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Spinach Basil Pesto Pasta

Helen T. Patterson
A quick, creamy, and vibrant spinach and basil pesto pasta, rich in plant-based protein and fiber.
Perfect for a wholesome weeknight dinner, this vegan dish comes together in just 30 minutes and can easily be customized with your favorite nuts or extra greens.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 6

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.