Do you ever have those days where you really want to get all your greens in, but you also want a super flavorful and creamy bowl of pasta? I know I do, so this vegan green pasta with mint and dill in a flavorful lemon sauce always does the trick.
While there are a lot of components to this dish, which can seem daunting, I promise it is very easy. I'll walk you through each step so you can get all your antioxidants in through this delicious dish!
What You'll Need:
- Baby Spinach
- Arugula
- Spinach/SuperGreen Spaghetti (or regular spaghetti)
- Fresh Mint Leaves
- Fresh Dill
- Lemon Juice
- Vegan Unsweetened Plain Yogurt
- Zucchini Noodles
- Salt
- Vegan Feta (optional)
- Flaky Salt (optional garnish)
- Lemon EVOO (optional garnish)
How To Make Green Pasta With Mint:
As mentioned, this spring green pasta recipe does have a large number of steps. But stay with me! I promise, it is simple!
First, Start Making the Sauce
Bring a small pot of water to a boil. Once boiling, add 2 cups of spinach and 1 cup of arugula to the boiling water. Blanch these greens in the water for just 30 seconds to 1 minute, then immediately drain.
Add the blanched spinach and arugula to a food processor (or a blender) with a pinch of salt. Pulse this mixture.
Next, add 4-5 large mint leaves and 1 sprig/stem of dill, removing the large dill stem. Also add 1 tablespoon of lemon juice and 1 tablespoon of vegan yogurt, as well as another pinch of salt if needed. Blend this until it is fully combined and resembles a cohesive sauce.
Next, Boil the Noodles and Create the Zucchini Noodles
In another pot, bring water to a boil and cook your 5 ounces of green (or regular) spaghetti. Once cooked, drain and add this to a large bowl with 5 ounces of zucchini noodles. (I bought zucchini noodles pre-cut, but you can make your own if you have a spiralizer).
Toss these together in the bowl to allow the heat from the pasta gently warm the zucchini noodles.
Then, Combine All Ingredients
After adding the various noodles to a large bowl, mix in the spinach-arugula sauce until each noodle is coated.
To this, add ½ cup of vegan yogurt, ½ tablespoon of salt, ½ tablespoon minced fresh dill, and ½ tablespoon chopped fresh mint.
I also added a sprinkle of garlic salt at this step, but garlic powder will work too.
Combine these well until all of the sauce is covering the noodles in a cohesive and uniform way.
Finally, Plate and Garnish the Green Pasta With Mint & Dill
Add the contents of the bowl to your serving dish or dishes of choice. Top the dish with more fresh mint and dill, flaky salt, and a drizzle of lemon extra virgin olive oil.
If you are able to obtain vegan feta cheese, I crumbled some on top at the end. If not, feel free to omit it!
Enjoy!
Ingredient Substitutions:
If you don't have spinach spaghetti, regular, whole wheat, or any other kind of spaghetti will work perfectly fine! Just follow box instructions for cooking.
In place of zucchini noodles, any spiraled vegetable will work. Or, alternatively, you could omit the zucchini and just add more pasta. Be aware that doing this will cause the dish to lose a bit of its freshness and crunch.
In place of vegan yogurt, using a vegan mayonnaise or cashew cream would work well.
Vegan Spring Green Pasta With Mint And Dill
Equipment
- Food Processor or Blender
Ingredients
- 2 cups Baby Spinach
- 1 cup Arugula
- 5 ounces Spinach/Green Spaghetti
- 5 ounces Zucchini Noodles
- Fresh Dill
- Fresh Mint
- 1 tablespoon Lemon Juice
- ½ cup Vegan Yogurt + 1 tbsp
- ½ tablespoon Salt
- 2 ounces Vegan Feta optional
- Flaky Salt optional
- Lemon Olive Oil optional
Instructions
- Bring a small pot of water to a boil. Once boiling, add 2 cups of spinach and 1 cup of arugula to the boiling water. Blanch these greens in the water for 30 seconds to 1 minute, then immediately drain.
- Add the blanched spinach and arugula to a food processor (or a blender) with a pinch of salt. Pulse this mixture.
- Next, add 4-5 large mint leaves and 1 sprig/stem of dill, removing the large dill stem. Also add 1 tablespoon of lemon juice and 1 tablespoon of vegan yogurt, as well as another pinch of salt if needed.
- Blend this until it is fully combined and resembles a cohesive sauce.
- In another pot, bring water to a boil and cook your 5 ounces of green (or regular) spaghetti.
- Once cooked, drain and add this to a large bowl with 5 ounces of zucchini noodles.
- Toss these together in the bowl to allow the heat from the pasta to gently warm the zucchini noodles.
- Mix in the spinach-arugula sauce until each noodle is coated.
- Mix in ½ cup of vegan yogurt, ½ tablespoon of salt, ½ tablespoon minced fresh dill, and ½ tablespoon chopped fresh mint.
- Add the contents of the bowl to your serving dish or dishes of choice.
- Top the dish with more fresh mint and dill, flaky salt, and a drizzle of lemon extra virgin olive oil.
Notes
- If you don't have spinach spaghetti, regular, whole wheat, or any other kind of spaghetti will work perfectly fine! Just follow box instructions for cooking.
- In place of zucchini noodles, any spiraled vegetable will work. Or, alternatively, you could omit the zucchini and just add more pasta. Be aware that doing this will cause the dish to lose a bit of its freshness and crunch.
- In place of vegan yogurt, using a vegan mayonnaise or cashew cream would work well.
Alex
This was delicious