Pasta in Green Sauce (Green Pasta)
This green pasta is great for kids or anyone looking to add more greens to their diet!
I serve it yearly for St. Patrick’s Day, though this vibrant pasta in green sauce is a great main or side dish all year long. Vegetarian and easily vegan.
How gorgeous is this green pasta recipe!? I’ve been on a green food kick lately to celebrate spring and this pasta in green sauce checks all the boxes.
This one is so simple to make, and if you like pesto or my easy vegan pasta recipe, then I know you will love this one.
Quickly blanch some spinach and basil, along with cashews and garlic, then puree with lemon juice until creamy and smooth. Toss with pasta of choice, then enjoy! It takes 20 minutes to put together, from start to finish and is great for both kids and adults.
See below for tips for success and photo directions, or scroll down to the recipe card for the full recipe.
Why I love this recipe
As a dietitian, I’m always looking for ways to get my kids to eat more plant-based foods. And, as a chef, I know that it’s not nutrition unless it’s eaten!
A recipe can be packed with nutrients– like this spinach pasta!– but if it doesn’t taste good, then it doesn’t work.
Thankfully, this recipe does both. It’s creamy and silky, thanks to a mix of cashews, lemon and olive oil. It’s a great recipe to start with if your kids don’t yet like pesto, and delicious enough for anyone who wants more greens in their diet.
Ingredient Notes
This pasta in green sauce is pretty straightforward, but see below for ingredient notes and substitutions.
- Spinach: This is what gives the pasta its gorgeous green color, and I don’t recommend trying to use less of what’s called for here. You can try substituting kale, but it will have more of a vegetal taste than spinach. However, I’ve done both, and they are great!
- Basil: This green sauce recipe is similar to a pesto with spinach, and the fresh basil adds in a really nice flavor. You can also use parsley, or even a handful of arugula to give more flavor to the spinach sauce.
- Cashews: This recipe is based on our Caterpillar pasta recipe in the Plant-Based Baby and Toddler book, but I’ve added extra garlic and cashews. The cashews provide creaminess and a more silky texture. They are completely optional for a nut-free recipe. I use raw cashews. You can also use pine nuts if you’d like.
- Garlic: As the sauce is mostly spinach, the garlic adds a lot of flavor. I don’t recommend omitting, but you can use more. I’ve done 4-5 cloves for a more intense garlic flavor and love it!
- Parmesan cheese: The parmesan cheese adds an extra umami flavor, which I really like in this recipe.
- Lemon: The lemon adds a bit of brightness and acidity to the spinach and also keeps the spinach a beautiful green color as the pasta sits.
Substitution Notes for a Dairy-Free Version
To make this vegan, you can use dairy-free parmesan cheese or add a tablespoon of nutritional yeast to the blender.
How to Make this Creamy Green Pasta Sauce
Step 1: Cook the Cashews and Spinach
Bring a large pot of salted water to a boil. Add the cashews and garlic and cook for a few minutes. Then, add the spinach and basil and cook until just wilted and bright green, about 30 seconds.
Blanching the greens this way will keep the vibrant green color of the spinach and make for the pretty color you see here, instead of a muted green color.
Step 2: Blend
Remove the spinach, basil, garlic and cashews and place in a blender. Let cool slightly, then add in the 2 tablespoons of olive oil and puree until creamy and smooth. I use a nutribullet, but any blender will work.
Step 3: Cook the Pasta
Add the pasta to the same pot of salted water you cooked the garlic and spinach in. Cook until al dente according to package directions. Drain, reserving 1/4 cup pasta water. Reserving the pasta water is key as it will help to bind the sauce to the pasta together.
Step 4: Toss Together and Serve
Add the sauce to the cooked pasta along with the lemon and cook over low heat until well coated, adding in a splash of pasta water as needed to thin. You can use as much or as little pasta water to help get a smooth, silky sauce.
Remove from heat and stir in the parmesan cheese. I find that freshly grated parmesan cheese doesn’t clump up the same way as preshredded parmesan cheese and almost always choose to grate it myself because of this.
What to Serve With
This green pasta is great as a main dish, but it’s also a nice and easy side dish for your favorite protein.
Growing up in an Italian household, my mom always served salad alongside pasta. For an extra serving of greens, try it with my easy kale caesar salad or your favorite simple salad.
Frequently Asked Questions
Can I substitute the spinach?
You can use other greens instead of the spinach. Kale would be the best substitute option, other greens can also be used, but the flavor will change. You can also use other fresh herbs, like parsley, instead of the basil.
Can I use an immersion blender?
There isn’t enough liquid to use an immersion blender for this sauce; you’ll need a blender or food processor to make the sauce.
How do I serve this to kids?
I love this with a dollop of Calabrian chili paste on top, or crushed red peppers, but omit if serving to kids.
Can I substitute the cashews?
The cashews make for a creamy sauce. You can also omit, or if you still want a creamy spinach pasta sauce without the nuts, then I recommend a little mascarpone cheese or cream cheese stirred in with the hot pasta and spinach sauce.
Can I make this gluten-free?
Yes, you can make this gluten-free by using gluten-free pasta of choice.
Storage Recommendations for Leftovers
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
You can make the sauce ahead of time if desired. I recommend only making the sauce a day ahead at most as it will thicken slightly as it cools. You may have to add in more pasta water if you make the sauce ahead of time.
More Spaghetti Recipes
- Simple Fresh Tomato Sauce
- One Pot Pasta Puttanesca
- Pasta with Arugula Pesto and Sweet Corn
- Shiitake Mushroom Sauce with Pasta
- Mediterranean Pasta with Artichokes
More Pasta Sauce Recipes
If you make this pasta in green sauce, then make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Pasta in Green Sauce (Green Pasta)
Ingredients
- 3 cloves garlic, peeled
- 2 tablespoons raw cashews
- 3 cups spinach leaves
- 1/2 cup basil leaves
- 2 tablespoons olive oil
- 8 ounces rigatoni pasta
- 1/2 lemon, juiced
- 1/4 cup grated parmesan cheese
- Red pepper flakes, for serving, optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the 3 garlic cloves and 2 tablespoons cashews and boil for 3 minutes.
- Add in the 3 cups spinach leaves and 1/2 cup basil and cook until just wilted and bright green, about 30 seconds.
- Remove the spinach, basil, garlic, and cashews and place them in a blender with 2 tablespoons of olive oil. Let cool slightly, then blend until creamy and smooth.
- Add the pasta to the water and cook until al dente, according to the package directions. Drain and reserve 1/4 cup pasta water.
- Return the cooked pasta to the sauce pan over low heat and add the sauce, along with the lemon juice. Toss, cooking for 1-2 minutes, until the sauce covers the noodles and is slightly thickened. Add in a splash or two of pasta water if the mixture becomes too thick.
- Remove from heat and stir in the parmesan cheese. Taste, adding more salt as needed and serve immediately.