Pasta w/Green Sauce (vegetarian/vegan)

Hearty pasta jam-packed with essential nutrients and minerals

Get your greens!

What better way to enjoy a comfort food like pasta, while getting a heaping serving of greens. And BONUS, it’s a budget friendly meal too!

Mimi is the creative mind behind this easy recipe that utilizes some items that you probably already have on-hand. Who knew cilantro stems and frozen spinach could taste so good in a pasta sauce?!

This versatile recipe can also be made with kale, parsley or zucchini… think green!
Additional seasoning can be herbes de provence (one of my favorites), Mexican spices or Italian.


Recipe serves 2-4
  • 8 Oz whole grain pasta (cook al dente and then drain)
  • 2 TBLS olive oil
  • 12 Oz bag frozen or fresh peas
  • 4 Oz or more fresh or frozen spinach
  • Chopped stems from a bunch of cilantro
    (What else are ya gonna do with those stems?)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 TBLS apple cider vinegar, (mine was homemade)
  • 1/2 lemon, juiced
  • 1/2 cup nutritional yeast
  • Non dairy milk or veggie stock to thin sauce to desired consistency
  • salt and pepper to taste
*Garnish: heirloom tomatoes
Cook pasta to al dente while sautéing veggies. Sauté veggies in olive oil.


Stir in apple cider vinegar, lemon juice, and nutritional yeast.
Transfer to a food processor and blend until smooth, thin with non dairy milk or veggie stock to desired consistency. Salt and pepper to taste.
Mix pasta and sauce together. Serve garnished with sliced heirloom tomatoes.

Extra add-ins could include hemp seed, sunflower seeds, or pignoli.

Garnish ideas: sliced heirloom tomatoes, steamed carrots, or beets for color.

*If seeds or nuts are blended in the sauce use more non dairy milk or veggie stock  to thin to desired consistency.


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