This vibrant Spinach Pesto Pasta combines fresh greens, wholesome nuts, and zesty lemon for a flavor-packed, nutrient-rich meal.
Loaded with plant-based protein, fiber, and heart-healthy fats, it’s naturally vegan and low in saturated fat.
Quick, simple, and satisfying, this dish is perfect for busy weeknights, effortless meal prep, or a wholesome, colorful dinner the whole family will enjoy.
Spinach Basil Pesto Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 Blender or Food Processor
- 1 measuring cup
- 1 measuring spoon
- (1) Chef’s knife
- 1 cutting board
- 1 colander (for draining pasta)
- 1 spatula or wooden spoon
Ingredients
- 1 pound short pasta e.g., orecchiette, gemelli, or shells
- 3 packed cups baby spinach
- 2 packed cups fresh basil leaves
- 1/2 cup roasted almonds or substitute with cashews, pistachios, or pumpkin seeds
- 2 medium garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white miso paste
- 1 tablespoon fresh lemon juice
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Pasta Water: Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, generously season the water with salt — this is essential for perfectly flavored pasta. Keep the heat high enough to maintain a gentle, steady boil while you prepare the pesto.
- Make the Green Pesto: While the water heats, gather the spinach, basil, roasted almonds, garlic, olive oil, white miso, and fresh lemon juice in a blender or food processor. Wait to blend until your pasta water is ready — adding a splash of hot pasta water will help create a creamy, silky texture.
- Cook the Pasta: Add your pasta to the boiling water and cook according to package instructions until just shy of al dente. This usually takes a few minutes less than the full cooking time — the pasta should be tender but still firm in the center. Before draining, scoop out about 1 cup of the starchy cooking water.
- Blend the Pesto: Transfer 1/2 cup of the reserved pasta water to your blender and puree the spinach and basil mixture until smooth and creamy. Adjust the texture with more pasta water if needed. Taste and adjust with a little extra lemon juice or salt, if desired.
- Combine Pasta and Pesto: Drain the pasta and return it to the pot. Add the prepared pesto and a generous amount of freshly ground black pepper. Gently toss the pasta until every piece is coated in the vibrant, creamy sauce. Add extra pasta water, tablespoon by tablespoon, for a silkier consistency if needed.
- Serve and Enjoy: Transfer the pasta to serving plates or a large serving bowl. For an extra burst of flavor, drizzle with a bit more olive oil or sprinkle with additional nuts. Serve immediately for the best texture and freshness.
Notes
- Use roasted almonds for a deeper, nutty flavor; raw nuts will produce a milder taste.
- Baby spinach and fresh basil should be packed lightly for maximum freshness.
- White miso adds subtle umami; if unavailable, a teaspoon of soy sauce can be a substitute.
- Reserve some pasta water to adjust the pesto’s consistency—it helps create a silky sauce.
- The pasta should be slightly undercooked before mixing with the pesto for optimal texture.
- Lemon juice brightens the flavors; adjust to taste depending on your preference.
- This recipe works well with short pasta shapes that hold the pesto, such as shells, orecchiette, or gemelli.
Chef’s Secrets: Tips For Perfect Pesto
The key to an outstanding spinach pesto is balancing texture and flavor.
Lightly pack the greens to avoid overblending, which can make the pesto too watery.
Toasting the almonds briefly enhances their nutty aroma, elevating the overall taste.
Don’t skip the pasta water—it’s a natural thickener that makes the sauce cling beautifully to the pasta.
Freshly ground black pepper added at the end gives a gentle kick, and a final squeeze of lemon brightens the flavors just before serving.
Serving Suggestions: Pairings And Presentation
Serve this vibrant green pasta as a main course alongside a crisp side salad, roasted vegetables, or grilled tofu for a complete, balanced meal.
A sprinkle of nutritional yeast or vegan parmesan can add a cheesy depth for those who want extra richness.
For a casual weeknight meal, enjoy it straight from the pot, or plate elegantly in bowls with a drizzle of olive oil and a few whole nuts on top for added texture.
Storage Tips: Keep Pasta Fresh Longer
Spinach pesto pasta is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keep the pasta slightly undercooked before storing to prevent it from becoming mushy when reheated.
Reheat gently in a skillet with a splash of water or olive oil to restore creaminess.
For longer storage, you can freeze the pesto separately in ice cube trays and combine with freshly cooked pasta when needed.
Frequently Asked Questions
1. Can I use other nuts instead of almonds?
Yes! Cashews, pistachios, or pumpkin seeds work beautifully.
Toasting them lightly enhances their flavor, and each nut adds a slightly different texture and richness to the pesto.
2. Is it necessary to use white miso?
White miso provides a mild, savory umami flavor, but if you don’t have it, a small amount of soy sauce or a pinch of salt can work in a pinch.
3. Can I make this gluten-free?
Absolutely. Substitute your regular pasta with a gluten-free short pasta or chickpea pasta.
The pesto remains rich and flavorful, so no adjustments are needed.
4. How can I make the pesto creamier?
Adding a little extra reserved pasta water while blending creates a silky, smooth consistency.
You can also add a tiny bit more olive oil if desired.
5. Can I prepare this recipe ahead of time?
Yes, the pesto can be made a day in advance and stored in the refrigerator.
Just stir in a splash of pasta water when mixing with freshly cooked pasta to refresh the sauce.
