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using metal tongs to toss long pasta noodles in a bright green sauce in a large grey pot.
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5 stars (12 ratings)

Green Pasta

Make this 15-minute Green Pasta recipe for nourishing and comforting family dinners! It’s incredibly easy to make, uses budget-friendly ingredients, and features the creamiest, dreamiest green spinach sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 4 servings
Calories: 345kcal
Author: Nora Taylor

Ingredients

  • 8 ounces spaghetti or any pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 10 ounces baby spinach
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt more or less to taste
  • 1/2 cup raw cashews*
  • 2 tablespoons fresh lemon juice
  • 1 cup vegetable broth or water
US Customary - Metric

Instructions

  • Boil the pasta according to package instructions, then drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Once warm, add the garlic and sauté for about a minute, until fragrant, but be careful not to burn it. Add the spinach and cook, stirring constantly, until it wilts and turns bright green.
  • To a high powered blender, add the garlic/spinach mixture, as well as the nutritional yeast, salt, cashews, lemon juice and vegetable broth.  Blend until very smooth.
  • Add the drained, cooked pasta back to the pot (or skillet) and pour the green sauce over the pasta. Toss to coat all the noodles.
  • Serve warm with parmesan, if desired and perhaps a red chili flakes or chopped pine nuts.

Notes

  1. Leftovers will keep for 2-3 days in a covered container store in the refrigerator. I don't recommend freezing the pasta with the sauce, but the sauce itself can be frozen for up to 3 months. Thaw and warm before tossing with cooked pasta.
  2. You may substitute sunflower seeds, raw slivered almonds, 1 medium ripe avocado or even 1 cup white beans for the cashews.
  3. Use any pasta you like, from spaghetti to gluten free pasta or chickpea pasta. I used chickpea linguine. Or serve the sauce over roasted potatoes, cauliflower or any other vegetable you like.
  4. For the nutrition estimate, I used chickpea pasta. With regular pasta the protein is around 15 grams instead of 21 grams.

Nutrition

Serving: 1of 4 servings | Calories: 345kcal | Carbohydrates: 43g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 935mg | Potassium: 577mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6772IU | Vitamin C: 24mg | Calcium: 122mg | Iron: 9mg