Green Pasta Sauce Recipe
This creamy Green Pasta Sauce is the perfect way to turn any pasta dish into a nutritious and delicious meal! It’s light, fresh, veggie-packed, and takes just minutes to prepare.
Creamy Spinach Pasta Sauce
If you’re looking for a way to add some nutritional oomph to your pasta dish, this easy green pasta sauce is the answer.
Like pesto but more creamy and flavorful, it’s made using fresh spinach, basil leaves, and aromatics like garlic and onions. I also added a little heavy cream and shredded Parmesan cheese to make this sauce creamy, dreamy, and smooth. It’s irresistible!
All it takes is 15 minutes to prep this creamy green pasta sauce. Serve it up with your favorite pasta or with my famous low-carb lupini pasta for even more health benefits.
This sauce is especially great served with shrimp, chicken, and veggies like broccoli and mushrooms. It’s a fantastic way to add flavor and nutrients to any meal.
Why You’ll Love It
- A creamy, vibrant green sauce is the perfect way to add flavor, color, and freshness to any meal.
- Made with simple ingredients you can find in any kitchen.
- Quick and easy to make — perfect for those nights when you need a last-minute dinner solution.
- Easy to modify if you’d like this recipe to be completely plant-based.
What’s in Green Pasta Sauce
- Extra-virgin Olive Oil: Olive oil gives this pasta sauce a nice rich flavor and texture.
- Garlic & Onions: I sauteed green onions and minced garlic to make a flavorful base for the sauce.
- Greens: A combination of baby spinach and fresh basil leaves makes this green sauce nutrition-packed!
- Parmesan Cheese: Just a sprinkle of parmesan cheese to bring out the flavor.
- Heavy Cream: What makes this pasta sauce creamy and dreamy!
- Chicken broth: For a little bit of umami flavor and to thin out the sauce.
- Salt & Pepper: To taste! Sea salt and freshly ground black pepper make the perfect finishing touch.
Optional Ingredients:
- Lemon Juice: A squeeze of fresh lemon juice just before serving adds a pop of brightness.
- Lemon Zest: If you want an extra zesty flavor, add some lemon zest.
- Red Pepper Flakes: Adds a little bit of heat to the sauce.
What to Serve with Green Pasta Sauce
I’m partial to my Kaizen lupini pasta. It is the perfect choice for those looking to up their nutrition game without sacrificing taste. Unlike traditional pasta noodles, lupini beans are brimming with 20 grams of protein and 15 grams of fiber per serving — all while keeping your net carbs below 10!
Plus, what could be more delicious than a low-carb pasta that still tastes just as good as the real thing? Not to mention, my lupini pasta is made without any long list of ingredients full of preservatives and other questionable additives.
Want to know more? Here are a few more reasons why Kaizen makes the best keto pasta!
The great thing about this sauce is you can also enjoy it with traditional noodles, zucchini noodles, or your favorite pasta alternative.
Substitutions & Variations
There are plenty of ways to adjust this recipe to fit any preferences or dietary restrictions you may have. Here are some examples for inspiration:
Go Vegan: For a vegan green pasta sauce, you can substitute the Parmesan cheese with nutritional yeast and heavy cream with canned, full-fat coconut cream.
Pasta: Whatever type of pasta you like will work! If using Kaizen, my low-carb pasta, choose any pasta variety: Ziti, Fusilli, Radiatori, and Fusilli (w/ even fewer carbs!).
Broth: You can use vegetable broth in place of chicken broth or use reserved pasta water to thin the sauce.
Add Protein: For even more protein per serving, top your lupini pasta and green sauce with chopped grilled chicken, fish, or steak.
How to Make Green Pasta Sauce
The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also check out this recipe on my site, Kaizenfoodcompany.com!
STEP 1- COOK VEGGIES
Set a large pan or skillet over medium heat and pour in the olive oil. When it glistens, add the green onion. Cook for a couple of minutes before adding the minced garlic, cooking it for another minute or so.
Next, place the fresh spinach and basil leaves in the pan. Leave the spinach undisturbed for about 30 seconds, then stir and repeat until all of the spinach and basil leaves are wilted (about 2-3 minutes total). Then remove the pan from the heat.
STEP 2 – BLEND
In a blender or food processor, add the Parmesan cheese and 3/4 cup of cream (reserve the remaining 1/4 cup).
Transfer the warm spinach mixture to the blender and blend/process for about 30 seconds or until the mixture is almost smooth.
Pro Tip: Be careful not to over-process, as the cream may stiffen.
Then, add the rest of the cream and 2-3 tablespoons broth or reserved pasta water to thin it slightly.
STEP 3 – HEAT SAUCE
Once you’ve made your sauce, pour it back into the pan and heat the mixture until warm. Add salt and pepper to taste.
STEP 4 – ASSEMBLE & SERVE
Serve this green pasta sauce over your favorite cooked pasta (like my Kaizen lupini pasta!). Toss to combine.
Serve the pasta and green pasta sauce with extra grated Parmesan, fresh lemon juice/zest, or red pepper flakes.
ENJOY!
Recipe Tips & Tricks
- You can adjust the amount of broth or reserved pasta water depending on how thick you like your sauce. If it’s too thin, add more cheese or reduce the amount of liquid.
- Make this pasta in advance by cooking the pasta and green sauce and storing them separately in the fridge for up to 3 days. When ready to eat, simply reheat and toss everything together.
Storage
Store any leftover green pasta sauce in an airtight container in the refrigerator for 3-4 days.
More REcipes You’ll Love
- Mast o Khiar (Persian Yogurt Dip)
- Keto Tortilla Recipe
- Creamy Avocado Salsa with Pistachios
- Spicy Cashew Dressing
- Cauliflower Tabbouleh
Green Pasta Sauce
If you're looking for a way to add some nutritional oomph to your pasta dish, this easy, creamy, and flavorful green pasta sauce is the answer.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 green onions, chopped (about 3/4 cup)
- 1 teaspoon minced garlic
- 5 ounces fresh baby spinach
- 1 large handful fresh basil leaves, torn
- 1/4 cup shredded Parmesan cheese (or 3 tablespoons nutritional yeast)
- 1 cup heavy cream (or coconut cream)
- 2-3 tablespoons chicken or vegetable broth (or reserved pasta water)
- sea salt, to taste
- freshly ground black pepper
- fresh lemon juice, lemon zest or red pepper flakes (optional)
Instructions
- Set a large pan or skillet over medium heat and pour in the olive oil. When it glistens, add the green onion. Cook for a couple of minutes before adding the minced garlic, cooking it for another minute or so.
- Place the fresh spinach and basil leaves in the pan. Leave the spinach undisturbed for about 30 seconds, then stir and repeat until all of the spinach and basil leaves are wilted (about 2-3 minutes total). Then remove the pan from the heat.
- In a blender or food processor, add the Parmesan cheese and 3/4 cup of cream (reserve the remaining 1/4 cup).
- Transfer the warm spinach mixture to the blender and blend/process for about 30 seconds or until the mixture is almost smooth. Be careful not to over-process, as the cream may stiffen. Add the rest of the cream and 2-3 tablespoons broth (or reserved pasta water) to thin it slightly.
- Once you've made your sauce, pour it back into the pan and heat the mixture until warm. Add salt and pepper to taste.
- Serve this over your favorite pasta (like Kaizen lupini pasta!). Top with extra grated Parmesan, fresh lemon juice/zest, or red pepper flakes.
Notes
Store any leftover green pasta sauce in an airtight container in the refrigerator for 3-4 days.
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