Vegan Creamy Spinach Pasta

This vegan creamy spinach pasta is smooth, bright, and full of fresh garlic and spinach flavor. The sauce blends cashews, spinach, lemon, and olive oil into a silky green base that coats every noodle. It’s quick, warm, and perfect for weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: vegan

Calories: 480

Ingredients Method Notes

Ingredients

For the Pasta:

12 oz pasta penne, rotini, or fettuccine
4 cups fresh spinach packed
1 cup raw cashews soaked or boiled 10 minutes
3 –4 garlic cloves
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast
1 cup water or vegetable broth
½ tsp salt more to taste
Black pepper to taste

Optional: chili flakes, basil, vegan parmesan, toasted breadcrumbs

Method

Cook the pasta

Bring a pot of salted water to a boil. Cook the pasta until al dente. Save ½ cup of pasta water before draining.

Blend the spinach sauce

In a blender, add the cashews, half the spinach, garlic, olive oil, lemon juice, nutritional yeast, salt, pepper, and the water/broth. Blend until smooth and creamy.

Heat the sauce

Pour the blended sauce into a pan over medium heat. Add the rest of the spinach. Let it wilt into the sauce. Stir until slightly thick and warm.

Add pasta

Toss in the cooked pasta. Stir until every piece is coated. If the sauce gets too thick, add a splash of pasta water. Adjust seasoning with more lemon, salt, or pepper.

Serve

Top with vegan parmesan, chili flakes, or toasted breadcrumbs if you like. Serve warm.

Notes

If you forget to soak the cashews, boil them for 10 minutes to soften them.
Soft tofu works as a nut-free swap. Use 1 cup and reduce the liquid slightly.
Lemon brightens the sauce and keeps the color fresh.
A little chili flake adds a nice kick if you like heat.
The sauce will thicken as it cools. Add a bit of water when reheating.