The SPINACH GREEN PASTA SAUCE
Ok let’s clear up the slightly confusing name. This sauce is known as salsa verde or bagnet vert in Italy. They are super similar to the Argentinian chimichurri. It is a fresh herb based sauce not to be confused with a Mexican style green tomato salsa verde.
I went with spinach for a number of reasons, firstly being the color! The most traditional pesto recipe is a basil pesto but using the spinach not only gives it an incredible rich color but also makes it a slightly more affordable meal. You will have this ready in only a few minutes.
This sauce is a gorgeous vibrant green that lends itself to many recipes, not just a pasta dish! With the sprinkle of parmesan and dollops of ricotta, it’s almost a cross between a creamy pesto sauce and a broccoli sauce. Simply mix it through your pasta of choice but I seem to always choose some hand rolled tagliatelle.
What else can you use it for?
Think of this sauce as a green pesto, it will be the perfect backdrop to any number of main dishes.
- Use as a dressing for potatoes!
- Drizzle on grilled fish or chicken.
- Use it as a sandwich or burger sauce.
- Drizzle on char grilled or roasted vegetables.
- Spread on toast and top with fried eggs.
Ingredients for green pasta sauce
Fresh spinach – You could also substitute kale or another favorite leafy green.
Herbs – I love the combination of flat leaf parsley and mint but you could use any soft herbs you like. Basil would be great. You have a lot of options here. If you like garlic, like I do, add one or two cloves into the sauce too!
Extra virgin olive oil – Use a good quality olive oil as it is a large component.
Lemon juice – I use for flavor and I think it needs some acidity. You can adjust the amount when making the sauce. I like things quite lemony.
How to make green pasta sauce
- Bring a large pot of water to the boil and have a large bowl of ice water nearby.
- Blanch the spinach in the boiling water for a quick few minutes.
- Push it down into the water so it all gets blanched. Transfer straight into the icy water to keep the bright green color.
- Blitz the herbs in a food processor or blender first then add the spinach, olive oil, and lemon juice and blend until smooth.
- Toss your cooked pasta into the sauce and add pasta water to thin. Season to taste.
Tips for the best green sauce for pasta
- First rule for this easy recipe is always make sure it’s a perfectly seasoned pasta dish by salting the pasta water really well. For the best results add about 1 ½ tablespoons of salt into boiling salted water.
- To make sure it’s a really smooth green sauce texture you really do need a high speed blender. If it is looking a little chunky still add more oil or a tablespoon of water to help it along.
- Make sure to keep a cup of pasta cooking water before draining! It is key to making it silky smooth and helps the sauce cling to the pasta.
Some other seasonings for the best flavor
- I love combining spinach and herbs, here I’ve used flat leaf parsley and mint. Change it up with whatever herbs you like.
- It NEEDS a salty, savoury note so I finish it with lots of parmesan cheese and a few dollops of ricotta. Personally I couldn’t get a better combination. You could mix some pesto into the sauce too.
- You could add extra cumin or up the lemon if you wish.
How much pasta per person
Definitely feel free to weigh out your portions to suit how many people you are cooking for. I generally allow 100 grams dried pasta per person and 150 grams fresh pasta.
Adding pasta water to a sauce!
You’ll hear me harp on about the magic that is pasta water! It really is a key ingredient in every pasta dish I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. It also helps to season as I use a lot of salt in my pasta water. I couldn’t tell you the last time I drained pasta in a colander, I always transfer it directly into the sauce. That is why I love using a spider strainer so much, it means the pasta pot full of water is left there to take as I need.
If you have drained the pasta there are two main factors for how much pasta water you add:
- Heat – If you add the pasta to the sauce and it is on a high heat it will reduce your sauce down and dry it out really quickly. I always have it on a really gentle heat for this reason, I don’t want it to evaporate away.
- Personal preference – I personally don’t like a really saucy pasta, I like just enough sauce so that it clings to the pasta. You might like it saucier so you add what you need to get you desired consistency.
Don’t feel like pasta?
Did you know I am actually the Queen of salads?!!!!!!!! I have a whole other recipe site dedicated to the salads I come up with under the name The Lazy Suzy. If you aren’t in the mood for pasta make sure you head over there. You’ll find delicious salads and mouth watering dressings like my Original Miso Dressing which we have become known for. It’s the perfect complement to any weeknight dinner.
Can I store leftovers?
Get outta here! There won’t be leftovers, it’s just not possible. In all seriousness if you DO happen to have some, this pasta recipe will keep in an airtight container in the fridge for 3 – 4 days. Meaning you have to reheat pasta which I’m not a fan of. It’ll still be ok.
Want some other sauces to try?
If you loved this vibrant green sauce, and enjoy incorporating healthy greens into your pasta dishes, you might also like my Healthy Sweet Potato Tomato Sauce For Pasta. It’s a delicious way to add another layer of vegetables and nutrients. If you’re looking for another sauce that utilizes spinach, but with a completely different flavor profile, consider my Coconut Milk Pasta Sauce. It offers a creamy, dairy-free option with a hint of lemon and herbs! If you want something without a green tinge then my creamy mushroom pasta should be next on your list!
- Broccoli Pasta Recipe
- Super Creamy Spinach Pasta Sauce
- Creamy Mushroom Pasta
Recipe
Green Pasta Sauce for Tagliatelle
Ingredients
- 250 g fresh spinach leaves
- 20 g flat leaf parsley leaves and tender stalks
- 15 g fresh mint leaves
- 20 g fresh thyme leaves
- 1 tablespoon fresh lemon juice plus squeeze to serve
- 10 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 – 3 garlic cloves chopped (Optional)
For finishing the pasta dish
- 1 cup parmesan split
- 3 tablespoons or more ricotta
- good shaving of parmesan per plate to finish
Instructions
- Bring a pot of water to the boil, season really well with salt and get your pasta cooking (I allow 100 grams dried or 150 grams fresh pasta per person).
- In a blender (a high speed one is best) blend the herbs with 3 – 4 tablespoons of water, just enough to get them moving.
- Squeeze as much liquid out of the spinach as you can (I leave it in a sieve to drain) and then add the leaves into the herbs and pulse again until it is pretty finely blitzed and not much going on.
- Add the 8 tablespoons olive oil, lemon juice and salt and pulse until combined. You might still have some chunks, that is fine.
- This is the point where you can let me know if it's too salty, adjust the seasoning to your liking with lemon and salt and blend again.
- Drain the pasta, reserving ½ cup of the cooking water.
- Return the pasta to the pot or another pan and toss with the sauce with the heat on low warm very gently. We are wanting to just warm the sauce again not cook it, give it a good toss.
- Add 2 – 3 tablespoons pasta water (or more if needed) to get a silky saucy finish. This is up to you how saucy you want it.
- Add ½ cup of parmesan and toss.
- Serve between plates and add the rest of the parmesan (or more!) on top and some dollops of the ricotta, a squeeze of lemon juice and some black pepper if you so desire.
Notes
- If you feel like it is still too chunky add more olive oil and keep blending.
- This should be enough sauce for two, possibly three, you let me know!I
- definitely recommend a shaved topping of parmesan on top as well as the ½ cup that gets mixed in. Come on, it’s delish. Let me know if you don’t think it’s enough then you obviously need to watch my Creamy Parmesan Sauce for a REAL cheese lesson.
