Creamy Green Pasta with Spinach, Basil, and Cashews (No Cream!)
Looking for a vibrant, healthy, and creamy pasta dish without using cream? This green pasta with spinach, basil, garlic, and cashew sauce is everything you want in a weeknight meal: quick, nutritious, packed with flavor, and absolutely beautiful to serve. Blending blanched greens with toasted garlic, nuts, lemon juice, and Parmesan gives you a velvety, restaurant-worthy sauce that hugs every strand of pasta.
Perfect for spring and summer, this pasta dish is also easy to customize and naturally vegetarian. And unlike pesto, it’s warm and luscious, perfect for cozy dinners or quick lunch leftovers.
Why You’ll Love This Green Pasta Recipe
- ✅ Creamy without cream: Cashews and olive oil blend into a naturally rich sauce.
- ✅ Bright and herby: The combination of spinach and basil makes it fresh and vibrant.
- ✅ Fast: Ready in under 30 minutes.
- ✅ Healthy: Full of greens, nuts, and good fats.
- ✅ Flexible: Works with different pasta shapes, nuts, or added protein.
If you’ve ever had pasta with green sauce in a restaurant and wondered how they made it so silky—this is it.
Ingredients (Serves 4)
- 450g pasta (rigatoni, penne, or fusilli work well)
- 150g baby spinach
- 20g fresh basil leaves
- 100ml olive oil
- 3 cloves garlic, diced
- 2g red pepper flakes (about ½ tsp)
- 30g raw cashews
- 100g grated Parmesan cheese, plus more for serving
- Juice of ½ lemon (about 1 tbsp)
- Salt, to taste
- Freshly ground black pepper
Step-by-Step Instructions
1. Blanch the Greens
Bring a large pot of water to a boil. While it heats, prepare an ice bath by filling a large bowl with cold water and ice.
Add the spinach and basil to the boiling water and cook for 30 seconds. Use tongs or a slotted spoon to quickly transfer the greens to the ice bath. This locks in their bright green color and stops the cooking process. Set aside.
2. Cook the Pasta
Use the same pot of boiling water. Salt it generously—about 10g of salt per liter of water, or until it tastes like the sea.
Add your pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water. You’ll use this later to loosen the sauce and help it coat the pasta.
3. Sauté Garlic and Cashews
While the pasta cooks, heat the olive oil in a skillet over low to medium heat.
Add the garlic, red pepper flakes, and cashews. Sauté gently for 3–4 minutes, stirring occasionally, until the garlic is fragrant and the cashews turn lightly golden. Watch closely to avoid burning. Once ready, remove from heat but don’t clean the pan—you’ll use it to mix everything together later.
4. Blend the Sauce
In a blender or food processor, combine:
- Blanched spinach and basil
- Sautéed garlic, cashews, and olive oil
- Lemon juice
- A good grind of black pepper
Blend until smooth.
Note on Salt: You may not need to add salt to the sauce, since the pasta water is salted and Parmesan is salty. Taste and adjust if needed.
Consistency tip:
- For a thicker sauce, squeeze water out of the blanched greens before blending.
- For a runnier sauce, leave them damp and adjust later with pasta water.
Loving this creamy green sauce without cream? Try our Easy Creamy Tomato Pasta for another rich and simple weeknight idea, or go classic with a Cacio e Pepe. Want something bolder? Our Pasta alla Zozzona brings big Roman flavors.
5. Assemble the Dish
Return the green sauce to the skillet you used earlier. Add the drained pasta directly to the pan—it’s fine if a little water comes with it.
Sprinkle in the Parmesan and toss everything over low heat until the cheese melts and the sauce evenly coats the pasta. Add pasta water as needed (start with 1 ladle) to achieve your desired consistency.
Serve and Enjoy
Serve immediately, with extra Parmesan on top, freshly ground black pepper, and an optional drizzle of olive oil for shine. This pasta is best eaten hot but also reheats well the next day.
Tips and Tricks
- Toast cashews lightly: Just golden, not brown. Burned cashews or garlic will give the sauce a bitter taste.
- Don’t skip the ice bath: It keeps the sauce bright green and prevents overcooked greens.
- Blend while warm: The warm sautéed garlic and oil blend more smoothly with the greens.
- Reserve pasta water: Always save some before draining—it’s the secret to a creamy, clingy sauce.
Ingredient Substitutions
- Cashews: Swap for pine nuts, almonds, or even sunflower seeds (for nut-free).
- Parmesan: Use Grana Padano or pecorino, or nutritional yeast for a dairy-free version.
- Spinach: Kale, arugula, or chard can work, though they have stronger flavors.
- Basil: Try parsley or cilantro for a different herbal twist.
- Pasta: Use gluten-free pasta or even gnocchi!
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes! You can make the sauce up to 2 days ahead. Store it in an airtight container in the fridge. Warm it gently in a pan before tossing with cooked pasta.
Is this sauce freezer-friendly?
Absolutely. Freeze in portions using ice cube trays or small containers. Thaw in the fridge overnight or heat gently from frozen with a splash of water.
What proteins go well with this dish?
This pasta pairs wonderfully with grilled chicken, shrimp, seared tofu, or crispy chickpeas.
Can I make it vegan?
Yes! Just skip the Parmesan or use a vegan alternative. Nutritional yeast works well for that cheesy umami kick.
Can I use a hand blender?
You can, but the sauce may not be as smooth. A high-speed blender or food processor gives the best texture.
What to Serve With It
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia
- Roasted cherry tomatoes for added sweetness
- A chilled glass of white wine (like Sauvignon Blanc)
Other Pasta Recipes with Big Flavor and Simple Prep
- Easy Creamy Tomato Pasta — rich, meatless, and quick.
- Creamy Mozzarella Parmesan Pasta — ultra cheesy and satisfying.
- Cacio e Pepe — just three ingredients, big taste.
- Pasta alla Zozzona — creamy, meaty Roman-style.
- Ricotta & Spinach Stuffed Shells — baked and veggie-packed.
Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.
Creamy Green Pasta with Spinach, Basil, and Cashews (No Cream!)
Ingredients
- 450 g pasta
- 150 g baby spinach
- 20 g basil
- 100 ml olive oil
- 3 garlic cloves diced
- 2 g red pepper flakes
- 30 g cashews
- 100 g grated Parmesan
- Juice of ½ lemon about 1 tbsp
- Salt & pepper
Instructions
- Blanch the Greens. Bring a large pot of water to a boil and prepare an ice bath. Add the spinach and basil to the boiling water and cook for 30 seconds. Immediately transfer them to the ice bath using a slotted spoon or tongs. Let cool for a minute, then drain and set aside.
- Cook the Pasta. Keep the same water boiling and add salt (10g per liter of water). Add the pasta and cook until al dente, according to package instructions. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
- Sauté Garlic and Cashews. While the pasta cooks, heat the olive oil in a skillet over medium-low heat. Add the diced garlic, red pepper flakes, and cashews. Sauté for 3–4 minutes, stirring often, until the garlic is fragrant and the cashews are lightly golden. Remove from heat. Do not clean the pan—set it aside for later.
- Make the Sauce. In a blender or food processor, combine the blanched spinach and basil, sautéed garlic and cashews with their oil, lemon juice, and a few grinds of black pepper. Blend until smooth.
- (For a thicker sauce, squeeze excess water out of the greens before blending. For a smoother or thinner sauce, leave them damp and adjust later with pasta water. Taste and add salt only if needed.)
- Combine Pasta and Sauce. Pour the blended sauce into the same pan used for sautéing. Add the cooked pasta directly to the pan. Stir in the grated Parmesan and toss everything over low heat until the sauce coats the pasta.
- Add pasta water, a ladle at a time, to loosen the sauce to your desired consistency.
- Serve immediately, topped with extra Parmesan and black pepper. A drizzle of olive oil on top is optional but delicious.
Video
Notes
Ingredient Substitutions
- Cashews: Swap for pine nuts, almonds, or even sunflower seeds (for nut-free).
- Parmesan: Use Grana Padano or pecorino, or nutritional yeast for a dairy-free version.
- Spinach: Kale, arugula, or chard can work, though they have stronger flavors.
- Basil: Try parsley or cilantro for a different herbal twist.
- Pasta: Use gluten-free pasta or even gnocchi!
