Why You’ll Love This Recipe
- Ready in only 10 minutes
- Creamy and dairy-free
- Packed with fresh greens and herbs
- Simple ingredients with big flavor
- Perfect for quick lunches or dinners
- Naturally vegan and easy to customize
- Light yet satisfying
- Great way to add extra vegetables to pasta night
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 oz fresh spinach or frozen spinach
- Large handful fresh basil
- 2 cloves garlic, crushed
- 2 tablespoons lemon juice
- 1 cup coconut milk
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 7 oz your favorite pasta
Directions
- 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, or until the sauce is completely smooth and creamy.
- Taste the sauce and adjust the seasoning if needed.
- Pour the sauce into a large pan over medium heat. Simmer for 2 to 3 minutes until slightly thickened and fragrant.
- Add the cooked pasta to the pan and toss well until fully coated in the sauce.
- Divide between bowls and serve with extra basil, chili flakes, or vegan cheese if desired.
Servings and timing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 2 servings
Variations
- Add sautéed mushrooms for extra texture
- Stir in peas or broccoli for more vegetables
- Use cashew cream instead of coconut milk for a different creamy texture
- Add red pepper flakes for heat
- Mix in roasted cherry tomatoes for sweetness
- Top with toasted pine nuts or walnuts for crunch
- Swap basil for parsley or cilantro for a different herb flavor
Storage/Reheating
Store leftover pasta sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring frequently. If the sauce thickens after refrigeration, add a splash of water, pasta water, or coconut milk to loosen it.
The sauce can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Be sure to thaw and drain excess water before blending.
What type of pasta works best with this sauce?
This sauce pairs well with spaghetti, penne, fusilli, linguine, or gluten-free pasta varieties.
Is the coconut flavor strong?
The coconut milk adds creaminess, but the garlic, basil, and lemon help balance the flavor.
Can I make this nut-free?
Yes, this recipe is naturally nut-free as written.
What does nutritional yeast add to the sauce?
Nutritional yeast gives the sauce a savory, cheesy flavor without dairy.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and stored in the refrigerator until ready to use.
How can I make the sauce thicker?
Simmer it slightly longer or add a little extra nutritional yeast for a thicker consistency.
Can I add protein to this dish?
Absolutely. Chickpeas, white beans, tofu, or vegan chicken alternatives work well.
Is this recipe gluten-free?
The sauce itself is gluten-free. Simply use gluten-free pasta to keep the whole meal gluten-free.
Can I serve this sauce cold?
Yes, it can also be enjoyed as a cold pasta sauce for refreshing pasta salads.
Conclusion
This 10-minute spinach pasta sauce is proof that simple ingredients can create a delicious and satisfying meal. Creamy, fresh, and full of flavor, it’s an easy recipe you’ll want to keep on repeat for busy days. Whether served as a quick dinner or a light lunch, this vibrant vegan pasta dish is sure to become a favorite.