Vegan Green Pasta

Here is my favorite green pasta recipe, with a creamy cashew sauce made from spinach, garlic, nutritional yeast, and lemon, all tossed together with spaghetti for an easy weeknight dinner.

This green pasta has become our go-to meal when we need something healthy on the table fast. My kids don’t even realize they’re eating a huge serving of spinach, and I love that it comes together in about 20 minutes.

What Kind of Pasta Should I Use?

You can use pretty much any pasta shape you have in your pantry for this recipe. Spaghetti works great because it coats nicely with the green sauce, but penne, fusilli, or even bow ties will grab onto that creamy goodness just as well. If you’re looking for a healthier option, whole wheat or chickpea pasta are solid choices that won’t mess with the flavor of the dish. Just cook your pasta according to the package directions and make sure to save a little pasta water before draining – it can help thin out the sauce if needed.

Options for Substitutions

This green pasta is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Spaghetti: Any pasta shape works here – try penne, fusilli, or fettuccine. You can also use whole wheat or gluten-free pasta if that’s what you have on hand.
• Baby spinach: Regular spinach, kale, or arugula all work well. If using kale, remove the tough stems and give it an extra minute or two to wilt down. You can also mix in some fresh basil for extra flavor.
• Nutritional yeast: If you don’t have nutritional yeast, you can use grated parmesan cheese for a non-vegan version, or just skip it and add a bit more salt to taste.
• Raw cashews: Sunflower seeds or blanched almonds can replace cashews for a similar creamy texture. Soak them in hot water for 15-20 minutes before blending to get that smooth consistency.
• Lemon juice: Fresh lime juice or white wine vinegar can step in if you’re out of lemons. Start with a tablespoon and add more to taste.
• Vegetable broth: Water works just fine, though you might want to add a pinch more salt. Chicken broth is another option if you’re not keeping it vegan.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this green pasta is adding the sauce to piping hot pasta straight from the pot, which can cause the vibrant green color to turn dull and brown – let your pasta cool for a minute or two before mixing.

Don’t skip soaking your cashews in hot water for at least 15 minutes before blending (or use pre-soaked ones), as this simple step makes the sauce incredibly creamy instead of grainy and ensures your blender doesn’t struggle.

When cooking the garlic, watch it carefully and remove the pan from heat as soon as it becomes fragrant – burnt garlic will make your entire sauce taste bitter, and there’s no fixing it once it happens.

Finally, reserve about a cup of pasta water before draining, since the starchy liquid is perfect for thinning out the sauce if it’s too thick and helps it cling better to the noodles.

What to Serve With Green Pasta?

This green pasta is pretty filling on its own, but I love serving it with some crispy roasted chickpeas on top for extra protein and a nice crunch. A simple side salad with cherry tomatoes, cucumbers, and a light vinaigrette keeps things fresh and balances out the creamy sauce. If you want to make it more of a complete meal, add some grilled chicken, sautéed shrimp, or pan-fried tofu on the side. Garlic bread is always a good call too, especially if you want something to mop up any extra sauce left in your bowl.

Storage Instructions

Store: Keep your green pasta in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal. Just add a splash of vegetable broth or water when you reheat it to bring back that creamy texture.

Freeze: You can freeze the green sauce separately from the pasta for best results. Store it in a freezer-safe container for up to 2 months. I don’t recommend freezing the pasta and sauce together since the noodles can get a bit mushy when thawed.

Reheat: Warm it up in a pan over medium-low heat with a little extra vegetable broth to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one. Either way, it tastes great as leftovers for a quick weeknight dinner.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 30-35 g
• Fat: 32-38 g
• Carbohydrates: 160-180 g

Ingredients

For the pasta:

• 8 oz spaghetti
• 1.5 tbsp olive oil
• 5 garlic cloves, finely minced

For the green sauce:

• 10 oz spinach
• 1/4 cup nutritional yeast
• 1 1/4 tsp salt
• 1/2 cup cashews, soaked in hot water
• 3 tbsp lemon juice
• 1/2 tsp fresh lemon zest
• 3/4 cup vegetable broth
• 1/4 tsp freshly ground black pepper

Step 1: Prepare the Cashew Cream Base

• 1/2 cup cashews
• hot water

Pour hot water over the cashews and let them soak for at least 5 minutes to soften—this will ensure your sauce blends into a silky, creamy texture.

While they soak, bring a large pot of salted water to a boil for the pasta.

I find soaking cashews in hot water is much faster than cold soaking and gives you better control over the cooking timeline.

Step 2: Cook the Pasta

• 8 oz spaghetti

Add the spaghetti to the boiling water and cook according to package directions until al dente.

Reserve 1/2 cup of pasta cooking water before draining—this starchy water will help adjust the sauce consistency later.

Drain the pasta and set aside.

Step 3: Sauté Garlic and Wilt Spinach

• 1.5 tbsp olive oil
• 5 garlic cloves, finely minced
• 10 oz spinach

Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking for about 1 minute until fragrant but not browned.

Add the spinach in batches, stirring frequently until completely wilted and any excess moisture has evaporated—this concentrates the spinach flavor and prevents a watery sauce.

This should take about 3-4 minutes total.

Step 4: Blend the Green Sauce

• sautéed spinach and garlic from Step 3
• 1/2 cup cashews
• 1/4 cup nutritional yeast
• 1 1/4 tsp salt
• 3 tbsp lemon juice
• 1/2 tsp fresh lemon zest
• 3/4 cup vegetable broth
• 1/4 tsp freshly ground black pepper

Transfer the sautéed spinach and garlic to a blender along with the drained cashews, nutritional yeast, salt, lemon juice, lemon zest, and vegetable broth.

Blend until completely smooth and creamy, about 1-2 minutes.

I like to stop and scrape down the sides halfway through blending to ensure everything incorporates evenly.

If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 5: Combine Pasta and Sauce

• green sauce from Step 4
• cooked pasta from Step 2
• reserved pasta water

Pour the green sauce into the skillet you used for the spinach and garlic, or into the pasta pot.

Add the cooked pasta and toss thoroughly to coat every strand, adding reserved pasta water a tablespoon at a time if needed to reach a silky, flowing consistency.

Heat through over medium for about 1-2 minutes, stirring gently.

Step 6: Serve

Divide the green pasta among serving bowls and serve immediately while hot.

Add any desired toppings such as additional lemon zest, toasted breadcrumbs, or fresh herbs.

Vegan Green Pasta

Delicious Vegan Green Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 3 servings

Calories 1125 kcal

Ingredients

  

For the pasta

• 8 oz spaghetti
• 1.5 tbsp olive oil
• 5 garlic cloves, finely minced

For the green sauce

• 10 oz spinach
• 1/4 cup nutritional yeast
• 1 1/4 tsp salt
• 1/2 cup cashews, soaked in hot water
• 3 tbsp lemon juice
• 1/2 tsp fresh lemon zest
• 3/4 cup vegetable broth
• 1/4 tsp freshly ground black pepper

Instructions

 

• Pour hot water over the cashews and let them soak for at least 5 minutes to soften—this will ensure your sauce blends into a silky, creamy texture. While they soak, bring a large pot of salted water to a boil for the pasta. I find soaking cashews in hot water is much faster than cold soaking and gives you better control over the cooking timeline.
• Add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining—this starchy water will help adjust the sauce consistency later. Drain the pasta and set aside.
• Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking for about 1 minute until fragrant but not browned. Add the spinach in batches, stirring frequently until completely wilted and any excess moisture has evaporated—this concentrates the spinach flavor and prevents a watery sauce. This should take about 3-4 minutes total.
• Transfer the sautéed spinach and garlic to a blender along with the drained cashews, nutritional yeast, salt, lemon juice, lemon zest, and vegetable broth. Blend until completely smooth and creamy, about 1-2 minutes. I like to stop and scrape down the sides halfway through blending to ensure everything incorporates evenly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
• Pour the green sauce into the skillet you used for the spinach and garlic, or into the pasta pot. Add the cooked pasta and toss thoroughly to coat every strand, adding reserved pasta water a tablespoon at a time if needed to reach a silky, flowing consistency. Heat through over medium for about 1-2 minutes, stirring gently.
• Divide the green pasta among serving bowls and serve immediately while hot. Add any desired toppings such as additional lemon zest, toasted breadcrumbs, or fresh herbs.