Vegan Homemade Spinach Pasta
Transform your pasta night with this vibrant and wholesome recipe for Vegan Homemade Spinach Pasta. Crafted from a blend of all-purpose and semolina flour, this fresh pasta features a stunning green hue thanks to nutrient-packed blanched spinach, pureed to perfection. The dough is kneaded by hand, rested to achieve peak elasticity, and cut into your favorite pasta shapes—whether delicate fettuccine, hearty tagliatelle, or versatile lasagna sheets. With just two simple pantry staples, a splash of olive oil, and a touch of sea salt, this recipe is both plant-based and beginner-friendly, ready in under an hour. Pair this homemade vegan pasta with your favorite creamy cashew Alfredo, bold marinara sauce, or garlicky olive oil for a restaurant-quality meal that’s sure to impress. Perfect for weeknight dinners or special occasions, this fresh pasta is a must-try for any pasta lover seeking a healthy, homemade twist.
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Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 4 cups Fresh spinach leaves
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
Directions
Step 1
Start by blanching the spinach: bring a pot of water to a boil. Add the spinach and blanch for about 30 seconds, until wilted and bright green.
Step 2
Transfer the spinach to a bowl of ice water to cool quickly. Drain well and squeeze out as much moisture as possible. The spinach should be as dry as possible to avoid adding too much moisture to the dough.
Step 3
Puree the spinach in a blender with 2 tablespoons of water until smooth. Set aside.
Step 4
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Mix until well combined.
Step 5
Make a well in the center of the flour mixture. Add the spinach puree and olive oil into the well.
Step 6
Using a fork, gradually mix the flour into the spinach mixture. Once the dough begins to come together, start kneading by hand.
Step 7
Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
Step 8
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
Step 9
After resting, divide the dough into four equal pieces. Working with one piece at a time, keep the others covered to prevent them from drying out.
Step 10
Roll out each piece of dough using a pasta machine or a rolling pin until it reaches your desired thickness. Sprinkle with flour as needed to prevent sticking.
Step 11
Cut the dough into your desired shape: fettuccine, tagliatelle, or serve as lasagna sheets.
Step 12
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes, until tender. Fresh pasta cooks much faster than dried pasta.
Step 13
Drain the pasta and serve immediately with your favorite vegan sauce.
Nutrition Facts
| Serving size | (446.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1306.3 |
| Total Fat 17.4g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1249.8mg | 0% |
| Total Carbohydrate 243.7g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 1.1g | |
| Protein 37.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 128.2mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 851.6mg | 0% |
Source of Calories