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Vegan spinach pasta

15-Minute Vegan Spinach Pasta

5 from 1 vote
Quick and easy vegan spinach pasta recipe that comes together in no time. It's loaded with veggies, and full of flavor with the added garlic and lemon juice.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 14
Author: Eloïse Jennes


  • 320 g gluten free pasta
  • 2 handfuls of pine nuts
  • Olive oil
  • 4 cloves of garlic
  • 400 g fresh baby spinach
  • 1 lemon
  • 1 pinch of coarse sea salt and pepper


  • Bring salted water to a boil. Cook the pasta according to the instructions on the package. Drain when cooked. To prevent gluten free pasta from sticking to each other, you can run them under cold water.
  • In a large pan, dry-roast the pine nuts without oil over medium-high heat. Wait until they are golden brown and stir regularly. Set aside.
  • Wash the spinach. Peel the garlic cloves and crush them with a garlic press (or mince them with a knife). Juice the lemon.
  • Heat a generous amount of olive oil in the pan you used for dry-roasting the pine nuts (medium-high heat). When hot, add the garlic.
  • Add half the spinach and wait until it is cooked down. Add the rest of the spinach. Add the lemon juice, coarse sea salt, pepper and sauté for a few minutes. Then, add to a blender or food processor and blend until creamy.
  • Add the spinach sauce and the pasta back to the pan. Toss the pasta until completely covered in sauce and top with the pine nuts.
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