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Fettuccine pasta with green spinach sauce and parmesan cheese.
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20-Minute Green Pasta with Spinach Sauce

This creamy green pasta with silken tofu sauce comes together in just 20 minutes. It's made with blended spinach, lemon, and soft silken tofu for plant-based protein and richness. This is a quick, flavorful vegetarian dinner that's easy to make ahead or adapt to be vegan or gluten-free. Make sure the tofu is labeled as “soft” or “silken.” Firm or extra-firm tofu won’t blend into the sauce and give a creamy texture in the same way.
Course dinner, lunch
Cuisine gluten free option, vegan option, vegetarian-friendly
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 505kcal
Author Stephanie McKercher, MS, RDN

Equipment

  • Large pot with lid
  • blender

Ingredients

  • 4 cups spinach
  • ¼ cup fresh basil (optional)
  • 1 (16-ounce) block soft silken tofu
  • 3 tablespoons lemon juice
  • 2 tablespoons grated parmesan cheese or nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 pound pasta such as fettuccine or spaghetti
  • ¼ - ½ cup reserved pasta cooking water (see instructions)

Optional for serving:

  • Grated parmesan cheese or nutritional yeast
  • Black pepper or crushed red pepper flakes
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil.
  • While you’re waiting for the water to boil, add spinach, basil, tofu, lemon juice, parmesan cheese (or nutritional yeast), olive oil, garlic powder, salt, and pepper to a blender and blend on high 30 seconds, or until smooth, pausing to scrape down the sides with a spatula as needed. Taste and adjust seasonings as desired and set aside.
  • Once water is boiling, add pasta and cook according to package instructions, or until al dente (tender but firm to the bite). Before draining pasta, reserve ½ cup of the cooking water. (I like to ladle the pasta cooking water into a liquid measuring glass.) Drain pasta and return it to the pot.
  • Pour green sauce and ¼ cup reserved pasta cooking water over pasta and gently toss until evenly coated. If sauce is too thick, gradually stir in more pasta cooking water 1 tablespoon at a time, until desired consistency is reached. Serve with more grated parmesan cheese and pepper if desired.

Notes

  1. Making ahead: Prepare sauce up to 5 days ahead and store in an airtight container in the fridge. The prepared sauce can also be frozen for up to 6 months. Thaw sauce overnight in the fridge and warm in the microwave or in a pot on the stove before tossing with cooked pasta and the pasta cooking water.
  2. Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
  3. Reheating: Reheat pasta in the microwave in 30 second intervals, stirring in between, until warm.
  4. Vegan: Use nutritional yeast instead of parmesan cheese.
  5. Vegetarian: Use vegetarian parmesan cheese made without animal rennet.
  6. Gluten free: Use gluten-free pasta.
  7. Nutrition facts are estimates only and do not include optional toppings. Calculated with parmesan cheese.

Nutrition

Serving: 0.25recipe | Calories: 505kcal | Carbohydrates: 87g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 657mg | Potassium: 448mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2915IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 2mg