Green Pasta

There's nothing quite like a comforting bowl of pasta, especially when it's brimming with fresh, vibrant greens. This Green Pasta recipe has quickly become a favourite in our household. It’s a fantastic way to get those nutritious greens into a delicious meal that everyone will love. This recipe is perfect for those busy weeknights when you need something quick, healthy, and satisfying. I love that it requires minimal prep—no chopping needed! Just blend some spinach, kale, basil (or parsley or dill or a combo), and garlic with feta, cream cheese, and olive oil to create a rich, creamy sauce that clings to every strand of spaghetti. Whether you're looking to sneak more greens into your family's diet or just want a deliciously wholesome meal, this Green Pasta will hit the spot. Give it a try, and I hope it brings as much joy to your table as it does to ours!

No ratings yet

Print Pin

Course: Dinner, Lunch, pasta

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Servings:

Calories: 683kcal

Author: Nellie Kerrison | Relish Mama

Cost: $20

Equipment

1 Pasta pot
1 Strainer / Colander
1 blender or food processor

Ingredients

Sea salt
500 g spaghetti
150 g fresh baby spinach which is about 1/3 of a standard bunch of baby spinah
10 large leaves of cavalo nero Tuscan kale or black cabbage or regular kale - remove the stems & discard these & roughly chop or tear the leaves (
1 handful fresh basil leaves or use 1/3 bunch of dill or parsley – or a combo if basil is not in season
3 garlic cloves peeled
50 g crumbled goats cheese or feta cheese I love Meredith Dairy goats cheese with fresh dill for this recipe, personally, plus a little extra for serving. They have a 80g little packet for less than $5 which is great for this recipe.
50 g cream cheese roughly chopped
60 ml extra-virgin olive oil
Some freshly grated parmesan to serve

Instructions

Place a large pot filled with boiling water onto the stove top. Add salt and bring it to the boil. Your water should be as salty as the sea when cooking pasta.
Add the spaghetti to the pot and cook according to the package direction timing.
Whilst your pasta is cooking, place your greens, including the herbs, garlic, feta cheese, cream cheese, and olive oil in a food processor or blender and add a cup of the boiling water from the pasta pot (this will have some good starch & will loosen the sauce). Blend until smooth. Taste & adjust our salt & pepper accordingly.
Drain the pasta and then place it in the same cooking pot.
Stir through the green sauce to combine well.
Serve immediately, on your favourite platter, along with some freshly grated parmesan as well as the extra crumbled feta cheese on top.

Notes

I love to make a little extra sauce. It is a great greens boost for brekky too. I love to add it to my scrambled eggs mix or warm it & spoon it on top of poached eggs or baked fish. Play around a little as it is flavour packed, nutritious & might become the new green machine in your kitchen repertoire.

Nutrition