Creamy Spinach Pesto Pasta

If you want an easy way to get more greens into your meals without anyone noticing, this spinach pesto and creamy pasta is a brilliant trick. Call it “pesto pasta” and watch family, kids, or friends happily dig in—this recipe hides four large handfuls (about 400 grams) of spinach in a vibrant pesto that tastes fresh and satisfying. It also makes a flexible condiment: skip the pasta and use the pesto on sandwiches, toast, or as a dip.

I wasn’t always a spinach fan. Growing up I would push it around my plate, so a recipe like this would have been game-changing—imagine Popeye-level strength without the protest! For this pesto I used wild spinach, but baby spinach or bagged spinach works just as well. The pesto blends spinach with sun-dried tomatoes, basil, pine nuts, lemon, and olive oil for a flavorful, slightly textured spread that still feels like a traditional pesto but sneaks in plenty of greens.

This two-part recipe is also great when time is short. The pesto takes just a few pulses in a food processor and the creamy sauce comes together in about 15 minutes. Leftovers are excellent: store the pesto in an airtight container in the fridge for a couple of days, and the pasta tastes even better the next day—perfect for quick breakfasts or lunches.

Spinach Pesto & Creamy Pesto

Why this works

The base pesto is bright and herbaceous, held together by pine nuts and olive oil, with sun-dried tomatoes and lemon adding depth and acidity. When folded into a coconut-milk-based sauce, the pesto creates a creamy, plant-based pasta that feels indulgent while still being vegetable-rich. Nutritional yeast adds a cheesy, savory note without dairy, and cornstarch helps thicken the sauce for a silky finish.

Ingredients

Pesto

• 400 grams spinach (about 4 big handfuls; wild spinach or baby spinach)
• 5 sun-dried tomatoes
• Juice of 1/2 lemon
• Handful of fresh basil
• 1/4 cup pine nuts
• 2 tbsp extra virgin olive oil

Creamy Pasta

• 250 grams cooked pasta
• 1 can coconut milk
• 1 onion, chopped
• 4 cloves garlic, chopped
• 250 grams mushrooms, sliced
• 1/4 cup nutritional yeast
• 2 tbsp cornstarch
• 3/4 cup spinach pesto (made earlier)
• 1 tbsp miso (optional, for extra umami)
• 100 grams baked onions (optional garnish)

Instructions

Make the pesto

Add the spinach, sun-dried tomatoes, lemon juice, basil, pine nuts, and olive oil to a food processor. Pulse until everything is broken down and well combined, but still has a bit of texture—aim for a pesto rather than a smooth sauce. Taste and adjust salt or lemon as needed. Transfer the pesto to a jar and refrigerate if you’re not using it right away.

Prepare the creamy sauce and pasta

Start cooking your pasta according to package instructions and drain when al dente.

While the pasta cooks, sauté the chopped onion, garlic, and mushrooms in a pan with a pinch of salt over low–medium heat for a few minutes until the vegetables soften. Pour in the coconut milk and bring the mixture to a gentle boil.

In a small bowl, whisk the cornstarch (and miso if using) with a little water until fully dissolved. When the coconut and mushroom sauce reaches a boil, pour in the cornstarch mixture while stirring. Continue stirring until the sauce thickens and becomes creamy.

Reduce heat to low, then add the cooked pasta, about 3/4 cup of the spinach pesto, and the nutritional yeast. Stir until the pasta is evenly coated and heated through. Taste and adjust seasoning; add more pesto if you prefer a stronger spinach flavor.

If you like, fold in 100 grams of baked onions for extra texture and sweetness—this is optional but delicious.

Serving ideas and storage

• Serve the pasta warm, garnished with extra pine nuts or a drizzle of olive oil.
• Leftover pesto keeps in the refrigerator for a couple of days and can be used on sandwiches, as a dip, or stirred into grains.
• The pasta reheats well and makes a convenient next-day meal.

This recipe is an easy, flavorful way to make a vegetable-forward weeknight dinner that feels comforting and indulgent. If you try it, feel free to leave a comment or share how you adapted the pesto—it’s versatile and forgiving, so experiment with different greens, nuts, or add-ins.

Bless,
A.J.