Pack in some extra veggies with this delicious pasta with green sauce! With no dairy or oil, this pasta is so healthy and luscious. Make it in under 30 minutes!
One of my favorite ways to add more greens and vegetables into my diet is to make it into a tasty pasta sauce! This sauce is so flavorful and easy. Plus, it's bright green color is so pretty!
This pasta with green sauce is vegan, oil-free, and you can make it gluten-free by just using GF pasta! You (or your kids) won't even taste any of the spinach or greens in this pasta, but they'll get all of the nutrients in it!
Why you'll love this recipe
- Sneaky Vegetables - Sure, the green color of the sauce might give it away, but you certainly won't know there are vegetables in this sauce based on the taste! Get tons of nutrients without eating a salad.
- Gorgeous Green - Lightly cooking the spinach and blending that with cashews and zucchini makes this sauce such a pretty and BRIGHT green color!
- Full of Flavor - Despite the simple ingredients, this pasta is bursting with flavor! The mix of chives, spinach, and basil work perfectly together.
What you need for this recipe
Ingredients and Substitutions
- Pasta - Use any pasta you like. Regular or gluten-free.
- Cashews - Raw, unroasted cashews will work the best! This makes the sauce creamy.
- Basil - Fresh, whole basil leaves. Don't use dried basil.
- Spinach - Baby spinach works best here. Frozen spinach may work, but the sauce may come out slightly different.
- Zucchini - Regular, fresh, chopped zucchini. You could substitute a yellow squash if needed.
- Chives - Use fresh chives! Don't use dried chives. Green onions are a great substitute.
How to make this recipe
Step 1: Boil the Cashews
Bring 3 cups of water to a boil in a pot.
Add the raw cashews and simmer on medium heat for about 20 minutes, or until the cashews are soft enough to easily puncture with a fork.
Separately, boil the pasta of your choice according to the box instructions.
Reserve 1 cup of pasta water.
Once the cashews are soft, add the zucchini and continue to simmer for about 1 minute.
Turn off the heat, then quickly stir in the baby spinach for about 30 seconds until it is wilted.
Step 2: Make the Sauce
Once the spinach is lightly wilted, drain the pot and add the cashews, zucchini, and spinach to a high-powered blender.
Also add the chives, basil, lemon juice, salt, and about ½ cup of the pasta water.
Blend until smooth. Add more pasta water if necessary.
Step 3: Finishing Touches
Add the cooked pasta back to a pot or pan over low heat.
Slowly add the green sauce into the pasta, and stir to combine.
Let it heat up and reduce if necessary.
Taste and adjust seasoning accordingly.
Serve hot and garnish with pepper and crushed cashews.
Expert Tips and Tricks
- If you don't want to boil the cashews, you can also soak them. It will take a lot longer for the cashews to soften by soaking, but it will still work.
- Feel free to add more flavors in here as well. Try adding red pepper flakes, Confit Garlic, or even raw garlic!
- Not a fan of cashews? Raw almonds or even sunflower seeds will work for a nut-free option!
Recipe FAQs
This pasta with green sauce is made by blending boiled cashews with spinach, basil, chives, zucchini, lemon, and water!
Because this pasta already has fresh herbs inside the sauce, I recommend garnishing with things like crushed cashews, plant-based parmesan, nutritional yeast, red pepper flakes, or flaky salt.
If you keep any leftovers in an airtight container, it will stay good in the fridge for up to 4-5 days! Always inspect leftover food for any signs of aging.
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
Vegan Pasta With Green Sauce
Equipment
- Pot for boiling pasta
- Pot or pan for boiling cashews
- High Powered Blender
- Sharp Knife
Ingredients
- 8 ounces Spaghetti or pasta of choice, GF if needed
- ½ cup Raw cashews
- ¼ cup Chives fresh, chopped
- .5 ounce Basil leaves fresh
- 1 cup Zucchini chopped
- 2 cups Baby spinach
- 3 cups Water for boiling cashews
- 1 tablespoon Lemon juice
- 2 teaspoon Salt
- 1 cup Pasta water reserved from cooking pasta.
Instructions
- Bring 3 cups of water to a boil in a pot.
- Add the raw cashews and simmer on medium heat for about 20 minutes, or until the cashews are soft enough to easily puncture with a fork.
- Separately, boil the pasta of your choice according to the box instructions.
- Reserve 1 cup of pasta water.
- Once the cashews are soft, add the zucchini and continue to simmer for about 1 minute.
- Turn off the heat, then quickly stir in the baby spinach for about 30 seconds until it is wilted.
- Once the spinach is lightly wilted, drain the pot and add the cashews, zucchini, and spinach to a high-powered blender.
- Also add the chives, basil, lemon juice, salt, and about ½ cup of the pasta water.
- Blend until smooth. Add more pasta water if necessary.
- Add the cooked pasta back to a pot or pan over low heat.
- Slowly add the green sauce into the pasta, and stir to combine.
- Let it heat up and reduce if necessary.
- Taste and adjust seasoning accordingly.
- Serve hot and garnish with pepper and crushed cashews.
Notes
- If you don't want to boil the cashews, you can also soak them. It will take a lot longer for the cashews to soften by soaking, but it will still work.
- Feel free to add more flavors in here as well. Try adding red pepper flakes, Confit Garlic, or even raw garlic!
- Not a fan of cashews? Raw almonds or even sunflower seeds will work for a nut-free option!
- If you keep any leftovers in an airtight container, it will stay good in the fridge for up to 4-5 days! Always inspect leftover food for any signs of aging.
Michael
Green is becoming my favorite flavor!!