This is the kind of pasta that feels like a warm, vibrant hug in a bowl, yet somehow still flexes its nutritional muscles. We’re talking about a sauce so creamy and so packed with good things, it’ll make you do a little happy dance right there by the stove. It’s a plant-based powerhouse, truly.
And that color? It’s a stunning, natural green that just screams freshness. This dish proves that food can be wildly appealing and sneakily nutritious, all at the same time.
Why This Pasta Feels So Special
There’s a unique joy in creating a meal that’s both indulgent and genuinely good for you. This recipe nails that feeling perfectly.
It’s built on a foundation of simple, whole ingredients that come together in a way that feels almost magical. You get the comfort of a decadent cream sauce, but it’s powered by plants.
Ingredients Needed for the Recipe
Here’s what you’ll need to gather. Each one plays a crucial role in building that incredible flavor and texture.
- Gluten-Free Pasta (320g / 11.3oz): The hearty base that carries all that glorious sauce. A shape with nooks, like mezzi rigatoni or rotini, is perfect for trapping the creaminess.
- Baby Spinach (250g / 8.8oz): The star for fresh flavor, vibrant color, and a serious nutrient boost. Don’t be shy with it.
- Silken Tofu (350g / 12.3oz): The secret to the unbelievable, silky creaminess without any dairy. It’s the texture hero.
- Nutritional Yeast (4 tbsp): This adds a deeply savory, almost cheesy flavor and a major protein punch.
- Cashews (40g / 1.4oz): They provide body and a rich, subtle nuttiness to the sauce, making it luxuriously thick.
- Hemp Seeds (60g / 2.1oz): A fantastic plant-based protein source that blends right in, adding creaminess and a slight, pleasant earthiness.
- Garlic Cloves (2): For that essential aromatic punch. They build a flavor foundation.
- Olive Oil (2 tbsp): Used for cooking and finishing, it brings a beautiful, fruity richness to the whole dish.
- Salt & Pepper: The essential seasonings to make all those wonderful flavors pop.
- Vegan Parmesan (optional): A finishing touch for a little extra savory bite on top.
How to make Super Creamy High Protein Spinach Pasta?
The process is straightforward, but the result is anything but ordinary. Let’s get cooking.
Step 1 – Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook your pasta according to the package directions until it’s perfectly al dente.
Just before draining, be sure to scoop out about half a cup of that starchy pasta water. This liquid gold will help our sauce later.
Step 2 – Wilt the Spinach
While the pasta cooks, grab a large pan and add all your fresh baby spinach. Warm it over medium heat for just 2-3 minutes.
Watch it wilt down dramatically. If it starts to stick, add a spoonful of that reserved pasta water to help it along.
Step 3 – Blend the Super Sauce
This is where the magic happens. Transfer the wilted spinach directly into a high-speed blender.
Add the silken tofu, nutritional yeast, cashews, hemp seeds, peeled garlic cloves, olive oil, and generous pinches of salt and pepper. Blend it all until it’s completely smooth and gorgeously green.
Step 4 – Warm and Combine
Pour that vibrant green sauce back into the pan you used for the spinach. Warm it gently over low heat, stirring occasionally.
Now, add your drained pasta straight into the sauce. Toss and stir until every single piece is luxuriously coated.
Step 5 – Serve and Enjoy
Divide the pasta among bowls. Finish it with a final drizzle of olive oil and a crack of black pepper.
If you’re using it, a sprinkle of vegan parmesan adds a lovely finishing touch. Then, just dig in and savor the creamy goodness.
The Magic of Mezzi Rigatoni
The shape of your pasta matters more than you might think. I fell in love with using gluten-free mezzi rigatoni for this dish.
It’s like a shorter, wider rigatoni with impressively large holes. Those holes are little pockets just begging to be filled with sauce.
Every single bite becomes a perfect balance of tender pasta and creamy spinach sauce. If you can’t find mezzi rigatoni, a good rotini is your next best bet.
Its spirals are also fantastic at catching and holding onto all that velvety green goodness.
Tips
- Soak Your Cashews: If your blender isn’t a super high-powered one, soak the cashews in hot water for 20 minutes before blending. This guarantees an ultra-smooth sauce without any graininess.
- Adjust the Garlic: Not a garlic fan? I get it. Simply leave the cloves out and use a garlic-infused olive oil instead for a subtler flavor.
- Go Extra Green: Feel free to add even more spinach than the recipe calls for. The sauce can handle it, and you’ll get an even more vibrant flavor and color.
- Mind the Salt: Remember, your pasta water was salted, and you’ll add more to the sauce. Taste as you go, especially before adding any extra salty toppings.
Simple Ingredient Swaps
Don’t have every single item on the list? No problem. Cooking is all about flexibility.
For the silken tofu, you could try using a cup of cooked white beans for a different protein twist, though the texture will be less silky. If hemp seeds are hard to find, raw sunflower seeds make a good stand-in.
And for the cashews, try raw slivered almonds. Just remember to soak them first to soften.
The goal is to keep the proportions similar for that perfect, creamy consistency we’re after. A little swap here and there is just part of the fun.
High Protein Spinach Pasta Recipe
Description
Super Creamy High Protein Spinach Pasta is packed with protein! We’re talking about a sauce that’ll give Popeye a run for his money. It’s like the Super Creamy High Protein Spinach Pasta decided to flex its muscles and show off its high-protein prowess. This is a powerhouse pasta! Packed with nutritious spinach, hemp seeds, silken tofu, nutritional yeast, and cashews, this is the naturally vibrant, super creamy, good-for-you pasta you’ve been craving!
ingredients
Instructions
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Cook the pasta in a pot of salted boiling water as per the packet instructions. Once the pasta is ready, drain it and reserve about half a cup of the pasta water for later.
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Meanwhile, add the spinach to a pan on medium heat and cook for 2–3 minutes or until wilted. Add a tablespoon of pasta water to the spinach if it’s sticking to the pan.
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Transfer the spinach to a high-speed blender along with the silken tofu, nutritional yeast, cashews, hemp seeds, garlic (if using), olive oil, and generous pinches of salt and pepper. Blend until the sauce is smooth, adding a tablespoon or so of the reserved pasta water if needed to loosen it up.
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Pour the spinach sauce into the pan you used earlier and heat it on low temperature until warm.
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Add the cooked pasta to the sauce and stir to combine thoroughly.
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Serve with a drizzle of olive oil, an extra pinch of black pepper, and optional vegan parmesan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 508kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 2g10%
- Sodium 645.8mg27%
- Potassium 620mg18%
- Total Carbohydrate 69.3g24%
- Dietary Fiber 5.9g24%
- Sugars 3.4g
- Protein 25.1g51%
- Calcium 200 mg
- Iron 4.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you can’t find gluten-free rigatoni, use rotini or your favorite pasta shape.
- For those sensitive to garlic, omit fresh garlic and substitute garlic-infused olive oil instead.
- This recipe is naturally vegan, gluten-free, and kosher-friendly.
