I'm excited to share this vibrant green pasta sauce that's made in minutes. It's packed with goodness, and thanks to the avocado it has a super creamy texture that coats the pasta beautifully and means the taste stays with you for every bite.

The recipe is by food blogger Jacqueline Meldrum of Tinned Tomatoes, and is featured in Living on the Veg: A kids' guide to life without meat.

Living on the Veg is a newly released children's book by Clive Gifford and Jacqueline Meldrum, which is aimed at children aged 9-11 to introduce them to the fundamentals of vegetarianism.

If you're looking to help your child understand the vegetarian diet in an accessible way with plenty of illustrations and a good supply of recipes, Living on the Veg is a great option.

Now, let's make Jac's fabulously quick and creamy green pasta.

Ingredients

Equipment

Instructions

Cook the pasta in a large pan of boiling water according to the packet instructions, then drain and return to the pot.

While the pasta is cooking, whizz up the avocado, peas, spinach, herbs, cheese and milk in a blender or food processor. Season with a pinch of salt and pepper.

Pour the sauce over your cooked pasta.

Stir in and warm a little over a low heat.

Serve into bowls.

Doesn't it look delicious? Such a great, creamy texture! We left ours with a little texture, but with a decent blender you could get the consistency completely smooth, if preferred.

What do you think? Are you tempted to make this quick green pasta sauce at home?

Pointers, tricks and troubleshooting tips for the perfect quick green pasta sauce from Living on the Veg

Is quick green pasta sauce easy to make?

This homemade green pasta sauce couldn’t be simpler. All you need to do is cook the pasta following the packet instructions and whizz all those lovely vibrate green ingredients in a blender, before stirring and warming through with the cooked pasta.

It takes no time at all and is a definite favourite in our house for a quick and satisfying weeknight dinner. 

Will I need any special equipment for this recipe?

For best results, you’ll need a food processor to make the sauce, if you don’t have one you could try using a stick blender, or smoothie maker instead.

Everything else you need should be easy to find in the average kitchen, a large pan to cook the pasta, colander to drain. Weighing scales, measuring spoon, grater, and a chopping board and knife, and bowls to serve. 

Is quick green pasta sauce suitable for vegetarians or vagans?

This recipe is already vegetarian, as long as you make sure to use a vegetarian suitable cheese. 

To make this recipe vegan all you need to do is replace the cheese, and dairy milk with plant-based alternatives. So use vegan cheese, or nutritional yeast flakes to taste instead of cheese and your favourite plant milk. 

Is quick green pasta sauce gluten-free?

I’ve used wheat-based pasta for this recipe so it would not be gluten-free.

If you want to make this quick green pasta gluten-free then make sure to use gluten-free pasta which you should be able to pick up at the supermarket. 

Is quick green pasta sauce keto-friendly?

As it is, this recipe would not be suitable for a keto diet as the pasta is far too high in carbohydrates. That said, the green sauce could be stirred through courgettie or zero carb spaghetti for a scrumptious keto version of this recipe. 

Is quick green pasta sauce recipe healthy?

This speedy green pasta sauce is a great way to get some different veggies into a meal without the kids really noticing.

A mixture of leafy greens, peas, and natural fats from the avocado green pasta sauce is lovely and healthy. If you want the healthiest option possible why not add the sauce to whole wheat pasta.

Is quick green pasta sauce safe to eat while pregnant?

Make sure to wash the spinach and fresh herbs before adding them into the blender and use a cheese made with pasteurised milk. 

There is nothing else in this recipe that would usually pose a risk to a pregnant woman as long as all the ingredients are in a good condition and prepared hygienically. 

This website does not offer medical advice, if you have any worries or concerns please speak to a qualified health professional. 

Is quick green pasta sauce suitable for babies and toddlers?

This is a great meal for all the family and would be suitable for a baby over 6 months old as long as they are sitting up well and happy eating solid foods.

The NHS has some great information and resources on how and what to feed little ones, if you need some more guidance or support please speak to a health professional. 

What goes well with quick green pasta sauce?

If you want to make this meal a real rainbow of colour why not serve this Bramley apple and beetroot salad on the side, or how about these yummy courgette fries as a treat. 

Can I make this recipe without fresh parsley?

The parsley in this recipe is bringing a unique fresh and vibrant flavour to the dish. If you don’t have any you could try switching it for some fresh basil or a little fresh mint, or in a pinch just add a bit more spinach in. 

Don’t be tempted to use dried herbs instead as they won’t work in this recipe and will overpower the sauce. 

What is the best kind of pasta to use for green sauces?

I find anything with a large surface area works well which allows the relatively thin sauce to coat all the nooks and crannies, so fusilli or penne rigate are great choices.

If you can find rotelle (sometimes called 'wagon wheels') they're a fun choice too, or use wholewheat pasta if you're looking to be especially healthy.

Can I add extra veggies to this recipe?

If you want to make this meal more substantial and colourful why not mix through some roasted veg.

Before you start on the pasta and sauce make up an oven tray of veg to roast, anything in the fridge will work really. I usually have an aubergine, courgette, carrots, and a few cherry tomatoes around. Coat the chopped veg with a tablespoon of olive oil and season as you wish. Cook in the oven at 200C/390F (180C/350 F fan) for 20- 30 minutes. Stir through the pasta with the green sauce before serving. 

Or for something more summery and speedy simply cut a handful of cherry tomatoes in half and stir them through the cooked pasta when you add the sauce. 

How should I store quick green pasta sauce?

Any leftovers can be kept in the fridge, pop into a suitable container or cover in a bowl with a beeswax wrap.

How long does quick green pasta sauce keep?

This green pasta will keep in the fridge for up to 2-3 days. 

Can I leave quick green pasta sauce out on the counter?

No, this recipe contains fresh veg and dairy so should be kept in the fridge. You can leave any leftovers to cool on the counter, but make sure to get them into the fridge within 2 hours of cooking.

Can I make quick green pasta sauce ahead?

As this is such a speedy recipe I don’t usually find it saves much time to make any of the elements ahead as it’s best served freshly cooked.

That said, it is also great cold as a lunch, or part of a picnic so you could make double and save the leftovers in the fridge. 

Can I keep this recipe in the refrigerator?

Yes, any leftovers need to be kept in the fridge to reduce the risk of food borne illness. 

Can I freeze green pasta?

I find when trying to freeze pasta it can go very stoggy and waterlogged so I wouldn’t recommend trying to freeze any leftovers, they will keep in the fridge for up to 3 days. 

What is the best way to reheat green pasta?

Green pasta is great cold, but if you want to reheat it, the easiest way is probably in the microwave. Put your pasta into a microwave-safe dish, and cover with a loose lid. Heat on full for 2-4 minutes until piping hot, stirring halfway through.

If you don’t have a microwave you can also heat this up on the hob, add a little water if the sauce is sticking to the pan. 

Can I make this quick green pasta in a different quantity?

Want to make more or less of this tasty green pasta? No problem! On the recipe card below you’ll see the servings are set to 4 bowls. Click or hover over this number and a handy little slider will pop up that you can move up or down to get the number of servings you want to make. If you’re making more you might need to blitz the sauce in batches so as not to overload the food processor. 

Can I make this recipe in individual portions?

This is the kind of recipe that is best made in one big batch and then served into individual bowls.

How can I make sure my pasta and sauce are perfectly cooked?

Follow the packet instructions, for the pasta. If you like it al dente or want to keep some to reheat the next day I’d recommend cooking the pasta for 1-2 minutes less. 

With the sauce, simply pile everything into the food processor and blitz until you get the consistency you want. I left mine a little chunky but you can make yours super smooth if you prefer. 

Why did my sauce turn out wet and lumpy?

Perhaps too much milk was added, or you need to pulse the sauce for a bit longer in the food processor. This recipe is pretty forgiving, and if you give everything a good stir, and heat through on the hob for an extra minute the sauce should come together beautifully. 

Why did my dish taste bland?

This recipe uses lots of lovely bright fresh flavours so it shouldn’t taste bland, the adults can add more seasoning at the table. Or next time why not try adding a minced clove of garlic to the sauce. 

How can I add/change the flavours in this dish?

This recipe is pretty flexible, you can play around with different types of pasta, wholemeal is lovely. Throw on a handful of toasted nuts for a bit of texture, or a poached egg for extra protein. You can also add roasted veg or halved cherry tomatoes if you like.

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4.9 from 15 votes

Quick green pasta sauce

A vibrant green sauce for pasta that's made in minutes. It's packed with goodness, super creamy and it coats the pasta beautiful.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Pasta meals

Cuisine: Italian

Diet: Vegetarian

Keyword: pasta, vegetarian

Servings: 4 bowls

Calories: 431kcal

Author: Jacqueline Meldrum

Ingredients

• 300 g (10 oz) pasta
• 1 avocado ripe, skin and stone removed
• 100 g (⅔ cup) frozen peas
• 1 handful spinach leaves
• 1 handful fresh coriander (cilantro)
• 1 handful fresh parsley
• 4 tbsp vegetarian hard cheese or mature cheddar
• 200 ml (1 + ⅓ cup) whole milk
• 1 pinch salt and pepper

Equipment

• Weighing scales
• Measuring spoons
• Large saucepan
• Food processor
• Kitchen knife
• Colander
• Grater
• Wooden spoon

Instructions

• Cook the pasta in a large pan of boiling water according to the packet instructions, then drain and return to the pot.
• While the pasta is cooking, whizz up the avocado, peas, spinach, herbs, cheese and milk and blender or food processor.
• Season with a pinch of salt and pepper.
• Pour the sauce over your cooked pasta, stir in and warm a little over a low heat.
• Serve in bowls, topped with a sprinkle of cheese. Enjoy!

Video

Nutrition

Calories: 431kcal | Carbohydrates: 66g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 579mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 18.7mg | Calcium: 151mg | Iron: 1.9mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Recipe by Jacqueline Meldrum as featured in Living on the Veg, reproduced with permission. 

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