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Olivia's Kitchen / Lunch & Dinner / Green Pasta Sauce

Published: Apr 11, 2023 · Modified: May 17, 2023 by Olivia Parsons

Green Pasta Sauce

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This vibrant green pasta is fresh and perfect for spring! Bonus is that it contains 3 hidden vegetables—making this the perfect quick and easy dinner for the whole family.

green pasta sauce with peas in a black bowl.

This Green Pasta Sauce is the perfect spring dinner! Made in just 20 minutes, this creamy blended pasta sauce contains fresh herbs and 3 hidden vegetables, yet tastes like pesto sauce. Kids and adults alike are sure to enjoy a fun green pasta!

Spring peas, spinach, and basil are flavoured with garlic, lemon, and parmesan then blended altogether to create a lusciously smooth pasta sauce that is packed with protein, fibre, and micronutrients. Pour it onto your favourite pasta—long, short, gluten-free, or not.

This creamy green sauce comes together all while the pasta cooks. It's naturally gluten-free, nut-free, and vegetarian. This recipe can easily be made dairy-free. Keep reading to learn how to make it!

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions
  • Step-by-Step Instructions
  • What to Serve with Green Pasta Sauce
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • More Gluten-Free Pasta Recipes
  • Recipe
  • Reviews

Why You'll Love This Recipe

  • A delicious spring pasta that is packed with vegetables and nutrients. Blending is the best way to hide veggies in pasta sauce!
  • Tastes like pesto, contains more vitamins and nutrients. Just look at the nutrition facts at the end of the blog post!
  • Made in the time the pasta cooks. Ready from start to finish in 20 minutes!
  • Easily allergy-friendly. This pasta sauce is gluten-free, nut-free, vegetarian, and easily dairy-free. No cream cheese, heavy cream or coconut milk here!

Love easy pasta dishes? You'll also like my vegan spicy vodka sauce, sausage & eggplant pasta, vegan mac & cheese, and vegan pumpkin pasta sauce.

Ingredient Notes

Here is everything you'll need to make this green pasta sauce:

ingredients to make green pasta sauce.
  • Pasta: Use your favourite gluten-free or other pasta shape. Long or short will work for this recipe.
  • Olive oil
  • Minced garlic
  • Green peas: These add a delicious healthy vegetable to the sauce and add so much creaminess. Fresh or frozen peas will work here.
  • Spinach: Another green vegetable that adds minerals and nutrients, but leaves little flavour.
  • Fresh basil: This is the veggie that adds great flavour here. It makes the sauce taste almost like a pesto.
  • Parmigiano reggiano: Or another hard cheese like pecorino or grana padano will work.
  • Fresh lemon juice: It really brightens the sauce and boosts the green colour. Bottled lemon juice will work in a pinch.
  • Salt: Since the pasta and the cheese will be salty, only a little needs to be added to the sauce.

Substitutions

There are several ways to change up this sauce. Here are some substitution suggestions:

  • Pasta. Whether its long or short, gluten-free, chickpea, or regular pasta—any type of pasta will work with this delicious sauce.
  • To make it dairy-free. Use a dairy-free parmesan or omit it. I recommend adding some type of plant based cheese or nutritional yeast to the sauce.
  • Change up the leafy greens. Use kale if you have it, edamame, zucchini, or any other green veggie.
  • Add spice or flavour. I like to add a sprinkle of black pepper and red pepper flakes to the sauce, and top with chili oil.
green rotini pasta in a black bowl.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions for how to make a creamy green pasta sauce. 

(Prep) Bring a large pot of water to a boil. Once boiling, add salt and cook your pasta of choice according to package instructions, to al dente.

(1) While that’s happening, place a large sauté pan on medium heat and toast the garlic in the olive oil until golden and fragrant. Then remove it from the pan so it doesn’t burn.

Cook the green peas by boiling them in a separate pot if fresh, or microwaving them if frozen.

(2) Blanch the baby spinach and basil leaves in the boiling pasta water for 30 seconds.

(3) Use a large slotted spoon to transfer to an ice bath.

left: sautéing garlic in a pan, middle: blanching spinach and basil, right: spinach and basil in an ice bath.

Reserve a large cup of the pasta water and drain the rest when the pasta is finished cooking.

(4) To the bucket of a food processor or high power blender, add the peas, spinach and basil leaves, garlic and olive oil, the juice of 1 lemon, and the parmesan. Add a pinch of salt and enough pasta water to blend, about ⅓ cup.

(5) Pulse the mixture until it is completely smooth.

(6) Add the cooked pasta and the sauce back to the large sauté pan over medium-low heat. Gently stir to coat all the pasta in sauce. Add pasta water if needed to help smooth the sauce, and grate in more parmesan if desired.

Serve immediately and enjoy hot! Top with parmesan cheese, chili flakes, or chili oil.

blending green pasta sauce in a blender bucket, then mixing it in a pot with pasta.

What to Serve with Green Pasta Sauce

This green pasta sauce is the perfect accompaniment to, well, pasta! Long, short, gluten-free, chickpea, regular—any pasta will work with this sauce. Saving some of the boiling water is key in making the sauce silk smooth.

Here are some delicious side dishes to serve with this pasta:

  • Gluten-free zucchini fries
  • Gluten-free mozzarella sticks
  • Gluten-free focaccia bread
  • Gluten-free garlic bread
  • Gluten-free panzanella salad
  • Easy roast potatoes & broccoli

Storage

Storage: Cool leftovers then store in the fridge for up to 3-4 days. Reheat on the stove or in the microwave, adding some water for moisture and extra cheese.

Freezing: I don't recommend freezing pasta with the sauce. Freeze the sauce on its own in an airtight container for up to 3 months. Thaw in the fridge overnight, in the microwave, or on the stove. Toss with fresh pasta and pasta water.

top view of 2 bowls of green pasta sauce.

Expert Tips

Here are some of my top tips and tricks for successful gluten-free pasta:

  • Toast the garlic in olive oil before blending. This will give a delicious flavour, much better than raw garlic in the sauce.
  • Blanch the greens in the pasta water. Save a pot!
  • Save some pasta water. This will help the blending of the sauce, and the starches help the sauce coat the pasta with a velvety texture.
  • Pulse the sauce just until smooth.
  • Top with spice or flavour!

Frequently Asked Questions

What type of gluten-free pasta best?

Long or short pasta can be used with this sauce. My favourite brand of gluten-free pasta is Pasta Rummo. They hold up well and don't fall apart.

Can I use a bullet blender?

Any high power blender should work. If the sauce is too thick, add a little pasta water.

Can I make this sauce dairy-free?

Omit the parmesan cheese to make this sauce dairy-free. I recommend adding a plant based cheese or nutritional yeast to make up for the flavour.

a fork grabbing some green pasta from a black bowl.

This 20-minute creamy pasta sauce is the perfect easy dinner for spring. With hidden blended veggies, the whole family is sure to enjoy. It's so delicious, they won't even guess how healthy it is! A great way to incorporate simple ingredients in a couple of minutes.

More Gluten-Free Pasta Recipes

  • Vegan spicy vodka sauce
  • Sausage & eggplant pasta
  • Spinach & basil pesto
  • Vegan mushroom cream sauce
  • Pumpkin pasta sauce
  • Vegan mac & cheese
  • Gluten-free pasta salad
  • Tuscan chicken & orzo skillet

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Have you made this green pasta sauce? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!

Recipe

green pasta sauce with peas in a black bowl.

Creamy Green Pasta Sauce

This vibrant green pasta is fresh and perfect for spring! Bonus is that it contains 3 hidden vegetables—making this the perfect quick and easy dinner for the whole family.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Cook Time: 20 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 630kcal
Author: Olivia Parsons

Equipment

  • High-power blender

Ingredients
 

  • 1 lb pasta of choice 454g
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups green peas fresh or frozen
  • 2 cups spinach
  • ½ cup basil leaves
  • 1 cup grated parmigiano reggiano
  • Juice of 1 lemon
  • Salt to taste about ⅛—¼ tsp

Instructions

  • Bring a large pot of water to a boil. Once boiling, add salt and cook the pasta according to package instructions.
  • While that’s happening, place a large sauté pan on medium heat and toast the garlic in the olive oil until golden and fragrant. Then remove it from the pan so it doesn’t burn.
  • Cook the green peas by boiling them in a separate pot if fresh, or microwaving them if frozen.
  • Blanch the spinach and basil leaves in the boiling pasta water for 30 seconds. Use a large slotted spoon to transfer to an ice bath.
  • Reserve 2 cups of pasta water and drain the rest when the pasta is finished cooking.
  • To the bucket of a high power blender, add the peas, spinach and basil leaves, garlic and olive oil, the juice of 1 lemon, and the parmesan. Add a pinch of salt and enough pasta water to blend, about ⅓ cup.
  • Pulse the mixture until it is completely smooth.
  • Add the cooked pasta and the sauce back to the large sauté pan over medium-low heat. Gently stir to coat all the pasta in sauce. Add pasta water if needed to help smooth the sauce, and grate in more parmesan if desired.
  • Serve immediately and enjoy hot! Top with parmesan cheese, chili flakes, or chili oil.

Notes

  • Dairy-free: Use a dairy-free parmesan or omit it. I recommend adding some type of plant based cheese or nutritional yeast.
  • Storage: Cool leftovers then store in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding some water for moisture and extra cheese.
  • Freezing: I don't recommend freezing pasta with the sauce. Freeze the sauce on its own in an airtight container for up to 3 months. Thaw in the fridge overnight, in the microwave, or on the stove. Toss with fresh pasta and pasta water.
 
Nutrition facts are an estimation.

Nutrition

Calories: 630kcal | Carbohydrates: 98g | Protein: 26.5g | Fat: 14.2g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.9g | Cholesterol: 14mg | Sodium: 403mg | Potassium: 557mg | Fiber: 8.2g | Sugar: 7.5g | Vitamin A: 678IU | Vitamin C: 38.5mg | Calcium: 302mg | Iron: 3.3mg
Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
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Hey! I'm Olivia, and welcome to my kitchen. I love to eat good food but don't want it to be complicated. I value a balance of healthy, nutritious meals paired with simple, indulgent desserts to satisfy my sweet tooth. I'm all about eating your cravings in a balanced way. Get to know me here!

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