Homemade Green Pasta

Here is my favorite green pasta recipe, with a creamy cashew sauce, fresh spinach, garlic, nutritional yeast, and a bright pop of lemon that makes this simple weeknight dinner feel special.

This green pasta has become our go-to meal when we need something healthy but comforting on the table fast. My kids don’t even realize they’re eating their greens, and honestly, I’m not complaining about that!

What Kind of Pasta Should I Use?

Honestly, any pasta shape you have in your pantry will work great for this recipe. Spaghetti is a classic choice that lets the green sauce coat every strand nicely, but penne, fusilli, or even bowtie pasta are all good options. If you’re looking for a healthier twist, whole wheat or chickpea pasta will give you extra fiber and protein without sacrificing flavor. Just cook whatever pasta you choose according to the package directions, and you’ll be all set to toss it with that creamy green sauce.

Options for Substitutions

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

• Pasta: 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: Kale, arugula, or Swiss chard can step in for spinach. Just note that kale might need an extra minute or two to soften, and arugula will give you a peppery kick.
• Cashews: If you’re allergic to cashews or don’t have any, try sunflower seeds or blanched almonds for a similar creamy texture. Soak them in hot water for 15 minutes first to help them blend smoothly.
• Nutritional yeast: This gives the sauce its cheesy flavor, but if you don’t have it, you can use grated parmesan cheese (though this makes it non-vegan) or just skip it and add a bit more salt.
• Vegetable broth: Water works fine if you’re out of broth. You might want to add a pinch of extra salt or a splash of soy sauce to boost the flavor.
• Lemon juice: Lime juice or a splash of white wine vinegar can replace lemon juice for that tangy brightness.

Watch Out for These Mistakes While Cooking

The biggest mistake with this green pasta is not soaking your cashews beforehand, which can leave you with a grainy sauce instead of a smooth, creamy one – soak them in hot water for at least 15 minutes if you don’t have a high-powered blender.

Another common error is cooking the garlic too long or on high heat, as it burns quickly and turns bitter, so keep your heat at medium and watch it carefully during that one-minute cook time.

Don’t forget to 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 when you combine everything.

Finally, make sure your spinach is completely wilted and any excess water is drained off before blending, otherwise you’ll end up with a watery sauce that won’t coat your pasta properly.

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, cucumber, and a light vinaigrette helps balance out the creamy pasta and adds some freshness to the plate. If you want to make it more of a complete meal, grilled chicken or pan-seared tofu would be great protein options that won’t overpower the garlicky spinach flavor. Some crusty bread on the side is always a good idea for soaking up any extra sauce left in your bowl.

Storage Instructions

Store: Keep your leftover 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 with cashew-based sauces.

Freeze: You can freeze the green sauce separately (without the pasta) in a freezer-safe container for up to 2 months. I don’t recommend freezing the pasta with the sauce since it can get a bit mushy when thawed.

Reheat: Warm it up in a pan over medium-low heat with a splash of vegetable broth or water to loosen the sauce. You can also microwave it, but add a little liquid and stir halfway through to keep it creamy.

Estimated Nutrition

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

• Calories: 1100-1250
• Protein: 36-42 g
• Fat: 35-42 g
• Carbohydrates: 160-175 g

Ingredients

For the pasta:

• 8 oz spaghetti
• 1.5 tbsp olive oil
• 5 garlic cloves (freshly minced)
• 10 oz spinach
• 1/8 tsp ground nutmeg

For the green sauce:

• 1/4 cup nutritional yeast
• 1 tsp salt
• 2/3 cup raw cashews (soaked for creaminess)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup vegetable broth

Step 1: Prepare Mise en Place and Soak Cashews

• 5 garlic cloves
• 1/4 cup nutritional yeast
• 1 tsp salt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup vegetable broth
• 2/3 cup raw cashews

Mince the garlic cloves finely and measure out the nutritional yeast, salt, lemon juice, lemon zest, and vegetable broth.

If your cashews aren’t already soaked, place them in a bowl of hot water and let them sit for 15-20 minutes to soften—this will ensure your sauce becomes silky and smooth when blended.

Step 2: Cook the Pasta

• 8 oz spaghetti

Bring a large pot of salted water to a boil and add the spaghetti.

Cook according to package directions until al dente, then drain well in a colander.

Set the cooked pasta aside—I like to lightly toss it with a tiny bit of olive oil to prevent sticking while you prepare the sauce.

Step 3: Infuse Oil with Garlic and Wilt Spinach

• 1.5 tbsp olive oil
• 5 garlic cloves
• 10 oz spinach

Heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant—don’t let it brown or it will taste bitter.

Add all the spinach to the skillet and stir frequently for 2-3 minutes until completely wilted and any excess moisture has mostly evaporated.

Step 4: Blend the Creamy Green Sauce Base

• wilted spinach and garlic from Step 3
• 2/3 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tsp salt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/8 tsp ground nutmeg
• 1 cup vegetable broth

Transfer the wilted spinach and garlic from the skillet to a blender.

Add the drained soaked cashews, nutritional yeast, salt, lemon juice, lemon zest, ground nutmeg, and vegetable broth.

Blend on high speed for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning with extra salt or lemon juice if desired.

Step 5: Combine Pasta with Sauce and Serve

• blended sauce from Step 4
• cooked pasta from Step 2

Pour the blended sauce back into the skillet over low heat and gently warm it through for 1-2 minutes, stirring occasionally.

Add the cooked pasta from Step 2 to the skillet and toss everything together until the pasta is evenly coated with the creamy green sauce.

Divide into bowls and serve immediately with your choice of toppings.

Homemade Green Pasta

Delicious Homemade 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 2 servings

Calories 1175 kcal

Ingredients

  

For the pasta

• 8 oz spaghetti
• 1.5 tbsp olive oil
• 5 garlic cloves (freshly minced)
• 10 oz spinach
• 1/8 tsp ground nutmeg

For the green sauce

• 1/4 cup nutritional yeast
• 1 tsp salt
• 2/3 cup raw cashews (soaked for creaminess)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup vegetable broth

Instructions

 

• Mince the garlic cloves finely and measure out the nutritional yeast, salt, lemon juice, lemon zest, and vegetable broth. If your cashews aren't already soaked, place them in a bowl of hot water and let them sit for 15-20 minutes to soften—this will ensure your sauce becomes silky and smooth when blended.
• Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package directions until al dente, then drain well in a colander. Set the cooked pasta aside—I like to lightly toss it with a tiny bit of olive oil to prevent sticking while you prepare the sauce.
• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant—don't let it brown or it will taste bitter. Add all the spinach to the skillet and stir frequently for 2-3 minutes until completely wilted and any excess moisture has mostly evaporated.
• Transfer the wilted spinach and garlic from the skillet to a blender. Add the drained soaked cashews, nutritional yeast, salt, lemon juice, lemon zest, ground nutmeg, and vegetable broth. Blend on high speed for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with extra salt or lemon juice if desired.
• Pour the blended sauce back into the skillet over low heat and gently warm it through for 1-2 minutes, stirring occasionally. Add the cooked pasta from Step 2 to the skillet and toss everything together until the pasta is evenly coated with the creamy green sauce. Divide into bowls and serve immediately with your choice of toppings.