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.
