Vegan Spaghetti in Green Pasta Sauce Without Cream
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!
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
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