Last updated on February 22nd, 2023 at 07:05 pm
This green pasta sauce is a delicious and nutritious way to enjoy your favourite pasta. Not only is it vegan - of course!- it's also packed with good stuff and is ready in under 10-minutes.
This makes it an ideal option for busy families or peeps who need to whip up a tasty meal that's fuss-free and fast.
Why You'll Love this Green Pasta Sauce
Green pasta sauce is easy and can be done in just a few minutes. Whether you're looking for an alternative to traditional red sauces or just want to add some more veggies to your diet, this sauce is a great option.
- It's gluten-free and vegan
- You want easy? You got it - we love how simple this recipe is and you will too.
- Quick is the name of the game here. After a quick sauté, we throw everything in a blender.
- It's versatile. Yes it's a green pasta sauce, but this sauce can be dolloped on smashed potatoes, swirled in soup or simply tossed through roast veggies.
Ingredients and Substitutions
Spinach. I love big leafy English spinach for this recipe but you can easily swap it for baby spinach or even kale. We are going to wilt it down in a pan anyway.
Scallions/Spring Onions. Wilting down the scallions for a few minutes in the pan with the spinach softens their flavour. I love them because they cook faster than onions and we are going for fast here.
Lemon. Lifts the flavour of the garlic and greens. You could use white wine vinegar if you can't get hold of a lemon. Use what's in your pantry.
Vegan ricotta. I use my cashew ricotta in this recipe but store-bought is fine too. You can swap the ricotta for a little sour cream or half an avocado in a pinch.
Oil. I use olive oil for the slightly fruity vibe it delivers but, because we aren't cooking with it, you could use avocado oil, grapeseed oil or even an almond or walnut oil.
Salt and pepper. Always.
How to Make a Quick Green Pasta Sauce
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1. Wash your spinach really well. We are only use a handful of ingredients so we want to treat them with love. No-one wants a mouthful of dirt in their pasta.
Step 2. Pop the smashed garlic cloves, sliced scallions (spring onions) and spinach in a wide pan with the water and heat it over low to medium heat for around 3-minutes. We just want to cook the "rawness" out of the ingredients.
Step 3. Remove the pan from the heat and gently transfer the mixture and any water that's left into a blender. Add the remaining ingredients and blend until smooth.
So, that's it. Season and adjust if needed but that's pretty much it.
To serve with pasta, cook the pasta as per the packet instructions and strain, reserving at least a half cup of the cooking water. Return the pasta to the pan and toss with your green sauce, loosening the dish with a splash of reserved cooking water if needed
I love the clean, smooth taste of this sauce - and the fact that it's so freaking simple to make - but you can change it up.
Add a handful of fresh basil for a more pesto-y flavour
A wee sprinkle of chilli flakes will add some warmth
Swap out the ricotta for 2-3 tablespoons of toasted pine nuts
Adding acid to green vegetable dulls their colour vibrancy a bit and we have added both lemon zest and lemon juice to this sauce.
You can add half and avocado or vegan sour cream instead 🙂
Can't get enough pasta? Try these vegan pasta recipes.
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Green Pasta Sauce
- 3 garlic cloves peeled and smashed
- 350 g / 12oz English Spinach or baby spinach
- 4 scallions / spring onions finely sliced
- ¼ cup water
- 2 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon vegan ricotta or sour cream or half an avocado
- 1 teaspoon lemon zest
- juice of 1 lemon plus more to taste
- salt a good pinch - don't be shy
- pinch cracked pepper
- Wash the spinach really well and chop it into to 3 or 4 handfuls to better fit the pan.
- Add the leaves, garlic and scallions with the water to a pan and cook over low heat for 3 minutes or until just wilted.
- Pour the olive oil into a blender. Using tongs, carefully transfer the spinach mixture plus any water from the pan into the blender and add the ricotta, nutritional yeast, lemon zest and juice. Add the salt and pepper and blitz until super-smooth. Add a little water if needed. Taste and season again with sea salt and black pepper as needed for your taste.
- To serve with pasta, cook the pasta as per the packet instructions and strain, reserving at least a half cup of the cooking water. Return the pasta to the pan and toss with your green sauce, loosening the dish with a splash of reserved cooking water, if needed.
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