Pasta With Creamy Basil Spinach Sauce
"Creamy pasta with Peruvian Basil Spinach Sauce! I served it with some roasted potatoes and more basil leaves on top. Every time I'm outside of Peru the thing I miss the most is always the food (even if I'm also eating really good food here in NY) Hope you are having a wonderful day!"
Recipe Intro From

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Prep time 5mins
Cook time 15mins
Serves or Makes: 4


  • 1 pound gluten-free noodles, cooked according to package directions
  • 1 cup basil leaves
  • 3/ 4 cup spinach
  • 8 ounces tofu, pressed
  • 3/ 4 cup almond milk, or other non-dairy alternative
  • 1 teaspoon coconut oil
  • 1/ 2 onion, chopped
  • 1/ 2 clove garlic, minced
  • a pinch of black pepper
  • a pinch of cumin
  • 1/ 2 teaspoon salt


  • Step 1

    Add basil, spinach, tofu and almond milk into a blender and blend until smooth, then set aside.

  • Step 2

    Heat coconut oil in a large skillet and add chopped onion, garlic, black pepper and cumin. Sauté for 3-4 minutes on medium. Stir in the mixture from the blender and cook for 5 minutes while you keep stirring. Add in cooked noodles and garnish with more basil leaves. Serve with roasted potatoes, if desired.