Tuesday 17 November 2009

Creamy Spinach Pasta Sauce

Creamy Spinach Pasta Sauce
Or to give it it's full title: Creamy spinach garlic lemon nutmeg sauce...yeah, there's a lot going on there but it works and is so easy - just chuck it all into a blender till smooth :) I based this on my previous Creamy Lemon Garlic Sauce but had some spinach that needed using up so got to experimenting. I basically kept it the same but as well as spinach added some nutmeg and some nutritional yeast. Like the last post it gets it's creaminess from coconut milk but again, don't worry, with everything else going on you don't taste anything "coconutty" but it does make for a super creamy pasta sauce :) Also, I didn't show it in the photo here but I added some fried mushrooms to mine which went really well with it.

Creamy Spinach Pasta Sauce
Serves 2

• 200ml coconut milk, full fat or reduced. Can also use soy cream.
• zest of 2 lemons
• 1 Tbsp lemon juice
• 1/4 tsp fine sea salt
• 2 large cloves garlic, chopped
• 120g spinach, chopped up so it'll fit in the blender!
• 2 Tbsp nutritional yeast
• freshly grated nutmeg
• freshly ground black pepper
• 150g - 200g pasta of your choice.

• optional - 250g sliced mushrooms, fried
• optional - 1 large red onion, sliced and fried

For the sauce simply place everything in a blender and puree until super smooth. That's it! Cook pasta according to package instructions but remove with a couple minutes left. Drain and place back into pot. Pour the sauce over, it will look like too much but don't worry, it cooks down. Cook over medium heat until hot and thickened up. Taste and adjust seasoning with salt/pepper/nutmeg as you like.

EDIT - If adding mushrooms and onions, simply fry the sliced mushrooms and red onion together with some vegan butter and a pinch of salt and pepper until soft and golden brown, about 10 minutes. Stir in with everything else.

Apologies for the messy bowl, but this is it using soy cream and with added mushrooms and red onion, which although hard to see, there was plenty in there!


  1. Delicious... but are the spinach cooked or raw ? I guess it can be done both ways.. I'll try it tonight with oat milk. Thanks

  2. Hi! Spinach is raw, it'll get cooked up when heated with the pasta. I haven't tried this with other milks, obviously you won't get the creaminess that coconut milk provides so I'm not sure if other ingredients need to be modified. You might need a thickener of some sort - cornflour, arrowroot etc... hope it works out! :):) Oat or Soy Cream probably could be replaced easily....

  3. We've been making a raw spinach sauce like this for a while, using fresh alpro soya cream. It works really well with pasta.

  4. Making this for dinner right now. Thanks for the recipe it looks great.

  5. This looks good. I wasn't expecting to see coconut milk among the ingredients.

  6. Just made this for dinner- such a lovely and fresh recipe.

    I added a small amount of ground cloves and grains of paradise, maybe a bit more lemon juice as I didn't measure very accurately.

    This is easily going to become a family staple. My two year old gobbled it up and asked for seconds.

    Thanks for the recipe!

  7. Thanks for the comments!

    So glad you liked it Jayme! It's quite a versatile recipe too, I have made recently with soy cream instead of the coconut milk - whatever I happen to have open!

    Actually I think I make it differently every time :-)

  8. Yum! I just found this and made it - currently without a blender, so I just diced some spinach and let all of the ingredients simmer a bit longer. Added some portobello mushrooms and dusted with nutritional yeast. Great recipe, thank you!!1

  9. This is amazing... great recipe, you are very creative!

  10. Cheers all! Glad you like it :-)

  11. So I started making this yummy looking sauce with the spinach I had in the fridge. Didn't have milk. Or lemons. So! Replaced the milk with plain yogurt, nicked the lemon zest(though I still had lemon juice in there), and added some oregano! It was very good! Thanks for the recipe :)

  12. i just tried this recipe for my 16 month old (so i omitted the yeast nutmeg and pepper). he LOVES it.

    1. Aww, that's great :-) So glad he liked it! Thanks for the comment!


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