Green Pasta Sauce

5 from 1 vote

This green pasta sauce makes for such an amazing vegan family dinner that's nourishing and healthy. The sauce is very flavorful and comes together quickly. Also, kids love it! 100% dairy-free and naturally gluten-free.

Prep Time10

Soaking time15

Total Time25

Course: Pasta

Cuisine: American

Keyword: Vegan

Servings: servings

Calories: 244kcal

Author: Jessica Laroche

Equipment

Blender better results if using a high-speed blender

Ingredients

1½ cup raw cashews unroasted and unsalted
1 cup frozen green peas
1 cup (packed) baby spinach leaves packed
10-15 leaves fresh basil
1 clove of garlic
⅓ cup nutritional yeast
1 tbsp lemon juice
1¼ cup plant-based milk plain and unsweetened
1 tsp salt or to taste

Instructions

Soak the cashews in boiling water for at least 10 minutes. Then, drain well and transfer to a blender. Also, soak the peas in hot water to help thaw them quicker, then drain and add to the blender as well.
Add all the remaining ingredients to the blender and blend on high until very smooth. Take a few breaks to scrape the walls of the blender.
Toss in warm pasta and enjoy!

Video

Notes

Store leftovers in an air-tight container for 3-4 days. Reheat with noodles in a pan stirring often and add a splash of water or plant-based milk to help loosen the sauce.
Feel free to blend with other herbs such as cilantro or parsley and use steamed kale instead of spinach if desired. Also, add a jalapeño or some red pepper flakes for a little heat.
Don't skip on soaking the cashews first as it will help soften them for better blending. You can also boil them for 10 minutes instead of simply soaking them.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition