Vegan Spinach Pasta Sauce (10 minute, easy recipe) (2024)

This creamy vegan spinach pasta sauce is one the whole family can enjoy. It's quick to make, packed with nutrients and is a great midweek meal. Oil-free and nut-free too.

You know my love of simple, delicious pasta dishes, whether it's my Beet Pasta Sauce, Pasta Al Pesto or .

Now it's time for a really quick pasta sauce made with nutritious fresh spinach, basil, garlic and coconut milk for extra creaminess.

This one comes together in 10 minutes and requires just one pan and the use of a blender or food processor. It's creamy but light at the same time.

Serve it with your favorite pasta (I love using chickpea or brown rice pasta) for a quick, healthy meal everyone will enjoy!

Why you'll love this

It's hassle-free. Simple ingredients, a blender and 10 minutes. That's all you need to create a healthy, creamy spinach sauce. The perfect weeknight dinner.

High in nutrients. This vegan pasta sauce contains almost a whole bag of spinach so is a great way to eat your greens without having to crunch down on kale salad!

Oil-free.The coconut milk makes a nice creamy sauce all by itself (check out all myoil-free recipes).

It's light. Although this is a flavour-packed, creamy sauce, it's on the thinner side which means you get a really satisfying meal without it being too heavy.

Nut-free. Again, using coconut milk means we don't need to add cashews or sunflowers seeds for extra creaminess (here are more nut-free recipes).

Health benefits of spinach

High in iron - Spinach is a source of iron, which we need to help red blood cells bring oxygen to different parts of the body. (In this recipe, it's also paired with lemon juice which is high in vitamin C - great for boosting iron absorption!).

Boosts hydration - Spinach is nearly all water, so it's a great way to stay hydrated.

Helps prevent osteoporosis - It is high in calcium, vitamin K and manganese - all are important for healthy bones.

Helps boost immunity - Spinach is also high in vitamin E and magnesium, both of which support our immune systems and help us fight off illness.

Web MD has lots more info on the health benefits of spinach.

Ingredients

Spinach - You can use fresh or frozen spinach. If using frozen, allow it to thaw first and drain excess water before weighing to avoid making the sauce too thin. I like baby spinach.

Basil - I recommend using fresh basil for this recipe as it packs a flavour punch, but you could also use dried in a pinch - just reduce the amount to 1 tbsp.

Garlic - Can be omitted if needed, but it really rounds the flavour out.

Lemon juice - Gives the sauce a delicious zesty punch and extra freshness.

Coconut milk - Makes the sauce creamy! I recommend using full fat or cannedcoconut cream for maximum creaminess - see lower fat option below.

Nutritional yeast - Adds a cheesy, savoury flavour.

Pasta -Use your favourite type of pasta. To make this recipe gluten-free, use gluten-free pasta such asbrown rice or chickpea pasta.

Substitutions

Leafy greens - Any leafy greens can be substituted for the spinach, such as chard, kale, arugula. Be aware they will change the flavour of the sauce slightly!

Lower fat option - For a lower fat option, use low fat or light coconut milk. You could also use another kind of dairy-free milk such as oat or almond, but do note the sauce will be less creamy. Be aware that using a different milk may make the sauce thinner.

Step-by-step instructions

1) Add spinach, basil, garlic, lemon juice, coconut milk, nutritional yeast, salt and black pepper to a blender.

2) Blend on high power for about 30 seconds, or until sauce is completely smooth. Taste and adjust seasoning if needed.

3) Transfer to a large pan and bring to medium heat. Simmer sauce for 2-3 minutes until fragrant and slightly thicker (this sauce is naturally quite thin - don't worry, it still tastes amazing!).

4) Add your favorite cooked pasta to the pan and stir into sauce.

5) Divide pasta between two bowls and top with extra basil, red pepper flakes or your favourite vegan parmesan cheese.

I also have a web story showing you how to make this creamy spinach sauce for pasta.

Variations

Different herbs - Try switching basil for cilantro or parsley to subtly change the flavour of this creamy spinach pasta sauce. I love using parsley when I don't have basil!

Nuts and seeds for protein - If you aren't sensitive to nuts and would like to add more protein to this recipe, add ⅓ cup toasted cashews, pine nuts, walnuts or sunflower seeds to the blender with all other ingredients. You'll get a more savoury, pesto-like sauce.

Expert tips

Use a high-speed blender - This will ensure that your sauce is really creamy and well-blended. Personally, I use a Vitamix (not sponsored or affiliated) and find it gets my pasta sauce super smooth.

Thicken sauce if needed - Depending on factors like the exact quantities of ingredients you use, the thickness of your coconut milk etc., you may find your sauce is thinner than you'd like. If this happens, just stir in a little flour or cornstarch as the sauce is cooking. (I recommend sifting it in through a sieve to prevent clumping!)

Check seasoning - My seasoning preferences may not be the same as yours! Check the taste of the sauce after blending, and add more salt/pepper/lemon juice as desired.

Add roasted veggies for a more complete meal - This will also help the dish go further, and it could probably serve 3 people if you add in 2-3 cups roasted veggies (peppers, cherry tomatoes, zucchinis and mushrooms work really well).

Storage

Store any leftover sauce and pasta in an airtight container in the fridge for 3-4 days.

This sauce can be frozen too! Freeze in an airtight container, and allow to thaw completely before reheating. Freeze the sauce on its own and add cooked pasta only after thawing and reheating (I find pasta is better cooked fresh).

FAQs

More easy pasta recipes

If you’ve tried this vegan spinach pasta recipe, please leave a comment or tip for others below.

I'd love to know how you’ve made it your own!

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