If you haven’t figured it out by now, I am totally pasta obsessed! This All Your Greens Pasta is so creamy and delicious you would have no clue it is dairy free and vegan! In just three easy steps, you are making a pasta dish full of veggies, essential vitamins, and nutrients without having to sacrifice flavor. If you love plant-based pasta dishes, then you also need to try my Vegan Pesto Pasta, One Pot Pasta, and Mediterranean Gnocchi.
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Notes on Ingredients
- Pasta: You can use any kind of pasta you like including high-protein pasta or gluten-free pasta if you’d like to keep this recipe gluten-free.
- Garlic: Minced fresh garlic or garlic powder works.
- Soy Milk: Any plant-based milk is fine like almond or cashew, just be sure it is plain and unsweetened.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make All Your Greens Pasta?
- Saute the veggies: garlic, onion, broccoli, peas, kale, in olive oil for about 10 minutes.
- Blend the sauteed veggies with basil, parsley, milk, pasta water, lemon, salt, and pepper to make the sauce.
- Cook the pasta and strain it.
- Pour the sauce back into the pan over pasta and stir in vegan cheese until combined.
- Serve and enjoy!
- Step 1: First, add the olive oil to a pan and sauté the onion, broccoli, garlic, kale, and peas.
- Step 2: Saute until tender and golden, roughly 10 minutes.
- Step 3: Add the sauteed veggies to a blender along with basil, parsley, milk, pasta water, lemon, salt and pepper. Blend until smooth.
- Step 4: Next, cook the pasta and strain it.
- Step 5: Toss the pasta in the sauce.
- Step 6: Lastly, garnish with vegan cheese and parsley, serve, and enjoy!
Commonly Asked Questions
For leftovers, store the pasta and the sauce separately in air-tight containers for up to 3 days in the fridge. To reheat, heat up the sauce and pasta separately, then pour the sauce over the pasta. You may need to add some dairy-free milk or water to thin out the sauce as it can thicken in the fridge overnight.
Yes! Use a nut-free dairy-free milk like rice milk or soy milk.
I love using a protein-pasta to make this a more complete meal! You can also use gluten-free pasta. Any shape of pasta works but I prefer a shorter noodle for this recipe.
Yes! If you love this recipe, try my Vegan Pesto Pasta, Vegan Caesar Pasta Salad, One Pan Gnocchi, or Creamy Vegan Pumpkin Pasta.
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Extra Helpful Tips
- When you are pouring the sauce on the pasta, only put it on the amount you want to eat that day. Store the leftover pasta and sauce separately, then reheat when you’re ready to eat the leftovers and mix them together.
- To save time, rough chop the ingredients instead of perfect cutting because it is all going in the blender!
- A high-speed, high-powered blender works best in this recipe to yield a smooth, creamy sauce, but you can also use a food processor.
- Save some of the cheese and herbs to garnish the top with.
- Use any kind of pasta noodle and variety you like.
How to Store
Before serving, be sure to only put sauce on the amount of pasta you want to eat that day. For leftovers, store the pasta and sauce separately in air-tight containers for up to 3 days in the fridge. To reheat, heat up the sauce and pasta separately, then pour the sauce over the pasta. You may need to add some dairy-free milk or water to thin out the sauce as it can thicken in the fridge overnight.
If you tried this All Your Greens Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
All Your Greens Pasta
Equipment
Ingredients
- 12 oz pasta
- 1 tablespoon olive oil
- 1 onion yellow, diced
- 4 cloves garlic minced
- 2 cups broccoli florets fresh or frozen
- 1 cup peas frozen
- 1 cup kale or spinach
- 1 cup basil fresh
- ¼ cup parsley fresh
- 1 cup soy milk plain, unsweetened
- ½ cup pasta water
- 2 tablespoon lemon juice
- 1 teaspoon salt
- Pinch pepper
- vegan goat cheese or feta or any cheese you like!
Instructions
- In a pan on medium heat, saute garlic, onion, broccoli, peas, kale, and olive oil for about 10 minutes until vegetables are tender.
- Add the sautéed veggies into your blender or food processor with basil, parsley, milk, pasta water, lemon, salt, and pepper. Blend!
- Cook the pasta.
- Pour the sauce back into the pan over pasta and stir in vegan goat cheese until combined.
- Serve and enjoy!
Notes
- When you are pouring the sauce on the pasta, only put it on the amount you want to eat that day. Store the leftover pasta and sauce separately, then reheat when you’re ready to eat the leftovers and mix them together.
- To save time, rough chop the ingredients instead of perfect cutting because it is all going in the blender!
- A high-speed, high-powered blender works best in this recipe to yield a smooth, creamy sauce, but you can also use a food processor.
- Save some of the cheese and herbs to garnish the top with.
- Use any kind of pasta noodle and variety you like.
Jordan Stacy says
This is the creamiest, most delicious EASY pasta that you would never guess is completely vegan and veggie-filled! This is my go-to comfort meal when I am craving pasta but want to still eat healthy and get some veggies in!