10 Savory Peruvian Noodle Recipes That Keep Meals Interesting

Exploring new flavors can be such a delightful journey, especially with Peruvian noodle dishes. I’ve gathered ten recipes that highlight the vibrant ingredients of Peru while keeping your meals exciting. From creamy Tallarines Verdes to spicy Ají De Gallina Pasta, each dish offers a unique twist on traditional flavors. Let’s explore these savory options that will elevate your dinner table. You won’t want to miss the delicious details ahead.

Tallarines Verdes: A Creamy Spinach Pasta Delight

Tallarines Verdes is a beloved Peruvian dish that combines the richness of pasta with a vibrant, creamy spinach sauce. This delightful recipe is inspired by the Italian pesto but has its own unique twist that showcases the flavors of fresh Peruvian ingredients. The creamy green sauce is made primarily from fresh spinach, cheese, and nuts, creating a luscious coating for the noodles.

It’s a fantastic option for a family meal or a gathering with friends, offering a satisfying and nutritious meal that everyone will enjoy.

To elevate the flavor profile, many recipes include a hint of garlic and a sprinkle of Parmesan cheese, which complement the spinach beautifully. Tallarines Verdes can be served as a main dish or as a side to grilled meats, making it versatile and adaptable to any occasion.

Whether you’re an experienced cook or a beginner in the kitchen, this dish is straightforward to prepare and sure to impress.

Ingredients (Serves 4-6):

• 12 oz (340g) spaghetti or fettuccine
• 4 cups fresh spinach leaves
• 1 cup fresh basil leaves
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup walnuts or pecans
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: a pinch of red pepper flakes for heat

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente. Once cooked, reserve about a cup of the pasta water, then drain the noodles and set aside.
2. Prepare the Spinach Sauce: In a large skillet or saucepan, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Next, add the fresh spinach and basil, cooking just until wilted (about 2-3 minutes). Remove from heat.
3. Blend the Sauce: In a blender or food processor, combine the sautéed spinach mixture, ricotta cheese, grated Parmesan, walnuts or pecans, and olive oil. Blend until smooth and creamy. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency. Season with salt, pepper, and optional red pepper flakes to taste.
4. Combine Pasta and Sauce: In the same pot you used for the pasta, add the cooked noodles and pour the creamy spinach sauce over them. Toss everything together until the pasta is evenly coated with the sauce. If needed, add more reserved pasta water to loosen the sauce.
5. Serve: Divide the Tallarines Verdes among serving plates, and garnish with additional grated Parmesan and a sprinkle of fresh herbs if desired. Enjoy your creamy spinach pasta delight warm!

Extra Tips:

When making Tallarines Verdes, it’s essential to use fresh spinach for the best flavor and texture. If you want a more intense flavor, consider adding a squeeze of lemon juice to the sauce before blending. This will brighten up the dish and complement the creamy elements.

Additionally, feel free to customize the recipe by adding protein like grilled chicken or shrimp, or even mixing in some sautéed vegetables for added nutrition. Enjoy experimenting with this versatile dish!

Ají De Gallina Pasta: a Unique Chicken Dish

Ají De Gallina Pasta is a delightful fusion of traditional Peruvian flavors and comforting pasta. This dish is inspired by the classic Peruvian Ají De Gallina, which features shredded chicken smothered in a creamy, spicy sauce made from ají peppers, cheese, and nuts. By incorporating pasta, this recipe transforms the iconic dish into a hearty meal that’s perfect for a family dinner or a festive gathering.

The creamy, nutty sauce coupled with tender pasta creates a satisfying and flavorful experience. The use of ají amarillo peppers gives this dish its signature kick, while the addition of cheese and walnuts adds richness and depth. Serve it garnished with olives and boiled eggs for a truly authentic touch that will transport your taste buds straight to the heart of Peru.

Ingredients (for 4-6 servings):

• 12 ounces of pasta (spaghetti or fettuccine)
• 2 cups cooked, shredded chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons ají amarillo paste
• 1 cup evaporated milk
• 1 cup chicken broth
• ½ cup grated Parmesan cheese
• ½ cup walnuts, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 hard-boiled eggs, halved (for garnish)
• Black olives (for garnish)
• Fresh parsley (for garnish)

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of pasta water for later use.
2. Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Incorporate the Ají Paste: Add the ají amarillo paste to the skillet, mixing well with the onion and garlic. Allow it to cook for about 2 minutes to release its flavors.
4. Combine Chicken and Nuts: Stir in the shredded chicken and chopped walnuts, ensuring that the chicken is well coated with the ají mixture. Cook for another 3-4 minutes, allowing the chicken to absorb the flavors.
5. Make the Creamy Sauce: Gradually add the evaporated milk and chicken broth to the skillet, stirring continuously. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes. Season with salt and pepper to taste.
6. Mix with Pasta: Add the cooked pasta to the skillet, tossing to coat the noodles in the creamy sauce. If the sauce is too thick, use the reserved pasta water to achieve the desired consistency.
7. Finish with Cheese: Stir in the grated Parmesan cheese, mixing well until it melts and combines with the sauce. Allow to cook for another minute, then remove from heat.
8. Serve and Garnish: Plate the Ají De Gallina Pasta in bowls, garnishing each serving with half a hard-boiled egg, a few black olives, and a sprinkle of fresh parsley.

Extra Tips:

When preparing Ají De Gallina Pasta, you can adjust the spice level by varying the amount of ají amarillo paste used. If you prefer a milder flavor, start with a smaller amount and taste as you go.

Additionally, feel free to add other ingredients such as peas or bell peppers for added texture and color. This dish can also be made ahead of time and reheated, making it a convenient option for meal prep or entertaining guests. Enjoy the unique combination of flavors and the comforting embrace of this Peruvian-inspired pasta dish!

Sopa Seca: A Hearty Dry Noodle Soup

Sopa Seca is a beloved Peruvian dish that takes the traditional concept of a noodle soup and reimagines it as a hearty, savory dish that’s both filling and delicious. With its origins deeply rooted in the diverse culinary traditions of Peru, Sopa Seca combines the richness of spices, the freshness of herbs, and the comforting texture of noodles, making it a favorite in many households.

It’s often served as a main course and is perfect for family gatherings or a cozy night in. This dry noodle soup is distinct from its broth-based counterparts, focusing instead on the savory flavors that are absorbed by the noodles during cooking. The combination of ingredients creates a dish that isn’t only flavorful but also visually appealing, with vibrant colors from the spices and fresh vegetables.

Whether you’re looking for a new weeknight dinner option or want to impress guests with a taste of Peru, Sopa Seca is sure to satisfy.

Ingredients (serving size: 4-6 people)

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 medium tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 pound spaghetti or thin noodles
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant and softened.
2. Add the Tomatoes: Stir in the chopped tomatoes and cook for about 5 minutes, allowing them to break down and release their juices. This will create a flavorful base for your Sopa Seca.
3. Season the Mixture: Sprinkle in the cumin, paprika, and chili powder. Stir well to combine, letting the spices toast slightly for about a minute to enhance their flavors.
4. Incorporate the Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Allow it to simmer for about 10 minutes, letting the flavors meld together while the liquid reduces slightly.
5. Cook the Noodles: Add the spaghetti or thin noodles to the pot, stirring to guarantee they’re well-coated with the sauce. Cook according to the package instructions, typically around 8-10 minutes, until the noodles are al dente.
6. Add the Peas: In the final few minutes of cooking, stir in the frozen peas, allowing them to heat through. Season with salt and pepper to taste.
7. Serve: Once the noodles are cooked and the dish has thickened to your liking, remove from heat. Spoon the Sopa Seca into bowls, garnishing with freshly chopped cilantro and serving with lime wedges on the side.

Extra Tips

When preparing Sopa Seca, feel free to customize it by adding your favorite vegetables or proteins such as chicken or shrimp for added richness.

You can also adjust the spice level according to your preference by adding more or less chili powder. If you prefer a creamier texture, consider adding a splash of cream or a dollop of sour cream before serving.

Finally, this dish can be made ahead of time, as it reheats well, making it a fantastic option for meal prep or entertaining guests!

Lomo Saltado Fettuccine: A Stir-Fry Twist

Lomo Saltado Fettuccine is a delightful fusion dish that combines the classic Peruvian stir-fry of beef, tomatoes, and onions with the comforting texture of fettuccine pasta. This dish pays homage to the traditional Lomo Saltado, which is typically served with rice, but offers a modern twist by incorporating noodles.

The savory flavors of marinated beef, fresh vegetables, and a hint of soy sauce create a savory sauce that clings beautifully to the fettuccine, making each bite a burst of flavor and texture.

Preparing Lomo Saltado Fettuccine isn’t only straightforward but also quick, making it an excellent choice for weeknight dinners or gatherings. The vibrant colors and robust flavors will impress your family and friends, and the unique combination of ingredients showcases the culinary diversity found in Peruvian cuisine.

With a few simple steps, you can master this delightful dish and bring a little taste of Peru to your table.

Ingredients (Serves 4-6)

• 1 pound fettuccine pasta
• 1 pound beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, sliced into wedges
• 1 bell pepper (any color), sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Cook the Fettuccine: Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
2. Marinate the Beef: In a bowl, combine the sliced beef, soy sauce, red wine vinegar, cumin, salt, and pepper. Allow the beef to marinate for about 15-20 minutes while you prepare the vegetables.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer, cooking for 2-3 minutes without stirring to achieve a nice sear.
4. Stir-Fry the Beef: After searing, stir the beef for an additional 2-3 minutes until it’s browned but not overcooked. Remove the beef from the skillet and set aside.
5. Cook the Vegetables: In the same skillet, add the sliced onion, bell pepper, and garlic. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
6. Combine Ingredients: Return the beef to the skillet with the vegetables and add the tomato wedges. Cook for another 2-3 minutes until the tomatoes are just warmed through.
7. Toss with Fettuccine: Add the cooked fettuccine to the skillet, tossing gently to combine all ingredients. If the mixture seems dry, add some reserved pasta water a little at a time until you achieve your desired consistency.
8. Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve immediately.

Extra Tips

For an extra depth of flavor, consider adding a splash of Peruvian aji amarillo sauce or a sprinkle of chili flakes for heat.

Additionally, if you prefer a vegetarian option, you can swap the beef for tofu or seitan and follow the same marinating and cooking steps. Feel free to customize the vegetables based on your preference or what you have on hand; zucchini or mushrooms could also work wonderfully in this dish.

Enjoy your culinary adventure with Lomo Saltado Fettuccine!

Causa Rellena With Noodles: a Layered Sensation

Causa Rellena is a beloved dish from Peru that combines the creamy texture of mashed yellow potatoes with vibrant flavors and layered ingredients. Traditionally, this dish is served cold, making it a rejuvenating option for gatherings and special occasions. By incorporating noodles into the classic recipe, we add an interesting twist that enhances the dish’s heartiness and texture, creating a delicious layered sensation that’s sure to impress your guests.

The beauty of Causa Rellena With Noodles lies in its versatility. You can customize the filling based on your preferences, whether you choose to use chicken, tuna, or vegetables. The combination of the smooth potato base, the savory filling, and the noodles come together beautifully, making each bite a delightful experience. Perfect for family dinners or potlucks, this dish isn’t only visually appealing but also packed with flavor.

Ingredients (Serves 4-6):

• 1 pound yellow potatoes
• 1 cup cooked noodles (such as spaghetti or fettuccine)
• 1 cup mayonnaise
• 1 can (12 oz) tuna or shredded chicken
• 1 avocado, sliced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon aji amarillo paste (or to taste)
• Salt and pepper to taste
• Olive oil for drizzling
• Lettuce leaves for serving

Cooking Instructions:

1. Prepare the Potatoes: Start by boiling the yellow potatoes in a large pot of salted water until they’re tender, about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly. Peel the potatoes while they’re still warm, then mash them in a bowl until smooth and creamy.
2. Season the Mashed Potatoes: To the mashed potatoes, add the aji amarillo paste, lime juice, salt, and pepper. Mix thoroughly until well combined. Taste and adjust the seasoning as needed. Set aside to cool completely.
3. Cook the Noodles: While the potatoes are cooling, cook the noodles according to package instructions. Drain and rinse under cold water to stop the cooking process, then toss with a little olive oil to prevent sticking. Set aside.
4. Prepare the Filling: In a separate bowl, combine the tuna (or chicken), red onion, cilantro, and half of the mayonnaise. Mix well and season with salt and pepper. If you prefer a creamier filling, feel free to add more mayonnaise to achieve your desired consistency.
5. Assemble the Layers: In a rectangular or round dish, spread half of the mashed potato mixture at the bottom, creating an even layer. Next, add a layer of noodles on top, followed by the tuna (or chicken) filling. Layer the sliced avocado over the filling, then top with the remaining noodles. Finally, spread the rest of the mashed potatoes over the noodles, smoothing the surface with a spatula.
6. Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld and the dish to firm up. When ready to serve, garnish with additional cilantro and drizzle with olive oil. Serve on a bed of lettuce leaves for a rejuvenating touch.

Extra Tips:

When making Causa Rellena With Noodles, feel free to experiment with different fillings, such as roasted vegetables or shrimp, to suit your taste. Additionally, using fresh, high-quality ingredients will greatly enhance the flavor of the dish.

For an extra kick, consider adding sliced jalapeños or a sprinkle of chili flakes to the filling. This dish can be made a day in advance, making it a convenient option for entertaining. Enjoy!

Huancaina Pasta Salad: A Zesty Cold Dish

Huancaina Pasta Salad is a delightful fusion of Peruvian flavors and a classic pasta dish. This invigorating salad combines al dente pasta with a creamy, zesty Huancaina sauce made from queso fresco, aji amarillo peppers, and a hint of lime juice. Perfect for warm-weather gatherings or as a side dish at barbecues, this salad is a crowd-pleaser that brings a taste of Peru to your table.

Whether you’re serving it at a picnic or as part of a family meal, the vibrant colors and bold flavors are sure to impress.

The beauty of Huancaina Pasta Salad lies in its versatility. You can customize it with various vegetables such as bell peppers, corn, or even avocado for added texture and nutrition. The dish can be prepared in advance, making it an excellent option for busy cooks. So, gather your ingredients and get ready to whip up this zesty cold dish that will brighten any occasion.

Ingredients (Serves 4-6)

• 12 ounces of pasta (such as fusilli or penne)
• 1 cup queso fresco, crumbled
• 2 aji amarillo peppers, seeds removed and chopped
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup cooked corn (fresh or canned)
• 1/4 cup green onions, chopped
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Cook the Pasta: Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent the pasta from sticking.

Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta.

2. Prepare the Huancaina Sauce: In a blender or food processor, combine the crumbled queso fresco, chopped aji amarillo peppers, mayonnaise, lime juice, minced garlic, and a pinch of salt and pepper. Blend until smooth and creamy.

Adjust seasoning to taste and set aside.

3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, cooked corn, and chopped green onions. Pour the Huancaina sauce over the pasta mixture and gently toss to coat all ingredients evenly with the sauce.

4. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld together and the salad to chill properly.

5. Serve: Before serving, give the salad a gentle toss to redistribute the sauce. Garnish with fresh cilantro if desired. Serve cold and enjoy!

Extra Tips

For an extra layer of flavor, consider adding diced bell peppers or black olives to the salad for a colorful touch. If you prefer a spicier kick, you can incorporate more aji amarillo or even a dash of hot sauce.

This dish can be made a day in advance, making it ideal for meal prep or entertaining, and the flavors will deepen as it sits. Always taste and adjust the seasoning before serving to guarantee the best flavor profile. Enjoy experimenting with different vegetables to make it your own!

Seco De Carne Noodle Bowl: a Flavorful Stew

Seco De Carne is a traditional Peruvian dish that showcases a delightful combination of tender beef, aromatic spices, and fresh herbs, creating a rich and flavorful stew. When served over a bed of noodles, this hearty meal transforms into a comforting noodle bowl, making it perfect for family gatherings or a cozy night in. The stew is infused with cilantro and a hint of beer, resulting in a unique taste that captures the essence of Peruvian cuisine.

This dish isn’t only delicious but also relatively easy to prepare, allowing you to impress your guests with a burst of flavors in every bite. The combination of the savory stew and the noodles creates a satisfying texture and taste that will leave everyone asking for seconds. Gather your ingredients, roll up your sleeves, and let’s plunge into this mouthwatering recipe!

Ingredients (serves 4-6):

• 2 pounds of beef chuck, cut into cubes
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 1 cup dark beer (optional)
• 4 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• 12 ounces of noodles (spaghetti or fettuccine)
• Lime wedges for serving

Cooking Instructions:

1. Sear the Beef: In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned, about 5-7 minutes. This step helps to lock in the flavors and creates a beautiful crust on the meat.
2. Sauté the Aromatics: Once all the beef is browned, remove it from the pot and set aside. In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Then, add the minced garlic, cooking for another minute until fragrant.
3. Add Spices and Paste: Stir in the chopped cilantro, ground cumin, paprika, and tomato paste. Cook for an additional 2-3 minutes, allowing the spices to bloom and release their flavors. This step is essential for building the base flavor of the stew.
4. Deglaze with Beer: Pour in the dark beer (if using) and scrape the bottom of the pot to release any browned bits. This adds depth to the flavor of the stew. Let it simmer for about 2-3 minutes to reduce slightly.
5. Combine Ingredients: Return the seared beef to the pot along with the beef broth and bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally to prevent sticking.
6. Cook the Noodles: In a separate pot, cook the noodles according to package instructions until al dente. Drain and set aside.
7. Serve the Dish: Once the beef is tender, taste and adjust seasoning with salt and pepper. To serve, place a portion of noodles in a bowl, ladle the Seco De Carne stew over the top, and garnish with lime wedges for a fresh touch. Enjoy your flavorful noodle bowl!

Extra Tips:

For an authentic taste, use fresh cilantro and let the stew simmer longer if you have the time; the flavors will deepen and become even more delicious.

If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate. Additionally, feel free to add vegetables such as carrots or peas for extra color and nutrition.

Finally, serving with a side of crusty bread can help soak up the rich sauce!

Spaghetti a Lo Pobre: a Comforting Classic

Spaghetti a Lo Pobre is a beloved dish in Peruvian cuisine, known for its hearty combination of pasta and flavorful ingredients that come together to create a comforting meal. This dish, which translates to “Spaghetti of the Poor,” has humble origins yet delivers a delightful mix of flavors that can satisfy even the most discerning palates.

The blend of spaghetti with sautéed vegetables, eggs, and the optional addition of meat makes it a versatile dish that can be served for a casual dinner or a festive gathering. The beauty of Spaghetti a Lo Pobre lies not only in its simplicity but also in its adaptability. You can easily customize it based on your preferences or what you have on hand.

The core ingredients create a rich and savory dish while the fried eggs on top add a creamy texture that ties everything together. Perfect for those chilly evenings or when you’re craving a comforting plate of pasta, this dish is sure to become a family favorite.

Ingredients (serves 4-6):

• 400g spaghetti
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium tomatoes, diced
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 eggs
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Cooking Instructions:

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about a cup of the pasta water.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Bell Peppers and Tomatoes: Incorporate the diced green and red bell peppers into the skillet. Sauté for about 5 minutes until they begin to soften. Then, add the diced tomatoes and paprika, stirring well to combine. Season with salt and pepper to taste. Cook for another 3-4 minutes until the tomatoes are soft and the mixture is fragrant.
4. Combine Pasta and Sauce: Add the drained spaghetti to the skillet, tossing it with the vegetable mixture. If the pasta seems dry, gradually add some reserved pasta water until you reach your desired consistency. Stir everything together until the spaghetti is well coated with the sauce.
5. Fry the Eggs: In a separate non-stick skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolks are still runny, about 3-4 minutes. Alternatively, you can cook them to your desired doneness.
6. Serve: Plate the spaghetti mixture and top each serving with a fried egg. Garnish with chopped fresh parsley and sprinkle with grated Parmesan cheese if desired.

Extra Tips:

When making Spaghetti a Lo Pobre, feel free to add other ingredients like cooked chicken, beef, or even some spinach for added nutrition. The beauty of this dish lies in its flexibility, so use what you have available.

Confirm you don’t overcook the eggs; a runny yolk adds richness to the dish. Finally, for an extra kick, consider adding a dash of hot sauce or a sprinkle of chili flakes before serving!

Arroz Con Pollo Noodles: a Rice and Noodle Fusion

Arroz Con Pollo Noodles is a delightful fusion dish that combines the traditional flavors of Peruvian arroz con pollo with the comforting texture of noodles. This recipe takes the classic chicken and rice dish and introduces a unique twist by incorporating noodles, enhancing the dish with a pleasing mix of textures. The aromatic spices, tender chicken, and vibrant vegetables work harmoniously, making this meal not only satisfying but also a feast for the eyes.

The beauty of this dish lies in its versatility. You can easily adjust the spices and ingredients according to your preferences, making it a great option for family gatherings or cozy weeknight dinners. The dish is packed with flavor, and the addition of noodles will leave everyone asking for seconds. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a comforting and delicious fusion meal.

Ingredients (Serves 4-6):

• 2 cups of uncooked noodles (egg noodles or fettuccine work well)
• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup of long-grain rice
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 1 bell pepper, diced (red or green)
• 1 cup of frozen peas
• 4 cups of chicken broth
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Add the uncooked noodles and cook according to package instructions until al dente. Drain and set aside, tossing lightly with a bit of olive oil to prevent sticking.
2. Sauté the Chicken: In a large, deep skillet or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the diced onion, minced garlic, and bell pepper. Sauté for about 3-4 minutes until the onions are translucent and the bell pepper has softened.
4. Add Spices and Rice: Sprinkle in the cumin, paprika, and turmeric, stirring to combine. Add the rice and stir to coat it with the spices and vegetables. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
5. Combine Ingredients: Pour in the chicken broth and return the cooked chicken to the skillet. Stir to combine all ingredients, ensuring the rice is submerged in the broth.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
7. Add Noodles and Peas: Once the rice is cooked, add the drained noodles and frozen peas to the skillet. Gently fold everything together, allowing the heat from the dish to warm the noodles and peas through.
8. Serve: Remove from heat, garnish with fresh cilantro if desired, and serve immediately. Enjoy your Arroz Con Pollo Noodles!

Extra Tips:

For an extra layer of flavor, consider marinating the chicken in lime juice and spices for a couple of hours before cooking. You can also customize this dish by adding other vegetables such as carrots or corn.

If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving. Always taste and adjust the seasoning to your liking, ensuring a perfect balance of flavors in your dish.

Pesto De Rocoto Pasta: a Spicy Peruvian Kick

Pesto De Rocoto Pasta is an exciting fusion dish that brings the heat of Peruvian rocoto peppers together with the comforting texture of noodles. Rocoto peppers, known for their distinct flavor and vibrant red color, add a spicy kick that distinguishes this dish from traditional pesto recipes.

This delightful meal not only satisfies your cravings for pasta but also introduces you to the rich culinary heritage of Peru. Perfect for adventurous eaters and spice lovers, this recipe will elevate your pasta night to a whole new level.

In this recipe, we’ll guide you through making a luscious rocoto pesto that’s blended with fresh ingredients to create a vibrant sauce. Tossed with your favorite pasta, the result is a colorful and flavorful dish that’s sure to impress family and friends alike.

Whether you’re serving it for a weeknight dinner or a special occasion, Pesto De Rocoto Pasta is a dish that embodies the spirit of Peru and its bold flavors. Let’s explore the ingredients and cooking process!

Ingredients (serves 4-6):

• 12 oz (340 g) pasta of choice (spaghetti or fettuccine recommended)
• 2-3 fresh rocoto peppers, seeds removed and chopped
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 2-3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: chopped fresh cilantro for garnish

Cooking Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. Prepare the Rocoto Pesto: In a food processor, combine the chopped rocoto peppers, basil leaves, Parmesan cheese, nuts, and minced garlic. Pulse until the mixture is finely chopped and well combined.
3. Blend the Pesto: While the food processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy. If the mixture is too thick, you can add a little bit of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
4. Combine Pasta and Pesto: In a large mixing bowl or the pot used to cook the pasta, combine the drained pasta with the rocoto pesto. Toss until the pasta is evenly coated with the sauce. If necessary, add more reserved pasta water to loosen the sauce.
5. Serve and Garnish: Divide the pasta among serving plates. If desired, garnish with fresh cilantro and additional grated Parmesan cheese. Serve immediately and enjoy the spicy kick!

Extra Tips:

When preparing Pesto De Rocoto Pasta, adjust the number of rocoto peppers according to your heat preference. If you prefer a milder version, consider using just one pepper or blending it with a milder chili.

Additionally, feel free to customize the dish by adding vegetables like cherry tomatoes or sautéed bell peppers for extra flavor and nutrition. This dish pairs wonderfully with a crisp green salad and a glass of chilled white wine, making it a perfect choice for entertaining or a cozy dinner at home.