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Home » Dinner » Pasta with Spinach Sauce

Pasta with Spinach Sauce

Last updated on October 12, 2021. Originally posted on January 5, 2020 By Tania Sheff

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This healthy Pasta with Spinach Sauce is a super easy weeknight meal that will get your kids eating spinach! It is easy to make and tasty, so add this one to your recipe list!

Pasta with Spinach Sauce on the skillet topped with cherry tomatoes

This Pasta with Spinach Sauce is a quick and easy meatless dinner! The creamy spinach sauce is bursting with flavor, and the addition of sweet peas and cherry tomatoes adds extra flavor, color, and a nutrient boost.

Whether you are vegan, vegetarian, or just looking for a tasty and filling Meatless Monday meal, you won’t be disappointed. I make it almost weekly and my toddler can’t get enough of it.

Video Tutorial

Main Ingredients

Pasta. Any kind of pasta can be used in this recipe.

Veggies. I use sweet peas and cherry tomatoes. Asparagus, zucchini, mushrooms, bell peppers, broccoli, carrots, and Brussel sprouts could be used instead.

Sauce ingredients. Fresh baby spinach, garlic, olive oil, nutritional yeast, coconut milk, salt, and pepper.

How to Make Pasta with Spinach Sauce

1. In the food processor (or a blender), combine the baby spinach, garlic, olive oil, coconut milk, nutritional yeast, salt, and pepper and blend until smooth.

2. Bring a large pot of water up to the boil. Add some salt and pasta. Cook according to the package instructions. Steam peas* or other vegetables you wish to use.

3. Pour the spinach sauce into a large skillet and cook over medium-low heat for about 4-5 minutes. Add the drained pasta and stir everything well. Use some reserved pasta water or coconut milk to thin the sauce, if needed. Taste and adjust the seasonings.

4. Stir in the sweet peas. Serve immediately, garnished with cherry tomatoes.

* PRO TIP: When boiling pasta, place a metal strainer or colander on top and cook the peas in the same water.

Recipe Variations

You can use kale instead of spinach in this recipe. In this case, I would suggest you increase the cooking time in Step 3 to 7-10 minutes, adding hot water from the pasta to thin the sauce as necessary.

Add basil to the sauce. If you have fresh basil to hand, add 3-5 leaves to the sauce. It adds a great flavor!

Add soaked cashews or pine nuts to the spinach sauce. These nuts complement the sauce and add extra creaminess and crunch. You’ll need about ¼ cup of nuts.

How to Store and Reheat

Store refrigerated, in an airtight container for up to 4 days. Reheat on the stovetop, adding a little bit of water to prevent sticking and to help revive the pasta.

More Delicious Pasta Recipes:

  • Angel Hair Pasta
  • One-Pot Pasta with Spinach
  • Easy Broccoli Pasta
  • Tomato Feta Pasta
  • Pasta with Tomato Sauce

Pasta with Spinach Sauce

Tania Sheff
This healthy Pasta with Spinach Sauce is a super easy weeknight meal that will get your kids eating spinach! It is easy to make and tasty, so add this one to your recipe list!
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 685 kcal

Ingredients
  

  • 1 lb. fusilli pasta or other kind
  • 1 cup peas fresh or frozen
  • 1 cup cherry tomatoes, sliced in half

For the Sauce

  • 3 oz. baby spinach
  • 3 garlic cloves
  • 3 tbsp. olive oil
  • 1 cup full-fat coconut milk
  • ¼ cup nutritional yeast
  • ¼ tsp. salt
  • ¼ tsp. pepper

Instructions
 

  • In the food processor (or a blender), combine the baby spinach, garlic, olive oil, coconut milk, nutritional yeast, salt, and pepper and blend until smooth.
  • Bring a large pot of water up to the boil. Add some salt and pasta. Cook according to the package instructions. Steam peas* or other vegetables you wish to use.
  • Pour the spinach sauce into a large skillet and cook over medium-low heat for about 4-5 minutes. Add the drained pasta and stir everything well. Use some reserved pasta water or coconut milk to thin the sauce, if needed. Taste and adjust the seasonings.
  • Stir in the sweet peas. Serve immediately, garnished with cherry tomatoes.

Notes

* PRO TIP: When boiling pasta, place a metal strainer or colander on top and cook the peas in the same water.

HOW TO STORE AND REHEAT

Store refrigerated, in an airtight container for up to 4 days. Reheat on the stovetop, adding a little bit of water to prevent sticking and to help revive the pasta.

Nutrition

Calories: 685kcalCarbohydrates: 96gProtein: 20gFat: 25gSaturated Fat: 13gSodium: 157mgPotassium: 729mgFiber: 7gSugar: 6gVitamin A: 2453IUVitamin C: 30mgCalcium: 72mgIron: 5mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
« Classic Spinach Risotto Recipe (VIDEO)
The Best Fried Cabbage Recipe (VIDEO) »
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Filed Under: All Recipes, Dinner, Pasta, Quick Dinners, Vegan, Vegetarian

Reader Interactions

Comments

  1. Julianne says

    January 16, 2022 at 6:10 pm

    Hi! Is there an alternative to using Coconut milk? Could regular cow’s milk be used?

    Reply
    • Tania Sheff says

      January 16, 2022 at 7:51 pm

      Hi Julianne! I would suggest using heavy cream or Half and Half instead. Happy cooking!

      Reply
  2. Sadonna says

    September 03, 2021 at 3:04 pm

    I love spinach! I bet this is so yummy!

    Reply
    • Tania Sheff says

      September 04, 2021 at 1:03 pm

      Thanks, Sadonna! It is.

      Reply
  3. Simsim says

    March 17, 2021 at 2:12 pm

    Hi dear why you use nutritional yeast

    Reply
    • Tania Sheff says

      March 17, 2021 at 2:53 pm

      Hi Simsim! It adds cheesy flavor. You can skip it if you'd like. Happy cooking!

      Reply
  4. BMcCut says

    July 21, 2020 at 7:10 pm

    5 stars
    Made a couple of adjustments for taste and my kids loved it !!!!

    Reply
    • Tania Sheff says

      July 21, 2020 at 9:43 pm

      Thank you! I am glad you enjoyed it!

      Reply
  5. Laura Devoy says

    February 17, 2020 at 11:40 am

    This looks amazing, and a great way to get in your veggies too! Can I ask, are the calorie counts per serving or for the whole recipe?

    Thanks!

    Reply
    • Tania Sheff says

      February 17, 2020 at 4:57 pm

      Hi Laura! Thanks! It's per serving (1 serving = 1/4 of the whole pot)

      Reply

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My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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