Green Pasta Sauce, Vegan with Vegetarian and Meat Topping Options

Packed with fresh spinach and basil, this vibrant green pasta sauce is fast and delicious. Vegan, dairy-free and gluten-free, this Green Pasta Sauce makes a perfect weeknight dinner or even a quick lunch — you can get this on the table in the time it takes for your pasta to boil. Use gluten-free pasta if necessary.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: dinner, lunch, side

Cuisine: American

Keyword: creamy pasta sauce, creamy vegan pasta sauce, dairy-free creamy pasta sauce, dairy-free spinach pasta sauce, easy weeknight dinner, green pasta sauce, spinach basil pasta sauce, spinach pasta sauce, vegan green pasta sauce, vegan spinach pasta sauce

Servings: people

Calories: 193kcal

Author: Sylvia Eastman

Ingredients

pasta, of choice gluten-free, if necessary
4 cups fresh spinach
1 tablespoon neutral oil
1/2 cup fresh basil
1 teaspoon garlic powder {or sub fresh minced garlic to taste}
1 cup Mother Mix + 1 1/2 cup water {See Recipe Notes for link}

Optionally, if you don't have the Mother Mix

3/4 cup almond flour {also called almond meal, or ground blanched almonds}
1 1/2 cups water
3 tablespoons tapioca starch
2 tablespoons nutritional yeast
3/4 teaspoon salt

Optional, toppings

for vegans, more nutritional yeast
for vegetarians, parmesan cheese
for omnivores, 2-3 slices proscuitto, per meat eater
for all, cracked black pepper

Instructions

Get your pasta started

Make the Green Pasta Sauce

In a medium-sized frying pan, heat the oil, add the garlic, and then cook the spinach and basil until just wilted. Leave the pan on the stove as you’ll be using it again in a minute.
Add the wilted spinach/basil mix to the Mother Mix (or equivalent ingredients )in the blender and blend for about a minute, until well-combined.
Pour the blended spinach sauce into the frying pan. Put the heat on medium low and cook and stir for a few minutes until the sauce is thickened. It may look lumpy or curdled for a minute -- just keep stirring and it will smooth out.

If you are making the omnivore version:

Quick fry the prosciutto. Slice into thin strips and then dry fry in a small frying pan into hot and crisp, about 3 minutes.

For Serving

Pour over pasta and serve with your choice of toppings.

Notes

Storage and Reheating

You can store this Green Pasta Sauce in the fridge for 2-3 days in a well-sealed container. Either reheat in the microwave or over low to medium heat in a saucepan, stirring to remove any lumps or curdling.

About the Mother Mix

The Mother Mix is a simple DIY dry mix that gives you a jumpstart on a number of recipes on this site. It’s vegan and gluten-free and made from all-natural ingredients. You can find the recipe for this awesome pantry staple here.

Nutritional Information

Nutritional information is an estimate and is based on the vegan version with no additional toppings.

Nutrition