If you're looking for an easy weeknight meal, then this Creamy Spinach Pesto Pasta Recipe is for you. It's my go-to for a quick, satisfying dish that feels both indulgent and wholesome. Fresh spinach creates a bright green, creamy pesto sauce that's simply irresistible when paired with your favorite al dente-cooked pasta.
I love quick, healthy pasta dishes that you can easily make on busy weekdays for dinner or lunch. Just like my Vegan Nut-Free Pesto Pasta or Easy Pasta With Peas, fresh flavors are twirled into cooked noodles, creating a wholesome dish in a matter of minutes. This creamy spinach pesto version has become my favorite way to add more leafy greens into my meals and, dare I say, is so much better than traditional basil pesto. All you need is a few ingredients, minimal equipment, and this amazing dish can be on your dinner table tonight!
As an Amazon Associate, I earn from qualifying purchases.
This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
Jump to:
Ingredients To Make This Spinach Pesto Recipe:
You can find everything easily at your local grocery store, and I'll leave some links, in case you want to get certain things delivered straight to your door.
- OrganicGirl Baby Spinach: Like in my Easy Vegan Pasta Bake, I'm using fresh baby spinach from OrganicGirl. They not only deliver, but their fresh produce never disappoints. Their baby spinach greens add a vibrant green color and a rich flavor while providing essential nutrients.
- Fresh Basil: Fresh basil brings those classic pesto flavors we all love. It complements the spinach beautifully, adding a hint of sweetness and depth. Plus, any leftovers can go in my Vegan Pea Pesto Hummus.
- Pine Nuts: Pine nuts give this spinach pesto recipe a nutty flavor that pairs perfectly with the creamy parmesan cheese. They are a traditional nut used in classic pesto, and their rich taste makes them ideal for homemade pesto. I also love them in my Avocado Pine Nut Pasta Salad.
- Parmesan Cheese: Parmesan cheese adds that salty, umami-rich element, making the creamy pesto sauce even more irresistible. Of course, go for a vegan version,n and there are plenty of great options out there now.
- Lemon Juice: It provides a bright flavor that balances the creaminess of the pesto, giving the dish a refreshing kick.
- Olive Oil: Extra virgin olive oil is a staple in pesto recipes. It adds that wonderful richness and helps to blend the ingredients into a smooth, creamy texture.
- Rigatoni Pasta: Rigatoni holds the creamy pesto sauce wonderfully, but feel free to use your favorite kind of pasta.
See the recipe card for quantities.
How To Make Delicious Spinach Pesto Pasta:
It's so simple, and in no time, you have pesto pasta perfection served at your table!
- Cook the Pasta: Cook the pasta according to package instructions in a large pot of salted water until al dente. Drain it and set it aside.
- Make the Pesto: In a food processor, combine the fresh spinach, fresh basil, pine nuts, parmesan cheese, lemon juice, and olive oil. Pulse until smooth.
- Combine the Pasta and Pesto: In a large bowl, mix the cooked pasta with the spinach pesto until evenly coated.
- Serve: Garnish with extra parmesan cheese and a little basil for that extra touch of fresh flavor.
Top Tips:
Here are some of my simple tips to make this amazing vegan pasta dish.
- Blending the Pesto: Make sure to blend the pesto just long enough until smooth and you get that beautiful, vibrant green color. Don't overprocess it.
- Add a splash of water: It can help loosen the creamy pesto sauce, ensuring it coats the pasta perfectly. You can even use some leftover cooked pasta water.
Substitutions:
- Spinach: Regular spinach works just as well if you don't have baby spinach on hand. Especially if you want to use up any extras in the fridge from making my Spinach Artichoke Salad.
- Olive Oil: You can use walnut or avocado oil instead of olive oil for a slightly different flavor.
Variations:
This is such an easy dish, and there are so many ways to switch things up. Here are a few of my suggestions.
- Protein Boost: Add extra firm tofu from making my Banh Mi Noodles With Tofu for extra protein.
- Different Nuts: Swap out pine nuts for sunflower seeds or pumpkin seeds if you prefer a different nutty flavor.
- Spice It Up: Sprinkle red pepper flakes over the finished pasta for a bit of heat.
- Pesto Pasta Salad: Let the pasta cool and serve as a pesto pasta salad. It's a refreshing side dish for picnics and potlucks.
Storage:
- Store any leftover spinach pesto pasta in an airtight container in the fridge for up to 3 days.
- Reheat gently over medium heat, adding a splash of water or olive oil to revive the creamy texture.
- You can also freeze the pesto sauce in a freezer bag or ice cube trays for up to 3 months.
Equipment Needed:
- Large Pot: To cook the rigatoni pasta.
- Food Processor: To blend the fresh spinach pesto.
- Large Bowl and Wooden Spoon: For mixing the cooked pasta with the pesto.
- Slotted Spoon (optional): Handy for reserving some cooked pasta water.
Recipe FAQs:
Absolutely! Use your favorite kind of pasta for a delicious twist or go for a gluten-free version, if preferred. Penne, Ziti, or Fusilli are other great short pasta options.
Yes, you can use a blender, though you may need to stop and scrape down the sides a few times.
More Healthy Pasta Recipes To Try Next:
Looking for other healthy pasta recipes like this spinach pesto pasta recipe? Try these:
This delicious creamy Spinach Pesto pasta is simple to make, packed with fresh flavors, and perfect for any day of the week!
If you try this Easy & Delicious Creamy Spinach Pesto Pasta recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy & Delicious Creamy Spinach Pesto Pasta
Equipment
- 1 food processor or blender
Ingredients
- 1 clamshell spinach organicgirl
- ⅓ cup fresh basil
- ¼ cup pine nuts
- ¼ cup vegan parmesan
- 3 tablespoons extra virgin olive oil
- ½ lemon juiced
- 2-3 tablespoons water
- 1 box rigatoni pasta gluten-free if needed
Instructions
cook the pasta:
- bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. drain and set aside.
make the pesto:
- in a food processor, combine the baby spinach, basil, pine nuts, parmesan, olive oil, and lemon juice. pulse until smooth, adding water as needed to reach your desired consistency.
mix the pasta:
- in a large bowl, combine the cooked rigatoni with the spinach pesto. toss until the pasta is evenly coated with the pesto.
serve:
- garnish with extra parmesan and fresh basil, if desired. enjoy your vibrant and flavorful pesto spinach pasta!
Related Spinach Recipes:
Make sure to check out some of the other spinach recipes on my website!
Comments
No Comments