Authentic & Easy Tallarines Verdes Recipe: Creamy Peruvian Green Noodles

Dive into the vibrant flavors of Peru with this incredible Tallarines Verdes recipe! Often translated as “green noodles,” this beloved Peruvian pasta dish is a culinary masterpiece that combines the freshness of spinach and basil with the creamy richness of queso fresco and evaporated milk. While it shares a delightful similarity to Italian pesto, Tallarines Verdes offers a unique Latin American twist that makes it truly special. It’s traditionally enjoyed on its own as a hearty meal or paired with a perfectly grilled steak, making it a versatile and satisfying option for any occasion.

A close-up of a plate of delicious Tallarines Verdes (Peruvian Green Noodles).

This recipe for Peruvian Green Noodles is not only authentic but also surprisingly simple to prepare, bringing a taste of Peru right to your kitchen. Get ready to impress your family and friends with this intensely flavorful and visually appealing pasta dish that’s sure to become a new favorite.

Why You’ll Love This Tallarines Verdes Recipe

There are countless reasons to fall in love with these creamy green noodles. Beyond their incredible taste, this recipe brings several advantages to your kitchen:

Effortlessly Delicious: Don’t let the vibrant green color fool you; this sauce, though made from scratch, is incredibly easy to whip up. Just a few simple steps in a blender, and you’re halfway to a gourmet meal!
Incredibly Versatile: While traditionally served with your favorite pasta, this luscious green sauce is a blank canvas for creativity. Use any type of pasta you have on hand, or skip the pasta entirely and drizzle it over roasted vegetables, grilled chicken, or even a fresh salad for a burst of flavor. It also makes a fantastic base for a grain bowl.
Rich, Decadent, and Creamy – Naturally: Achieving a luxurious texture without the need for butter, flour, or heavy cream is one of the magic tricks of Tallarines Verdes. The combination of queso fresco and evaporated milk creates an unbelievably smooth, rich, and decadent sauce that tastes indulgent yet feels wholesome.
Nutrient-Packed Goodness: Loaded with fresh spinach and basil, this dish offers a healthy dose of vitamins and antioxidants, making it a delicious way to incorporate more greens into your diet.
Perfect for Meal Prep: The sauce can be made ahead of time and stored, making weeknight dinners a breeze. It’s also freezer-friendly, allowing you to enjoy authentic Peruvian flavors whenever a craving strikes.
A Unique Culinary Experience: While reminiscent of pesto, Tallarines Verdes stands on its own with a distinct flavor profile that is both comforting and exciting, offering a delightful departure from typical pasta dishes.

Key Ingredients for Authentic Tallarines Verdes

Crafting the perfect Tallarines Verdes sauce relies on a few key ingredients, each playing a crucial role in developing its signature flavor and creamy texture. Here’s a closer look at what you’ll need and why:

Spinach: For the best results and that vibrant green hue, always opt for fresh spinach. It’s essential to blanch or lightly cook the spinach before blending. This step helps to soften the leaves, remove any bitter notes, and ensure a smooth, silky sauce. It also helps to lock in that beautiful green color.
Basil: Fresh basil is non-negotiable here. Its aromatic and slightly peppery notes are vital for the sauce’s characteristic flavor. Unlike spinach, basil does not need to be blanched or cooked before blending; its fresh flavor shines brightest when added raw.
Queso Fresco: This mild, soft, and slightly salty Mexican cheese is the traditional choice for Tallarines Verdes. It melts beautifully into the sauce, contributing to its creamy texture without overpowering the other flavors. If you can’t find queso fresco, you have several excellent alternatives:
- Cotija cheese: A harder, saltier Mexican cheese that can be used sparingly.
- Feta cheese: Offers a tangy, salty punch.
- Parmesan cheese: A classic option that adds a sharp, umami depth, though it will alter the traditional flavor profile slightly.
- Cream cheese: For an even richer, tangier sauce, cream cheese can be a good substitute, particularly if you prefer a smoother, more decadent finish.
Experiment with these options to find your preferred taste, but remember that the true Peruvian flavor comes from queso fresco.
Evaporated Milk: This is the secret ingredient for an ultra-smooth, rich, and incredibly creamy sauce without adding extra fat or flour. Evaporated milk has a slightly caramelized flavor and a thicker consistency than regular milk, which is perfect for achieving the desired velvety texture. I highly recommend sticking to evaporated milk for the best results; whole milk simply won’t yield the same depth of creaminess or flavor. For a dairy-free alternative, a rich plant-based milk like full-fat oat milk or cashew milk can be used, though the flavor will subtly change.
Olive Oil: A good quality extra virgin olive oil not only helps to emulsify the sauce, making it silky smooth, but also adds a fruity, peppery depth that complements the herbs and cheese beautifully. It’s crucial for the sauce’s texture and overall flavor.
Shallots and Garlic: These aromatic ingredients form the essential flavor base for the sauce. Finely diced shallots provide a delicate onion flavor, while minced garlic adds a pungent warmth. Sautéing them gently until fragrant unlocks their full potential, building a robust foundation for the green sauce.
Red Crushed Pepper (Optional): For those who enjoy a little heat, a pinch of red crushed pepper adds a delightful kick. It’s entirely optional, allowing you to customize the spice level to your liking. Other options for heat include a touch of Aji Amarillo paste for an authentic Peruvian spice, or fresh green chilies.
Pasta: While bucatini is suggested in the recipe card (a thick, hollow spaghetti-like pasta that’s great for holding sauce), you can use any pasta shape you prefer. Spaghetti, linguine, fettuccine, or even penne work wonderfully. The key is to cook your pasta to al dente, ensuring it has a slight bite and isn’t overcooked. Don’t forget to reserve some pasta water – it’s a magical ingredient that helps thin the sauce and bind it to the pasta.
Salt and Pepper: Essential for seasoning, allowing you to balance and enhance all the flavors in the dish. Always taste and adjust as you go!

All the fresh ingredients laid out for making delicious Tallarines Verdes.

Step-by-Step Guide: How to Make Tallarines Verdes

Making Peruvian Green Noodles is a straightforward process that yields incredibly delicious results. Follow these simple steps to create a rich and creamy dish:

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add your chosen pasta (bucatini, spaghetti, or any other type) and cook according to package directions until it’s al dente. This means it should be firm to the bite, not mushy. Before draining, make sure to reserve at least 1/4 cup of the starchy pasta water. This “liquid gold” will be essential for adjusting the sauce’s consistency and helping it cling beautifully to the noodles.
Blanch the Spinach: In the same pot of boiling water (or a separate one), quickly blanch the fresh spinach. Submerge it for just 1 minute until it wilts and brightens in color. Immediately remove the spinach using tongs or a slotted spoon and transfer it to a blender. This quick blanching ensures the spinach is tender, less bitter, and maintains its vibrant green hue when blended.
Blend the Green Sauce: To the blender with the blanched spinach, add the fresh basil leaves, queso fresco (or your chosen cheese substitute), and evaporated milk. Begin to blend these ingredients until they start to combine. With the blender running on low, slowly drizzle in the olive oil. Continue blending until the sauce is completely smooth and creamy, with no visible chunks of spinach or basil. Scrape down the sides of the blender as needed to ensure everything is incorporated.
Sauté the Aromatics: Heat a large skillet or frying pan over medium-low heat and add a touch of olive oil. Add the finely diced shallots and cook for 2-3 minutes until they become translucent and fragrant. Be careful not to brown them. Next, stir in the finely minced garlic and red crushed pepper (if using). Cook for another 30 seconds to 1 minute, just until the garlic is fragrant, being careful not to burn it, as burnt garlic can taste bitter.
Combine and Season: Pour the smooth green sauce from the blender into the skillet with the sautéed aromatics. Stir well to combine. Season generously with salt and black pepper to taste. Remember, the cheese also adds salt, so taste first, then adjust. Add a splash of the reserved pasta water to achieve your desired sauce consistency – a little goes a long way to make the sauce silky and help it coat the pasta.
Toss with Pasta: Finally, add the cooked, drained pasta directly into the skillet with the sauce. Toss everything together thoroughly, ensuring every strand of pasta is coated in the rich, vibrant green sauce. Let it simmer gently for another minute or two, allowing the flavors to meld.
Serve and Enjoy: Serve immediately, topped off with extra crumbled queso fresco or grated Parmesan, and perhaps a fresh basil leaf for garnish. Enjoy your homemade Tallarines Verdes!

A close-up of the rich and creamy green sauce on a wooden spoon.

Expert Tips for Perfect Tallarines Verdes

Achieving the perfect bowl of Peruvian Green Noodles is easy with these helpful tips and tricks:

For a Brighter Green: To ensure your sauce remains a vibrant green, you can “shock” the blanched spinach in an ice bath immediately after removing it from the boiling water. This stops the cooking process and preserves the color. Squeeze out as much excess water as possible before blending.
Adjust Sauce Consistency: If your sauce is too thick, gradually add more of the reserved pasta water until it reaches your desired consistency. If it’s too thin, you can simmer it gently in the skillet for a few extra minutes to allow it to reduce slightly, or add a little extra cheese.
Seasoning is Key: Always taste the sauce before adding the pasta. Adjust salt and pepper as needed. A pinch of nutmeg can also add a subtle warmth and depth to the spinach-basil flavor. Don’t be afraid to season it to your liking. Add a pinch of chipotle seasoning, a dash of cumin, or any other spices of your choice for a personalized twist.
Spice It Up: To make it spicier, you can add more red crushed pepper, finely minced fresh green chilies (like aji amarillo or serrano), or a small amount of aji paste directly into the blender with the other ingredients.
Pasta Choice Matters: While bucatini is fantastic, longer, thinner pastas like spaghetti or linguine work equally well for coating evenly with the sauce. Shorter pasta shapes like penne or fusilli are also great for soaking up the sauce.
Storage and Freezing:
- To refrigerate: Leftover sauce can be stored in an airtight container or mason jar in the refrigerator for up to 3 days. Pasta with sauce can also be stored this way, but it’s often best to store the sauce and pasta separately if possible, and combine just before serving for optimal texture.
- To freeze: Allow the sauce to come to room temperature completely before transferring it to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop, adding a splash of water or milk to loosen if necessary.
Not a Fan of Basil? While basil is traditional, if you’re not a fan, you can increase the amount of spinach and omit the basil entirely for a spinach-only green sauce. However, the basil contributes significantly to the authentic flavor profile.
Serving Suggestions: Beyond the classic grilled steak, Tallarines Verdes pairs wonderfully with grilled chicken, roasted pork, pan-seared shrimp, or a simple fried egg on top for a quick meal. For a vegetarian option, consider serving it with roasted mushrooms or chickpeas.

Dietary Adaptations

Vegan Tallarines Verdes: To make this dish entirely plant-based, substitute the queso fresco with a combination of nutritional yeast (for cheesy flavor) and soaked cashews (for creaminess), or a vegan cream cheese alternative. Replace evaporated milk with full-fat oat milk or unsweetened cashew milk.
Gluten-Free: Simply use your favorite gluten-free pasta, and the sauce remains naturally gluten-free.

A plate of green noodles alongside a skillet, ready to be served.

Ready to try this amazing Tallarines Verdes recipe? It’s a simple yet sophisticated dish that will transport your taste buds straight to Peru. We hope you enjoy making and savoring every creamy bite of these delightful Peruvian Green Noodles!

If you’ve tried this tallarines verdes recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

5 from 2 votes

Tallarines Verdes

By Julie Maestre

Tallarines Verdes simply mean green noddles. Made with fresh spinach, basil, queso fresco, and evaporated milk.

Prep: 10 minutes

Cook: 10 minutes

Servings: 4

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Ingredients

▢ 3 cups spinach, fresh
▢ 1 cup basil, fresh
▢ 5 ounces queso fresco
▢ 1/2 cup evaporated milk
▢ 1/4 cup olive oil
▢ 1 shallot, finely diced
▢ 2 garlic cloves, finely minced
▢ 1/4 tsp red crushed pepper , optional
▢ 1/4 cup pasta water
▢ 3/4 lb bucatini
▢ salt and pepper to taste

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Instructions

Cook the pasta until al dente and reserve 1/4 cup of pasta water.
Bring a large pot of water to a boil and cook the spinach for 1 minute. Remove the spinach from the pot and add it to a blender along with the queso fresco, basil, and evaporated milk.
Drizzle the olive oil into the blender while it blends. Blend until smooth.
In a large skillet, heat some oil over medium-low heat. Add the shallots and cook for 2-3 minutes or until translucent. Stir in the garlic and red crushed pepper and cook until fragrant.
Add the sauce to the skillet and season generously with salt and pepper. Add the pasta water and cooked pasta. Check for seasoning and enjoy!

Video

Notes

To freeze the sauce, let it come to room temperature and then place it in an air-tight container. Freeze for up to 3 months.
You can also place the sauce in a mason jar and refrigerate for up to 3 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 10 minutes

Cook Time: 10 minutes

Course: Entree

Cuisine: Peruvian

Servings: 4

Calories: 598

Keyword: How to make tallarines verdes, Peruvian Green Noodles, Tallarines Verdes

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