Dinner

Vegan Green Pasta Recipe

Name: Vegan Green Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 8 oz spaghetti; 1.5 tbsp olive oil; 5 garlic cloves, finely minced; 10 oz spinach; 1/4 cup nutritional yeast; 1 1/4 tsp salt; 1/2 cup cashews, soaked in hot water; 3 tbsp lemon juice; 1/2 tsp fresh lemon zest; 3/4 cup vegetable broth; 1/4 tsp freshly ground black pepper

Byluca Carter April 19, 2026April 19, 2026

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Introduction

This Vegan Green Pasta is a quick and flavorful dish perfect for a healthy weeknight dinner. With fresh spinach, garlic, and a creamy cashew sauce, it’s packed with vibrant colors and nourishing ingredients. Ready in just 25 minutes, it’s a simple meal that everyone will love.

A close-up shot of a tall pile of spaghetti noodles coated evenly in bright green pesto sauce on a white plate, the pasta strands glossy and slightly tangled, showing a creamy texture of the green sauce filled between the noodles, with fresh green basil leaves softly blurred in the background on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz spaghetti
1.5 tbsp olive oil

5 garlic cloves, finely minced
10 oz spinach

1/4 cup nutritional yeast
1 1/4 tsp salt

1/2 cup cashews, soaked in hot water
3 tbsp lemon juice
1/2 tsp fresh lemon zest

3/4 cup vegetable broth
1/4 tsp freshly ground black pepper

Instructions

Step 1: Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Step 2: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 3: Add the spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Step 4: In a blender, combine the sautéed spinach and garlic mixture, soaked cashews, nutritional yeast, lemon juice, lemon zest, vegetable broth, salt, and black pepper. Blend until smooth and creamy. Add more broth if needed to reach desired consistency.

Step 5: Toss the cooked spaghetti with the green sauce until evenly coated. Adjust seasoning to taste.
Step 6: Serve immediately, garnished with extra nutritional yeast or lemon zest if desired.

Tips & Variations

For a nuttier flavor, toast the cashews lightly before soaking them.

Try adding fresh basil or parsley to the sauce for an herbal twist.
If you don’t have nutritional yeast, a bit of ground almonds can add creaminess, though flavor will differ slightly.
Use gluten-free pasta to make this dish gluten-free.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth to loosen the sauce if needed.

How to Serve

A close-up view of a tall pile of spaghetti coated in a rich, glossy green pesto sauce, with the noodles twisted and layered tightly on a white plate. The vibrant green sauce clings smoothly to every strand, giving a slightly oily shine. In the blurred background, fresh spinach leaves provide a hint of fresh green color. The whole scene rests on a white marbled surface, highlighting the brightness of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works perfectly in this recipe. Just be sure to cook it down until wilted before blending into the sauce.

Do I have to soak the cashews?

Soaking the cashews softens them and makes blending easier, resulting in a creamier sauce. If you’re short on time, soak them in very hot water for at least 15 minutes or use pre-roasted cashew butter as a substitute.