Vegan Super Green Pesto Pasta

Sometimes, you just need a nourishing meal that’s easy, quick and full of nutrients. Enter super green pesto pasta—a simple, flavour-packed dish that comes together in minutes while giving you a boost of greens and goodness.

This recipe uses an easy wild garlic pesto (which you can also sub for a classic pesto), while adding in extra greens, for the tastiest and healthiest pasta.

It’s a fantastic way to hide extra greens if you need that boost, or have members of the family who are little more fussy! They’ll love it!

Plus you can try it this Spring season with foraged wild garlic using my wild garlic pesto recipe!

Whether you’re looking for a speedy midweek dinner or a comforting bowl of goodness, this dish ticks all the boxes.

What you need

• pasta (e.g. rigatoni, conchiglie, campanelle, penne or gluten free alternative)

• baby spinach

• frozen peas

• lemon

• olive oil

• wild garlic pesto

How to make vegan super green pesto pasta

This recipe uses my wild garlic pesto recipe so make sure you whip this up first. All you need is wild garlic leaves (substitute for basil for classic pesto, or shop-bought to save time), pine nuts, lemon, nutritional yeast, extra virgin olive oil and salt and pepper.

Check out the full blog post for all my top tips for foraging wild garlic at this time of year.

Start by putting the pasta on to cook according to packet instructions, and cook until al dente (about 8-12 minutes).

I love using rigatoni or conchiglie the best as the sauce gets all inside the pasta! But you can use whatever your favourite shape is, or a gluten free alternative. 

Meanwhile, in a food processor (or pestle and mortar if you want to be old school), and blitz the baby spinach and frozen peas, pulsing until chopped.

This is a fantastic way to sneak in greens to this dish, while keeping it tasting absolutely delicious. 

Next, add in the wild garlic pesto, with a squeeze of lemon and drizzle of olive oil, and process until it comes together.

If you can’t forage wild garlic, or are finding this recipe out of season, then substitute the wild garlic for basil to make a classic style pesto! You can also substitute for a shop-bought pesto too to make this recipe even faster. 

When the pasta is cooked, drain (saving some pasta water). Return to the pan and add in the super green pesto sauce.

You can use as much as you like, and save any leftover in an airtight container. Taste and adjust the seasoning, and top with my vegan parmesan.

More pasta recipes

• Easy Roasted Tomato Pasta
• Broccoli Stalk Pesto Pasta
• One Pot Vegan Pasta
  
• Easy Lentil Ragu

Did you make this vegan super green pesto pasta recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia.

Vegan Super Green Pesto

Not keen on greens? Blend them up in this super green pesto that uses wild garlic pesto for a healthy and nutrient packed meal.

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

• 400 g pasta (e.g. rigatoni, conchiglie, campanelle, penne or gluten free altnerative)
• 100 g baby spinach
• 175 g frozen peas (defrosted)
• Squeeze of lemon
• 2 tbsp olive oil
• 4 tbsp wild garlic pesto (adding more if needed)

Instructions 

• Start by making the wild garlic pesto, or substituting for a shop-bought pesto.
• Put the pasta on to cook according to packet instructions (about 8-12 minutes).
• Meanwhile, in a food processor, blend the baby spinach and frozen peas, pulsing until chopped.
• Add in the wild garlic pesto, with a squeeze of lemon and drizzle of olive oil, and process until it comes together.
• When the pasta is cooked, drain (saving some pasta water). Return to the pan and add in the pesto. You can use as much as you like, and save any leftover in an airtight container. Season and top with my vegan parmesan (link to this recipe).

Notes

• This pesto doesn’t only have to be used on pasta, but can be used in sandwiches, wraps, on pizzas, as a dressing etc. etc.
• I used spinach at the end of this recipe to make it super easy as it requires no separate cooking. However, you can use whatever vegetables you like in this dish. Broccoli, tomatoes, asparagus, peppers or mushrooms would be some great options.

Nutrition

Serving: 2gCalories: 786kcalCarbohydrates: 123gProtein: 26gFat: 22gSaturated Fat: 2gSodium: 61mgPotassium: 832mgFiber: 7gSugar: 5gVitamin A: 4680IUVitamin C: 41mgCalcium: 111mgIron: 5mg

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