How To Make Green Spaghetti Sauce

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Where To Eat Peruvian Green Spaghetti

How to make Green Sauce pasta

If you live in a large city in Canada or America youll likely have access to a local Peruvian restaurant that serves an authentic Tallarines Verdes.

Havent traveled to Peru before? It may be helpful to first sample Peruvian Green Spaghetti at a local restaurant to better understand how the dish is served. Youll get an idea for the desired thickness of the pesto sauce, favourite pasta varieties and the best toppings to include such as crumbled cheese, fresh herbs and lime wedge.

In Toronto, popular South American restaurants that may offer healthy Tallarines Verdes. include Mira Restaurant, Paracas Peruvian Restaurant, Chotto Matte, Los Chicos Brasa and Aldos Restaurant.

How To Make A Creamy Green Vegan Pasta Sauce

To make the creamy green pasta sauce simply mix the cashew nuts, nutritional yeast, avocado, fresh basil leaves, plant-based milk, garlic powder, pepper, and salt in a food processor until you have a smooth paste. If you have a high-speed food processor you dont need to soak the cashew nuts before blending.

  • Cashew Nuts
  • Plant-Based milk
  • Spices

Nutritional yeast and basil are two of my favorite vegan flavors for pasta. Combines with the cashew nuts and avocado youll end up with a really creamy flavor that is perfect for pasta. If you want the color of the sauce to be even greener you can also add a hand full of spinach.

Mix the creamy green pasta sauce with your favorite pasta. You can eat the pasta with the sauce or add some extra protein.

A Note For Parents Of Small Children

My mom always called green spaghetti sauce a “before bath dinner” because of it’s unique ability to get literally everywhere. Your kids will probably love it, but the mess it makes is legit.

Be prepared with bibs, hats, rain ponchos, drop clothes, etc. if serving it to tiny humans who don’t appreciate how much you spent on that carpet, goddammit.

Even making it now, as a childless adult, I’m consistently surprised at how intent the sauce is at getting on everything. Hand-wash your blender/any bowls you use to make this. Even after a trip through the dishwasher, youre likely to find flecks of spinach on all your other plates.

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Tomato Basil Canning Spaghetti Sauce Recipe

Pasta sauces that use tomatoes and basil as their base are all the rage, and some supermarkets have entire aisles dedicated to them.

This tomato basil pasta sauce recipe from The Kiwi Country Girl is a great way to get that same flavor without spending a fortune on store-bought sauces, especially if pasta isnt the only thing you plan on cooking.


  • Olive oil
  • Salt

The great thing about this recipe is that its already sugar-free, so theres no need to look for substitutes.

Besides, this sauce is made with more than just pasta in mind since the combination of herbs makes it ideal for pretty much any dish where a red sauce would come in handy, such as on top of some delicious keto meatballs.

Homemade Spaghetti Sauce Recipe For Canning

Fresh Green Sauce for Pasta

Not everyone is a big fan of cooking every meal from scratch. And thats why cooking and preparing food in advance can be such a lifesaver.

This homemade canned spaghetti sauce from Taste of Home is the perfect recipe for anyone who likes to have quick and easy meals on hand.


  • Salt
  • Sugar

This spaghetti sauce recipe is pretty standard. And if you follow the original recipe, youll end up with about 9 quarts of tomato sauce that you can easily store for 2-3 years, depending on how well you sterilize and store them.

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How To Can Homemade Spaghetti Sauce

If you have loads of tomatoes and you are wanting to can some spaghetti sauce to use later, we have the perfect recipe for you! It is one of the top recipes on our site and one of my favorite canning recipes of all time! Click HERE for our Canned Spaghetti Sauce recipe. Use it in everything from our delicious Spaghetti Squash Lasagna to our Quick and Easy Calzones.

Homemade Ragu Spaghetti Sauce Recipe

Ragu Bolognese is, without a doubt, one of the most popular spaghetti sauces out there, and we couldnt include it in our list.

This recipe comes from Taste of Home, resulting in a sauce that is just as meaty as our previous entry. But it will feel a lot richer thanks to some added ingredients.


  • Ground nutmeg
  • Ground pepper

This ragu relies on pork, beef, bacon, and broth to give it its intense meat flavor, but the use of Parmesan cheese and heavy whipping cream is what gives it that thick and rich consistency.

Sure enough, youll need to figure out whether youll substitute or forget to add the sugar entirely, but as far as your protein and your fat sources go, youre all set.

This kind of sauce will get better as it sits in your fridge for a day or two because all those flavors will have time to blend together perfectly.

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How To Make Green Pasta Sauce

Scroll down for full printable recipe, ingredients and video.

  • Saute: Saute garlic in olive oil over medium heat. Add spinach and saute until wilted. Add a pinch of salt and pepper.
  • Pasta: Cook pasta according to package directions and drain once cooked.
  • Blend: Add cooked spinach, garlic, Parmesan cheese, cream cheese and broth to a food processor and puree until a sauce is formed.
  • Combine: Add sauce back into pan along with cooked pasta. Add pinch of salt and pepper to taste. Cook another 2-3 minutes to heat through.
  • Serve: Serve while still warm and sprinkle with extra cheese.
  • Fresh Green Sauce For Pasta

    GREEN SPAGHETTI | EASY Mexican Style Green Spaghetti | Spaghetti Verde Recipe

    5-minute fresh green sauce for pasta? Why, is the hulk coming for dinner? Skeptics, fear not, I promise you, not only is this incredibly quick sauce healthy, but its also really tasty. PROMISE.

    Even my kids wolf this down .

    An easy alternative to pesto for dinner, or lunch, that comes together in less than seven minutes.

    Packed with healthy fats, vitamins, and minerals, this pasta sauce is not only tasty, but its also:

    • Egg-free
    • Keto-friendly
    • Very low carb

    Toss the sauce with pasta and eat alone, add in some chickpeas, roasted vegetables, or serve with a fresh tomato salad to really get all the colors on your plate popping.

    If quick tasty pasta dishes are your thing you might also want to try my 10-minute vegan roasted red pepper sauce for pasta, or my 20-minute Vegan pumpkin pasta.

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    How To Saut The Sauce In A Skillet

    At this point the mixture is ready to become a ‘sauce’. This is easy to do and only takes a few minutes in a skillet on the stove top.

  • Prepare 1 12 oz. package of gluten free spaghetti noodles or pasta of choice . Cook the pasta just until al dente, drain, and rinse with cold water.
  • Once the noodles are ready, heat a skillet to medium on the stove top. Add 1 Tbsp. olive oil.
  • After the oil is heated, add the green pasta sauce mixture to the skillet. Sauté for a few minutes, stirring often.
  • Add ½ cup vegetable broth to the mixture. This will help to create the ‘sauce’ that will get tossed with the cooked noodles.
  • Cook the pasta sauce on medium for a few minutes, or until warmed through. Feel free to add more vegetable broth if you’d like to thin the sauce out a bit.
  • Add the cooked and rinsed noodles to the skillet and toss in the sauce until completely coated. Cook for another minute or two until the noodles are heated through.
  • Love Italian flavors? Don’t miss these recipes!

    How Long Does This Sauce Last In The Fridge

    Once the pasta has been tossed with the sauce any leftovers may be stored in an airtight container for 3-4 days. Be sure to allow the pasta to cool down before transferring to the fridge for storage.

    You can also prepare the green pasta sauce in the food processor and keep it in an airtight container in the fridge for 2-3 days. The sauce can then be heated on the stove top and tossed with noodles as directed in the recipe.

    The spinach basil mixture may also be frozen just as you would freeze pesto. Check out these instructions to learn How To Freeze Pesto.

    To reheat the frozen sauce simply place it in a skillet along with some vegetable broth. Once it’s heated, add some cooked noodles and toss until coated.

    If you love homemade sauces check out this recipe for Homemade Spinach Basil Pesto and Homemade Spaghetti Sauce!

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    How Do You Make The Sauce For Espagueti Verde

    There are different ways to make this meal depending on where you are from. However, in Mexico, we make it with poblano peppers and cilantro. It is inexpensive to make, and you can make a lot so it is perfect for large groups!

    The sauce is made by roasting the poblano peppers and letting them rest in a sealed plastic bag for 10 minutes. After that, you need to remove the skin which I do by putting the poblano pepper under a stream of cold water. You will also remove the seeds at that point.

    I always do the above step with gloves to prevent my hands from touching too much of the seeds or pepper.

    Next you will saute some onion, spinach, tomatillo and garlic that you will then blend with the poblano peppers, chicken stock, cilantro, crema, cream cheese, salt, and cumin.

    The final step for the sauce is to bring it to a boil with a teaspoon of oil and let simmer for about 5 minutes.

    After the sauce is done, you will combine with with cooked spaghetti, add it to an oven-safe dish and top with cheese beofre baking until the cheese is melted.

    When I was a little girl growing up in Mexico I always used to love this meal and I never left any on my plate. Now that I am a mom, I make this for my kids and they love it too! I made it just recently for my husbands birthday dinner and it was a hit!

    One downside to this delicious meal is that it isnt low on calories, but it is still good to have on those days when you just want to eat something very delicious!

    Tallarines Verdes Cooking Tips

    Green Spaghetti

    This healthy homemade Peruvian Green Spaghetti recipe is quick and easy to make at home. Weve included a few tips for first time pasta makers!

    • Use a large cast iron dutch oven with a high rim to reduce splatter when cooking.
    • We suggest using a high quality rubber spatula spoon when stirring the sauce so you can scrape down the side of the pot and sip to check if it needs to be seasoned further with more salt before spooning into bowls.
    • Weve used Spanish cooking onions but you could also use shallots, red onion or vidalia onion.
    • Many Tallarines Verdes recipes include evaporated milk so you can substitue it instead of whipping cream if you prefer. It will add additional sweetness.
    • We use walnuts as the nut source in our Peruvian Pesto but you can substitue for pecans.
    • While most recipes feature long and thin pastas like spaghetti or linguine, you can also use tubular pastas that hold sauce well like penne, rigatoni or macaroni.
    • We serve this pasta with a wedge of lime but you could substitute for lemon instead.

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    Icons / Ellipsis / Ellipsis

  • 2/11/2016 icons / ellipsis / ellipsis-horizontal This was my first spaghetti sauce from scratch and I love the smell and taste of it. I cut it in half as it’s just me, so I froze three quarts of it in ziploc freezer bags. I should have watched the video first, I would have salted the onions, and I SHOULD have used olive oil instead of canola. Don’t know what I was thinking there. I tend to follow the recipe verbatim on the first go around, so I’ll use olive oil next time. I’ll also mash the fresh tomatoes, something I ended up doing once it was simmering. I should have known better, but the instructions said… I’m planning on growing my own tomatoes, so this could be a great year for spaghetti sauce!Oh, I used all fresh seasoning as well, thyme, basil, oregano. So there was a whole lot of chopping involved, but I enjoyed every minute of it. Ultimately, I gave it four stars only because the instructions were not comprehensive, and I have a software testing background, so I like solid procedures. Otherwise this is great! icons / like
  • Mexican Sour Cream Substitute

    You can make your own mexican sour cream substitute by using regular whole cream and adding a few drops of lime juice and a sprinkle of salt. Mix and use in the recipe.

    Or you can make a mix of 1:1 cream and greek yogurt. This is the method I prefer because the taste is very similar to mexican sour cream.

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    Green Spaghetti Sauce Is The Key

    Spaghetti verde, aka “Espagueti Verde” or “Green Spaghetti”, skips the tomato sauce and focuses on a green sauce made with tomatillos, roasted poblano peppers and a few flavorful extras to develop its distinctive green color.

    It’s easy to make, and it’s huge on flavor. I find it wonderfully satisfying and easy to adjust to your flavor and heat preferences. Bust out the tomatillos for this one, my friends!

    Let’s talk about how to make spaghetti verde, shall we?

    How To Make It

    How To Make Green Pasta Sauce

    Possibly the easiest pasta sauce youll ever make, this green sauce comes together in just a few minutes. First, gather your ingredients. Check out the photo below if youre unsure about any of them.

    Next, pop the spinach, cilantro, and parsley in a microwave-safe container . Sprinkle about a tablespoon of water over the leaves, cover, and microwave on high for one minute.

    The leaves should have reduced about half in volume, with some wilted and some not, and be a bright green color .

    If you prefer not to microwave them or dont have a microwave, you can pop them in a colander or sieve and steam them while youre cooking your pasta, or dry fry them quickly in a pan.

    Peel the garlic, and skin and remove the stone from the avocado and add to a food processor or high-powered blender bowl along with all the other ingredients except the lemon juice and coconut milk .

    Process for about two minutes until as smooth as possible .

    You might be wondering why there is both garlic powder and fresh garlic, and thats because they complement each other very well but the drying process gives garlic powder a slightly different flavor profile.

    The cayenne here sets off the raw garlic and nutmeg beautifully and its only very mildly spicy think toddler-level spicy in the final dish, due to the coconut milk tamping down most of the heat. You can up or reduce the quantity of cayenne as you see fit.

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    How To Tell If Avocado Is Ripe

    There are easy ways to check if avocado is ripe.

  • A gentle squeeze will have some give but it shouldn’t feel soft.
  • The skin should be dark green to black.
  • The skin will be bumpy in texture, under-ripe avocado are paler in coler and smoother.
  • Flip off the little stem. If it is green underneath it is ripe and ready to eat, if it’s brown until the stem it’s over-ripe and it the stem doesn’t easily flip off, it’s not ripe yet.

    Here are three ways to remove the stone from an avocado.

    First cut lengthways around the stone, then twist to open. Do not try to cut through the stone.

  • If you feel confident and have a sharp chefs knife, you can hit the stone with the knife, which will embed in the stone. You then twist the stone with the knife to loosen and remove.
    • WARNING – Many accidents have occurred with this method, so please be careful and only do this if you re super confident and your knife is sharp. There are safer ways to remove the stone.
  • Use an avocado tool, these cut through the avocado in slices around the stone. Sometimes the tool has a curved knife section to cut the avocado in half and a section to twist the stone out.
  • You can also use a spoon to scoop the stone out.
  • How To Roast Poblano Peppers On The Stove Flame

    • Spread a little vegetable oil on the skin of the poblano.
    • Place the poblanos on the stove flame and let them roast, turning them from time to time until all the skin is brown.
    • Remove from the heat and put inside a plastic bag, close and let the chiles sweat for about 3 minutes, and then remove the skin.

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    Spaghetti Sauce With Fresh Tomatoes

    Spaghetti Sauce takes on a fresher, more vibrant flavor when you make it with juicy garden tomatoes. I am so excited to share this recipe with you! I promise, you will never go back to store-bought sauce again . We always have dozens of plump, ripe, red tomatoes in our garden and I love finding a scrumptious way to use them all up. This recipe makes me think of early summer suppers on our patio overlooking the garden. Its such a joy to eat the fruits of your labor!

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