Peruvian Green Spaghetti (Easily Made Gluten Free or Vegan)

The second most popular post on my personal blog is what I'm sharing with you all today: Peruvian Green Spaghetti.  It's an easy, quick, healthy meal.  Serve it as a side or main dish with pasta of your choice (brown rice or quinoa for a gluten-free option).   The "sauce" is also great on bread or meat. Ingredients6gnjM41338660417 Yield = 6-10 servings (about 2 cups)
  • 1 Bunch of fresh spinach, washed
  • 1 Bunch of basil (I used 4 little containers from the store, yield was about 4 cups loosely packed)
  • 3 Garlic cloves
  • Olive oil as needed
  • ~½ cup Freshly grated Parmesan cheese (optional)
  • ??  Make enough pasta to serve you for this meal.  This is better when made fresh, so prepare fresh pasta to use with any leftovers.  I  like to use quinoa pasta for a more balanced meal & gluten-free option.
  Preparation 1.  Start a pot of hot water for the pasta & cook per the package instructions. 2.  Working in batches if necessary, blend the spinach, basil, & garlic in a food processor.  You will probably have to scrape down the sides frequently to get the spinach & basil to blend evenly.  Add a little olive oil (while the food processor is on), just enough to make a paste. 3.  Add the Parmesan cheese & mix with the food processor.   Add this based on your preference.  If you do not use cheese, you may want to add a little salt.  Transfer the mixture to a bowl 4.  Toss the cooked pasta with some of the spinach-basil mixture to coat well.  Add a little more cheese if you would like. Suggestions Store the leftover spinach-basil mixture in the fridge.  Cook fresh pasta to toss the leftovers. Spread the mixture on bread (plain or sandwiches). Serve the basil mixture on the side as a condiment Ingredient Heath Benefit Information Basil Spinach Garlic Olive Oil Let me know what you think if you try this out! Jessica

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