Creamy Vegan Spinach Pasta Recipe (Easy Pasta Sauce)
This Creamy Vegan Spinach Pasta is a total comfort food and is a gentle twist to the classic pesto pasta by swapping cheese with coconut milk. Flavored with oregano, fresh garlic, fresh lemon juice, and black pepper, this creamy spinach sauce is addictive and these leafy greens impart a vibrant color to this pasta! Top it with olive oil for a hearty meal!
Equipment
- 1 saucepan boiling spaghetti
- 1 saucepan for blanching spinach leaves
- 1 large colander
- 1 Blender blending spinach with garlic
- 1 heavy bottomed pan or wok making pasta sauce
Ingredients
- 1 pack spaghetti Del Monte 250 gm
- 2 cloves garlic you may use more
- 3 tablespoon olive oil
- 3 cups Spinach leaves roughly chopped -150 gm
- 2 tablespoon coconut milk Dabur brand
- 2 teaspoon black pepper you may use whole pepper corns as well
- 1 teaspoon red chili powder optional
- 2 teaspoon oregano dried
- 7 cups water or as needed boiling pasta
- salt as per taste
Instructions
- Take the Bunch of Spinach and chop it in large uneven chunks. Wash them under tap thoroughly.
- Take a large pan and boil water in it. Add the washed Spinach leaves to boiling water for 2 minutes. Any more than that time might give a dark tone to our pesto sauce which we don't wish.
- In the mean time, boil the spaghetti in another pan with water.
- In a blender, add blanched and cooled off spinach leaves and garlic.
- Blend it to make a smooth paste. If you have mortar pestle, you may try your hand on it.
- Put the boiled pasta in a colander. I don't use pasta water.
- In a wok, heat the olive oil. Add spinach paste, spices, salt, lemon juice and coconut milk. Cook it on a slow flame for about 3-4 min.
- Add boiled pasta over the sauce and mix well. Cook for half a min to mix everything gently.
- Top your vegan creamy spinach pasta with olive oil and enjoy!
Notes
-
- While one may use frozen spinach, I recommend using fresh spinach leaves.
- Blanch the spinach leaves carefully. To preserve the vibrant green color of the basil and prevent it from turning brown, blanch the spinach leaves in boiling water for about 2 minutes. Then transfer them to a colander for cooling off.
- I haven't used pasta water in this recipe and trust me the pasta had perfect texture without it.
- Follow the package directions for boiling spaghetti as it may differ.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 201 |
| % Daily Value* | |
| Total Fat 17.1g | 22% |
| Saturated Fat 4.3g | 21% |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Total Carbohydrate 13.7g | 5% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 4.5g | |
| Protein 6.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 87mg | 7% |
| Iron 2mg | 13% |
| Potassium 390mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition | |