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    Home » Recipes » Dinner

    Vegan Spaghetti in Green Pasta Sauce Without Cream

    Published: Jul 11, 2021 · Modified: Jun 19, 2025 by Marinela Malcheva


    Jump to Recipe

    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.

    Vegan spaghetti in green pasta sauce without cream.

    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.

    Super green pasta dish with vegan Parmesan cheese.

    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.

    Jump to:
    • Ingredients and Substitutions
    • How To Make Vegan Spaghetti in Green Pasta Sauce
    • Test
    • Storage
    • Variations
    • Marinela's Tips
    • Frequently Asked Questions (FAQ's)
    • Easy Vegan Comfort Food Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients and Substitutions

    Simple plant-based ingredients for vegan spaghetti in green pasta sauce (no cream).
    • 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

    Cooking vegan spaghetti al dente.

    Cook the pasta: Cook
    the spaghetti according to package instructions until al dente.
    Drain, reserving about ½ cup of the pasta water.

    Super green pasta sauce with spinach, avocado and garlic (no cream).

    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.

    Plant-based vegan spaghetti in green pasta sauce without cream.

    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)

    Can I use frozen spinach instead of fresh?

    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.

    What if I don't have nutritional yeast?

    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.

    Can I use a different type of pasta?

    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
    • Creamy mushroom polenta dish garnished with fresh rosemary and vegan parmesan cheese for savory breakfast, appetizer, side dish, lunch or dinner
      Creamy Vegan Mushroom Polenta Recipe
    • Vegan baked spaghetti (no meat).
      Vegan Baked Spaghetti (No Meat)
    • Vegan spinach broccoli soup with green peas (no cream).
      Vegan Spinach Broccoli Soup with Green Peas (No Cream)
    • Vegan frittata with chickpea flour (gluten-free recipe-no eggs, no tofu)
      Vegan Frittata with Chickpea Flour (No eggs, No tofu)

    📖 Recipe

    Vegan spaghetti in green pasta sauce without cream.

    Vegan Spaghetti in Green Pasta Sauce Without Cream

    Marinela Malcheva
    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 8 minutes mins
    Total Time 15 minutes mins
    Course dinner, Lunch, Main Course, Side Dish, vegan
    Cuisine dairy-free, Italian, Mediterranean, Plant-based, Vegan, Vegetarian
    Servings 4 servings
    Calories 353 kcal

    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

    Calories: 353kcalCarbohydrates: 52gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 611mgPotassium: 609mgFiber: 7gSugar: 2gVitamin A: 2522IUVitamin C: 16mgCalcium: 49mgIron: 2mg
    Keyword green, green pasta sauce, pasta, vegan spaghetti, without cream
    Tried this recipe?Let us know how it was!

    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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    Comments

    1. Kayla DiMaggio says

      August 08, 2021 at 12:28 am

      5 stars
      Oh my goodness, this recipe was so delicious! I loved the green sauce and how creamy it was!

      Reply
      • Marinela says

        August 08, 2021 at 1:04 pm

        Lovely to hear that you like my easy recipe for green spaghetti. Thank you, Kayla!

        Reply
    2. Tavo says

      August 08, 2021 at 7:02 am

      I loved the recipe! A very good example of clean eating! The flavor was spot on! thanks for sharing!

      Reply
      • Marinela says

        August 08, 2021 at 1:05 pm

        I'm glad you liked it Tavo!

        Reply
    3. Anaiah says

      August 08, 2021 at 7:07 am

      5 stars
      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!

      Reply
      • Marinela says

        August 08, 2021 at 1:08 pm

        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 🙂

        Reply
    4. Joshua says

      August 08, 2021 at 8:07 am

      5 stars
      I love easy plant based recipes like this spaghetti. The avocado made this dish so creamy. Plus, it's so nutritious for you!

      Reply
      • Marinela says

        August 08, 2021 at 1:12 pm

        Thanks so much for this lovely review, I'm so glad you enjoyed it!!

        Reply
    5. Juia says

      August 08, 2021 at 11:23 am

      5 stars
      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.

      Reply
      • Marinela says

        August 08, 2021 at 1:16 pm

        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!

        Reply
    6. Aya says

      August 09, 2021 at 6:57 am

      5 stars
      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.

      Reply
      • Marinela says

        August 09, 2021 at 9:40 am

        I'm happy to hear that you loved this easy spaghetti dish, Aya, thanks for your lovely review!

        Reply
    5 from 6 votes (1 rating without comment)

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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