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.
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.
Here’s what you’ll need to gather. Each one plays a crucial role in building that incredible flavor and texture.
The process is straightforward, but the result is anything but ordinary. Let's get cooking.
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.
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.
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.
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.
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 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.
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.
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!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.