Spinach Pasta
A creamy green spinach pasta made with blended spinach, cashews, garlic, ginger, and smoky spices. This dairy-free sauce is rich, slightly spicy, and coats the pasta beautifully for a simple yet indulgent meal.
Ingredients
- 80 g pasta
- 1 cup fresh spinach
- 2 tbsp cashews
- 2 garlic cloves (or 1 tsp garlic paste)
- ½ tsp grated ginger
- 1 small green chilli (optional)
- 1 tbsp cilantro or coriander leaves
- ¼ tsp smoked paprika powder
- ¼ tsp chilli flakes
- Salt to taste
- 1 tbsp olive oil
- 2 tbsp reserved pasta water
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve some pasta water before draining.
- In another pot, blanch the spinach for 2–3 minutes until wilted and bright green. Drain and let it cool slightly.
- Add spinach, cashews, garlic, ginger, green chilli, cilantro, smoked paprika, chilli flakes, and salt to a blender. Blend into a smooth paste, adding a little pasta water if needed.
- Heat olive oil in a pan over medium heat and pour in the spinach sauce. Cook for a few minutes until aromatic and slightly thickened.
- Add the cooked pasta and toss well to coat. Add a splash of pasta water if the sauce is too thick.
- Cook for 2–3 minutes so the pasta absorbs the flavors.
- Serve hot. Garnish with extra cilantro if desired.
Notes
- Adjust chilli and chilli flakes depending on spice preference.
- Cashews provide natural creaminess, making the sauce dairy-free.
- Pasta water helps bind the sauce and pasta for a smoother texture.