Green Pasta

ByTanya

Intro paragraph

This vibrant vegan Green Pasta recipe is packed with leafy greens, and creamy richness. It’s a go-to for busy weeknights or a fun way to impress guests with something that looks gourmet but is super simple to make!

A bowl of green pesto pasta topped with chopped red peppers, pine nuts, and fresh basil leaves. Surrounding the bowl are fresh basil, garlic cloves, and a dish of pine nuts on a gray surface.

Ingredients

  • šŸ„¬ Spinach– The base of the ‘green’ sauceā€”super healthy and packed with nutrients! Fresh works best, but frozen and lightly cooked can also work. Fresh spinach needs to be ‘wilted’ for a few minutes before adding to sauce and blending (see recipe)
An overhead view of ingredients for a pasta dish: uncooked lasagna noodles on a board, fresh spinach, basil, a lemon half, cashews, garlic cloves, pine nuts, nutritional yeast, and a jug of a creamy liquid on a gray surface.
  • šŸŒæFresh Basil-Adds a fresh, herby, flavour. Can be omitted if you don’t have this.
  • šŸ„› Plant-Based Milk– Use unsweetened plant-based milk (oat, almond, soy) or my homemade nut milk here (omit date and vanilla to keep it unsweetened).
  • šŸ„œ Cashews– Cashews give the sauce it’s creaminess without the need for dairy. Soak in warm water for 15-30 minutes or overnight before blending.
  • šŸ§„ Garlic– Gives the sauce extra flavour. Minced garlic cloves or garlic paste both work.
  • šŸ‹ Lemon Juice– Lemon juice brings out the flavour of the sauce- without this it can taste quite bland so don’t omit. Fresh is best, but bottled works too.
  • āœØ Nutritional Yeast– A.k.a. ā€œnooch.ā€ Gives the sauce a cheesy, umami flavour without the cheese.
A black bowl filled with green pesto pasta, garnished with fresh basil leaves, pine nuts, and bits of red chili. Fresh basil leaves and a cutting board are visible in the background.
  • šŸ Pasta– Any pasta of choice- linguine, penne, spaghetti, fusilli.
  • šŸ§… Optional Add-Ins– I added chilli oil pine nuts, and fresh basil to mine. You could also add Mushrooms, Green peas, vegan parmesan or any other toppings of choice!
A bowl of green pasta coated in pesto sauce, topped with fresh basil leaves, pine nuts, and chopped sun-dried tomatoes.

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A black bowl of green pesto pasta, topped with pine nuts, chopped sun-dried tomatoes, and fresh basil leaves, on a gray textured surface.

Green Pasta

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Ingredients

  • 240g (2 large packets)Ā fresh spinach
  • Handful fresh basil
  • 2 largeĀ clovesĀ garlicĀ 
  • Ā¼Ā cupĀ nutritional yeast
  • Ā½Ā cupĀ raw cashews soaked and drained
  • Ā¾Ā cupĀ non-dairy milk
  • Salt to taste
  • Juice of 1 lemon
  • Pasta of choice around Ā½ pack Cooked according to instructions, drained
  • Chilli oil, pine nuts, fresh basil Optional toppings

Instructions

  • Wilt spinach by adding to deep pan or pot, adding a splash of water and covering ot for around 3-5mins. When all of the spinach leaves have wilted, remove from pot and drain excess water.
  • Add wilted spinach, fresh basil, garlic, nutritional yeast, soaked cashews and non-dairy milk. Blend well until smooth.
  • Add salt and lemon juice, blend or stir in.
  • Add cooked paste to pot with a splash of olive oil. Stir sauce in pasta. Heat over a medium heat for around 5-8 minutes, stirring well.
  • Serve in bowls. Add optional toppings.

Video

Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!

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