, parsley, or cilantro
- 2 cloves garlic cloves
Instructions
- 1
Boil salted water in a large skillet or pot. Add pasta and cook until al dente, ~10 minutes. Reserve 1 cup pasta water, then drain.
- 2
In the same skillet, heat 2 tbsp olive oil over medium. Add minced garlic and cook 30 seconds until fragrant.
- 3
Add spinach and fresh herbs. Stir until spinach wilts, about 1 minute. Add evaporated milk and stir to combine.
- 4
Return cooked pasta to the skillet. Crumble queso fresco over the top and toss gently, adding pasta water 1/4 cup at a time until sauce coats noodles.
- 5
Season with salt and pepper to taste. Serve immediately while hot and creamy.
Tools you’ll need
- large skillet or 3-quart pot
- colander
- wooden spoon
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