Green Sauce Pasta with Almonds, Spinach & Broccoli

Creamy Green Sauce Pasta is the perfect guilt-free indulgence for pasta lovers who crave comfort and nourishment in one bowl. While pasta isn't always seen as the healthiest option, this vibrant, veggie-loaded version flips the script — blending the creamy goodness of almonds and milk with the power-packed nutrition of spinach, broccoli, and other colorful vegetables.

Mildly spiced with garlic, pepper, and oregano, and finished with a silky, nutty green sauce, it’s a no-fuss, no-guilt meal that even picky kids will devour. The rich green color is fun and inviting, while hidden veggies ensure they're getting their vitamins without even realizing it. It's the kind of recipe that brings joy to the table — hearty, wholesome, and irresistibly tasty. Let’s get into my recipe which is comparatively simple without too many fancy ingredients. I used spices, herbs available commonly in Indian kitchen.

Serves: 2–3
Prep Time: 10 mins
Cook Time: 20 mins

 

Ingredients

For the Green Sauce:

Spinach: 1 cup (washed)

Cleaned Broccoli florets: ¼ cup (about 10 florets)

Almonds (soaked or blanched): 10–12

Milk: 1 cup (adjust as needed)

All-purpose flour/ Corn flour – 1 tsp

Salt & pepper: to taste

Grated cheese – 2 tbsp (optional)

For the Pasta:

Pasta of choice (penne, fusilli, etc.): 2 cups (boiled)

Butter/ Oil/ Clarified butter: 1 tbsp

Broccoli florets – ½ cup

Garlic cloves: 3–4

Onion: 1 small (sliced/ chopped)

Carrot: 1 small (julienned or thinly sliced)

French beans: ½ cup (chopped)

Chilli flakes: ½ tsp (adjust to taste)

Oregano: ½–1 tsp

Method

Prepare Green Sauce

• Lightly steam or blanch spinach, almonds (preferably soaked) and broccoli (2–3 mins).
• In a blender, take steamed spinach, almonds, broccoli, salt, and pepper. Blend into a smooth green sauce. Set aside.

Cook Pasta and prepare vegetables

• Boil pasta with pinch of salt and drizzle of oil in a large vessel until soft as instructed by the maker.
• Once pasta is cooked, add some cold water, drain completely and set aside.
• Peel garlic & onions and finely chop them.
• Wash and chop the vegetables as in the ingredients list.
• In a pan, melt butter or heat oil.
• Add onions, garlic and sauté until soft.
• Add carrots, beans and cleaned broccoli florets; cook 3–4 minutes until slightly tender but crisp.
• Season with a pinch of salt.
• Add a teaspoon of flour and fry for a minute.

Combine Sauce & Pasta

• Add the green sauce to the sautéed vegetables.
• Add milk and let it simmer for 2–3 minutes. You can add little water if it’s thicker than the required consistency.  Remember pasta turns thicker as it gets colder.
• Add cooked pasta and toss everything together.
• Sprinkle chilli flakes, oregano, and adjust salt and pepper.
• Serve hot, optionally topped with grated cheese or crushed almonds for texture.

Notes

• Almonds give the sauce a creamy, nutty richness. With that you can totally avoid the flour.
• For extra spice, add green chili to the sauce. I prefer more black pepper over green chillis in the pasta
• You can substitute regular milk with any plant-based alternative, especially since combining milk with salt regularly isn't considered ideal in Ayurveda.