Main image of Spinach Powered Pasta

View on phone

Spinach Powered Pasta

App exclusive

35 min

Main

10 ingredients or less
With just two ingredients, no kneading or resting required, making pasta from scratch was never this easy! This super green pasta hides a surprising amount of spinach, both in the dough and in the bright, silky smooth sauce. And, with the addition of butter beans in the sauce, we managed to sneak in a healthy amount of proteins too!

Servings

Total

35 min

Prep

25 min

Cook

10 min

Contains

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Green sauce

  • 4
    garlic cloves
  • 2 cups (48 g)
    fresh basil
  • 1 cup (30 g)
    fresh spinach
  • 1 cup (170 g)
    cooked butter beans
  • ⅔ cup (160 mL)
    water
  • 2 Tbsp (17 g)
    roasted pine nuts
  • 2 Tbsp (4 g)
    nutritional yeast flakes
  • 2 tsp (10 mL)
    extra virgin olive oil
  • 2 tsp (10 mL)
    agave syrup
  • ½ tsp
    salt, plus more to taste
  • ⅛ tsp
    ground black pepper

Spinach pasta

  • 6½ cups (195 g)
    fresh spinach
  • 1¾ cups (242 g)
    all-purpose flour

Toppings

  • 3 Tbsp (25 g)
    roasted pine nuts
  • 3 Tbsp (4 g)
    fresh basil, torn

Directions

  1. Add all the sauce ingredients to a high-speed blender.
  2. Blitz until smooth*. Set aside.
  3. Add the spinach and flour to a food processor.
  4. Blitz until a dough ball forms. Transfer to a floured surface.
  5. Shape the dough into a 1-inch (2 cm) thick disk**.
  6. Bring a large pot of salted water to a boil. Then, using scissors, cut small pieces off the edges of the dough, allowing them to fall into the pot.
  7. Cook for 5 minutes, or until the pasta floats to the surface.
  8. Transfer the cooked pasta to a sauté pan, and combine with the sauce. Toss to coat.
  9. To assemble, divide onto plates and garnish with more pine nuts and fresh basil if desired. Enjoy!

Notes

  • * For the creamiest sauce, a high-speed blender is ideal to thoroughly blend the butter beans into a smooth, velvety texture. If using a less powerful blender, the sauce may turn out slightly grainy.
  • * If the dough is too sticky to handle, sprinkle with some flour until it's easier to work with.

Storage

  • It's best to enjoy this pasta freshly made.
Print

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 13%

• all-purpose flour

Proteins 11%

• cooked butter beans

• roasted pine nuts

• nutritional yeast flakes

• roasted pine nuts

Fruits & Veggies 76%

• garlic clove

• fresh basil

• fresh spinach

• fresh spinach

• fresh basil

Calcium
No significant sources of calcium
Fat

• roasted pine nuts

• extra virgin olive oil

• roasted pine nuts

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info  

More for the eyes

Process image of Spinach Powered Pasta Process image of Spinach Powered Pasta Process image of Spinach Powered Pasta Process image of Spinach Powered Pasta Process image of Spinach Powered Pasta

Similar recipes

Leave a comment

Rate this post

nohya Amande - March 25, 2025, 7:19 p.m.

This was sooo simple to make! And for once it took me less time than what the recipe said, it's the easiest homemade pasta I've ever made!
It was pretty good, even approved by a partner that doesn't like spinach ;)
I'll do it again for sure, but I wonder what other sauces could go well with these pasta?

PUL small logo PUL Team - March 25, 2025, 8:37 p.m.

Hey Nohya! Aw glad you found it easy and enjoyed the pasta, even with a spinach skeptic in the mix 😊 For other sauces, a simple garlic and olive oil drizzle, a sun-dried tomato pesto, or a creamy cashew sauce all pair well. Let us know if you try any other ideas!

Reply
Rob - March 17, 2025, 8:50 p.m.

This is perfect! Zero chopping and loads of greens in a super tasty meal! I would never have thought I'd have the time (or inclination) to make pasta after work, but this recipe is so simple! We had it with the tomato side salad recipe in the app for a nice contrast of colours. Will definitely make this again!

PUL small logo PUL Team - March 17, 2025, 11:51 p.m.

Ooo love the idea of pairing it with the tomato side salad 🤤 thanks for sharing your experience with it, Rob!

Reply
Maddy - March 15, 2025, 7:53 p.m.

Easy peasy! So quick and so creamy!
Would highly recommend fresh cherry tomatoes as an addition. Next time I will cut the dough into tiny pieces to make them more spaghetti-like...but such a great and filling dish <3 Greetings from Germany!

PUL small logo PUL Team - March 15, 2025, 9:39 p.m.

That sounds amazing, Maddy! Cutting the dough into smaller pieces is a great idea for a more spaghetti-like texture. Sending love to Germany 💚

Reply
Bad Bunny - Feb. 26, 2025, 6:37 p.m.

Simple and fun! Good flavours, smart recipy and great way to get tons of spinach in. Works best with plenty of toppings.

Reply
Michaela Wagner - Feb. 19, 2025, 9:17 p.m.

Very yummy. Even my two year old loved it.

Reply
Yuliia Soloviova - Dec. 9, 2024, 1:06 a.m.

I really liked the recipe, everything worked out well, except I had add a bit of water to make pasta

Reply
Rebeca Beita - Nov. 14, 2024, 5:21 p.m.

I love this idea. Just have a question, could I use gluten free flour. Like chickpea or Yuca?

PUL small logo PUL Team - Nov. 14, 2024, 8:45 p.m.

Hey Rebeca! Gluten-free flours like chickpea or yuca might not provide the same elasticity needed to hold the pasta together, so I wouldn't recommend it. You could try using an all-purpose gluten-free flour blend (like Bob's Red Mill) for a gluten-free version, as these often include xanthan gum or another binding agent, but even still, gluten-free pasta can sometimes require experimenting to get the right texture. Let us know if you experiment with the recipe 🤗

Reply
Dani - Nov. 11, 2024, 1:53 a.m.

Writing this as i am eating it, its actually really delicious it taste like pesto pasta, so a great way to add spinach without really tasting it.
DO NOT, I repeat, DO NOT blend the spinach wet! I did and OMG the mess 😹 i threw out that batch and did it again with dried spinach.

Thank you PUL for helping many of us incorporate good food in our daily lives. Keep em coming!!! ❣️

Dani - Nov. 11, 2024, 2:01 a.m.

Also can this be stored in the fridge for a few days?

PUL small logo PUL Team - Nov. 11, 2024, 4:40 p.m.

Hey there, Dani, so thrilled to hear the pasta was enjoyed after the first batch! We indeed wouldn't recommend overly wet spinach, but if it ever feels tricky to work with again, adding a bit more flour will help bring it together 😊

We find the pasta pieces are best enjoyed fresh as they tend to firm up with time, though the sauce should be fine in the fridge for a few days. Just store it in an airtight container, and it’ll should stay good for 2 to 3 days!

Reply
Evelyn - Nov. 9, 2024, 9:21 p.m.

Hi! Looks soooo delicious. I was wondering if you think it’s possible to swap for whole wheat flour? Thanks!

PUL small logo PUL Team - Nov. 11, 2024, 1:43 p.m.

Hey Evelyn, thanks so much for your kind words! While it’s possible to use whole wheat flour, I wouldn’t recommend it for this recipe. Whole wheat flour is more absorbent and has a coarser texture, which can make the gnocchi heavier and less tender. Plus, this dish already features beautifully earthy flavours from the spinach, and the all-purpose flour offers a neutral base that lets those flavours shine. Whole wheat flour, with its distinct nutty taste, might compete, making the overall flavour less balanced (and perhaps a bit too earthy-tasting, if that makes sense). If you do give it a try though, I’d love to hear how it turns out! 😊

Reply
Juna - Nov. 6, 2024, 7:20 p.m.

Amazing!! So easy and delicious 😍

Reply
Sara - Nov. 6, 2024, 5:18 p.m.

Oh i was impressed with how easy it was to make homemade pasta like this, who knew?! And that color was just WOW!

Reply
Amy Stieg - Nov. 6, 2024, 9:10 a.m.

I was nervous and next time I will make it better, but the nutrients is off the chart and it's good!

Reply
Nadin - Nov. 5, 2024, 11:02 p.m.

This is such a quick way of making something like "gnocchi" but without the work, so delicious and nutritious, will make it part of my weekly meals!

Reply
Ana - Nov. 5, 2024, 9:18 p.m.

Thank you, PUL, for embracing the flavour and nourishment of the food rather than focusing on dieting and restrictions which veganism is far too often associated with. My non-vegan boyfriend is impressed every time we follow your recepie and loves to cook with me now :)

We made this dish together today and we both liked it a lot :) The dough needed some additional flour but the end result was great nevertheless! :)

PUL small logo PUL Team - Nov. 5, 2024, 10:44 p.m.

Thank you so much for sharing this, Ana! It’s wonderful to hear that you and your boyfriend are enjoying cooking these recipes together. We're all about celebrating flavours and nourishment - happy the dish turned out well with the extra flour 🌻💛

Reply