Green Pasta Sauce
A tasty alternative to marinara, green pasta sauce is a must-try. With a hint of richness, this dish is packed with nutrients from spinach. This has rapidly become a family favorite that even the kids like! This dish may easily be elevated to the status of a complete dinner by serving either chicken pesto meatballs or sliced chicken breast. I’ve found that sometimes a simple bowl of pasta, such as these buttered noodles, is all that my children want for dinner. That’s why I adore this light, fresh green sauce to serve over pasta.
One of the meals I don’t mind preparing on a regular basis because it’s filled with healthy spinach, so I know they’re receiving a decent portion of veggies without even realizing they’re doing so!
Why this recipe works
- Healthy– This pasta recipe is packed with vitamins and minerals. Items– This recipe just requires a few basic ingredients to be successful
- Effortless– This supper can be prepared in under 30 minutes. The dish is adaptable and may be prepared with your preferred protein and veggies. Leftovers– This recipe creates fantastic leftovers.
Spinach– This superfood provides a plethora of nutrients as well as a vibrant green hue. Extra virgin olive oil– This is used to sauté the garlic and spinach. Garlic– This dish is enhanced by the use of garlic. Parmesan cheese– Isn’t it true that everything is better with cheese? The parmesan cheese lends a little saltiness to the sauce. Cream cheese– This ingredient gives the sauce a creamy texture. Spaghetti, of course, serves as a vehicle for the sauce. With this sauce, almost any type of pasta will work great.
With a mild flavor that makes it simple to “hide” in foods like these smoothies, spinach is a lovely, green vegetable that is packed with vitamins. This makes it an excellent choice for finicky eaters. Spinach is high in vitamins A, C, and K, as well as folic acid, iron, calcium, and other nutrients. It has been demonstrated to have beneficial effects on blood pressure, eye health, and even levels of stress.
How to make green pasta sauce
Continue reading for the whole printable recipe, ingredients, and video.
- The complete printable recipe, ingredients, and video can be found further down the page.
How to store leftovers
The easiest method to keep this pasta fresh is to put it in an airtight container in the refrigerator after cooking. It is expected to last 3-4 days. Reheating is as simple as placing it back into a skillet with a little additional vegetable or chicken stock and heating it through.
How to cook spaghetti
- Make certain that no oil is added to the pasta water. This will create a barrier on the pasta, preventing the sauce from adhering to it
- Season the pasta water with salt. While the pasta is cooking, season the boiling water with a generous quantity of salt. While the pasta is cooking, make sure to stir it every few minutes. This helps to prevent the noodles from sticking together.
Tips for this recipe
- If you don’t have a food processor, you may combine the green sauce in a bowl with a fork. If you don’t have fresh spinach on hand, you may substitute frozen spinach. Make careful to defrost the spinach and wring out any extra water before using it. If you enjoy a little heat, a sprinkle of red pepper flakes can do the trick.
- Protein: To make this a complete dinner, try adding chicken, meatballs, tofu, or shellfish to the mix. Ingredients: I prefer to serve this with diced tomatoes on top, but you could also try sautéed veggies like asparagus, mushrooms, squash, or even avocado to the dish. Pasta: This sauce pairs well with a wide variety of pasta forms. My favorite way to prepare it is with spaghetti or fettuccini, while my children prefer it with rotini and rigatoni.
More pasta recipes
- Instant Pot chicken pesto pasta– Chicken pesto cooked in the pressure cooker
- Shredded chicken and cheese are layered between layers of lasagna noodles in a chicken lasagna. Baked ravioli– A super-easy dish consisting of sauce, ravioli, and cheese that is baked to perfection
- Baked ravioli Beef pasta bake– Ground beef, cheese and pasta cooked into a wonderful dish
- Pizza casserole– All your favorite supreme pizza toppings blend with pasta and cheese
*** If you’ve tried this recipe, please leave a remark and a rating in the section below.
Green Pasta Sauce
You are welcome to leave a remark and a star rating if you have tried this dish.
- 10 pounds spinach
- 3 cloves minced garlic
- Half-cup Parmesan cheese
- Half-cup vegetables or chicken broth
- 4 ounces cream cheese
- 1 pound spaghetti or other pasta
- Salt and pepper to taste.
- Cook the spaghetti according to the package directions
- While the pasta is cooking, heat the olive oil in a large pan over medium heat until hot but not smoking. Add the minced garlic and cook for 1-2 minutes, stirring constantly. Cook until the spinach is wilted, then remove from heat. Cooked spinach should be added to a food processor or blender. Combine the cream cheese, Parmesan cheese, broth, salt, and pepper in a large mixing bowl. Continue to blend until a sauce is created. Return the sauce and the drained, cooked pasta to the skillet and mix well. Serve while still warm, topped with more grated Parmesan cheese.
The following are the nutritional values: calories: 381kcal|carbohydrates: 58g|protein: 14g|fat: 10g|saturated fat 5g|cholesterin:26 mg|sodium:277 mg|potassium:208 mg|fiber: 2 g|sugar: 3 g|vitamin A: 376IU|vitamin C: 1mg|calcium: 136mg|iron: 1mg
This Green Spaghetti Is For The Spicy Food Lovers
Parker Feierbach is a professional photographer based in Los Angeles, California. Not a huge lover of hot and spicy food? If you choose, you may reduce the number of poblanos to 2 or 3 and replace them with roasted green bell pepper instead if you prefer. Looking for the perfect beverage to accompany your spicy pasta? Beat the heat with a blueberry lemonade margarita made with fresh berries. Yields:4servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 45mins 4large poblano peppers 1/4c.packed cilantro leaves, with extra for garnish 1 small yellow onion, chopped2 cloves garlic, minced2 tablespoons butter 1 small yellow onion, chopped 1/4c.low-sodium vegetable stock or water 1lb.spaghetti 4 ounces of cream cheese, cubed Kosher salt is a kind of salt that is kosher.
- Parke Feierbach is a professional photographer based in San Francisco, California. Spice isn’t your thing? No problem. Reduce the number of poblanos to 2 or 3 if you want, and replace them with roasted green bell pepper if you so choose. Trying to figure out what to drink to go with your hot and spicy pasta? To fight the heat, whip yourself a blueberry lemonade margarita. Yields:4servings Duration of Preparation: 0 hours and 10 minutes Duration: 0 minutes and 0 seconds 45mins 4 huge poblano peppers (optional) 1/4 cup chopped cilantro leaves, with a few extra leaves for garnish chopped1 small yellow onion2 cloves garlic2 tbsp.butter 1 small yellow onion, chopped 1/4 cup veggie stock or water with reduced sodium 1lb.spaghetti cream cheese, diced (four ounces). KOSHER SALT is a kind of salt that has been certified by the Jewish community as being kosher. peppercorns that are freshly ground
Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Eat Like It’s the Weekend Every Day: It’s Delicious! barnesandnoble.com $18.00 Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.
You may be able to discover further information on this and other related items at the website piano.io.
Green Pasta Dough
Preparation Time 20 minutes of exercise followed by 30 minutes of relaxation In contrast to the traditional fresh egg pasta, la pasta verde (or green pasta) is a healthier alternative. When it comes to organically coloring the dough green, spinach is one of the most commonly utilized components, while Swiss chard and nettle are also frequently employed in the process. Follow this simple procedure to obtain a uniformly colored green dough: In a blender or food processor, combine the cooked spinach and eggs and pulse for a few seconds to combine.
- In addition to lasagne sheets and fettuccine, ravioli and any other cut of pasta may be made with this festive green-colored dough.
- Attach the dough hook to the stand mixer and add the flour, salt, and egg/spinach mixture.
- Continue to mix for 3 to 5 minutes, or until the mixture forms together in a ball.
- As soon as the dough is homogeneous and smooth, wrap it tightly in plastic wrap and leave it in the refrigerator for 30 minutes to firm up.
- Adapter for the pasta roller should be connected to the stand mixer.
- Make careful to flour all sides of the pan.
- Fold the ends inwards towards each other and feed it through once more to secure it.
- If you don’t have a stand mixer, you may use a rolling pin to roll out the dough on a floured surface if you don’t have one.
- Run one sheet of fettuccine through the machine at speed 1 after attaching the attachment.
- Make sure to flour the fettuccine ribbons thoroughly so that they don’t stay together.
To prepare the dish, bring a saucepan of water to a boil, add coarse salt, and simmer for 2-3 minutes, stirring occasionally. Drain. Serve with a dipping sauce of your choice. Thank you for your time and consideration.
Sauce Verde Pasta
Sauce Verde has become my new passion. Instead of pesto or tomatillo salsa, this flavor-filled delight is from Italy and is packed with fresh herbs and spinach to make it a one-of-a-kind dish. The only problem is that you’ll want to cook it over and over!
For today’s dish, I’d like to share with you a delicious sauce that I developed. To be clear, Sauce Verde is not a tomatillo green sauce or salsa, and it is not a chimichurri, and it is certainly not a pesto sauce. It’s a fantastic Italian green sauce that packs a powerful punch in terms of taste. Sauce Verde is a flexible Italian sauce that may be used as a dipping sauce or poured over grilled meat and vegetables. As a result of my recent relocation from San Diego, California to the greater Portland, Oregon region, this simple sauce is ideal since all you need is a blender or food processor and some cooked pasta for a quick supper!
Because half of my kitchen is still packed away in boxes, I’m pulling out all of my quick and simple dishes this week.
Just wait, because fresh and improved footage from the new kitchen will be heading your way shortly!
What is in Sauce Verde?
Sauce Verde is made with fresh parsley, capers, lemon juice, olive oil, and anchovies that have been pureed. In addition to kosher salt and red pepper flakes, the dish was seasoned. I also use spinach in the recipe, which is not typical but is highly recommended. Get as many greens as you can into your diet! It’s a little bit of everything, to be completely honest. From the parsley comes herbal taste, salty flavor from the anchovies, bright and fresh flavors from the lemon with just the proper amount of acid, a hint of salinity from the capers, and richness from the olive oil.
What do you use sauce verde on?
Sauce Verde is made using fresh parsley, capers, lemon juice, olive oil, and anchovies, all of which are blended before being used. A pinch of sea salt and red pepper flakes were added as well. Spinach is thrown in for good measure, which isn’t customary but is highly encouraged. Take advantage of all opportunities to incorporate greens. Everything is represented here, in fact. It has a herbal taste from the parsley, a salty flavor from the anchovies, bright and fresh flavors from the lemon with the ideal dose of acid, a hint of salinity from the capers, and a luxurious texture from the olive oil.
- 3 tbsplemon juice, 1 tbspanchovy paste(or 3 anchovy fillets), 2 tbspsalt, 1 tbspred pepper flakes, 1/3cuppolive oil, 8 ozpenne pasta, 4 cups spinach leaves, 2 cups parsley leaves, 1/4 cup capers,
- 3 tbsplemon juice, 1 tbspanchovy paste(or 3 anchovy fillets), 2 tbspsalt, 1 tbspred pepper flakes, 1/3cuppolive oil, 8 ozpenne pasta
The nutritional information is exclusively for the Sauce Verde. The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist.
The following are the nutritional values: 96kcal|2g carbohydrate|2g protein|9g fat|1g saturated fat|2mg cholesterol|Sodium:631mg|Potassium:188mg|1g fiber|1g sugar|2752IU vitamin A|27mg vitamin C|Calcium:42mg iron:2mg 96kcal|2g carbohydrate|2g protein|9g fat|1 g saturated fat|2mg
Try Creamy Tallarines Verdes, Noodles with Spinach Pesto
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 5g||23%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 11mg||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. South American tallarines verdes (green noodles) are served with a green pasta sauce prepared with spinach and basil, which is comparable to a pesto sauce in flavor. In addition, the sauce contains a significant amount of queso fresco cheese and is creamier than standard pesto sauce. Because they’re so delicious and simple to make, you might find yourself making these noodles on a regular basis.
- In just 30 minutes, this meal may be on the table, making it great for a midweek supper.
- “The sauce had a wonderful flavor and was the ideal consistency.
- Next time I make this, I’ll garnish with a touch of fresh hot red chili rings.” Diana Andrews is the author of this piece.
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- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 2 cloves garlic, minced
- Kosher salt to taste
- 1 medium onion, coarsely chopped
- 2 cloves garlic, minced 3 cups packed spinach (about 4 1/2 ounces)
- 1 cup packed basil leaves (approximately 1 ounce)
- 1/2 cup crumbled queso fresco cheese
- 1/2 cup milk (more if necessary)
- Pasta, such as spaghetti, fettuccine, or linguine
- 2 tablespoons unsalted butter
- 1 pound pasta peppercorns, freshly ground black, to taste
- Gather all of the necessary components. Preparing the Spruce / Ana Zelic
- Bring a big saucepan of heavily salted water to a rolling boil. In the meantime, heat the oil in a big pan over medium heat until it shimmers, according to the instructions on the package. Cook the onion and garlic for approximately 2 minutes, or until they are tender and aromatic. Remove the pan from the heat and set it aside. The Spruce / Ana Zelic
- In a blender, combine the spinach, basil, cheese, and milk and mix until smooth, working in batches if necessary. The Spruce / Ana Zelic
- Place the sautéed onions and garlic in a blender and puree until smooth, adding a bit more milk if required, until the mixture is completely smooth. Keep the skillet aside since you will be using it again. Cook the pasta until al dente according to the package recommendations. Meanwhile, while the pasta is boiling, melt the butter in the skillet that has been set aside. (Source: Ana Zelic) In a pan over medium heat, pour the sauce from the blender and simmer, stirring frequently, until the sauce is barely cooked through, 3 to 4 minutes. Remove from heat. Keep the sauce heated at all times. According to The Spruce / Ana Zelic, drain the pasta and return it to the saucepan with the sauce, tossing thoroughly. Season with salt and pepper to taste if necessary. Serve as soon as possible. The Spruce / Ana Zelic
- The Spruce / Ana Zelic
- Gather all of the necessary elements in one place. Bring a big saucepan of well-salted water to a boil for the Spruce / Ana Zelic. In the meantime, heat the oil in a big pan over medium heat until it shimmers, according to Ana Zelic. Cook for approximately 2 minutes, or until the onion and garlic are tender and aromatic. Transfer to a heat-proof container. The Spruce / Ana Zelic
- In a blender, combine the spinach, basil, cheese, and milk and mix until smooth, working in batches if necessary, about 2 minutes. The Spruce / Ana Zelic
- Place the sautéed onions and garlic in a blender and blend until smooth, adding a bit more milk if required, to get a creamy consistency. The skillet should be saved since it will be used in the next step. The Spruce / Ana Zelic: Cook the pasta until it is al dente according to the package instructions. Meanwhile, while the pasta is boiling, melt the butter in the skillet that has been set aside. Ana Zelic In a pan over medium heat, pour the sauce from the blender and simmer, stirring frequently, until the sauce is barely warm through, 3 to 4 minutes. Maintain the temperature of the sauce. According to Ana Zelic of The Spruce, drain the pasta and return it to the pot with the sauce. Add salt and pepper to taste if necessary. Serve as soon as possible after preparing it. Ana Zelic’s The Spruce is a novel about a young woman who falls in love with her best friend.
How to Store
Any leftovers from this meal should be stored in an airtight container and kept refrigerated until needed. It should be consumed within one to two days of preparation. This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
12 Green Pasta Dinner Recipes Ready in Under 30 Minutes
Any leftovers from this recipe should be stored in an airtight container and kept refrigerated until used. Eat it within one to two days of purchasing it. This recipe has been rated. This is something I strongly disagree with. Fortunately, that isn’t the worst possible situation. Yes, this will do just fine for now. My opinion is favorable; I would suggest it. Amazing! Wow, that’s fantastic. Thank you for giving us your feedback.
12. Vegan Green Goddess Pasta
It’s hard to believe that you’re eating meat when you’ve got a large bowl of noodles in front of you. That’s why we’re such fans of this very tasty vegan spaghetti dish. The secret to producing super-cheesy vegan noodles is none other than nutritional yeast, which you can find in most health food stores. (Image courtesy of Blissful Basil)
11. Creamy Avocado and Spinach Green Noodles
The avocado pasta train hasn’t left the station yet, and you’re missing out on some deliciousness. As with olive oil and butter, ripe avocados provide smoothness and taste to your noodles in a way that olive oil and butter do not. However, they are extremely nutritious and contain a high concentration of vitamins and minerals. (Image courtesy of Jo Cooks)
9. BLT Pasta Salad
While we’re on the subject of pasta salads, why not mix the tastes of everyone’s favorite sandwich with a meal that is filled with vegetables?
This really delicious variation is constructed with tomatoes, romaine lettuce, bacon, ranch dressing, and barbecue sauce, resulting in a salad that is distinctly un-salady. (Image courtesy of Life in the Lofthouse)
6. Broccoli Tahini Pasta Salad
In terms of nutritional value, broccoli is one of the most nutrient-dense vegetables available, with high levels of dietary fiber, vitamins B6, E, manganese, vitamin B1, potassium, and vitamin A, among other nutrients. Pro tip: To guarantee that your broccoli retains its nutritional value during the cooking process, steam it rather than boiling it. (Image courtesy of Love and Lemons)
5. Green Pesto Vegetable Soup
Bowtie pasta makes a delicious accent to this nutritious soup with a pesto broth base. This flavorful and herbaceous mixture is seasoned with a plethora of herbs and spices, including cilantro, basil, parsley, and coriander, and is served chilled. (Courtesy of Well and Full)
4. Pasta With Green Beans and Pesto
This substantial pasta meal is packed with plant-based protein, thanks to the addition of green beans. Yes, they are actually a high-protein vegetable that is ideal for incorporating into pasta sauces and recipes. Pro tip: After you’ve finished cooking your penne, sprinkle cold water over it to ensure that it doesn’t become overcooked. This will prevent any more cooking from occurring owing to the steam. (Image courtesy of Skinny Ms.)
2. Green Goddess Mac and Cheese
Even though mac and cheese is a perennial guilty pleasure, there’s no reason to feel bad about indulging every now and then, especially when you’re also indulging in baby spinach and parsley at the same time. (Image courtesy of Simply Recipes)
1. The Best Avocado Pasta
Here’s another recipe for avocado spaghetti sauce that you can try out at home. When preparing this type of spaghetti sauce, make sure to use avocados that are really ripe in the middle. If the bananas aren’t ripe, you won’t get the creamy consistency that makes it so very delicious. (Image courtesy of Gimme Delicious) So go ahead and do it. You may satisfy your pasta cravings without feeling guilty about it. Lastly, if you love these green pasta meals, be sure to follow us onPinterestfor more delectable recipes and to check out ourcooking courses!
Maggie McCracken is a fictional character created by author Maggie McCracken.
Fitness and yoga instructor with a background in writing about wellness, mindfulness, astrology, and healthy living, she specializes in writing about wellbeing, mindfulness, and healthy living.
Fresh Green Sauce for Pasta
A fresh green sauce for pasta that takes only 5 minutes to prepare? What is the reason for the Hulk showing up for dinner? Skeptics need not be alarmed; I assure you that not only is this amazingly fast sauce nutritious, but it is also really yummy. PROMISE. Even my children gobbled this up (despite the fact that I may have told them it was monster spaghetti). Because of the difficult crowd, I didn’t believe the fresh green sauce would be a hit). A quick and easy alternative to pesto for dinner or lunch that takes less than seven minutes to prepare.
- Egg-free, dairy-free, vegan, vegetarian, Keto-friendly, and extremely low in carbohydrates
Add some chickpeas, roast veggies, or a fresh tomato salad to the sauce and serve it over pasta to make the colors on your platter pop.
You can also serve it with a fresh tomato salad to really bring the colors on your plate to life. In addition to my 10-minute vegan roasted red pepper sauce for pasta, you might want to try my 20-minute vegan pumpkin spaghetti if you enjoy quick and delectable pasta recipes.
How to make it
Possibly the quickest pasta sauce you’ll ever make, this green sauce comes together in just a few minutes. First, gather your ingredients. Check check the photo below if you’re unclear about any of them. Next, plop the spinach, cilantro, and parsley in a microwave-safe container (picture one below) (image one below). Sprinkle approximately a tablespoon of water over the leaves, cover, and microwave on high for one minute. The leaves should have dropped approximately half in volume, with some wilted and others not, and be a bright green hue (seeimage two below) (seeimage two below).
- Peel the garlic, then peel and remove the stone from the avocado and put to a food processor or high-powered blender bowl along with all the other ingredients except the lemon juice and coconut milk (picture three below) (image three below).
- Why is there fresh garlic and garlic powder?
- The cayenne here sets off the raw garlic and nutmeg brilliantly and it’s only very moderately spicy – think toddler-level hot – in the final dish, thanks to the coconut milk tamping down much of the heat.
- Finally, put in the coconut milk and one and a half teaspoons of the lemon juice and process or mix another two minutes until reasonably smooth but with a little chunkiness and body, as inimage four above.
- Alternatively, hard Italian cheeses (parmesan-style) or soft cheeses such as feta or goat cheese can be used, as can vegan cheese.
- It can also be frozen, and it will keep for up to three months in the freezer at the recommended serving temperature.
This green sauce comes together in a matter of minutes, making it one of the most straightforward pasta sauces you’ll ever prepare. To begin, collect your materials together. Please refer to the image below if you have any questions regarding any of them. Next, place the spinach, cilantro, and parsley in a microwave-safe container and microwave for 30 seconds (image one below). Add a tablespoon of water to the leaves, cover with plastic wrap, and microwave on high for one minute. The leaves should have shrunk by approximately half in volume, with some wilted and some not, and should have a vibrant green hue, with some wilted and some not (seeimage two below).
- Remove the garlic cloves and skins from the avocado, as well as the stone, and place them in a food processor or high-powered blender bowl with all of the other ingredients (excluding the lemon juice and coconut milk) and mix until smooth (image three below).
- You might be asking why there is both garlic powder and fresh garlic on the market.
- The cayenne pepper in this meal complements the raw garlic and nutmeg well, and the finished dish is just slightly hot – think toddler-level spicy – thanks to the coconut milk, which takes much of the heat out of the dish completely.
- Add in the coconut milk and 1 1/2 teaspoons of lemon juice, and process or blend for another two minutes, until the mixture is pretty smooth but still has some chunkiness and body, as shown in image four above.
- Alternatively, hard Italian cheeses (parmesan-style) or soft cheeses such as feta or goat cheese can be used, or vegan cheese can be used.
You may store your delicious green sauce for pasta in the fridge for up to five days, though it will darken a little over that period. In addition, it may be frozen, and it will stay in the freezer for up to three months.
Jazz it up
This green pasta sauce is delicious on its own, but it may also be used in a variety of ways. Some of the other methods I prefer to take pleasure in it are as follows: Mexican-style: Use one full cup of cilantro instead of half a cup of parsley and half a cup of cilantro in the original recipe. Depending on your heat tolerance level, mix in one or two green chili peppers with the avocado and tahini before serving. If you like, you may substitute lime juice for the lemon juice. In a large mixing bowl, combine freshly cooked pasta with chopped tomatoes and onions.
- My fast vegan goat cheese recipe, which takes only one hour to prepare, would make an excellent vegan equivalent.
- Have you tried this recipe yet?
- Alternatively, you can snap a photo and tag me on Instagram (@the fiery vegetarian, I enjoy seeing all of your inventions and presentation), or you can post it to the Fiery Vegetarian groups on Facebook and Pinterest instead.
- Preparation time: 2 minutes Cooking time: one minute Time required for processing/blending: 4 minutes Time allotted 7 minutes are allotted.
- A quarter cup tahini
- 1 teaspoon salt
- 112 – 212 tablespoons lemon juice
- 1 cup coconut milk
- 5 cups (5.3oz) spinach (150g)
- 1 avocado
- 2 cloves garlic
- 212 teaspoon onion powder
- 12 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 14 teaspoon nutmeg
- 1/4 cup tahini
- Pour 1 tablespoon of water into a microwave-safe dish or container and top with the parsley, cilantro, and spinach. Microwave for 30 seconds. Cover with plastic wrap and microwave on high for one minute, or until partly wilted. The avocado should be peeled and the skin should be removed from the garlic. Place the wilted greens in the bowl of a food processor or high-powered blender and pulse until they are smooth. Combine the avocado, garlic cloves, minced onion, minced garlic, cayenne pepper, nutmeg, tahini, and salt in a large mixing bowl. Continue until the process is as smooth as possible
- Blend for one minute after adding the coconut milk and 1.5 tbsp of the lemon juice to the blender. Using a lemon juice taste test, determine how much more lemon juice is needed and add the leftover lemon juice as needed. Toss into hot drained pasta and top with cheese or vegan cheese, cracked black pepper, and more herbs if preferred
- Cover and chill until required
- Or serve immediately.
Replace the half cup of parsley and half cup of cilantro with one full cup of cilantro, blend in 1-2 green chili peppers while blending, replace the lemon juice with lime juice, stir in chopped raw tomatoes and onions through the pasta, and top with crumbled cotija or queso fresco or vegan soft white cheese for a more Mexican-inspired flavor. To give the pasta a more Italian taste, replace half of the parsley and half of the cilantro with one cup of basil and toss in some chopped sundried tomatoes and olives before serving.
1Amount per portion of food Calories290 28 g of total fat Unsaturated Fat13g Saturated Fat13g Trans Fat0g Unsaturated Fat13g Cholesterol0mg Sodium604mg Carbohydrates11g Fiber5g Sugar1g Protein5g
Espagueti Verde (Green Spaghetti)
Espagueti verde (green spaghetti) is a traditional Mexican dish that will blow your socks off. The roasted poblano cheese sauce is really delicious and creamy! Make it spicy by adding a jalapeo, and make it meaty by adding shrimp or chicken to the mix!
If you’ve never tasted espagueti verde before, you’re in for a wonderful supper experience! With a Mexican touch, it’s similar to alfredo sauce. Roasted poblano peppers are combined with garlic, onions, and cilantro to make a creamy green sauce that is served over rice. In addition, Mexican sour cream and cream cheese are used to make the dish particularly smooth and velvety in texture. If you’re bored with the same old spaghetti, try one of our other delicious pasta meals, like asChicken Spaghetti with RotelandEasy Baked Spaghetti, instead.
Much while I enjoy this spaghetti verde as a vegetarian dish on its own, I think it would be even better with sautéed shrimp or grilled chicken on top.
How to make espagueti verde
The roasted poblano peppers are the star of the show in this dish. The majority of them are mild peppers. You might get a fiery one every now and again, but when coupled with the dairy products, they are about as mild as green bell peppers. You may also use a serrano or a jalapeo pepper if you want to make the dish a little spicier. Place the chiles on a cookie sheet coated with aluminum foil. Roasting peppers may be done in a variety of ways. While the most usual method is to cook them on the stovetop or under the broiler, they can also be flame-roasted on the grill.
- On a gas stove, they may be roasted over an open flame directly on the burner. Place the peppers on the grate and cook for a few minutes. Use tongs to flip the peppers until they’re completely roasted on both sides. Broil them in the oven if you have an electric stove. Using tongs, stir the vegetables every few minutes until they are charred and blistered all over on a baking sheet lined with aluminum foil.
Roast until browned under the broiler, turning once. After the chiles have been roasted, place them in a zip-lock bag or a bowl and cover with plastic wrap to allow them to steam for approximately 5-10 minutes before using them. Using a steamer bag, steam the chilies. They will be easy to peel once they have been steamed. After that, remove the charred skin, stalks, and seeds from the fruit. Remove the skins off the chilies.
Espagueti verde recipe notes:
If preferred, you can omit the cream cheese altogether (or use less). Although the sauce will not be as thick or cheesy as it once was, it will still be creamy. You may also use an avocado to thicken the sauce. Adding a few handfuls of baby spinach is another tip that I like to use in my recipes. This is a clever way to sneak in some extra vegetables! One thing to keep in mind with crema Mexicana: Crema Mexicana is generally accessible in my neighborhood; I can pick it up at Walmart or other grocery stores.
Mexican cream has a less sour flavor than American sour cream does.
Additionally, you may come across Crema Salvadorea, which is sourer than American sour cream.
Simply reduce the amount of vinegar used if the sauce is too sour, or thin with water or milk if the sauce is too thick.
- Spaghetti (one pound), 1 tablespoon butter or olive oil, 4 poblano peppers, 1 cup cilantro (leaves only), 12 onion, coarsely chopped To make the sauce: 1 cup crema Mexicana or sour cream, 1 box (8 oz) cream cheese, 3 cloves of garlic, 1 cube chicken (or vegetable) bouillon, 12-1 cup milk or water, 1-2 serrano or jalapeo peppers (optional), Cotija cheese for garnish
- Cook the spaghetti according to the package directions, draining it while keeping some of the pasta water for later use (optional). Toss the noodles with butter or olive oil to prevent them from sticking together
- While the spaghetti is cooking, roast the poblanos in a cast iron skillet (see notes below or post above for instructions). It is also possible to use raw serrano or jalapeo peppers if you use them instead of roasted. Mix all of the ingredients in a blender until smooth. Add the cilantro and onion and mix until smooth. Add the crema and cream cheese and blend until smooth. Add the 12 cup of milk or leftover pasta water (and serranos or jalapenos, if using). Blend until the mixture is smooth and creamy. Pour the mixture into a large saucepan over medium-low heat and season with salt and pepper to taste. Bring the sauce to a boil, then add the spaghetti and toss to combine. If the sauce becomes too thick, thin it up with more milk or pasta water. if preferred, top with cotija cheese
- Serve immediately
On a gas burner, they can be roasted over an open flame directly in the pan. Place the peppers on the grate and cook for a few minutes. Toss the peppers with tongs until they are roasted all over, about 10 minutes. Bake them in the oven if you have an electric stove. Using tongs, turn the vegetables on a baking sheet lined with aluminum foil and broil at high heat until browned and blistered all over, about 10 minutes total. After the peppers have been roasted, place them in a zipper bag or a dish and cover with plastic wrap to allow them to steam for around 5-10 minutes before serving.
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Yield:8Serving Size: 1Servings per container: Calories:233 Total Fat:14g 7 g of saturated fat 0 g of Trans Fat 5 g of unsaturated fat Cholesterol:35mg Sodium:275mg Carbohydrates:22g Fiber:2g Sugar:3g Protein:6g The nutritional information presented is merely a rough approximation. For more accurate findings, please refer to the ingredient labels of the products you use.
Chicken Enchilada Pasta with a Spicy Twist! One-pot meals are really quick and simple to prepare. The recipe for Elotes is Mexican corn on the cob with cheese, mayonnaise, and chili peppers. With this simple recipe, you may have amazing street cuisine whenever you want!
green spaghetti sauce
This spinach-and-ricotta sauce is referred to as “green spaghetti sauce” because of the color it takes on when cooked with pasta. In this dish, I’ve made some alterations to a Pasta Verde recipe from the Moosewood Cookbook. A smooth green sauce bursting with spinach, fresh herbs, and cheese, and the best thing is that it just takes a few minutes to prepare! LATEST UPDATE: 7/21/2011 This page has been completely redesigned with all new photographs, streamlined recipe directions, even more hints, and a more comprehensive FAQ!
- About green spaghetti sauce
- How to create green spaghetti sauce — it’s simple
- How to serve green spaghetti sauce
- What a difference a decent blender can make, for example
- Parents of little children (and messy adult eaters) should take heed of the following: Storage
- Frequently Asked Questions about Green Spaghetti Sauce Cooking Instructions
About green spaghetti sauce
Green spaghetti sauce: what it is, what it contains, how it is made (it is quick), and how to use it. How much of an impact a good mixer can have; Parents of young children (and messy adult eaters) should take heed of the following information: Storage; Frequently Asked Questions About Green Spaghetti Sauce Cooking Instructions; Observations
The following are the ingredients you’ll need to produce green spaghetti sauce:
- For making green spaghetti sauce, you’ll need a few ingredients.
Aside from that, you’ll need spaghetti in whichever form you choose! My favorite way to serve fettuccini or linguini with green spaghetti sauce is over rigatoni or penne, but it’s equally delicious over any other form of pasta you want.
How to make green spaghetti sauce — it’s fast!
Aside from that, you’ll need spaghetti in whichever form you like! With green spaghetti sauce, I like fettuccini or linguini, but it’s also delicious with rigatoni, penne, or any other forms you choose.
The difference a good blender makes
I’ve created green spaghetti sauce using a two different blenders throughout the years. The first was a $30, 12-speed device that workedfine, but fell short of totally liquifying the sauce. Green spaghetti sauce prepared in that blender was paler and contained noticeable bits of dark green spinach, parsley, and dry herbs throughout. It had a bit extra texture to it because the blender couldn’t totally liquify the sauce. All of that changed when I acquired my gleaming Vitamix 5200. We’re only getting started.
It totally breaks up all the components, providing a smooth, brilliant green, fully emulsified sauce with no apparent specks.
People have been preparing green spaghetti sauce long before super-powerful home blenders were on the market.
But if you’re thinking of acquiring a new blender — search for one that at least includes a “liquify” option.
A note for parents of small children (and messy adult eaters)
Over the years, I’ve experimented with two different blenders to create green spaghetti sauce. The first was a $30, 12-speed device that operated nicely but fell short of entirely liquifying the sauce due to its low speed. When I created green spaghetti sauce in that blender, the sauce was lighter and had noticeable particles of dark green spinach, parsley, and dry herbs scattered throughout it. Because the sauce couldn’t be completely liquified by the blender, it had a bit extra texture to it.
Simply put, we’re just getting began.
It thoroughly disintegrates all of the components, resulting in a smooth, brilliant green, totally emulsified sauce that has no apparent flecks in it.
Before super-powerful home blenders were popular, people were creating green spaghetti sauce in their kitchens for a long time.
It will work for you regardless of the circumstances. However, if you’re in the market for a new blender, seek for one that at the very least has a “liquify” setting on it. In this manner, you will have a sauce that is silkier and smoother.
It’s preferable if you consume green spaghetti sauce the same day it’s made. It does not store or refrigerate well since the sauce will begin to separate or curdle if it is heated in the microwave for an extended period of time. If you have leftovers, see the FAQ for instructions on how to reheat them.
Green spaghetti sauce FAQ
Is it okay to use baby spinach for ordinary spinach? Yes, go ahead and do it! What is the most effective method of reheating green spaghetti sauce? You’ll want to either use a double boiler or toss the chilly sauce with hot pasta to warm it up before serving. It is not recommended that you microwave green spaghetti sauce since the cheese will curdle and the sauce will separate. It doesn’t have a good texture! Is it possible to substitute other leafy greens with the kale? Go ahead and do it! Depending on the type of greens you use, you may need to tweak the other ingredients to your preference.
Is it possible to use powdered nutmeg for whole nutmeg?
The original recipe was successful.
My favorite whole nutmeg is fromSpicewalla; a single 1.6 oz tin will actually last you a year or more.
- This spinach-and-ricotta sauce is referred to as “green spaghetti sauce” because of the color it takes on when cooked with pasta. In this dish, I’ve made some alterations to a Pasta Verde recipe from the Moosewood Cookbook. An easy to prepare silky green sauce that’s filled with spinach, fresh herbs, and cheese, and the best thing is that it only takes a few minutes to put together
- Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalian
- A tablespoon of olive oil
- A quarter cup of chopped onion
- Two cloves minced garlic
- Three cups raw spinach
- Nine ounces ricotta cheese (one cup)
- The juice of one-twelfth of a lemon (2 teaspoons)
- A quarter teaspoon whole nutmeg (freshly grated, always! )
- A quarter teaspoon salt (or more, to taste)
- A quarter cup Pecorino Romano (freshly grated)
- A quarter cup toasted almonds
- Preheat an oversized pot of water to a roaring boil on the stove and cook the pasta according to package instructions. While the pasta is cooking, sauté the onions and garlic in the olive oil over medium-low heat until the onions are translucent
- Set aside. Rinse and dry the spinach in a sieve or salad spinner before tearing it into large pieces and adding it to the skillet with the onions and garlic while it is still moist. Reduce the heat to low, cover the pan, and allow the spinach to wilt (this will only take a couple of minutes). Use a blender to purée the spinach, onions, and garlic with the rest of the sauce ingredients (except the Pecorino Romano and almonds) until extremely smooth after the spinach has wilted but is still very vivid green. Blend in the Pecorino Romano cheese until it is all incorporated. Heat an empty skillet over medium heat until the nuts are lightly browned and fragrant (alternatively, roast them on a sheet pan in the oven for 10 minutes, turning regularly) until they are lightly browned and aromatic. Transfer the contents of the skillet to a small basin
- To assemble, combine heated pasta and sauce in a large mixing bowl OR spoon sauce over hot spaghetti to serve. More grated Pecorino Romano and a generous amount of crispy roasted almonds are sprinkled on top.
- Whenever you have a strong desire for protein, choose anything that has a little of salt, such as ground spicy Italian sausage, bacon, or pancetta. To do this, just cook the beef in a separate pan (or in the same pan that you used to wilt the spinach) and then add it to the pasta before covering it with the sauce. If you have any leftovers, reheating the sauce in a double boiler (to avoid curdling) or tossing it with hot pasta and allowing the pasta to heat up the sauce is the best method for reheating it. To be honest, you could also serve it cold on crackers or toast (maybe in a grilled cheese sandwich of some sort?). DISCLAIMER: The green sauce gets *everywhere* – when I was younger, we referred to it as a “before bath meal” since my mother knew she’d have to rinse us off after we finished eating it. Even today, as an adult without children, I’m often astonished by how determined the sauce is to get on anything it comes into contact with. Although it’s preferable to hand-wash your blender, food processor, and any other mixing bowls you need to prepare this, you’ll still find specks of spinach on all of your other dishes even after a complete run in the dishwasher.
This story was first published on August 23, 2019 and has been updated.
Super Green Pasta Sauce – Simple Basil Cream Sauce
This Super Green Pasta Sauce is made with fresh summer vegetables. In only 30 minutes, you can have this vivid basil cream sauce on the table.
Make this bright green pasta sauce for an easy summer dinner
This dish is for you if your garden is bursting to the seams with summer vegetables such as zucchini and fresh basil. Enjoy! A tasty dish to use up my fresh basil that wasn’t just a batch of homemade pesto sauce was what I was searching for. So I blended up some of my favorite greens with a little heavy cream and parmesan cheese for taste in a blender, and the result was a silky smooth and tasty sauce. Toss this delectable basil cream sauce over your favorite noodle, top with additional parmesan and lemon zest, and enjoy!
- Preparation tools: cutting board and sharp knife, skillet, large pot for cooking pasta, blender, measuring spoons and measuring cups, and liquid measuring cup
- Spaghetti, Garlic, Shallot, Extra-Virgin Olive Oil, Sea Salt, Zucchini, Spinach, Fresh Basil, Heavy cream, Grated Parmesan Cheese, Lemon
What type of pasta should I use?
With ridges, I prefer to utilize pasta shapes that really soak up the flavor of this great basil cream sauce. I used mafaldine pasta, but there are a variety of alternative options that would be equally delicious:
How to make super green pasta sauce
To begin, bring a big pot of strongly salted water to a boil and add the pasta. While that’s cooking, sauté the garlic and shallots in the olive oil until they’re tender. Return the pan to the heat and sauté the zucchini until it is soft. Cook until the spinach is barely wilted, then remove from heat and set aside. Season the vegetables with a pinch of salt.
Step 2: blend Basil cream sauce
3/4 cup of the pasta water from the boiling pasta should be set aside.
Blend the heated sautéed vegetables with the spaghetti water, fresh basil, parmesan cheese, and heavy cream in a blender until smooth. To finish, blend until a smooth and creamy sauce is achieved.
Step 3: Toss pasta sauce with cooked noodles and garnish
Finally, transfer the hot cooked pasta to a large mixing dish or pan. Stir in the hot green pasta sauce on top of the cooked noodles until everything is well coated. Serve immediately, garnished with more parmesan cheese and lemon zest as desired.
Storage and reheating
Place the hot cooked pasta in a large mixing basin or pan and toss to combine. Toss the noodles in the heated green spaghetti sauce until they are well-coated. Toss with more parmesan cheese and lemon zest before serving right now!
Check out these other delicious Vegetarian Pasta Dishes!
- Pasta with Butternut Squash Sauce
- Asparagus Lemon Garlic Pasta
- Mushroom Alfredo Pasta
- Baked Feta and Broccoli Pasta
- Butternut Squash Pasta Sauce
The recipe yields 2 big or 4 small portions (depending on your preference).
- 8oz of your favorite pasta — I used mafaldine
- 4 cloves garlic, 1 onion, 2 tablespoons olive oil, 1 zucchini, 4 large handfuls spinach, 1 teaspoon salt, 1 cup basil leaves To make the sauce: 3/4 cup pasta water (reserved from the cooked pasta)
- 1/4 cup heavy cream
- 1/2 cup shredded parmesan cheese (plus extra for topping)
- 1lemon zest 1lemon juice
- Bring a large saucepan of strongly salted water to a boil, then remove from heat. Cut the zucchini into cubes and the shallot and garlic cloves into thin slices before assembling the dish. When the water begins to boil, add the pasta to the saucepan and bring it to a boil. Cook the shallots and garlic in olive oil in a large saute pan over medium heat until the shallots are translucent. Suate for 3 minutes, or until the garlic and shallot are tender and aromatic
- Remove from heat. Add the cubed zucchini to the pan and cook for about 4 minutes, or until the zucchini is tender. Add the spinach to the pan and cook until it is tender and wilted, about 2 minutes. Re-toss the pan once you’ve added the salt. Remove 3/4 cup of the pasta water from the saucepan and set it aside. Remove the pasta from the pot and put it aside. Place the heated sautéed vegetables in a blender along with the pasta water, basil, heavy cream, and parmesan cheese
- Process until a smooth and creamy sauce is formed, about 1 minute. Toss the heated noodles with the warm creamy sauce and serve immediately. Serve with more parmesan cheese and lemon zest on the side.
As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators. Hello, my name is Madeline. With much anticipation, I am sharing my nutritious and simple recipes with you. This section has easy, soothing dishes that the entire family will appreciate. Make a selection from your favorite music or podcast and then go to work!