This vegan pasta verde combines spaghetti with a silky spinach and kale sauce, sun-dried tomatoes, and a smoky walnut and chestnut topping. It’s rich, savory, and full of greens, with plenty of texture to keep every forkful interesting.
For me, the topping is what brings the whole bowl together. You get crunch from the walnuts, little pockets of sweetness from the chestnuts, and a smoky, salty coating that works so well against the green sauce. Definitely worth the extra pan!
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💚 Why You'll Love It
- Silky sauce without the cream: Blended greens, flavored oil, and starchy pasta water coat the spaghetti beautifully.
- More than just a bowl of greens. Sun-dried tomatoes and nutritional yeast bring plenty of savory flavor.
- A topping worth making. Toasty walnuts and tender chestnuts add crunch, sweetness, and smoky flavor.
🌿 What Makes This Green Pasta Sauce Work
Cavolo nero gives the sauce its deeper, earthy flavor, while spinach softens it and adds that lovely green color. You might also find cavolo nero labeled as Tuscan kale or lacinato kale. Remove the tough central stems before cooking so they don’t leave stringy bits in your sauce.
Blanching the greens before blending helps them break down into a smoother sauce. The garlic goes into the pot too, which takes the edge off its raw bite.
The other little trick is using the oil from the sun-dried tomato jar. It brings extra flavor to the sauce using an ingredient you already have open. Choose tomatoes packed in oil for this recipe, rather than the dry ones sold in bags.
Nutritional yeast adds a savory, cheesy note, and a small splash of apple cider vinegar helps balance the richness. The finished sauce should taste rounded and savory, with just enough acidity to lift the greens.
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🌰 The Smoky Walnut & Chestnut Topping
Walnuts and chestnuts do different jobs here: the walnuts bring the crunch, while the chestnuts stay softer and slightly sweet. Use peeled, pre-cooked chestnuts so they’re ready to go straight into the pan.
Chop both into small, uneven pieces. You want a mixture of crumbs and little chunks that can scatter through the spaghetti, rather than large pieces that collect at the bottom of the bowl.
Let them pick up some color in the olive oil before adding the smoked paprika, tamari, and maple syrup. Once the syrup goes in, keep everything moving and watch the heat so the coating caramelizes without burning. Add the topping just before serving to keep the walnuts crisp.
👩🍳 Tips for Silky Pasta Verde
- Cook the kale until tender. It needs longer than the spinach. Undercooked, fibrous leaves are harder to blend smooth, particularly in a less powerful blender.
- Add the pasta water gradually. Start with a little, then blend and add more as needed. You’re looking for a smooth, pourable sauce that still clings to the pasta.
- Finish the pasta gently. Toss it with the sauce over low heat, adding another splash of pasta water if it looks thick or sticky. Avoid boiling the sauce down.
- Taste before adding more salt. Salted pasta water, sun-dried tomatoes, and the tamari topping all contribute seasoning.
🔄 Easy Variations
For a little heat, add chili flakes to the finished pasta. Fresh basil is also lovely blended into the sauce or scattered over the top.
You can swap the spaghetti for linguine or a short pasta such as fusilli. For a gluten-free version, use gluten-free pasta and check that your tamari and optional vegan parmesan are gluten-free too.
🍽️ What to Serve With Pasta Verde
Keep things simple with a tomato salad or some roasted vegetables alongside. Garlic bread is a good addition if you want something to scoop up any sauce left in the bowl.
A sprinkle of vegan parmesan adds another savory finish, but there’s already plenty of flavor in the sauce and topping.
❓ Frequently Asked Questions
This version uses cooked kale and spinach blended with pasta water to make a silky sauce. The walnuts are cooked separately and scattered over the finished pasta, so you get their texture in the topping.
Check that you’ve removed the tough kale stems and cooked the leaves until tender. Give the sauce a little longer in the blender, adding a splash of water if it’s too thick to circulate properly.
Yes, olive oil will work. The oil from the jar adds another layer of flavor, but the chopped sun-dried tomatoes still bring plenty to the finished dish.
🥡 Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the topping separate where possible so it retains more texture.
Reheat the pasta gently on the stovetop with a splash of water to loosen the sauce, then add the topping just before serving.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
For another cozy pasta dinner, try my Creamy Sun-Dried Tomato Pasta - especially if you love a rich, savory sauce!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Pasta Verde
Equipment
- large pot
- Slotted spoons or tongs
- Colander
- Blender suitable for warm ingredients
- large skillet
- Sharp knife and cutting board
Ingredients
For the Pasta:
- 7 oz dried spaghetti 200g
- 1.8 oz oil-packed sun-dried tomatoes 50g, drained and chopped, reserve oil for the sauce
- Salt to taste
For the green sauce:
- 5.3 oz cavolo nero (black kale) 150g, stems removed
- 1.8 oz fresh spinach 50g, washed
- 2 whole garlic cloves peeled
- 3 tablespoons nutritional yeast
- 3 tablespoons oil from sun-dried tomato jar
- 1 teaspoon apple cider vinegar
- ½ cup reserved pasta water 200-300 ml, as needed
For the Toppings:
- 1.8 oz walnuts 50g, roughly chopped
- 3.5 oz pre-cooked chestnuts 100g, roughly chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika powder
- 1 tablespoon tamari soy sauce
- 1 tablespoon maple syrup
To serve:
- Vegan parmesan optional
Instructions
- Bring a large pot of salted water to a boil. Add the cavolo nero and peeled garlic cloves and cook for 4 minutes. Add the spinach and cook for another minute, or until the kale is tender. Lift out the greens and garlic with a slotted spoon or tongs, letting excess water drain back into the pot. Set aside to cool slightly.
- Return the same water to a boil and cook the spaghetti according to the package instructions until al dente. Before draining, scoop out about 2 cups (480 ml) of the cooking water - you’ll use some for blending and keep the rest for adjusting the sauce.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped walnuts and chestnuts and cook for 4-5 minutes, stirring frequently, until the walnuts smell toasty and the chestnuts begin to color. Reduce the heat to medium-low, stir in the smoked paprika, tamari, and maple syrup, and cook for another 1-2 minutes, stirring, until coated and lightly caramelized. Transfer to a bowl.
- Add the greens, garlic, nutritional yeast, sun-dried tomato oil, vinegar, and ½ cup (120 ml) of the reserved pasta water to a blender. Blend until smooth, adding more pasta water a little at a time as needed. The sauce should be pourable but thick enough to coat the spaghetti. Taste and season with salt if needed.
- Return the drained spaghetti to the pot over low heat. Add the green sauce and chopped sun-dried tomatoes, then toss gently until evenly coated and warmed through. Add another splash of pasta water if the sauce looks too thick.
- Divide between bowls and scatter over the walnut and chestnut topping. Finish with vegan parmesan, if using, and serve immediately.
Notes
- Pasta water: You may not need the full amount. Add it gradually while blending and tossing; keep a little extra available as the pasta will absorb sauce as it sits.
- Blending: Follow your blender’s instructions for warm ingredients. Never blend hot ingredients in a sealed personal blender; allow them and the pasta water to cool first.
- Seasoning: Pasta water, sun-dried tomatoes, and tamari all add salt, so taste the sauce before adding more.
- Optional extras: Finish with chili flakes or fresh basil.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days, keeping the topping separate where possible. Reheat the pasta gently on the stovetop with a splash of water until piping hot throughout.
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