Creamy Vegan Spinach Pesto Pasta comes together in just 20 minutes with 10-ingredients. This nourishing dish is not only easy to make but packed with flavor, it is sure to be a hit with the entire family!
I have always been a huge fan of pesto. This Vegan Spinach Pesto Pasta hits all the craving must haves. It’s got that perfect blend of creamy, cheesy and herbaceous flavor.
The perfect recipe for those vegan food skeptics. It hits all the comfort food boxes and I can tell you my family gobbles this up. Every time I make this dish my son consistently asks for seconds and then thirds and then well…it’s gone!
I hope you love this dish it’s: vegan, easy to make, flavorful, customizable, healthy and gives you an extra dose of veggies. Feenin For Greens style of course!
Ingredient Notes:
- Spaghetti – Really any noodle will work. Whatever you prefer or have on hand. If you want to make this gluten free you could simply by use a gluten-free noodle.
- Garlic – Make sure to use a large garlic clove if it is not large use two small cloves.
- Basil – Use fresh basil and really pack it into your measuring cup.
- Spinach – I use baby spinach but regular fresh spinach will work as well.
- Pine Nuts – I have also used walnuts when I didn’t have pine nuts on hand and it turned out great. However, Pine Nuts definitely give it that classic pesto taste.
- Nutritional Yeast – You can find this in most grocery stores these days. It has a cheesy savory flavor.
- Salt – I use a fine Sea Salt.
- Olive Oil – I think Olive Oil has the best flavor for this recipe although any neutral tasting oil will work.
- Lemon – This adds a brightness to your pesto, use fresh lemon juice.
- Plant Milk – I use almond but any unflavored unsweetened plant milk will work. If you have a vegan heavy cream that would be an even better option.
How To Make:
Put a large pot of water on the stovetop on high and bring to a boil. Once your water is boiling add your noddles and boil until al dente. While waiting for your water to boil and or noodles to cook make your pesto.
Mince your garlic and add to a food processor with your pine nuts, basil, spinach, nutritional yeast, lemon juice and sea salt. Pulse together.
Turn on your food processor and slowly drizzle in the olive oil while it is running. Process until smooth scrapping down the sides as needed.
Place your pesto into a large skillet. You will want to make sure you get every drop out of the food processor. Add your plant milk of choice and stir over low heat until warm.
As soon as your noodles are done. Drain out the water and add to the warm pesto sauce. Stir until all of the noodles are coated in your sauce.
Plate and serve alone or with a crusty piece of bread.
Enjoy!
Variations:
- Pine Nut alternatives. There are really a lot of options that you could replace the pine nuts with. Essentially any nut or seed that you enjoy will work. I have used walnuts myself. Sunflower seeds, cashews or even pecans would all work great.
- Make it oil-free. To make this vegan pesto pasta oil free you can simply substitute half an avocado in place of the oil. This will yield a rich creamy result that is mighty delicious.
- Mix up your greens. If you do not have spinach on hand you can certainly mix up your greens for this recipe. Kale would work well, you could use all basil, or arugula would add a sharp peppery flavor.
The pesto pastabilities are endless with this one. I love adding extra veggies like squash or zucchini. Things like: roasted broccoli or cherry tomatoes, peas, and even cannellini beans would all be great. Whatever add ins float you boat simply add them into your pasta add the end when you coat your noodles in the sauce.
Other Recipes You May Like:
- Roasted Tomato Basil Pasta
- Mushroom Marsala with Orzo and Spinach
- Vegan Roasted Red Pepper Pasta
- White Bean and Mushroom Vegan Meatball Subs
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Vegan Spinach Pesto Pasta
Ingredients
- 8 oz. spaghetti
- 1 large clove of garlic minced (or 2 small cloves)
- 1 cup basil packed
- 1 cup baby spinach packed
- 3 tbsp. pine nuts
- 3 tbsp. nutritional yeast
- ¼ tsp. sea salt (more to taste if needed)
- 3 tbsp. olive oil
- Juice of 1/2 a large lemon (about 2 tbsp.)
- ¼ cup plant milk unsweetened (I used almond milk)
Instructions
- Put a large pot of water on the stovetop on high and bring to a boil. Once your water is boiling add your noddles and boil until al dente.
- While waiting for your water to boil and or noodles to cook make your pesto.
- Mince your garlic and add to a food processor with your pine nuts, basil, spinach, nutritional yeast, lemon juice and sea salt. Pulse together.
- Turn on your food processor and slowly drizzle in the olive oil while it is running. Process until smooth scrapping down the sides as needed.
- Place your pesto into a large skillet. You will want to make sure you get every drop out of the food processor. Add your plant milk of choice and stir over low heat until warm.
- As soon as your noodles are done. Drain out the water and add to the warm pesto sauce. Stir until all of the noodles are coated in your sauce.
- Enjoy!
Notes
- Any plant milk will work although I would stick with a neutral tasting unsweetened variety.
- If you do not have pine nuts walnuts are a great substitute. I have made this swap before myself and it is tasty.
- If you want to make this oil-free swap half an avocado for the oil. It will be creamy and just as rich and tasty.