Description
A creamy green pasta recipe made with spinach, basil, garlic, cashews, and lemon—quick, healthy, and perfect for weeknight dinners.
Ingredients
Scale
- 3 cloves garlic, peeled
- 2 tablespoons raw cashews
- 3 cups spinach leaves
- 1/2 cup basil leaves
- 2 tablespoons olive oil
- 8 ounces rigatoni pasta
- 1/2 lemon, juiced
- 1/4 cup grated parmesan cheese
- Red pepper flakes, for serving, optional
Instructions
- Bring a large pot of salted water to a boil.
- Add garlic cloves and cashews; boil for 3 minutes.
- Add spinach and basil; cook for 30 seconds until wilted.
- Remove everything and place into a blender with olive oil.
- Let cool slightly, then blend until creamy and smooth.
- Cook pasta in the same water until al dente. Reserve 1/4 cup pasta water.
- Return cooked pasta to pan; add sauce and lemon juice.
- Toss and cook for 1–2 minutes until coated and thickened.
- Stir in parmesan cheese; adjust seasoning and serve hot.
Notes
Easily double this recipe to use a full pound of pasta.
Substitute nutritional yeast for a vegan version.
Add avocado for extra creaminess.
Use whole wheat or lentil pasta for added fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, healthy, pasta
- Method: Boiled, Blended
- Cuisine: American, Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 452
- Sugar: 3g
- Sodium: 176mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 7mg