7 Minute Green Pasta Sauce

A spaghetti nest covered in green sauce in a white bowl.

4.69 from 22 votes

This creamy tangy fresh green sauce for pasta really does come together in under seven minutes and is egg-free, dairy-free, vegan, vegetarian, and keto-friendly.

Prep Time3

Process/Blend Time4

Total Time7

Course: Breakfast

Cuisine: Fusion

Diet: Vegan, Vegetarian

Servings:

Calories: 290kcal

Author: Deirdre Gilna

Ingredients

½ cup parsley
½ cup cilantro
5 cups baby spinach (5.3oz)
1 avocado
2 cloves garlic
2½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ cup tahini
1 teaspoon salt
1½ - 2½ tablespoon lemon juice to taste
1 cup coconut milk

Instructions

Add the parsley, cilantro, and spinach to a microwave-safe bowl or container with a tablespoon of water sprinkled over. Cover and zap on high for one minute until slightly wilted but still green.
Remove the stone and skin from the avocado and peel the garlic.
Add the wilted greens to the bowl of a food processor or high-powered blender. Add the avocado, garlic cloves, ground onion, ground garlic, cayenne, nutmeg, tahini, and salt. Process until as smooth as possible.
Add in the coconut milk and 1.5 tablespoon of the lemon juice and blend for one-two minutes until smooth. Taste for lemon juice and add the remaining lemon juice as needed. Taste and adjust salt if needed.
Cover and refrigerate until needed or stir into hot drained pasta straight away and sprinkle with vegan or vegetarian parmesan, and cracked black pepper.

Notes

If you don't have any fresh parsley just increase the cilantro to three-quarters of a cup.

If you don't have any baby spinach you can replace it with regular spinach, just remove any large tough stems.

If you don't have a microwave, you can pop your greens in a sieve or steamer and place them above the pasta while it's cooking. Cover with a lid and let them steam for one to two minutes until slightly wilted.

This sauce will thicken as it sits. Reserve a little of the pasta cooking water to thin it to your preferred consistency, or just whisk in a little water.

Store the sauce separately from the pasta whenever possible. This sauce will keep for up to four days in the refrigerator (it will darken slightly) or can be frozen for up to three months. It will thicken the longer it cools so just thin with a little water to get it to the right consistency.

Nutrition