why make this recipe
This Vegan Green Spaghetti is quick, fresh, and full of green flavor. It uses simple ingredients and cooks fast. If you want a light, healthy meal that still feels like comfort food, this is a great pick. Learn more about vegan basics here: Are eggs allowed on a vegan diet?
introduction
This dish mixes cooked spaghetti with a creamy green sauce made from spinach, cilantro, and roasted pumpkin seeds. It tastes fresh and a bit nutty. The sauce is smooth and coats the pasta well. It works for a quick weeknight dinner or a simple lunch. You can also pair it with warm toast or a vegan breakfast idea from this page: Delicious vegan breakfast ideas to start your day
how to make Vegan Green Spaghetti
Make the pasta first. Then blend the green sauce. Toss the pasta with the sauce and serve. The steps are easy and fast. Use a blender or food processor for a smooth sauce.
Ingredients :
12 oz spaghetti (or gluten-free spaghetti), 1 cup spinach leaves, 1 cup cilantro leaves, 1/2 cup roasted pumpkin seeds, 2 cloves garlic, 1 jalapeño (seeded for less heat), 1/2 cup plant-based cream or milk, 1 tbsp olive oil, Salt to taste
Directions :
Step 1: Cook pasta – Boil spaghetti according to package directions, then drain. Step 2: Blend sauce – In a blender, combine spinach, cilantro, pumpkin seeds, garlic, jalapeño, cream, olive oil, and salt until smooth. Step 3: Combine – Toss the cooked pasta with the green sauce until well coated, then serve warm.
how to serve Vegan Green Spaghetti
Serve warm on plates. Add extra pumpkin seeds or a drizzle of olive oil on top. You can add lemon juice for more brightness. For a fuller meal, add a side salad or roasted veggies. If you need ideas on simple vegan meals, check this: What do vegans eat for breakfast?
how to store Vegan Green Spaghetti
Let the pasta cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat with a splash of plant milk or water to loosen the sauce. Do not leave it out at room temperature for more than 2 hours.
tips to make Vegan Green Spaghetti
- Use fresh spinach and cilantro for best flavor.
- Toast the pumpkin seeds for more nutty taste.
- Seed the jalapeño if you want less heat.
- Add a little lemon juice if the sauce feels flat.
- Use a high-speed blender for a very smooth sauce.
variation (if any)
- Add steamed broccoli or peas for more veggies.
- Stir in cooked mushrooms or roasted cherry tomatoes.
- Use basil instead of cilantro for a different green flavor.
- Mix in nutritional yeast for a cheesy note.
FAQs
Q: Can I use other pasta shapes?
A: Yes. Any pasta shape works. Use what you like.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for up to 2 days. Stir before tossing with pasta.
Q: Is this nut-free?
A: The recipe uses pumpkin seeds, not nuts. If you need nut-free, avoid adding nuts and use seeds only.
Q: Can I freeze this dish?
A: Freezing may change the sauce texture. It is best to freeze the sauce only, then thaw and blend again before using.
Conclusion
For another version with similar green flavors, see this recipe for Mexican green Spaghetti (espagueti verde) – Ale Cooks: Mexican green Spaghetti (espagueti verde) – Ale Cooks
Print
Vegan Green Spaghetti
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick and fresh vegan dish featuring spaghetti tossed in a creamy green sauce made from spinach, cilantro, and pumpkin seeds.
Ingredients
- 12 oz spaghetti (or gluten-free spaghetti)
- 1 cup spinach leaves
- 1 cup cilantro leaves
- 1/2 cup roasted pumpkin seeds
- 2 cloves garlic
- 1 jalapeño (seeded for less heat)
- 1/2 cup plant-based cream or milk
- 1 tbsp olive oil
- Salt to taste
Instructions
- Cook pasta – Boil spaghetti according to package directions, then drain.
- Blend sauce – In a blender, combine spinach, cilantro, pumpkin seeds, garlic, jalapeño, cream, olive oil, and salt until smooth.
- Combine – Toss the cooked pasta with the green sauce until well coated, then serve warm.
Notes
For best flavor, use fresh spinach and cilantro. Toast pumpkin seeds for a nuttier taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan pasta, green spaghetti, healthy dinner, quick meal, comfort food