Description
A quick and creamy vegan spinach pasta sauce made with fresh spinach, basil, coconut milk, and nutritional yeast. This vibrant plant-based dinner comes together in just 10 minutes and coats pasta beautifully.
Ingredients
3 oz fresh spinach
Large handful fresh basil
2 cloves garlic, crushed
2 tbsp lemon juice
1 cup coconut milk
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp black pepper
7 oz pasta of choice
Instructions
- Add the spinach, basil, garlic, lemon juice, coconut milk, nutritional yeast, salt, and black pepper to a blender.
- Blend on high speed for about 30 seconds until smooth and creamy.
- Transfer the sauce to a large skillet and heat over medium heat for 2–3 minutes until warmed through and slightly thickened.
- Cook the pasta according to package instructions and drain well.
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
- Serve immediately with extra basil, chili flakes, or vegan parmesan if desired.
Notes
Add avocado for an even creamier texture.
Stir in sautéed mushrooms for extra heartiness.
Substitute kale for spinach for a deeper flavor.
Add roasted broccoli or peas for more vegetables.
Top with toasted pine nuts or walnuts for crunch.
Use gluten-free pasta if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of water or plant milk to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Blend and Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 348 kcal
- Sugar: 4 g
- Sodium: 1280 mg
- Fat: 21 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
