I’ve been wanting to give the Peruvian ‘Tallarines verdes’ a vegan tackle for a while. I couldn’t past-a opportunity to try! It’s essentially pesto sauce with fresh cheese, basil, milk… it is SO DAMN GOOD. It was certainly a fun challenge to use only vegan ingredients. 

Ingredients

• Noodles of your choice (or spiralized zucchini)
• 4 garlic cloves
• 1 onion
• 2 cups fresh basil
• 1 cup baby spinach
• 3/4 cup cashews
• 1 small handful of pine nuts (or walnuts)
• 1/2 small avocado (optional, for an extra creamy texture)
• 1/2 lemon juice
• 1/2 nutritional yeast
• 1/4 cup of almond milk approximately
• Olive Oil
• Salt & Pepper

Instructions

1. Cook noodles according to package
2. Chop garlic and onion. Set aside
3. In a blender add a dash of olive oil (around 1/4 cup) + basil + spinach + cashews + pine nuts + avocado (optional) + lemon juice + nutritional yeast + unsweetened almond milk + salt and pepper to taste. Start blending low to high when appropriate. If mixture is too thick, add a dash of water, you want to be able to blend but not as watery as a smoothie! Set aside when ready
4. In a large saucepan, heat and add in oil (I used vegan butter). Stir in garlic and onion and cook until brown.
5. Then add in the blender mix. Stir in low heat for a little bit. Taste and check if seasoning is good. Remove from heat and add in the pasta and mix everything up! 
6. Enjoy!

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