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–+ servings
Natural green vegan pasta recipe for quick weeknight dinner.

Recipe for Vegan Spaghetti (15 Minute Weeknight Dinner)

Marinela Malcheva
This recipe for vegan spaghetti makes the best quick and easy weeknight dinner. Healthy meal idea for busy moms to feed the whole family.
5 from 6 votes
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course dinner, Lunch, Main Course, Side Dish, vegan
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 303 kcal

Equipment

  • Cooking pot
  • Blender, food processor or immersion blender

Ingredients
  

  • Spaghetti 17.5 oz. / 500 gr regular, whole wheat, brown rice spaghetti use any gluten-free pasta of choice for gluten-free diet
  • 1 big avocado
  • 1 cup arugula
  • 1 cup fresh parsley
  • 1 cup swiss chard
  • 2 small garlic cloves
  • 2 tablespoon freshly squeezed lemon juice
  • 3 tablespoon olive oil extra virgin
  • 4 tablespoon water
  • Salt, cumin powder, freshly ground black pepper to taste
  • 5-6 chopped radishes optional

Instructions
 

  • First, cook the pasta according to the package instructions.
    How to cook vegan pasta
  • While the pasta is cooking, blend all the ingredients (the veggies, olive oil, water, and seasonings) in a blender or food processor. Blitz until smooth and creamy. If you don't have a blender simply put the ingredients in a bowl and puree the sauce with a hand-held immersion blender.
    Tasty raw sauce for cooking vegan spaghetti for weeknight dinner.
  • In the end, drain the spaghetti. Transfer the sauce to the cooked spaghetti pot while still hot. Mix it all well until spaghetti is evenly coated with the raw green sauce. Serve it immediately with vegan feta cheese or parmesan and enjoy!
    Nourishing recipe for vegan spaghetti. Easy plant-based weeknight meal for all family.

Notes

  • You can use any type of pasta for this recipe. Choose gluten-free pasta if you are gluten-intolerant.
  • This recipe is so versatile, you can swap the arugula, parsley, and chard with fresh spinach, kale, or broccoli.
  • I find that this green pasta is best to be eaten the same day it is made or within 24 hours.

Nutrition

Calories: 303kcalCarbohydrates: 41gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 31mgPotassium: 206mgFiber: 3gSugar: 1gVitamin A: 1934IUVitamin C: 27mgCalcium: 37mgIron: 1mg
Keyword 15 minutes or less recipes, budget-friendly, dairy-free, green pasta, healthy, one pot, pasta, quick, recipe for vegan spaghetti, simple, weeknight meal
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