Healthy Green Pasta Sauce Recipe (Quick & Easy)
This creamy Green Pasta Sauce is comfort in a bowl and so quick & easy to make! The best part is that it's made with nutrient-rich ingredients like green spinach, fresh basil, parmesan cheese, and green peas which are rich in plant protein - a delicious way to get in your greens!
Equipment
- 1 saucepan
- 1 Skillet
- 1 blender (or food processor)
Ingredients
- 3 cups spinach (90g)
- 1 cup green peas, fresh or frozen (170g)
- 2 cloves garlic, sliced
- 10 leaves fresh basil (or 1 teaspoon dried basil)
- ½ cup shredded parmesan cheese (40g)
- 2 tablespoon olive oil (30 ml)
- 2 tablespoon fresh lemon juice, about 1 large lemon (30 ml)
- ¼ cup unsweetened plant-milk, I use almond milk (2 oz or 60 ml)
- ½ teaspoon smoked paprika (1g)
- ½ teaspoon crushed red pepper flakes (0.5g)
- ½ teaspoon salt, more to taste
- ⅛ teaspoon black pepper, more to taste
- 8 oz dry pasta of choice (196g),I use a box of Banza Rotini for this recipe
- 2-4 tablespoon pasta water, be sure to save before draining pasta
Instructions
- Bring a large pot of water to a boil over high heat. Salt the boiling water and then add the dry pasta to the salted water. Cook pasta according to the instructions on the package. If you like al dente noodles, cook it for a couple of minutes less than the instructions call for. When pasta is done cooking, drain and set aside, saving the pasta water.
- Heat a large pan or skillet over medium heat and add oil. Once oil is heated, add frozen peas. Once frozen peas are defrosted, add the garlic until fragrant, 30 seconds-1 minute. Add the spinach and saute until the spinach is wilted.
- Add the cooked spinach and peas and the rest of the ingredients to a blender or food processor and puree for about 1-2 minutes or until creamy. Add in a tablespoon of pasta water at a time until it reaches you desired consistency, up to a quarter cup of pasta water.
- Add the cooked pasta to the skillet that you used for your spinach and peas. Stir in the green sauce and toss until evenly coated. Heat on medium heat until it's warmed to your liking, adding a bit more pasta water if needed to thin it out. Top with crushed red pepper flakes and more parmesan cheese.
Video
Notes
*Nutrition calculated using Banza Rotini pasta and will vary depending on what pasta you use.
Expert Advice
- Be sure to save your pasta water to add to the sauce at the end. This helps to thin the sauce to the right consistency and emulsify the oil and cheese.
- If you like pasta sauce on the thicker side, cut the milk in half.
- If you can find a couple of extra minutes, use a block of fresh parmesan cheese and grate it yourself.
- Meal Prep - make this healthy green pasta sauce ahead of time and freeze it in ice cube trays. That way, it's ready for you to heat and eat when you're in a time pinch!
- Refrigerator - Store cooled pasta sauce in an airtight container for up to 3-4 days.
- Freezer - Store cooled sauce in a freezer-safe container for up to 3 months.
- Reheat - When you are ready to use your leftover green sauce, thaw it in the refrigerator overnight and reheat it over low heat on the stovetop or in the microwave. You may need to add a little water back to get it to the desired consistency.
Nutrition
Serving: 1.5 cupsCalories: 340kcalCarbohydrates: 44gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 370mgPotassium: 901mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!