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Vegan Spinach Pasta

This vegan spinach pasta features a silky, vibrant green sauce made from wilted spinach blended with garlic, nutritional yeast, and lemon juice. The dish combines al dente pasta with a smooth, flavorful green sauce, resulting in a bright and satisfying meal with a delicate yet bold texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces pasta (whole-grain or chickpea variety) Cook until al dente
  • 2 tablespoons olive oil Good quality extra virgin
  • 4 cups fresh spinach Wilt quickly in sauté
  • 3 cloves garlic Minced or crushed
  • 2 tablespoons nutritional yeast Adds cheesy umami flavor
  • 1 lemon lemon juice Freshly squeezed
  • to taste black pepper Freshly cracked

Equipment

  • Large pot
  • Deep skillet or sauté pan
  • Blender or immersion blender
  • Slotted spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes, stirring occasionally. Drain and set aside.
  2. While the pasta cooks, heat olive oil in your skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, smelling of warm, toasted garlic.
  3. Add fresh spinach to the skillet and cook for 1-2 minutes, stirring until the leaves wilt down to a dark green and release a fresh aroma. Remove from heat.
  4. Transfer the cooked spinach and garlic mixture to a blender. Add nutritional yeast, a squeeze of lemon juice, and a generous crack of black pepper. Blend until smooth and creamy, about 30 seconds; if it’s too thick, add a splash of water or plant-based milk to loosen.
  5. Return the drained pasta to the pot or a large bowl. Pour the vibrant green sauce over the hot pasta and toss gently to coat evenly. If the sauce is too thick, stir in reserved pasta water a little at a time until it’s silky and coats the noodles well.
  6. Finish by adding a drizzle of olive oil, a squeeze of extra lemon, and a fresh crack of black pepper. Toss again gently to distribute the flavors. Serve immediately for the best texture and flavor.

Notes

For added flavor, sprinkle with additional nutritional yeast or fresh herbs. This dish is best enjoyed immediately while vibrant and hot.