Healthy Vegan Spinach Pasta
This healthy vegan spinach pasta is a vibrant, wholesome dish that comes together in under 30 minutes—perfect for busy weeknights or when you’re craving something fresh and comforting. The creamy green sauce is made with spinach, peas, garlic, and mint for a nutrient-packed, flavour-loaded twist on classic pesto. It’s light, satisfying, and easy to make with just a few simple ingredients.
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Why You Will Love This Recipe
- Quick and easy – This pasta comes together in less than 30 minutes with minimal prep, making it a perfect go-to for busy weeknights.
- Nutritious and vibrant – Packed with spinach, peas, garlic, and mint, the sauce is not only beautifully green but full of vitamins, fibre, and fresh flavour.
- Creamy without the cream – Thanks to blended veggies and nutritional yeast, you get a rich, velvety sauce that’s completely dairy-free and totally satisfying.
- Great for using up greens – This is a great recipe for using up any extra spinach or herbs you have in the fridge.
Ingredients and Substitutions
- Spaghetti – Regular wheat spaghetti works great here, but feel free to use whole wheat, gluten-free, or any pasta shape you love. Penne or fusilli also hold the sauce really well.
- Green peas – Fresh or frozen peas both work. No need to thaw frozen ones; just boil them as directed. They add natural sweetness and creaminess to the sauce.
- Spinach – Use fresh spinach for the brightest flavour and colour. Baby spinach blends easily, but regular works too. You can substitute with kale or chard, though the flavour will be slightly stronger.
- Garlic – Four cloves give a nice garlicky base. Use less if you’re sensitive to garlic, or roast it first for a mellower flavour.
- Fresh mint – This gives the sauce a refreshing twist. If you’re not a fan of mint, try fresh basil, parsley, or a mix of soft herbs.
- Nutritional yeast – Adds a cheesy, umami flavour while keeping the dish 100% vegan. You can skip it or substitute with a spoonful of miso paste or vegan parmesan.
- Olive oil – Just a little rounds out the sauce and helps everything blend smoothly. For an oil-free version, use a splash of pasta water instead.
Find the complete recipe with measurements below.
Step-by-Step Instructions
Step One – Cook the vegetables.
Bring a large pot of water to a boil. Add the green peas, spinach, and garlic cloves. Simmer for about 5 minutes until the spinach is wilted and the peas are tender. Using a colander set over another pot or bowl, drain the vegetables—but don’t discard the water. You’ll use it to cook the pasta.
Step Two – Cook the pasta.
Return the reserved water to the stove, add a generous pinch of salt, and bring it back to a boil. Add the spaghetti and cook according to the package instructions until al dente (typically 9–10 minutes).
Step Three – Prepare the vegan green pasta sauce.
While the pasta cooks, transfer the drained peas, spinach, and garlic to a food processor. Add the fresh mint, nutritional yeast, and olive oil. Blend until the sauce is smooth and creamy. If it’s too thick, add a splash of pasta water to loosen it up.
Step Four – Assemble and enjoy.
Drain the cooked spaghetti and return it to the pot or a large bowl. Pour the green sauce over the pasta and toss to coat evenly. Plate the pasta and top with your favourite garnishes. Try chopped walnuts, extra nutritional yeast, grated vegan cheese, or a drizzle of olive oil.
Variations
- Make it spicy – Add a pinch of chilli flakes to the sauce or sprinkle them over the finished dish for a bit of heat.
- Add protein – Toss in some crispy tofu, chickpeas, or white beans for extra plant-based protein and texture.
- Use different greens – Swap the spinach for kale, arugula, or even a mix of herbs and greens for a more complex flavour.
- Creamier sauce – Add a spoonful of soaked cashews or a splash of plant-based cream to the blender for a richer, thicker sauce.
- Lemon twist – Add a squeeze of fresh lemon juice or some lemon zest to brighten up the flavours even more.
Serving Suggestions
You can serve this healthy vegan spinach pasta alongside a crisp green salad or some roasted vegetables for a well-rounded meal. It also tastes great cold or at room temperature, almost like a pasta salad, making it perfect for lunchboxes or summer gatherings.
Here are some of my favourite toppings:
- Chopped walnuts or pine nuts for added crunch
- Extra nutritional yeast or vegan parmesan for a cheesy finish
- A drizzle of olive oil or a swirl of tahini for richness
Vegan Spinach Pasta FAQs
Yes! The green sauce can be made in advance and stored in the fridge for up to 3 days. Just cook the pasta fresh and stir it in when ready to serve.
Yes! Pour the sauce into an airtight container or silicone ice cube tray and freeze for up to 1 month. Thaw in the fridge and re-blend if needed before mixing with hot pasta.
While spaghetti works beautifully, short shapes like penne, fusilli, or orecchiette also hold the sauce well and add variety.
Yes! Just skip the olive oil and blend with a little pasta water instead. The sauce will still be creamy and flavourful thanks to the peas and spinach.
More Vegan Pasta Recipes to Try
Vegan Spinach Pasta Recipe
Ingredients
- 5 oz (150 g) spaghetti, uncooked
- ⅓ cup (50 g) green peas, fresh or frozen
- 4 cups (120 g) fresh spinach
- 4 cloves garlic
- 1 bunch (5 g) fresh mint
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
Instructions
- Bring a large pot of water to a boil. Add the green peas, spinach, and garlic cloves. Simmer for about 5 minutes until the spinach is wilted and the peas are tender.
- Using a colander set over another pot or bowl, drain the vegetables—but don’t discard the water. You’ll use it to cook the pasta.
- Return the reserved water to the stove, add a generous pinch of salt, and bring it back to a boil. Add the spaghetti and cook according to the package instructions until al dente (typically 9–10 minutes).
- While the pasta cooks, transfer the drained peas, spinach, and garlic to a food processor. Add the fresh mint, nutritional yeast, and olive oil. Blend until the sauce is smooth and creamy. If it’s too thick, add a splash of pasta water to loosen it up.
- Drain the cooked spaghetti and return it to the pot or a large bowl. Pour the green sauce over the pasta and toss to coat evenly.
- Plate the pasta and top with your favourite garnishes. Try chopped walnuts, extra nutritional yeast, grated vegan cheese, or a drizzle of olive oil.
