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4.67 from 6 votes

Pasta with Spinach Sauce

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: pasta with spinach recipe
Servings: 4 servings
Calories: 685kcal
Author: Tania Sheff

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.

Video

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: 685kcal | Carbohydrates: 96g | Protein: 20g | Fat: 25g | Saturated Fat: 13g | Sodium: 157mg | Potassium: 729mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2453IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 5mg