This vegan spinach pasta recipe is unbelievably quick and easy to make but also healthy and delicious! Perfect for a weeknight dinner and ready in under 30 minutes.
1poundprotein pasta such as chickpealentil or quinoa
⅓cuptoasted walnuts
2cupscherry tomatoescut in half lengthwise
Instructions
Make the sauce
Sauté the onion and garlic in 1 tablespoon of olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted. Remove from heat and cool until you can safely handle.
Transfer the cooked veggies carefully to a blender. Add spinach, basil, coconut milk, walnuts, white wine vinegar, and 1 tablespoon olive oil. When it is blended, taste and add salt and pepper to taste.
Cook the pasta and prep other ingredients
Heat a large pot of water to boil and add some salt. Add pasta when the water boils. Follow directions on package and cook until al dente. Drain well when ready.
Cut the tomatoes in half and cut the basil set aside earlier into thin strips.
Serve the pasta
Toss the sauce with the hot drained pasta pasta and tomatoes. Serve topped with julienned basil and toasted walnuts.
Notes
Use canned coconut milk for the creamiest sauce.Fresh spinach is best for the flavor and appearance of this vegan spinach pesto recipe. If you do decide to use frozen spinach be sure you squeeze all the excess water out before adding it to the pesto.Cook your pasta only to al dente. It will cook a little bit more in the sauce and you don't want it turning to mush.