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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 people
Calories: 201 kcal
Course: Side Dish , Main Course , Snacks
Cuisine: Italian

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

    Cup of Yum
  1. Take the Bunch of Spinach and chop it in large uneven chunks. Wash them under tap thoroughly.
  2. 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.
  3. In the mean time, boil the spaghetti in another pan with water.
  4. In a blender, add blanched and cooled off spinach leaves and garlic.
  5. Blend it to make a smooth paste. If you have mortar pestle, you may try your hand on it.
  6. Put the boiled pasta in a colander. I don't use pasta water.
  7. 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.
  8. Add boiled pasta over the sauce and mix well. Cook for half a min to mix everything gently.
  9. 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.  
  • 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.
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