Print

Vegan Green Pasta Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

This Vegan Green Pasta is a delicious and nutritious plant-based dish featuring spinach and cashews blended into a creamy green sauce. It is quick to prepare, taking only 25 minutes, making it a perfect wholesome meal for busy weeknights. Packed with flavor from garlic, lemon juice, nutritional yeast, and seasoning, this pasta is both satisfying and healthy.

Ingredients

Scale

Pasta

  • 8 oz spaghetti

Sauce

  • 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

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the 8 oz of spaghetti and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside.
  2. Sauté garlic and spinach: In a large skillet over medium heat, warm 1.5 tbsp of olive oil. Add 5 finely minced garlic cloves and sauté for 1-2 minutes until fragrant. Add 10 oz of spinach and cook until wilted, about 3-4 minutes.
  3. Prepare the green sauce: Transfer the sautéed spinach and garlic to a blender. Add 1/2 cup of soaked cashews, 1/4 cup nutritional yeast, 3 tbsp lemon juice, 1/2 tsp fresh lemon zest, 3/4 cup vegetable broth, 1 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Blend until smooth and creamy.
  4. Combine pasta and sauce: Pour the blended green sauce back into the skillet and warm over medium heat. Add the cooked spaghetti and toss well to coat the pasta evenly with the sauce. Heat for 1-2 minutes until warmed through.
  5. Serve: Divide the pasta into four servings. Optionally, garnish with additional nutritional yeast or fresh lemon zest for extra flavor.

Notes

  • Soaking the cashews in hot water for at least 15 minutes helps achieve a creamy and smooth sauce texture.
  • You can substitute spinach with other leafy greens like kale or Swiss chard for variety.
  • Adjust the seasoning and lemon juice to suit your taste preference.
  • This recipe is naturally gluten-free if you use gluten-free pasta.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: vegan pasta, green pasta, spinach pasta, cashew sauce, plant-based meal, quick vegan dinner

Find it online: https://lucabites.com/vegan-green-pasta-recipe/