Pasta with green sauce can be made in the time it makes to boil the pasta. With fresh, bold flavors, it's one of my favorite easy midweek dinners.
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If you're looking to add some greens into your diet, then this pasta with green sauce is going to be your new favorite recipe. Made with seven simple ingredients, it's an easy dish to have on the table in less than 30 minutes. And, I guarantee that everyone will love it! This dish is just as happy as a midweek meal as it is served cold for a summer cookout.
Reasons You'll Love This Recipe
✅It's vegan and can easily be made gluten free.
✅It only takes about 10 minutes to make.
✅It's bright and fresh and tastes divine.
✅It's an easy way to sneak greens into your kids diet.
✅Most pesto sauces are made with nuts, but this one is made with sunflower seeds, so it's suitable for allergy sufferers.
✅It's packed full of fiber.
Ingredients
- Pasta: I used spaghetti, but any pasta you have on hand will do. I made pasta with green sauce using linguine as well as fusilli.
- Spinach: Spinach gives this dish a big nutrient boost. Loaded with antioxidants, low in calories and high in Vitamin A, you can't go wrong with a good dose of spinach.
- Frozen Peas: You can use fresh or frozen peas here. I almost always have a bag of peas in the freezer, so that's what I used.
- Garlic: Three cloves of garlic gives this pasta sauce a nice garlicky kick. Reduce the amount, if you find the taste of garlic too strong.
- Sunflower Seeds: Sunflower seeds are what make the green pasta sauce nice and creamy.
- Nutritional Yeast: Nutritional yeast adds a nice cheesy flavor while keeping pasta sauce dairy free.
- Single Soya: Single soya is the perfect substitute for cream. If you can't find any, feel free to substitute coconut milk or barista style oat milk.
Cook the pasta Make the green sauce
Instructions
- Add the sunflower seeds to a bowl, and pour hot water over them. Allow them to soak for 15 minutes. Drain and dispose of the water.
- Cook the spaghetti according to the instructions on the packet.
- Put the spinach, frozen peas and basil in a heatproof bowl, and cover with boiling water. Leave for 3-4 minutes, or until the peas have fully defrosted.
- Drain the veg and basil and transfer it to a food processor.
- Add the sunflower seeds, garlic, nutritional yeast and single soya and blend until a smooth sauce forms.
- Drain the pasta, reserving a bit of the cooking liquid. Transfer the pasta back to the pan, pour the sauce over the top and heat through. If you need to thin the sauce, add the reserved cooking water 1 tablespoon at a time.
Pasta With Green Sauce Variations
- Try using kale instead of spinach.
- Add a squeeze of lemon juice for a bright and zesty sauce.
- Stir in some capers or olives.
- Top with vegan Parmesan cheese.
- Add in some roasted chickpeas or cauliflower.
Did You Make This Recipe?
If so, I'd love to see it. Tag me on my Instagram @thisdailydish. Or, leave me feedback below. It makes my day, and your feedback helps other readers!
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Frequently Asked Questions
No, adding oil to pasta while it's cooking prevents the sauce from sticking to the pasta.
Store in an airtight container for 3-4 days.
You can make the sauce in a food processor, blender or bullet.
Craving More Easy Vegan Recipes?
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Recipe
Pasta With Green Sauce
Ingredients
- 12 ounces spaghetti or pasta of choice
- 1 cup spinach fresh
- 1 cup frozen peas
- 1 cup basil fresh
- 3 garlic cloves
- 1 tablespoon nutritional yeast
- ½ cup sunflower seeds
- ½ cup single soya
Instructions
- Add the sunflower seeds to a bowl, and pour hot water over them. Allow them to soak for 15 minutes. Drain and dispose of the water
- Cook the spaghetti according to the instructions on the packet.
- Put the spinach, frozen peas and basil in a heatproof bowl, and cover with boiling water. Leave for 3-4 minutes, or until the peas have fully defrosted.
- Drain the veg and basil and transfer it to a food processor. *see note 2
- Add the sunflower seeds, garlic, nutritional yeast and single soya and blend until a smooth sauce forms.
- Drain the pasta, reserving a bit of the cooking liquid. Transfer the pasta back to the pan, pour the sauce over the top and heat through. If you need to thin the sauce, add the reserved cooking water 1 tablespoon at a time.
- Serve with vegan parmesan cheese.
Notes
- Store leftovers in an airtight container for 3-4 days.
- If you don't have a food processor, you can make the sauce in a blender or a bullet.
nancy
thanks for this easy green sauce and the variations. I really enjoy adding more veggies to my meals any chance i get
Natalie
My kids love pasta, and even though they don't like spinach they loved it with your pasta recipe, thanks!
Melanie
Thank you for a lovely dish that is complete with fresh ingredients and is so simple to make. We have a new go-to weeknight meal!