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Spinach Spaghetti

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This Spinach Spaghetti is so rich, creamy and delicious, you’ll hardly notice that you’re eating a bunch of Spinach! A perfect way to sneak in some veggies!

As a kid who hated Spinach and loved Spaghetti, I would loathe to see my future self combining them into Spinach Spaghetti! However, I was a little dingus with a closed mind, so who cares what he thinks!

This dish is honestly one of my new favorites, not only is it delicious, but we’re actually eating something green and nutritious! What the heck?!!

On top of that, this dish comes together in less time than it takes to boil pasta, so it’s not only delicious and nutritious, but ready in no time flat!

ingredients for Spinach Spaghetti

Pasta – I love spaghetti for this obviously, but I also made this with fusilli corti and that worked out great. I honestly think the sauce will work with just about any kind of pasta, so go wild and have fun with it if you want!

Spinach – This recipe calls for 5 oz. of Spinach which is the same amount you get in a typical bundle or bag at the stores here in the US. I didn’t include the stems for the most part as I guessed they would make the sauce bitter or grainy.

Cream – Just like my Alfredo and Vodka Pasta recipes, you have two options for the creamy element. You can either blend up some cashews and unsweetened plant milk for a cashew cream, or you can just blend up some silken tofu.

Both options work great and I can hardly tell the difference in flavor and texture between the two, so use whichever works best for your budget and diet. For me, tofu might win simply because it’s cheaper, faster and easier!

I haven’t tested out Coconut Milk, but that could probably work if you aren’t sensitive to the coconut taste.

The Spinach Sauce – Besides the spinach and vegan cream, we’ll be using some olive oil, garlic, basil and parsley, nutritional yeast, miso paste, lemon juice and calabrian chilies for some heat.

The sauce will likely be thick so I recommend adding some pasta water to thin it out and emulsify it too.

how to make Spinach Spaghetti

This all comes together pretty quickly. I recommend boiling your water and pasta while making the sauce. If you finish making the sauce before the pasta is done (which usually happens to me) just keep it warm on low until it’s time to add the pasta.

If making the sauce with the cashew cream, simply cover the cashews in boiling water for 10 minutes. Then simply add everything to a blender and blend up! You may need to add the spinach in batches since it takes up a lot of space at first.

Then add the sauce to a pan, heat it on low. Once the pasta is done cooking, combine with the sauce, adding any pasta water as needed.

Top with vegan parmesan, red pepper flakes, calabrian chilies, whatever you fancy!


Store leftovers in the fridge and eat within 3 days. Reheat with a little added plant milk or water to loosen it up.

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Yield: 2 - 3 Servings

Spinach Spaghetti

Spinach Spaghetti


  • 8 oz. Spaghetti*
  • 2 Tbsp Olive Oil
  • 3 cloves garlic
  • 5 oz (140g) spinach
  • 1/4 cup (4g) basil
  • 1/3 cup (9g) parsley
  • 1/2 cup silken tofu**
  • 1 Tbsp nutritional yeast
  • 1 tsp miso paste
  • 1 - 2 Tbsp lemon juice
  • 1 tsp Calabrian chilies (or red pepper flakes to taste)
  • Salt & pepper to taste.
  • Pasta water as needed


  1. Cook pasta according to package instructions. I also recommend salting the water with about 1 tsp of salt.
  2. While water gets to a boil and pasta cooks, add everything else to a blender and blend. You may need to add the spinach in batches since it takes up so much space in its raw form.
  3. Once sauce is blended, taste and adjust for seasoning. Add anything that you like!
  4. Heat the sauce up on medium low in a pan or saucier. If pasta is still cooking, keep the sauce warm on low.
  5. Once pasta is done cooking, add it to the sauce. Reserve the pasta water and add some as needed to thin and emulsify the sauce to your preference. Toss the pasta in the sauce to coat it. Taste for final seasoning.
  6. Serve immediately, top with anything you like! Vegan parmesan, red pepper, are both good options! Enjoy!


*Spaghetti is my favorite for this dish, but you can really use just about any pasta shape you like, so go for it!

**Instead of tofu, you can also use cashews. Just cover 1/2 cup of cashews in boiling water for 10 minutes. Then drain and add them along with 1/2 cup of unsweetened plant milk to a high speed blender along with everything else when making the sauce.

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    1. Glad you liked it! I’m not sure about freezing as I’ve never tried it, but I would be worried that the fats would separate and get gritty, so I wouldn’t suggest it.

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