This vegan spaghetti in green pasta sauce is a quick and easy recipe made with avocado, spinach, and garlic, perfect for a comforting homemade dinner in just 15 minutes. A simple, one-pot plant-based dish that's creamy, delicious, and satisfying without cream!
Love vegan pasta dishes? Try my meatless baked spaghetti or high-protein vegan pasta salad.
This vegan spaghetti in green sauce—or pasta verde, as the Italians call it—has quickly become one of my favorites, just like my green pea pasta.
I make it regularly, especially when spinach is in season, because it’s so easy—it comes together while the pasta cooks and tastes scrumptious.
Plant-based foods God blesses us with are full of vitamins, minerals, and antioxidants, and this dish is a delicious way to enjoy them.
Whether you’re in the mood for a light summer lunch or a cozy winter dinner, this recipe is perfect for the whole family. It’s also one of my go-to ways to sneak more greens into my meals, transforming them into a creamy, flavorful sauce.
I love pairing it with my cashew burrata, homemade cheddar cheese, or homemade mozzarella, keeping it simple with a green vegetable salad. It’s a crowd-pleasing dish that’s not only budget-friendly but also healthy and satisfying.
If you love this recipe, don’t miss my plant-based pasta primavera, vegan mac and cheese without cashews, or my pasta with grape tomatoes for more tasty and easy pasta ideas. Or try my dairy-free Alfredo pasta for a quick and appetizing meal.
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Ingredients and Substitutions
- Spaghetti: I used spaghetti, but feel free to use pasta of your choice, whether regular, gluten-free, or whole wheat.
- Spinach: I used baby spinach because it’s tender and mild-flavored, blending smoothly into the sauce. You can also use regular spinach or a combination of spinach, Swiss chard, or baby kale.
- Avocado: Choose a ripe, creamy avocado for a smooth, rich texture in the sauce.
- Fresh basil leaves: Just 4-5 leaves add a fresh, aromatic touch to the sauce. Feel free to add more if you prefer a stronger flavor.
- Nutritional yeast (aka Nooch): Gives a cheesy flavor; you can omit it if you prefer.
- Garlic: Adds savory depth. Use garlic powder for a milder taste.
- Lemon juice: Brightens the sauce and helps absorb iron from the spinach. Lime juice works as well.
- Olive oil: Use quality extra virgin olive oil for richness and smoothness in the sauce.
- Salt, onion powder, and black pepper: Enhance the flavor and balance the sauce.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Spaghetti in Green Pasta Sauce
Cook the pasta: Cook
the spaghetti according to package instructions until al dente.
Drain, reserving about ½ cup of the pasta water.
Make the sauce: While the pasta cooks, add the spinach, avocado, basil leaves, nutritional yeast, garlic, olive oil, lemon juice, onion powder, black pepper, salt, and reserved pasta water to a high-speed blender. Blend until smooth and creamy.
Combine: Pour the sauce over the cooked spaghetti and toss gently to coat. Serve warm, topped with vegan Parmesan cheese and red pepper flakes, if you like.
Test
I tested this recipe with a mix of Swiss chard and arugula, and I used parsley instead of basil, and it turned out delicious.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. I do not recommend freezing as the texture may change.
Variations
- Toss in some sautéed veggies such as mushrooms, zucchini, or green peas for extra texture and flavor.
- If you’re not a fan of basil, try using fresh parsley, cilantro, or arugula for a different twist in the sauce.
- Add a pinch of red pepper flakes or chopped chili to the sauce for a bit of heat.
- Add sun-dried tomatoes, chopped kalamata olives, and fresh oregano for a Mediterranean twist.
- For an extra creamy sauce, blend in plant-based sour cream or non-dairy cream cheese.
- Use gluten-free pasta to make this dish suitable for a gluten-free diet.
- Use protein-rich pasta or add cooked chickpeas or homemade lentil tofu to the sauce for a protein boost.
- Stir in a spoonful of wild baerlauch pesto into the sauce for an extra garlicky punch.
Marinela's Tips
- Cook the pasta al dente so it won’t become mushy when mixed with the sauce
- Taste the sauce and adjust salt, pepper, or garlic to your preference.
- Use a ripe avocado for a buttery, velvety texture. Avoid underripe avocados, as they can result in a gritty sauce.
- For an oil-free version, simply omit the olive oil.
- You can adjust sauce consistency by adding more water if you prefer a thinner sauce. For a thicker sauce, reduce water to ⅓ cup.
Frequently Asked Questions (FAQ's)
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before blending, so the sauce doesn’t get too watery.
Nutritional yeast is optional and adds a cheesy flavor. If you don't have it, the sauce will still be delicious and you can use shredded vegan cheese as a topping for an extra cheesy touch.
Absolutely! You can use any type of pasta you prefer, whether it’s gluten-free, whole wheat, or a different shape like penne, rotini, or farfalle.
Easy Vegan Comfort Food Recipes
- Vegan red lentil soup
- Easy green peas stew
- Green spinach and broccoli soup
- Plant-based potato soup
- Roasted potatoes and broccoli
- Mushroom green lentil bolognese pasta
📖 Recipe
Vegan Spaghetti in Green Pasta Sauce Without Cream
Equipment
- 1 Cooking pot
- 1 high speed blender
Ingredients
- 8 oz (227grams) uncooked spaghetti or pasta of choice
- 3.5 oz (100 grams) baby spinach
- 1 ripe avocado pitted
- 2 tablespoons nutritional yeast
- 1 garlic clove chopped
- 1 tablespoon olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 4-5 fresh basil leaves optional
- ½ cup reserved pasta water or tap water
- 1 teaspoon salt or to taste
- ½ teaspoon onion powder
- ⅛ teaspoon ground black pepper
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain, reserving about ½ cup of the pasta water.8 oz (227grams) uncooked spaghetti
- While the pasta cooks, add the spinach, avocado, basil leaves, nutritional yeast, garlic, olive oil, lemon juice, onion powder, black pepper, salt, and reserved pasta water to a high-speed blender. Blend until smooth and creamy.1 ripe avocado, 3.5 oz (100 grams) baby spinach, 2 tablespoons nutritional yeast, 1 garlic clove, 1 tablespoon olive oil, 2 tablespoons lemon juice, 4-5 fresh basil leaves, ½ cup reserved pasta water, 1 teaspoon salt, ½ teaspoon onion powder, ⅛ teaspoon ground black pepper
- Pour the sauce over the cooked spaghetti and toss gently to coat. Serve warm, topped with vegan Parmesan cheese and red pepper flakes, if you like.
Notes
- I tested this recipe with a mix of Swiss chard and arugula, and I used parsley instead of basil, and it turned out delicious.
- Store leftovers in an airtight container in the fridge for up to 2 days. I do not recommend freezing as the texture may change.
- Cook the pasta al dente so it won’t become mushy when mixed with the sauce.
- You can adjust sauce consistency by adding more water if you prefer a thinner sauce. For a thicker sauce, reduce water to ⅓ cup.
- For an oil-free version, simply omit the olive oil.
- Use a ripe avocado for a buttery, velvety texture. Avoid underripe avocados, as they can result in a gritty sauce.
- Taste the sauce and adjust salt, pepper, or garlic to your preference.
- See the post above for more ingredient substitution and variation ideas.
Nutrition
If you try this green pasta recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Kayla DiMaggio says
Oh my goodness, this recipe was so delicious! I loved the green sauce and how creamy it was!
Marinela says
Lovely to hear that you like my easy recipe for green spaghetti. Thank you, Kayla!
Tavo says
I loved the recipe! A very good example of clean eating! The flavor was spot on! thanks for sharing!
Marinela says
I'm glad you liked it Tavo!
Anaiah says
This recipe was absolutely PERFECT! I love the simplicity of it yet how it is still so flavorful! It's such an easy to make and healthy weeknight dinner for the family. It didn't leave me feeling heavy at all!
Marinela says
I say this all the time when I make this green spaghetti recipe, Anaiah! I could eat 2 servings of it without feeling heavy at all 🙂
Joshua says
I love easy plant based recipes like this spaghetti. The avocado made this dish so creamy. Plus, it's so nutritious for you!
Marinela says
Thanks so much for this lovely review, I'm so glad you enjoyed it!!
Juia says
I love simple pasta dishes like this one... and it was so easy and quick that I think this pasta dish is going to become a regular here. Even my daughter like it and she doesn't normally go anywhere near anything with radishes in it.
Marinela says
Ohhh I'm happy to hear that children eat wholesome, healthy foods that are nourishing and so good for them! It's so important! Thank you for this lovely review, Julia!
Aya says
I never had avocado in a salad before, but this looks and sounds absolutely delicious. The green color of the sauce is phenomenal. I love how healthy and comforting this dish is.
Marinela says
I'm happy to hear that you loved this easy spaghetti dish, Aya, thanks for your lovely review!