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This vibrant green spinach pasta sauce transforms ordinary pasta night into a meal that feels special while remaining incredibly easy to make. The creamy, nutrient-packed sauce comes together in minutes, creating a satisfying plant-based dinner option that even skeptical eaters will enjoy.
I developed this recipe during a garden surplus summer when my spinach and basil plants were threatening to take over. What started as a practical solution has become our family's most requested "green pasta" that we enjoy year-round.
Ingredients
- Fresh spinach: Provides the vibrant green color and mild flavor while packing serious nutrition into every bite
- Fresh basil: Brightens the sauce with aromatic notes that balance the earthiness of spinach
- Light coconut milk: Creates the perfect creamy base without overpowering the delicate flavors
- Nutritional yeast: Adds a subtle cheesy flavor without dairy, perfect for depth of flavor
- Cornstarch or potato starch: Thickens the sauce to the ideal consistency for coating pasta
- Garlic cloves: Provide essential savory notes that enhance the overall flavor profile
- Onion powder: Adds depth without the texture of fresh onions, keeping the sauce silky smooth
- Salt and black pepper: Essential for bringing all flavors into balance
- Nutmeg: Might seem unexpected, but this pinch adds mysterious warmth that complements the greens
Step-by-Step Instructions
- Blend the ingredients:
- Place all ingredients in your blender — fresh spinach, basil, coconut milk, nutritional yeast, starch, garlic, seasonings, and spices. Blend on high speed for 45-60 seconds until completely smooth with no visible flecks of green. The mixture will have a bright green color and relatively thin consistency at this stage.
- Transfer to saucepan:
- Pour the blended mixture into a medium saucepan, making sure to scrape down the sides of the blender to get every bit of goodness. Use a silicone spatula for best results as this mixture can be quite slick.
- Heat to thicken:
- Place the saucepan over medium heat and stir constantly as the mixture comes to a gentle boil. This should take approximately 3-4 minutes. You'll notice the sauce beginning to thicken as the cornstarch activates with heat, so keep stirring to prevent any lumps from forming.
- Simmer to perfection:
- Once the mixture reaches a boil, reduce heat to low and continue simmering for 1-2 minutes while stirring frequently. The sauce will thicken significantly during this stage, transforming into a velvety sauce that coats the back of a spoon. Remove from heat when it reaches your desired consistency.
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The nutritional yeast is my secret weapon in this recipe. Despite being skeptical at first, I've found it provides that umami depth that makes you keep coming back for another bite. When I serve this to guests, they're always surprised to learn it contains no actual cheese, as the flavor profile is so satisfying.
Make-Ahead and Storage
This green sauce stores beautifully in an airtight container in the refrigerator for up to 5 days. The color stays vibrant, and the flavors actually develop and improve after a day. When reheating, add a splash of water or plant milk if needed as it tends to thicken further when chilled. You can also freeze portions in ice cube trays for up to 3 months, making weeknight dinners even faster. Simply pop out a few cubes and warm them directly in a pan with hot pasta.
Customization Options
The beauty of this sauce lies in its flexibility. Swap spinach for kale or arugula for different flavor profiles and nutritional benefits. For those avoiding coconut, any plant-based milk works well, though creamier varieties like oat or cashew milk yield the best results. In summer, try adding a handful of fresh herbs like parsley, chives, or even mint for brightness. For extra protein, stir in white beans or chickpeas after blending.
Serving Suggestions
While this sauce shines on pasta, its versatility extends far beyond. Use it as a vibrant sauce for grain bowls with roasted vegetables, as a spread on sandwiches, or even as a pizza base for a unique twist. For a complete meal, pair pasta and sauce with roasted cherry tomatoes, which provide a beautiful color contrast and sweet acidity that balances the creamy sauce. A sprinkle of pine nuts or hemp seeds adds delightful texture and additional nutrition.
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This sauce is incredibly easy to make and a delightful addition to almost any dish — a true recipe for vibrant, plant-based cooking!
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Thaw completely and squeeze out excess moisture before blending to maintain the right consistency.
- → What can I use instead of coconut milk?
Any dairy-free milk will work, though creamier options like oat milk or cashew milk provide better texture. For non-vegan versions, heavy cream or half-and-half offer richness.
- → Is nutritional yeast necessary?
Nutritional yeast adds a cheesy, umami flavor that's key to this dairy-free sauce. If unavailable, you could substitute a tablespoon of grated parmesan cheese (for non-vegan versions) or a teaspoon of miso paste.
- → How long does this sauce keep in the refrigerator?
The sauce keeps well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore consistency.
- → Can I freeze this spinach sauce?
Yes, this sauce freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring frequently. A blender pulse might help restore consistency if separation occurs.
- → What pasta shapes work best with this sauce?
This creamy sauce adheres well to most pasta shapes. Try it with fettuccine or linguine for traditional pairing, or shapes with ridges and hollows like penne, rotini, or shells that capture the sauce efficiently.