Vegan Pasta Verde
Spaghetti coated in a silky spinach and kale sauce with sun-dried tomatoes and a smoky walnut and chestnut topping. It's a cozy vegan pasta dinner with plenty of savory flavor and texture!
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.