This vegan spinach pasta loaded with protein from chickpeas is a great way to mix things up. With plenty of fiber and protein, it's a healthy and satisfying meal that the whole family will love.
Chickpeas are a delicious, high-protein addition to any pasta dish. In this spinach pasta recipe, they add a boost of nutritional goodness and flavor. Plus, the creamy vegan spinach pasta sauce is so easy to make! You'll love this hearty and healthy meal.
Here's a dish that's light and refreshing but still filling. If you're struggling with how to feed your kids veggies this pasta may be the answer! Fresh spinach, roasted peppers, chickpeas, and cherry tomatoes not only add lots of fiber and vitamins, but you will also love this vegan spinach pasta recipe for its flavor.
To make this perfect complete meal you need
- Fettuccine Pasta: I am using whole wheat fettuccine vegan pasta for this recipe but you can use lentil pasta to make it gluten-free. Check out a complete list of Vegan Pasta Brands.
- Bell Peppers: Roasted bell peppers add some sweet and smokey flavor to the dish. I am using a mix of red and yellow peppers.
- Spinach: Baby spinach leaves are best for this recipe as they are sweet and tender. Normal spinach is slightly bitter so I prefer baby spinach.
- Chickpeas: For extra protein goodness. They will not only add nutritional value but also add some creamy texture to the dish.
- Green Chilies: optional you can skip if you are making for kids.
- Oil: any plant-based oil.
- Garlic Paste: The delicious aroma of garlic always adds an extra boost to dishes. I love it and it is a vital ingredient in the dishes I create and you can always tell it from my recipes.
- Chili flakes: again, optional, and skip it if making for kids. Or put half of the listed quantity.
- Flavoring: This pasta recipe taste amazing with a flavoring of Nutritional yeast, Coriander powder, and Oregano.
- Topping: To add more fun and flavor I am using Cherry tomatoes, Olives, and Vegan Parmesan. They not only taste great but also look good.
How To Make Vegan Spinach Pasta
Making pasta dishes doesn't have to be difficult this vegan spinach pasta can be made in just three easy steps!
Ready to get started? Let's go.
Start with the prep work, Slice Bell Pepper and toss in a pinch of salt, and roast Bell peppers on a baking tray for about 15 - 20 minutes at 350F.
Bring a large pot of water to boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander. Save some (about half a cup) pasta water to later add into pasta to make it creamy and full of flavor.
Mince the garlic, wash the spinach leaves and wash and drain the chickpeas.
Make the Spinach Pasta Sauce
Transfer roasted peppers, spinach leaves, chickpeas, and green chilies. Blend until creamy and smooth. Green chilies are optional and you can skip them if you are making this pasta for kids.
Once blended, set aside and heat a pan over medium heat and fry crushed garlic for a minute. Now add prepared sauce to the pan and cook for about 3 to 4 minutes.
Add seasoning, salt, chili flakes, ground coriander powder, and oregano. Taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast. The flavor should be very strong since the noodles don't have much flavor, so be generous with your seasonings.
Now add some pasta water that we saved while boiling the pasta. You can also use freshwater. Once it reaches a simmer, reduce heat to low and continue simmering.
Once the sauce is thickened to desired consistency add Pasta. Toss and cook for a minute or two. Garnish with cherry Tomatoes and Pitted Black Olives and some Vegan Parmesan Cheese.
Serving and Reheating
Serve this delicious pasta dish warm, it has a great creamy texture when served warm. If you want to reheat add some more water of oat milk to get the creamy consistency.
This vegan pasta with spinach is a complete meal but you can always serve it with some Savory babka bread or a warm bowl of soup.
Make-Ahead and Storage Tips
You can always make this vegan pasta sauce ahead of time and can mix it in cooked pasta at the time of serving.
This pasta sauce can stay well in the refrigerator for three to four days and can freeze for up to three months. Just Make sure to freeze in portions.
You can also make this pasta dish as a weekly meal prep it will stay well in the fridge in air-tight containers for 3 to 4 days. Reheat it according to the instructions provided.
More Vegan Dinner Recipes
I hope you like this vegan spinach pasta recipe. It's one of my favorites. I love how creamy the sauce is, and it's really easy to make. Plus, it's vegan so everyone can enjoy it! I hope you give it a try. Thanks for reading!
Vegan Spinach Pasta
- 8 oz Whole wheat fettuccine pasta
- 1 Cup Cherry tomatoes
- ½ Cup Olives
- 2 Medium Bell peppers
- 2 Cups Spinach leaves
- ½ Cup Chickpeas
- 2 Medium Green chilies
- ½ Tsp Oil
- 1 Tsp Garlic Paste
- ½ Tsp Chili flakes
- ½ Tsp Coriander powder
- ¼ Tsp Oregano
- ½ Tbs Salt
- 1 Tbs Nutritional Yeast
- Preheat oven to 350 degrees F. Slice Bell Pepper and toss in a pinch of salt, and roast Bell peppers on a baking tray about 15 - 20 minutes.
- Bring a large pot of water to boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
- Transfer roasted peppers, spinach leaves, chickpeas (drained and washed) and green chilies. Blend until creamy and smooth.
- Once blended, set aside and heat a pan over medium heat and fry crushed garlic for a minute. Now add prepared sauce to the pan and cook for about 3 to 4 minutes.
- Add seasoning, salt, chili flakes, ground coriander powder, and oregano. Taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast. The flavor should be very strong since the noodles don't have much flavor, so be generous with your seasonings.
- Now add some water as it will get thick and will stick to the pan. Once it reaches a simmer, reduce heat to low and continue simmering.
- Once the sauce is thickened to desired consistency add Pasta. Toss and cook for a minute or two. Garnish with cherry Tomatoes, Pitted Black Olives and vegan parmesan cheese.
- Save pasta water while draining. Use it to make spinach pasta sauce. It will make it rich full of flavor and creamy.
- Use fresh spinach leaves to make this pasta, not the frozen one.
- If pasta get too thick dilute it with some water or oat milk.
If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.
zoritoler imol says
Merely a smiling visitor here to share the love (:, btw great style and design.
I tried this recipe, worked like a dream. Thank you very much for sharing. Very tasty.