This green pasta sauce is blended and ready in minutes, all you gotta do is cook your spaghetti, sautee some onion, and warm up your sauce!
- 1 cup milk of choice (I like cashew milk here)
- ¼ cup vegetable stock (or water/more milk)
- 3 cloves garlic
- 140g baby spinach (1 box, approx. 4 cups packed)
- ½ cup fresh basil leaves
- ½ tsp tapioca starch (or cornstarch)
- ¼ tsp chili flakes
- ¼ tsp sea salt (plus more to taste)
- 1 tbsp avocado oil (or other cooking oil)
- 1 medium yellow onion, finely chopped
- ¼ tsp sea salt
- 8 oz spaghetti
- A squeeze of lemon (optional but recommended, approx. 1 tsp)
- ½ cup grated Pecorino Romano cheese (or parmesan, plus more for serving)
- Freshly ground black pepper
- Add the milk, vegetable stock, garlic, baby spinach, fresh basil, tapioca starch, chili flakes, and sea salt to a high speed blender and blend until smooth. The sauce will be thin but will thicken as it cooks later.
- Heat a pan over medium-high heat and add the finely chopped onion and sea salt. Cook, stirring often for 5-7 minutes until translucent.
- Add a splash of vegetable stock or water to the pan before adding the sauce to deglaze so the milk doesn’t burn. Pour in the blended sauce and stir.
- Let the sauce simmer on medium heat for about 10 minutes stirring occasionally.
- While the sauce is simmering, cook the spaghetti according to package instructions.
- Reserve ½ cup of the pasta water and drain and rinse the spaghetti.
- Add them to the sauce along with a squeeze of lemon, and toss gently to combine. Add pasta water as needed.
- Serve with more Pecorino, black pepper, or more chili flakes if desired.
Saltiness: Pecorino is a very salty cheese so I only add ¼ tsp of salt to the sauce. If you’re using parmesan or no cheese at all, I recommend adding a pinch more salt or ½ tsp.
No cheese: To make this sauce completely vegan or vegetarian, you can substitute the pecorino with nutritional yeast. Add 2 tbsp to the sauce and add more as needed to taste for serving.
Lemon: The lemon is added to bring freshness and a little bit of acidity to the sauce. You can skip it if you don’t have any lemon or substitute it with ½ tsp balsamic vinegar which is different but really good.
Storing: Store the pasta in an airtight container in the fridge for 2-3 days. Add to a large pan with a splash of water to reheat. If it’s regular pasta, it should be ok. If it’s gluten-free, it might fall apart a little when you warm it up.
Keywords: green pasta sauce