Vegan Tallarines Verdes

Indulge in the rich, plant-based flavors of Vegan Tallarines Verdes, a Peruvian-inspired classic reimagined with wholesome ingredients! This vibrant green pasta dish combines the earthy aroma of fresh basil and spinach with the creamy texture of soaked cashews, all blended into a velvety sauce enriched by nutritional yeast and zesty lemon juice. Tossed with your favorite vegan spaghetti or fettuccine, this dairy-free recipe is bursting with flavor and ready in just 35 minutes—perfect for a weeknight dinner or a special occasion. Top it off with crunchy walnuts and juicy cherry tomatoes for added texture and a pop of color. Whether you're a seasoned vegan or simply exploring meatless recipes, this nutrient-packed dish will quickly become a household favorite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Vegan pasta (spaghetti or fettuccine)
• 1.5 cups Fresh basil leaves
• 1.5 cups Fresh spinach leaves
• 1 cup Unsweetened plant-based milk (e.g., almond, oat, or soy)
• 0.5 cup Raw cashews (soaked for 2-4 hours and drained)
• 2 tablespoons Olive oil
• 2 Garlic cloves (minced)
• 3 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Walnuts (optional, for garnish)
• 0.5 cup Cherry tomatoes (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the vegan pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.

Step 2

While the pasta cooks, prepare the green sauce. In a blender or food processor, combine the fresh basil, spinach, soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Step 4

Pour the blended green sauce into the skillet with the sautéed garlic. Cook over medium heat, stirring occasionally, for 3-4 minutes, until warmed through. If the sauce is too thick, thin it out with a splash of the reserved pasta cooking water.

Step 5

Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly in the sauce. Cook for another 1-2 minutes to heat everything through.

Step 6

Transfer the Vegan Tallarines Verdes to serving plates. Garnish with chopped walnuts and cherry tomatoes, if desired.

Step 7

Serve immediately and enjoy this fresh and vibrant plant-based Peruvian-inspired dish!

Nutrition Facts

Serving size	(1012.1g)

Amount per serving	% Daily Value*
Calories	1794.1

Total Fat 104.4g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2580.5mg	0%
Total Carbohydrate 169.0g	0%
Dietary Fiber 17.5g	0%
Total Sugars 14.4g
Protein 57.7g	0%

Vitamin D 100.0IU	0%
Calcium 489.8mg	0%
Iron 14.2mg	0%
Potassium 1730.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 12.5%

Carbs: 36.6%