If you’re looking for a vibrant and nourishing sauce that transforms any pasta dish into a celebration of fresh, green goodness, then this Green Goddess Pasta Sauce with Spinach Recipe is exactly what you need. Creamy, herbaceous, and packed with wholesome veggies, it’s the perfect way to sneak in some greens while enjoying a comforting bowl of pasta. Whether it’s a cozy weeknight dinner or a dish to impress friends, this sauce brings a luscious texture and irresistible flavor that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The magic of this Green Goddess Pasta Sauce with Spinach Recipe lies in its beautiful yet simple ingredients. Each component plays a crucial role: the zucchini and peas add subtle sweetness and texture, the spinach delivers earthy vibrance, and the coconut milk gives that rich creaminess without dairy. Every item contributes to a perfectly balanced sauce that’s as nutritious as it is delicious.
- 2 cups dry pasta: The base that holds all that luscious sauce beautifully.
- 1 zucchini, chopped: Adds moisture and a mild sweetness to the sauce.
- 1 cup frozen green peas: Brings a pop of sweetness and bright color.
- 1/4 cup chopped onion: Provides a savory foundation and enhances the sauce’s depth.
- 2 tbsp olive oil: For sautéing and enriching the flavor.
- 1 clove garlic, minced: Adds aromatic warmth and a little bite.
- 2/3 cup coconut milk: Creates a creamy, vegan-friendly texture.
- 1 tsp dried basil: Infuses the sauce with fragrant herb notes.
- 1/4 tsp salt: Balances and enhances the overall taste.
- 1 tbsp nutritional yeast: Brings a cheesy, umami richness without dairy.
- 1 tbsp lemon juice: Brightens and lifts the flavors.
- 2 cups spinach: The star green that adds earthiness and color.
- Vegan parmesan cheese for sprinkling (optional): A delightful finishing touch if you like a cheesy kick.
How to Make Green Goddess Pasta Sauce with Spinach Recipe
Step 1: Cook the Pasta
Start by cooking your 2 cups of dry pasta according to the package instructions until it’s perfectly al dente. This is key because you want the pasta to have a little bite to hold the thick and creamy sauce beautifully. Once cooked, drain it well and return it to the pot so the sauce has a warm base to cling to.
Step 2: Sauté the Vegetables in Two Batches
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Toss in the chopped onion, half the zucchini, and half the frozen peas. Cook these together for a few minutes until the onion turns translucent and everything softens slightly. Then, transfer this mixture to a bowl and set aside so the veggies maintain their texture and flavor.
Next, add the remaining tablespoon of olive oil to the same pan. This time, add your minced garlic, the rest of the zucchini, and the frozen peas. Sauté until the garlic releases its beautiful fragrance and just starts to brown – this step really amps up the flavor of the sauce.
Step 3: Simmer the Sauce Ingredients
Pour in the coconut milk along with dried basil, salt, nutritional yeast, and lemon juice. Then add the fresh spinach on top. Let everything simmer gently for about 3 minutes, just until the spinach wilts and all the flavors marry into a lush, comforting sauce that’s ready for blending.
Step 4: Blend to Creamy Perfection
Transfer the contents of the pan to a blender or food processor and pulse until completely smooth and creamy. This blending step is the heart of the Green Goddess Pasta Sauce with Spinach Recipe, turning fresh, fibrous veggies into a velvety sauce that coats every strand of pasta with flavor and color.
Step 5: Combine and Serve
Pour the sauce back into the pot with the pasta, add the previously sautéed veggies, and stir everything until combined in perfect harmony. This method keeps just the right texture contrast between sauce and veggies, making every bite interesting and delicious. Finish with a sprinkle of vegan parmesan cheese and a little salt and pepper to taste if you’d like.
How to Serve Green Goddess Pasta Sauce with Spinach Recipe
Garnishes
To take your Green Goddess Pasta Sauce with Spinach Recipe to the next level, try garnishing it with a handful of freshly chopped herbs like basil or parsley. A light sprinkle of toasted pine nuts or chopped walnuts can also add a delightful crunch, while a zest of lemon can brighten up each plate beautifully.
Side Dishes
This sauce pairs wonderfully with crisp, fresh salads or lightly grilled vegetables for an added burst of texture and nutrition. Garlic bread or a simple focaccia on the side can help soak up any extra sauce, making your meal feel both indulgent and complete.
Creative Ways to Present
Try serving this pasta in shallow bowls with a drizzle of extra virgin olive oil and a few whole basil leaves on top. For a fun twist, toss the pasta and sauce with roasted mushrooms or chickpeas before plating for added protein and earthiness. Your friends and family will marvel at how elegant and vibrant this humble green goddess sauce looks on the plate.
Make Ahead and Storage
Storing Leftovers
Any leftover green goddess pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more after resting overnight, making it an excellent option for a quick and tasty lunch or dinner reheated later.
Freezing
This Green Goddess Pasta Sauce with Spinach Recipe freezes beautifully without losing its creaminess or flavor. Portion the sauce and pasta separately for best results, and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat your leftovers on the stovetop over low heat, adding a splash of water or plant milk if needed to loosen the sauce. Stir frequently to keep it creamy and prevent sticking. Avoid microwaving on high heat to preserve the sauce’s silky texture.
FAQs
Can I use fresh peas instead of frozen peas?
Absolutely! Fresh peas are fantastic in this recipe and will add a lovely sweet pop of freshness. Just make sure to adjust the cooking time slightly since fresh peas cook faster than frozen ones.
Is this recipe gluten-free?
The sauce itself is naturally gluten-free, but you’ll want to choose gluten-free pasta if you need to keep the whole dish gluten-free. There are plenty of delicious gluten-free pasta options available that work wonderfully with this sauce.
Can I substitute coconut milk with another plant-based milk?
You can, but coconut milk gives this sauce its silky richness and subtle sweetness that’s hard to replicate. Using other plant milks might yield a thinner sauce, so consider adding a tablespoon of cashew cream or a bit more nutritional yeast to compensate.
How can I make this sauce nuttier or richer?
If you love a nutty flavor, try blending in a handful of soaked cashews with the sauce ingredients before blending. This will add creaminess and a delicious, mild nuttiness that complements the greens perfectly.
Is nutritional yeast necessary?
While not absolutely necessary, nutritional yeast adds a wonderful cheesy, umami depth that elevates the sauce. If you don’t have it, you can increase the lemon juice slightly and add a pinch of garlic powder for extra flavor.
Final Thoughts
This Green Goddess Pasta Sauce with Spinach Recipe is one of those rare finds that’s equally nutritious, comforting, and utterly delicious. It’s an easy way to enjoy vibrant greens in a creamy, dreamy pasta sauce that feels like a warm hug on a plate. I can’t wait for you to try it and make it a beloved staple in your meal rotation!
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Green Goddess Pasta Sauce with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This creamy, herby vegan Green Goddess Pasta Sauce with Spinach is a comforting and nutritious meal perfect for cozy winter days. Packed with hidden greens like spinach, zucchini, and peas, it’s a delightful way to enjoy a velvety pasta sauce that’s both flavorful and wholesome. Ideal for vegan diets and green smoothie lovers seeking a warm alternative, this dish blends fresh veggies and coconut milk into a luscious sauce that pairs perfectly with your favorite pasta.
Ingredients
Pasta
- 2 cups dry pasta
Vegetables
- 1 zucchini, chopped
- 1 cup frozen green peas
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 2 cups spinach
Other Ingredients
- 2 tbsp olive oil, divided
- 2/3 cup coconut milk
- 1 tsp dried basil
- 1/4 tsp salt
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Vegan parmesan cheese for sprinkling (optional)
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain well and return it to the cooking pot to keep warm.
- Sauté First Veggie Portion: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion, half of the chopped zucchini, and half of the frozen peas. Cook for a few minutes until the onion becomes translucent. Transfer the cooked vegetables to a separate bowl and set aside.
- Sauté Second Veggie Portion: Add the frying pan back to medium heat with the remaining 1 tablespoon of olive oil. Add the minced garlic along with the remaining zucchini and peas. Cook for a few minutes until the garlic is fragrant and just starting to turn golden brown.
- Create the Sauce: Pour in the coconut milk and add dried basil, salt, nutritional yeast, lemon juice, and fresh spinach. Simmer gently for about 3 minutes or until the spinach is wilted and all ingredients are well combined.
- Blend the Sauce: Transfer the cooked vegetable mixture from the pan into a blender or food processor. Blend until the sauce is smooth and creamy with no large lumps remaining.
- Combine and Serve: Add the reserved sautéed vegetables to the pot of cooked pasta, then pour in the blended green goddess sauce. Stir everything together until the pasta is thoroughly coated. Serve immediately with freshly cracked salt and pepper to taste, and sprinkle vegan parmesan cheese on top if desired.
Notes
- Using coconut milk gives the sauce a rich creaminess while keeping it vegan.
- Nutritional yeast adds a cheesy flavor without dairy, but you can omit or substitute if unavailable.
- If you prefer a thinner sauce, add a splash of pasta water while blending.
- Feel free to use fresh peas instead of frozen if in season.
- This dish pairs well with gluten-free pasta if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
