This vegetarian Spinach Pasta recipe is an easy, tasty, and delicious pasta covered in a creamy spinach sauce that everyone will love. It is a favorite for kids and adults and an excellent option for gatherings or kids’ lunch boxes.
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Boil the pasta until al dente.
Blanch the spinach in boiling water and then cool it down.
In a mixer bowl, blend the spinach and cashew nuts into a smooth paste.
Heat butter in a pan, add garlic, and sauté until fragrant. Add the blended spinach paste.
Season with oregano and mixed herbs for added flavor.
Stir in mayonnaise and slice cheese to enhance the richness of the sauce.
Add the boiled pasta to the sauce and mix well. Sprinkle parmesan cheese if desired.
Use fresh spinach for a vibrant green color and better flavor.
Adjust the amount of mayonnaise and cheese based on your preferred creaminess.
You can substitute rotini pasta with any other pasta shape you like.
For a nut-free version, replace cashew nuts with sunflower seeds or skip them entirely.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw and drain it before blending.
What type of pasta works best for this recipe?
Rotini pasta is recommended, but you can use penne, fusilli, or any pasta shape you prefer.
Can I make this recipe vegan?
Yes, replace butter with vegan butter, mayonnaise with vegan mayo, and cheeses with vegan alternatives.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave.
Can I add other vegetables to this pasta?
Yes, you can add sautéed mushrooms, bell peppers, or steamed broccoli for extra texture and flavor.
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