Creamy Spinach-Basil Pesto Pasta

This spinach pesto pasta comes together in the time it takes to boil a box of pasta. Read on for my super simple and ridiculously green blender pesto.

This spinach pesto pasta is the kind of low-effort high-impact meal that requires close to zero kitchen skills. It comes together in just about 30 minutes and calls for minimal equipment. Seriously, if you can make a smoothie, you can make this pasta.

The homemade spinach-basil pesto may be plant-based and packed with superfoods, but it’s so rich and creamy, you may actually find yourself wondering, “Did someone put cream in it when I wasn’t looking?”

Spinach Pesto Pasta at a Glance

This recipe has two elements: pasta and a ridiculously easy homemade pesto. The healthy sauce is made simply by blending together: baby spinach, fresh basil, almonds, garlic, miso, lemon juice, and olive oil. It’s creamy, savory, and bursting with freshness thanks to the abundance of fresh greens.

Nutrients, Baby!

As you likely know, traditional pesto is made with just basil. Adding spinach makes the sauce super green – basically neon! – and adds lots of micronutrients, like potassium, iron, folic acid, and Vitamins A, C, and K. Almonds add protein and healthy fats to this pasta, which make it more satiating than classic pesto. 

Key Ingredients + Substitutions

• Spinach: This pesto uses baby spinach, as opposed to mature spinach, because it wilts easily and doesn’t need to be pre-cooked.
• Basil: Without its fresh grassy flavor, the pesto would be a bit bland.
• Almonds: Roasted almonds have a lot more flavor than raw. Here they can be subbed with cashews, shelled pistachios, or pumpkin seeds.
• Miso: Since this pesto doesn’t have parmesan, miso adds savoriness and a mild “cheesy” flavor to this vegan pasta.
• Olive Oil: Pesto calls for a lot of EVOO, so use the best quality you have since its flavor will definitely come through. I rely on California Olive Ranch as a tasty and affordable option.
• Garlic: If you’re sensitive to it, use 1 clove instead of 2.
• Lemon Juice: adds brightness and balances the richness of almonds and olive oil.
• Pasta: Use any short shape with grooves and divets that will trap the sauce nicely (like orecchiette, gemelli, or shells). Avoid long and tubular shapes here (like spaghetti, ziti, rigatoni, etc.).

How to Make Spinach Pesto Pasta

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Prep the Pesto

Start boiling water for the pasta. In the meantime, combine all the pesto ingredients in a blender but don’t blend just yet.

Step 2: Boil Pasta and Finish Pesto

When the water comes to a boil, generously salt the water and start cooking the pasta. After a few minutes of cooking, the water will turn cloudy (meaning some starch has been released); at this point, scoop out some of that water, add it to the blender, and purée until the pesto is smooth and bright green. The hot water will wilt the spinach in the blender and assist in softening the nuts.

Step 3: Finish the Pasta

Drain the pasta and return it to the pot. Immediately add the pesto and stir to coat. Drizzle in more pasta water as needed to achieve a creamy consistency. Serve immediately.

More Recipe Tips

If you’d like to make this vegan spinach pesto and use it for something other than pasta, simply swap out the pasta water with plain boiling water. Transfer the pesto to a container and keep in the fridge for up to 2 days.

More Vegan Pasta Recipes…

• Vegan Vegetable Lasagna
• Peppery Cabbage Pasta
• Pearl Couscous Salad
• Pasta with Beans and Greens

If you try this recipe, let me know how it goes! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.