Green pasta sauce is a fabulously creamy and delicious sauce that's also full of nutrients. Make this dairy-free pasta verde for an easy midweek meal or whenever you're in the mood for a guilt-free carb fix.
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This vegan green pasta sauce is so silky smooth and delicious you'll have a hard time believing it's dairy-free. The bright and bold flavours make this dish perfect for spring.
Asparagus and zucchini are the main stars of this pasta verde, which is made extra flavourful with garlic, fresh basil and vegan Parmesan.
Think of it as a vegan Alfredo but loaded with all the nutritious goodness of spring veggies.
You can serve it with regular pasta for a quick carb fix or with low-carb pasta or even zoodles (zucchini noodles).
Why you'll love this green pasta sauce
- It's chock-full of vitamins. This is the kind of sauce that makes it easy to enjoy pasta guilt-free. The combination of asparagus and zucchini helps you hit your five-a-day.
- It's dairy-free. This creamy green pasta sauce is smooth and delicious while being completely dairy-free.
- It's very easy to make. You can have this pasta verde on the table in just 30 minutes.
What goes into pasta verde?
Olive oil — You only need a splash of olive oil to saute the veggies in. For an extra creamy sauce, use a knob of plant-based butter.
Shallot — I prefer the mild flavour of shallots in this sauce, but you can use any other type of onion. Leek is another good option here.
Asparagus — I used asparagus tips, but asparagus stalks are just as good. Just make sure you remove the woody ends.
Zucchini — You don't have to peel the zucchini for this pasta verde sauce.
Garlic — Freshly chopped garlic gives you the best flavour in this pasta sauce.
Coconut cream — if you don't have coconut cream, use the thick top part of a can of full-fat coconut milk. You can also substitute with a plant-based heavy cream alternative.
Fresh basil — Use fresh basil leaves for the best flavour in this creamy pasta verde.
Vegan Parmesan — Use your favourite dairy-free Parmesan. In the UK, the one from Violife is close to the real thing.
How to make this creamy green pasta sauce
Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a heavy-bottomed pot like a Dutch oven and add the shallot, asparagus and zucchini.
Cook for 8-10 minutes over medium heat or until the veggies have softened but are still green. Stir in the garlic and cook for another minute.
Next, add the coconut cream and basil and cook for 2-3 more minutes until the sauce bubbles and thickens a bit.
Add ½ cup of the reserved pasta water, stir to combine, then stir in the vegan Parmesan.
Use a hand-held immersion blender to blend the sauce until smooth. Add another splash of pasta water if it looks too thick and season to taste.
Toss the sauce with the cooked pasta and serve immediately, topped with extra fresh basil and grated vegan Parmesan.
Leftovers and storage
- This green pasta sauce will keep well in the fridge for up to 5 days in an airtight container. It's best to refrigerate it separately and add freshly cooked pasta when reheating it.
- Reheat the sauce on the stovetop, adding a splash of dairy-free milk if it looks too thick.
- You can freeze this green pasta sauce in an airtight container for up to 3 months. Make sure you thaw it completely in the fridge overnight before reheating it so it doesn't separate.
Recipe notes and tips
- If you're not vegan, you can use half-and-half and regular Parmesan in this creamy green pasta sauce.
- Make this pasta verde low-carb by using spiralized zucchini noodles instead of pasta.
- Stir in half a pot of hummus for a boost of protein and fiber.
- Add the zest and juice of half a lemon for extra brightness.
- Use a mix of fresh basil and mint for a flavour twist.
- If you don't have a hand-held immersion blender, transfer the sauce carefully to a regular blender, blend until smooth, then return it to the pot.
If you liked this green pasta sauce, you might also like some of my other easy vegan pasta recipes:
- Vegan Cajun Pasta
- Vegan Sausage Pasta With Kale
- Carbonara with Smoked Tofu
- Vegan Tagliatelle Bolognese with Mushrooms
- Vegan Chermoula Pasta with Chickpeas and Spinach
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Green Pasta Sauce (Pasta Verde)
Green pasta sauce is a fabulously creamy and delicious sauce that's also full of nutrients. Make this dairy-free pasta verde for an easy midweek meal or whenever you're in the mood for a guilt-free carb fix.
Ingredients
- 450 g pasta
- 1 tablespoon olive oil
- 1 medium shallot, diced
- 12 asparagus tips, cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch pieces
- 2 large garlic cloves
- 200 ml coconut cream
- 10-12 fresh basil leaves
- 30 g grated vegan Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a heavy-bottomed pot like a Dutch oven and add the shallot, asparagus and zucchini. Cook for 8-10 minutes over medium heat or until the veggies have softened but are still green.
- Stir in the garlic and cook for another minute. Next, add the coconut cream and basil and cook for 2-3 more minutes until the sauce bubbles and thickens a bit.
- Add ½ cup of the reserved pasta water, stir to combine, then stir in the vegan parmesan.
- Use a handheld immersion blender to blend the sauce until smooth. Add another splash of pasta water if it looks too thick and season to taste.
- Toss the sauce with the cooked pasta and serve immediately, topped with extra fresh basil and grated vegan parmesan.
Virginia Osgood says
I have not made the green pasta yet but I am excited to try it