This Spinach and Pesto Pasta Recipe is a vibrant, plant-powered, healthy twist on a classic Italian’s favorite pesto. This easiest dish comes together in just 15 minutes. It’s a family-friendly dish and can be served as a side or main dish with roasted veggies,and proteins like chicken, steak, or fish, or shrimp!
This spinach pesto pasta is the ultimate effortless, impactful meal that anyone can make without fancy cooking skills. It comes together in about 15 minutes, and just a blender and a pot are required. If you can make a smoothie, you can make this pasta easily.
The homemade spinach and pesto pasta recipe is completely plant-based, yet it feels so luxuriously rich and creamy. I like to call this one of my go-to weeknight dinner dishes, even in my family, veggie-hating kids give it a thumbs up!
You’ll Love This Spinach and Pesto Pasta Recipe!
This wholesome traditional Italian pesto sauce comes together in minutes by giving a quick blend of baby spinach, fresh basil, almonds, garlic, miso, lemon juice, and olive oil. As a result, you’ll get a creamy, savory sauce that’s packed with spinach, healthy fats, and plant protein green flavor.
Traditional Spinach Pesto Pasta
Classic Pesto alla Genovese is recognized from Liguria, Italy, where basil, pine nuts, garlic, Parmesan, and olive oil are ground by hand in a mortar and pestle. This version pays respect to that tradition while adapting it for a modern, vegan kitchen. Spinach leaves are used to soften the basil’s intensity, and miso takes the place of cheese. For the spinach and pesto pasta recipe, ingredients may be swapped, but they keep the spirit of pesto alive while making it inclusive.
Ingredients & Substitutions
Spinach (3 packed cups): For this recipe, I am using tender baby spinach. It wilts easily and doesn’t need any pre-cooking.
Basil (2 packed cups): It is a heart ingredient of any good pesto! Its fresh, grassy flavor keeps the sauce safe from bland taste.
Almonds (1/2 cup): Roasted almonds bring a rich, nutty flavour that raw ones can’t match. You can also swap them for cashews, pistachios, or pumpkin seeds.
Miso (2 tablespoons): Since this version of spinach pesto sauce skips parmesan, so, here miso steps in the recipe to add that savory, slightly “cheesy” flavor that makes this vegan pesto more satisfying.
Olive Oil (3 tablespoons): A good basil pesto needs plenty of extra virgin olive oil. I use affordable California Olive Ranch; its taste really shines through.
Garlic (2 cloves): If you’re sensitive to garlic, go with one clove for a milder touch.
Lemon Juice (1 tablespoon): Adds a pop of brightness and balances the richness of the nuts and oil.
Pasta (1 pound): Short pasta shapes with grooves go well with this recipe; they hold the pesto beautifully (like gemelli or shells). Avoid using long or tubular pasta shapes here (like spaghetti or rigatoni).
How to Make Creamy Spinach and Pesto Pasta Recipe
Preparing Pesto
Bring a large pot of generously salted water to a boil for the pasta. While it heats up, add all your pesto ingredients to a food processor, but don’t blend for now.
Cooking Pasta & Blending Pesto
Add the pasta once the water starts boiling over high heat. After a few minutes, you’ll notice the pasta releasing the starch in the water. Scoop out a bit of this starchy water and pour it into your food processor. Blend all ingredients until the pesto is silky smooth and bright green. The hot water helps to create that creamy texture by wilting the spinach and softening the nuts.
Combine & Serve
Once the pasta is cooked al dente, drain the excess water from the pasta and return it to the pot. Add the smooth blended pesto directly to the pasta pot and toss to coat entirely. If it looks too thick, stir in a splash of reserved pasta water until you achieve perfectly creamy spinach pesto pasta. Serve immediately and enjoy your fresh, vibrant pesto pasta!
Spinach Pesto Nutrition
Adding spinach to traditional pesto not only jazzes up the color, but it’s also full of micronutrients like iron, folate, and antioxidants. Almonds provide protein and healthy monounsaturated fats, making the dish more filling and heart-friendly. A modest serving of spinach basil pesto pasta offers a well-balanced combination of carbohydrates, plant-based protein, and fibre.
Make-Ahead & Storage
You can also make the pesto ahead of time, for advance making use of simple boiling water instead of pasta water, then refrigerate it in an airtight jar for up to 2 days. It is also used as a great sandwich spread or as a base for a veggie grain bowl.
Best Tips for Spinach and Pesto Pasta Recipe
1. Don’t forget to save starchy, salty pasta water; it is a secret to a silky, creamy sauce. Regular water won’t give the same texture to your pesto sauce.
2. Mix the pesto with the pasta immediately, while it’s still warm. The heat helps the sauce cling beautifully to pasta and brings out all those fresh, vibrant flavors.
3. If you’re a cheese lover, you’ll notice a few generous shavings of Parmesan take this dish to the next level. I love adding it in while tossing the pasta so it melts right in and fills every nook and cranny with cheesy goodness!
More Pesto Pasta Recipes to Try
Pasta Recipes With Pesto And Tomato
Fusilli Pasta with Pesto Sauce
Wrapping Up
This spinach and pesto pasta recipe captures everything I love about cooking at home. This recipe is all about creativity, nourishment, and simplicity. It’s rooted in Italian tradition but open to swapping ingredients just like the best recipes. This creamy spinach-basil pesto pasta delivers comfort and color in every bite, and never disappoints in impressing friends with something effortlessly elegant!
Frequently Asked Questions
Can I use normal cheese instead of Parmesan in pesto?
Yes, any hard and salty cheese will work in place of Parmesan, like Grana Padano or Asiago.
Does spinach go with pesto pasta?
The pesto, pasta, and spinach together create a dish bursting with fresh, vibrant flavor.
Can I freeze spinach pesto?
This spinach pesto can be frozen for up to 3 to 4 weeks by pouring it into an ice cube tray and freeze. Whenever you need a quick meal, pop out a few cubes and toss them into hot pasta for instant flavor.
