The BEST Green Pasta Sauce

This Green Pasta Sauce is perfect for Spring! Bursting with fresh flavors and packed with nutrients, this pasta sauce is the perfect easy sauce for your next meal!

I don't know about you but I love all the brightness and freshness that Spring brings. It is like a new rebirth after a cold winter. This pasta sauce is full of that Spring brightness and freshness. Packed with healthy ingredients such as basil, spinach, and lemon. This green pasta sauce is creamy, hearty and delicious!

For some other great pasta recipes, check out this Creamy Green Pea Pasta, this Easy Lasagna Verde, this Spicy Rigatoni Alla Vodka, this Cajun Pasta with Smoked Sausage or this Baked Walking Taco Casserole!

Jump to:

• What Makes This Green Pasta Sauce The Best?
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Great Pasta Recipes To Try!
• The BEST Green Pasta Sauce
• Food safety

What Makes This Green Pasta Sauce The Best?

• Blender Friendly- This pasta sauce is so easy to make! You can either make it in your food processor or your blender in about 5 minutes. Then, you just pour it over your chosen pasta and you are good to go!
• Thick and Creamy- This pasta sauce is incredibly thick and creamy. It tastes and feels really rich but it is light and healthy!
• Bright and Fresh- With the fresh spinach, basil and lemon juice, this pasta sauce is full of bright and fresh ingredients! It doesn't get much better than that!

Ingredient Notes

• Spinach- The base of this pasta sauce is spinach. You will need about 3 cups of spinach for this recipe so I normally buy one of the large boxes from the grocery store. I do not recommend using frozen spinach in this recipe. It holds a lot of water and will water the sauce down.
• Vegan Cream Cheese- Part of what makes this sauce so creamy and thick is the vegan cream cheese. We all know how much I love the Kite Hill brand, it is my go-to, however, any vegan cream cheese will work.
• Fresh Basil- Most of the flavor in this recipe comes from fresh basil. We use a lot of it, about 1 cup. I would not recommend using dried basil in this recipe as it won't have the freshness that we are looking for.
• Vegan Parmesan-The vegan parmesan helps this recipe by bringing a nutty, cheesy flavor. I make my own using household ingredients, however, you can also purchase your own.

See the recipe card for the full ingredient list and quantities.

Instructions

• Remove the stems from the basil and add all the ingredients to a food processor.
• Process on high for 5 minutes until a creamy sauce is formed. If the sauce is too thick, add a little more almond milk.
• Bring your noodles to a boil and boil according to package directions
• Drain the noodles, reserving ¼ cup of the pasta water.
• Add the noodles, sauce and pasta water to a pan and toss until the noodles are fully coated with the sauce. Serve immediately.

Hint: The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together; so don't forget to reserve that pasta water!

Substitutions

• Cream Cheese - If you don't have vegan cream cheese on hand or don't really like it, you can easily swap it with a can of full-fat coconut milk.
• Vegan Parmesan -You can swap the vegan Parmesan for 2 tablespoons of tahini to keep that savory, umami flavor.
• Spinach - While I do advocate for fresh spinach, you can use frozen spinach if that is what you have on hand. Just make sure to thaw it first and squeeze out all of the extra water.

Variations

• Spicy - Top the finished pasta with some chili flakes to help give it some heat!
• Protein - If you want to add some protein to this dinner, Try adding a can of chickpeas.
• Extra Veggies - I love loading this pasta up with vegetables such as broccoli and sun-dried tomatoes! In the Summer I will throw in some zucchini or summer squash.

These Vegan Stuffed Shells are another great pasta recipe!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Food Processor or High Speed blender
• Chef's Knife
• Dutch Oven
• Cutting Board

Storage

Store leftover pasta and sauce in an airtight container in the refrigerator for 3-5 days. It is tasty either warm or cold, I prefer reheating it in the microwave though.

To freeze this sauce, add it to a freezer-safe container and freeze for up to 3 months. To use, bring it to room temperature and then add it to your pasta.

Top tips

• Don't forget to reserve that pasta water to add to the sauce! The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together.
• Remove the stems from the basil when adding to the food processor. The basil stems are slightly bitter and will make the sauce taste bitter.
• This sauce goes well with most pasta shapes. I like making it with spaghetti or fettuccini but sometimes I will also make it with rigatoni.

Other Great Pasta Recipes To Try!

• Oven Roasted Summer Gnocchi
• Slow Cooker Vegan Minestrone
• Vegan Gnocchi Potato Salad
• Easy 30 Minute Chili Mac
• Vegan Cauliflower Mac and Cheese
• Pesto Mushroom Pasta

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.