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Meat, Americas

Tallarines verdes with steak

Tallarines verdes with steak is a Peruvian dish for 4 people, ready in 35 minutes and easy to make, at about €3.50 per person. Spaghetti is coated in a creamy spinach and basil sauce, served alongside a pan seared steak. The trick is keeping the spinach bright green by dipping it in the pasta water for thirty seconds before blending.

Tonight we're headed to Lima with tallarines verdes, spaghetti coated in a spinach pesto, served alongside a steak.

Tallarines verdes with steak
Total time
35 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Tallarines verdes comes from Lima, where it's a weeknight classic. The sauce, made from blended spinach, fresh cheese and parmesan, turns the spaghetti a vivid green and gives it a mild, almost creamy flavor, nothing like a classic tomato sauce. The steak on the side brings the contrast you need, seared meat against soft, coated pasta.

This is a great weeknight dinner, quick to put together and a nice change from regular pasta. Kids tend to warm up to the green sauce once they've tried it, the fresh cheese softens the spinach flavor. You can also serve it to guests curious about trying something a little different, without any real cooking complexity.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 320 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 300 g
  • Fresh basil 1 sprigs
  • Garlic 1 cloves
  • Onion 1

Dairy

  • Fresh cheese, feta or ricotta 150 g
  • Grated parmesan 40 g
  • Evaporated milk 10 cl

Butcher

  • Sirloin steaks 4

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the spaghetti in salted boiling water, saving a cup of the pasta water. 10 min

    Pull the pasta out a minute before it's done, it'll finish cooking in the sauce.

  2. Dip the spinach and basil in the pasta water for thirty seconds, then drain.

    Rinse them under cold water right away, that's what locks in the green color.

  3. Blend the spinach with the fresh cheese, parmesan, milk, garlic and 3 tablespoons of olive oil until smooth. 5 min

    Thin it out with a bit of pasta water if the sauce is too thick.

  4. Sauté the sliced onion, add the sauce and the spaghetti, toss to coat evenly. 3 min

    Warm it gently, a sauce that's too hot can split.

  5. Pan sear the salted and peppered steaks in the remaining oil, and serve alongside the pasta. 8 min

    Let the steaks rest for two minutes before serving, that keeps the juices in.

Our tips to get it right

  • Blend the sauce just before tossing it with the pasta, it loses its vibrant color if it sits too long.
  • Let the sirloin steaks come to room temperature before searing them, they'll cook more evenly.
  • Taste the sauce before adding it to the pasta, fresh cheese varies in saltiness depending on the brand.

The variations

  • Swap the sirloin steaks for pan seared chicken breast for a lighter texture.
  • For a vegetarian version, serve the tallarines verdes with a fried egg instead of steak.
  • For a quicker kid friendly version, blend the sauce a little less smooth and skip the steak entirely.

What to serve it with

  • A fresh tomato salad
  • Bread for scooping up sauce
  • A cold glass of lemonade

Storage

The sauce and pasta keep for 2 days in the fridge in a sealed container. Reheat gently in a pan with a splash of water to loosen the sauce. The cooked steak tastes best fresh, it loses tenderness when reheated.

Questions about this dish

Can you substitute the feta or ricotta cheese?

Yes, a plain spreadable fresh cheese works too. The key is getting a creamy texture that blends easily with the spinach.

Can you make the sauce ahead of time?

Yes, you can blend it a few hours ahead and keep it in the fridge. Warm it gently before tossing it with the pasta so it stays smooth.

Why dip the spinach in the pasta water?

This quick thirty second dip softens the spinach and locks in its green color. Skip this step and the sauce turns a duller shade once blended.

Can you freeze tallarines verdes?

The spinach sauce freezes well on its own, for up to a month. The cooked steak doesn't freeze well, it's best seared fresh right before serving.

How long does it take to make a plate of tallarines verdes with steak?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of tallarines verdes with steak?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of tallarines verdes with steak cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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