Gluten-Free Kitchen Sauce Vegetable

Spinach Basil Sauce for Pasta

By Rodrigo Izquierdo

This spinach basil sauce is a take on a Peruvian Dish called “Tallarines Verdes” which translates to Green Spaghetti. Simple recipe, perfect to sauce any pasta and traditionally served with steak and/or a fried egg. It’s also a perfect vegetarian option served on its own. The SPG Original Seasoning is a great replacement for the garlic cloves and black pepper usually used in other recipes.


Print Recipe

Serves 4

  • 2 Tbsp olive oil
  • 1 9-oz bag of spinach
  • 1 red onion, chopped
  • 1/2 cup basil
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup whole milk
  • 2 tsp SPG Original salt-pepper-garlic seasoning (or SPG Garlic if you like garlic)
  • Salt to taste


  1. In sauce pan, heat olive oil over medium-high heat.
  2. Add onion and cook until translucent, around 5 minutes, stirring occasionally.
  3. Add half of the spinach to the pan and cook until wilted, about 2 minutes.
  4. Add the remaining spinach, basil, and SPG Original seasoning to the pan and cook until spinach and basil mix is wilted. Remove from heat.
  5. Pour milk, cooked spinach mixture, and parmesan cheese into a blender, in the order listed for easier blending.
  6. Blend on high speed until you get a creamy consistency. Add a little more milk if you want to thin the sauce.
  7. Taste the sauce and add salt to taste if needed.
  8. Pour sauce back into sauce pan and cook on low heat for 10 to 15 minutes, stirring occasionally.
  9. Coat your favorite pasta and it’s ready to serve.