Vegan Spinach Pasta

Grey plate of vegan creamy spinach pasta sauce on fettuccine. Dish is decorated with basil leaves and there is a fork nestled into the plate.

5 from 39 votes

This creamy vegan spinach pasta sauce is one the whole family can enjoy. It's quick to make, packed with nutrients and is a great midweek meal. Oil-free and nut-free too.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: comfort food, gluten-free, healthy, Italian, Oil-free, vegan

Diet: Gluten Free, Vegan

Servings: people

Calories: 348kcal

Author: Elizabeth Emery

Equipment

Blender/food processor

Ingredients

3 oz fresh spinach (100g) (or frozen, see note below)
Large handful basil
2 cloves garlic, crushed
2 tablespoon lemon juice (about one lemon)
1 cup coconut milk
3 tablespoon nutritional yeast
1 teaspoon salt
½ teaspoon black pepper
7 oz your favourite pasta (about 200g)

Instructions

Add spinach, basil, garlic, lemon juice, coconut milk, nutritional yeast, salt and pepper to a blender.
Blend on high power for about 30 seconds, or until sauce is completely smooth. Taste and adjust seasoning if needed.
Transfer to a large pan and bring to medium heat. Simmer sauce for 2-3 minutes until fragrant and slightly thicker (this sauce is naturally quite thin because of the spinach - don't worry, it's meant to be light! It still packs a flavour punch).
Add your favourite cooked pasta to the pan and stir into sauce.
Divide pasta between two bowls and top with extra basil, chili flakes or your favourite vegan cheese.

Notes

SUBSTITUTIONS

Frozen spinach - If using frozen spinach, allow to thaw first and drain excess water before weighing.

Leafy greens - Any leafy greens can be substituted for the spinach, such as chard, kale, arugula etc. Be aware they will change the flavour and texture of the sauce slightly!

Lower fat option - For a lower fat option, use low fat or light coconut milk. You could also use another kind of dairy-free milk such as oat or almond, but the sauce will be thinner and less creamy if you do.

STORAGE

Store leftover sauce and pasta in an airtight container in the fridge for 3-4 days.

This sauce can be frozen in an airtight container. Allow to thaw before reheating. Freeze the sauce on its own and add cooked pasta only after thawing and reheating.

Nutrition