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Green noodles: the infallible secret to making the best basil cream

Of the best recipes from the Peruvian recipe book. The Yo Madre Recipes presents us with the perfect formula for cooking green noodles that you always wanted with the ideal green sauce.

You just have to follow the steps and quantities:


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For this recipe I recommend boiling the pasta and making the sauce simultaneously, as this preparation is quick and simple. Remember that the noodles must be boiled in boiling water with only salt, they do not need oil. The cooking time, either al dente as I like, or well cooked, you can see on the back of each package.

In a pot, add a drizzle of oil and when it is hot, add the onion and garlic, finely chopped. Skip them without neglecting the preparation for about 4 minutes and do not let them burn. Once golden, add the previously washed and drained spinach and basil leaves, and cook them for about 2 more minutes, until the leaves are completely reduced in the dressing. Now, add the milk cream, integrate everything for a couple of minutes and, just as it is, take it to the blender with the cheese and let it form a rich cream. You don’t need liquid. If you feel that it is too thick, add more milk cream or a splash of milk. Try the salt. Now the cream is ready to be mixed with the noodle.

Source: Elcomercio

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