Creamy Green Pasta Sauce (Vegan)

By Ashley | Entree

Jun 20


On a different note, who doesn’t love drinking green juice? Well, let me tell ya – green juice is a lot more delicious when it’s incorporated into a dreamy pasta dish 😉

I know it’s quite an unconventional pairing, but I easily get bored with basic sauces (looking at you, marinara) and I hate pasta that is drowned in heavy sugary/oily sauce! So I created a simple, well-balanced, veggie-packed (but still creamy!) sauce that’s perfect for the warmer months!

It has the citrusy and vegetal flavor of pesto and the smooth, creamy texture of a béchamel or Alfredo sauce 🙌 I paired mine with two grain free pastas (Banza elbows and these shells for Mac + cheese vibes!), fresh asparagus, roasted cauliflower + bell peppers, arugula + grated Goat’s milk Gouda from Trader Joe’s.

💚Creamy Green Pasta Sauce (Vegan)💚


*1/2 c raw cashews, soaked in hot water for 30 min, drained OR pepitas for nut-free

*1 tbsp avocado oil or 1/2 avocado for oil free version

*12 oz Garden of Flavor Green juice (I use Shoots + Sprouts, available at Mariano’s Market)

*Handful arugula or spinach

*1 tsp white miso paste

*2 cloves garlic, roasted

1/2 tsp sea salt

*2 tbsp nutritional yeast powder

*1 1/2 – 2 tbsp arrowroot


For the Pasta:

8-12 oz pasta of choice (Such as Banza elbows or Cybele’s Superfood Shells)

Seasonal veggies – I like sautéed asparagus, roasted bell peppers + onion, roasted cauliflower + fresh arugula!

For the sauce:

Blend everything but the arrowroot in a high speed blender until smooth.

Add arrowroot and blend on low-medium for 20 seconds.

Saute veggies of choice then add 1/4-1/3 c sauce to the pan, cook over low-medium heat until it begins to thicken.

Stir in freshly cooked pasta (used grain free elbows and shells) and toss until well coated with sauce. (Use extra green juice or pasta water to thin sauce if needed)

Transfer to a bowl and top with shredded cheese, herbs, or toppings of choice!

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