green pasta

Fresh pasta is something special and this spinach version has an added nutritional punch. Comforting and tasty.

Fresh spinach pasta

oz baby spinach

eggs

salt

olive oil

all purpose flour

semolina flour (127 grams, or additional all purpose flour)

If using baby spinach, place spinach in a large bowl and pour over boiling water until all is submerged, pushing leaves down as needed. Leave for a minute then drain and allow to drain as it cools. If using larger leaf spinach, put the spinach in a pan of boiling water and boil for about 2-4minutes, until wilted and soft then drain.

Once the spinach is cool, squeeze well and squeeze again to get as much moisture out as possible. Roughly chop if larger leaf, then put in a food processor with the eggs, egg yolk and salt and pulse until well chopped and mixed, scraping down as needed.

Add the flours about 1/2 cup at a time and pulse three or four times after each addition. Add the olive oil part way through. Once all added, pulse until the dough comes together, away from the sides into a ball.

Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be soft but not sticky - if it is, add a little more all-purpose/plain flour as you knead.

Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.

When ready, divide the dough into 4-6 sections and cover the pieces you aren't working with with a damp cloth to save them drying out. Prepare some trays by dusting them with semolina flour.

As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (3-5 about right) until smooth, dusting with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like. Then either use the cutter attachment or hand cut and place the ribbons onto the prepared trays in a single layer and cover with a cloth (damp if they'll be left any length of time).

Once all is done and ready to cook, place handfuls at a time in boiling water for around 2-3 minutes.

Serve with your preferred sauce/addition eg browned butter, mascapone, pesto, roast tomato sauce.

This quick and easy Greek spaghetti recipe is perfect for busy weeknights. Made with grape tomatoes, spinach, feta cheese, and flavorful herbs, you&#039;ll have a fresh and flavorful dinner on the table in no time.

Greek Spaghetti

spaghetti

tbsp extra virgin olive oil

tbsp red wine vinegar

lemon juice

garlic

tbsp fresh chopped basil

tbsp fresh chopped dill

oregano

sea salt

½ tsp fresh cracked pepper

salted butter

grape tomatoes (halved)

½ red onion (diced)

oz frozen spinach

oz crumbled feta cheese

Bring 4 cups of salted water to a boil in a medium to large pot. Cook the noodles in boiling water for 12 minutes, then drain and set aside.

While the noodles are cooking, combine 3 cloves of garlic, basil, dill, oregano, salt, pepper, lemon juice, red wine vinegar, and olive oil in a food processor and pulse for 15-20 seconds to make the sauce.

Melt butter in the pot you cooked the spaghetti in and add tomatoes, onion, and spinach (break apart the frozen spinach so it thaws quicker). Cook for 7 minutes, then add the remaining garlic and stir.

Add noodles and sauce to the pan and toss to coat. Cook for 7-10 minutes.

Top with crumbled feta and fresh dill for garnish.

This creamy avocado pasta is rich and flavorful, contains just 5 simple ingredients, and will be on your table in 20 minutes (or less!) for a nutritious mid-week meal! Best of all, the green pasta sauce is gluten-free, dairy-free, oil-free, and 100% vegan!

Creamy Avocado pasta Sauce (Green Pasta)

oz pasta (of your choice)

small avocado (or around 1/2 large avocado)

basil leaves (loosely packed)

lemon

tsp salt

tsp pepper

pasta water

Cook your pasta according to the package instructions and your preferred level (al dente vs. more tender).When draining the pasta, keep around 1 cup of the pasta water to one side.

To prepare the green sauce, add all of the ingredients to a blender and blend into a smooth sauce. I like to start by adding just 1/3 of the pasta water and then adding more until I&#039;ve thinned the avocado sauce into my desired consistency.

Give the sauce a taste, increase the seasonings/lemon if preferred, and then combine with the pasta, mix well, and serve!Optionally, top with a little parmesan (or nutritional yeast for a vegan alternative).

This avocado pasta is best enjoyed immediately. However, any leftovers can be stored in the refrigerator for 1-2 days. However, I&#039;ve found that the flavor seems to mellow as it sits, so you may want to add a little extra lemon juice or seasonings before serving.I haven&#039;t tried freezing the creamy avocado sauce as I imagine it could impact the flavor and texture negatively. However, feel free to experiment - I suggest freezing in an airtight container for between 1-2 months.

How To Store

https://content.jwplatform.com/videos/lnUPJDFE.mp4

This creamy avocado pasta is rich and flavorful, contains just 5 simple ingredients, and will be on your table in less than 15 minutes!

Creamy Avocado Pasta Sauce (Green Pasta)

A delicious one-pot wonder recipe featuring several green veggies, pesto, and rigatoni.

Creamy One Pot Green Pasta

400 gram rigatoni (one pack)

vegetable broth (homemade

broccoli (chopped)

peas

spinach

basil leaves (chopped)

zucchini (grated)

pesto

full fat coconut milk

lemon (juiced)

salt and pepper (to taste)

Add the pasta to a large saucepan and pour over the vegetable broth. Bring to a boil over high heat, and then lower to medium-low and simmer for 5 to 8 minutes, until the pasta has absorbed some of the water and is half cooked. 

Add the vegetables, coconut milk, and pesto. Cover, and cook for an additional 8 minutes, until the pasta is cooked and the sauce is creamy. 

Divide between bowls and enjoy immediately. Store in the fridge for up to 3 days. 

This green pasta sauce comes together in 20 minutes with just a few ingredients, one pot, and a blender. And It will get your child eating spinach and lots of it too! 

Green Pasta (Hulk Pasta)

baby spinach

extra virgin olive oil

avocado

lemon zest

garlic garlic powder

grated parmesan (2 ounces)

water, broth, coconut milk

pasta

Cook pasta according to package instructions. Reserve 1 cup of pasta cooking water and drain.

Add the rest of the ingredients into a food blender and blend until smooth.

Pour the sauce into the same pot you cooked the pasta in. Cook over medium-low heat for 2-3 minutes, stirring frequently. Add some reserved pasta water if it gets too thick.

Add pasta and toss. Top with additional parmesan cheese or lemon juice, as desired.

https://content.jwplatform.com/videos/1STMGfQx.mp4

All you need are a handful of ingredients, one pot, and a blender to make this 20 minute green pasta sauce. It will get your child eating spinach and lots of it too!

Green Pasta Sauce with Spinach

Green kale pasta is a well-loved vegetarian classic. This one comes with some zingy lemon and salty feta for a vibrant twist.

Zingy Green Pasta

Brown Onion

Kale

Pasta

Vegetable Stock

Olive Oil

Pasta Water

Lemon

Walnut

Feta

Salt

Black Pepper

Bring a pot of salted water to the boil. Meanwhile, peel and finely dice the onion and discard any tough, thick kale stems.

Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onions and cook for 4-5 mins until softened and translucent. Add the kale to the pan and cook until wilted. Transfer to a blender with half the vegetable stock and all the olive oil. Let it cool down before blending until smooth, then pour it back into the pan. 

Once the water reaches a boil, add the pasta and cook for 3 mins until al dente. Transfer the pasta to the sauce, reserving 250ml pasta water. 

Set the pasta over a medium-high heat with the remaining vegetable stock. Toss together until hot, thinning it out with pasta water, as needed. Crumble in ½ of the feta and mix to combine. Taste and season with salt, pepper and lemon juice.

Share between bowls and top with lemon zest, walnuts and remaining crumbled feta.

I added peas & garlic and this is so delicious!!!

Bit confused by the below comment, unless they just dumped the entire reserved pasta water in? Made this twice now, I use frozen kale, and prefer a 60/40 ratio of feta in the sauce and on top.

this is soup, it’s just soup. with pasta in it. it scares me

Not a vegetarian, but love ths recipe for all its goodness. I do add a lot of cheese (St Agur while cooking and cheddat on top) to make it a bit more tasty, and use wholemeal pasta  for the extra health benefits but all round a goody for a weekly supper.

This has become my go to cook for the weeek! It’s tasty, healthy and easy now I know what I’m doing! I’ve added a bit of garlic just to  add to the flavour otherwise it’s gorgeous!

Found this similar to what others have said, a little bland, also I used a hand blender and didn’t quite get the zingy green colour in the picture. Overall 3/5 for me.

Found this a bit tasteless, may be have been the feta cheese, think it might be a bit better with a blue cheese...gorgonzola for example. Will keep it on my saved recipes for and try it again with that at a later date when I have got through my current batch!

Make this 15-minute Green Pasta recipe for nourishing and comforting family dinners! It’s incredibly easy to make, uses budget-friendly ingredients, and features the creamiest, dreamiest green spinach sauce.

Green Pasta

spaghetti (or any pasta)

garlic (minced)

yeast

salt (more

raw cashews*

vegetable broth (or water)

Boil the pasta according to package instructions, then drain and set aside.

In a large skillet over medium heat, add the olive oil. Once warm, add the garlic and sauté for about a minute, until fragrant, but be careful not to burn it. Add the spinach and cook, stirring constantly, until it wilts and turns bright green.

To a high powered blender, add the garlic/spinach mixture, as well as the nutritional yeast, salt, cashews, lemon juice and vegetable broth.  Blend until very smooth.

Add the drained, cooked pasta back to the pot (or skillet) and pour the green sauce over the pasta. Toss to coat all the noodles.

Serve warm with parmesan, if desired and perhaps a red chili flakes or chopped pine nuts.

Ridiculously easy and yummy for a quick Monday night dinner! I only had roasted cashews. Seemed to work just fine! (Why do some recipes call for raw anyhow?) Thank you, Nora!

Thanks Nora, this was a tasty hit in our house tonight - everyone came back for seconds!

Hi Nora,

What can I do if the sauce turned out too liquidy?

I used about 70 grams of cashews.. is that about half a cup?

Many thanks in advance!

Ps: it smells great though!

Wonderful. Like all your recipes this dish was amazing doubled it so we could have leftovers

Nora- this is great!!! Even my non vegan husband loved it .  Thanks again for a great easy dinner. 
I’ve always loved your website- we are both nurses.

I made this with quinoa fusilli twice now and I can’t get enough, I can’t stop myself from licking the spoon! So yummy and a fun bright color. Very easy too.

Knocked it out of the park again, Nora! I had a bit of red onion in the fridge that I sauteed with the garlic and also tossed a small bit of arugula in the blender with everything. It turned out incredible!

We have made this too many times to count - it's SO GOOD! Keeps well. I'm sure it would be delicious over veggies (think broccoli or cauliflower with this over top), but we always have it with pasta. Huge fan.

I had to come back again after making this today for the third time, now and share some tweaks I tried. I had half kale and half baby spinach this time and went ahead as usual otherwise. YUM! Half of that dish leftover for lunch today, I reheated the green pasta and had some coconut milk open, and decided to toss in a bit to revive it and see. YUM!!! Added a bit of red pepper flakes and really enjoyed!! Great recipe, Nora. All of yours have been brilliant!! Thank you for making our lives more tasty with these healthy ideas of yours.

Another hit! Easy, delicious, and kind of exotic looking.

this is my new go to for a quick delicious dinner! i love how versatile it is! i add or change things depending what i'm craving or what i need to get out of my fridge! i seriously cannot overstate how much i love this recipe and how often i use it!!

Everyone needs more greens in their lives. This ultra-simple pasta sauce featuring frozen broccoli and spinach from chef Catherine Flynn is the ideal way to get your greens in...and enjoy it! Perfect for a quick weeknight meal that checks all the boxes.

Green Pasta With Lemon and Pecorino

450 g paccheri (or other pasta)

tbsp olive oil

broccoli florets

vegetable broth (or chicken broth

basil

35% cream (or labneh)

black pepper

Basil Oil (for drizzling)

Bring large saucepan of salted water to a rolling boil over high heat. Cook pasta for about 2 minutes less than the package recommends. Scoop out and reserve ½ cup of the pasta water. Drain pasta. Drizzle it with olive oil and toss so it doesn&#39;t stick together.

Return empty saucepan to burner and turn heat up to high. Add olive oil and broccoli. Cook for 2 minutes, stirring occasionally, until broccoli turns bight green. Add garlic cloves. Cook for 1 minute. Add broth and bring to a boil. Add spinach. Stir to wilt spinach. Turn off heat.

Using slotted spoon, transfer broccoli, garlic and spinach to high-speed blender along with basil. Pulse to combine. With blender running on low speed, slowly pour in any broth remaining in pot after you scooped out the vegetables and then pour in cream. If you&#39;re using labneh instead of cream, add about half of the reserved pasta water and purée until smooth. Season with salt to taste.

Transfer broccoli sauce back to saucepan. Add pasta. Cook over low heat for 2 minutes, stirring to coat pasta in sauce. Add lemon juice and pecorino cheese. Stir in to combine. The pasta should be quite saucy, so if it&#39;s looking a little dry, add another splash or two of reserved pasta water and stir to combine.

Divide pasta among bowls. Garnish with more pecorino cheese, black pepper to taste and basil oil. Serve immediately. Store leftovers in an airtight container in the fridge for up to 5 days.

Top 8 green pasta recipes from across the web

The most viewed green pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh spinach pasta

Greek Spaghetti

Creamy Avocado pasta Sauce (Green P...

Creamy One Pot Green Pasta

Green Pasta (Hulk Pasta)

Zingy Green Pasta

Green Pasta

Green Pasta With Lemon and Pecorino

Top 8 green pasta recipes from across the web

The most viewed green pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh spinach pasta

Greek Spaghetti

Creamy Avocado pasta Sauce (Green P...

Creamy One Pot Green Pasta

Green Pasta (Hulk Pasta)

Zingy Green Pasta

Green Pasta

Green Pasta With Lemon and Pecorino

The most viewed green pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine