Green Sauce Protein Pasta

Creamy, saucy, and packed with flavor — this Green Sauce Protein Pasta is one of those recipes that looks fancy but takes literally 15 minutes to make. It’s fully vegan, loaded with tofu, spinach, broccoli, and a few other simple ingredients that come together into the dreamiest, nutrient-packed meal.

I am a biiiig fan of comfort dishes, but this one also happens to be secretly high in protein. Perfect for those busy days when you want something nourishing but don’t want to spend forever in the kitchen.

This pasta is creamy without cream, rich without cheese, and so satisfying that even non-vegans will love it.

It’s flavorful, cozy, and full of greens — exactly what your body craves after a long day (or a good Pilates session 😉).

Green Sauce Protein Pasta

Why You’ll Love This Green Sauce Protein Pasta

• High-protein & plant-based: Thanks to tofu and greens, it’s a great protein bomb

• Saucy & creamy: The texture is perfection — thick, smooth, and coats every pasta perfectly

• Quick & easy: All you need is 15 minutes and one blender

• Customizable: Use your favorite pasta shape, swap veggies, or add a little spice if you wish — it’s super flexible

  
  

The Ingredients:

(makes approximately 4 servings)

• 200g medium firm tofu

• 100g steamed broccoli

• 1/2 ripe avocado

• Handful of fresh parsley

• 2 big tbsp of basil pesto

• 1 tsp salt (adjust to taste)

• 200ml vegetable broth / or water

• 100ml pasta water

• 80g frozen spinach

• 1 garlic clove

• 15g of pistachio nuts

• 500g semolina pasta of choice

How to Make It

1. Cook the pasta: Bring salted water to a boil and cook your favorite pasta until al dente.

2. Blend the green sauce: Add tofu, spinach, broccoli, and the rest of your ingredients into a blender. Blend until smooth and creamy.

3. Combine: Pour the sauce over the hot pasta and toss until fully coated.

4. Taste & adjust: Add salt, pepper or lemon juice if you fancy.

5. Serve: Top with extra herbs, a drizzle of olive oil, vegan feta cheese and pistachio nuts for extra crunch.

   
   

The procedure:

• Step 1. Start by cooking your favorite pasta according to the package instructions. Make sure to salt the water well — it makes a big difference in flavor!

• Step 2. While the pasta cooks, prepare your blender and add in:

  • Tofu

  • Steamed broccoli

  • Avocado

  • A handful of fresh parsley

  • A spoon of basil pesto

  • Frozen spinach

  • Garlic clove

  • Pistachios

  • A splash of vegetable broth (or water)

  • Salt (adjust to taste)

  Blend everything together until the sauce is super creamy and smooth. You can add a little more liquid if it’s too thick.

• Step 3. Once your pasta is ready, drain it (but keep a bit of the pasta water aside — just in case you want to thin out the sauce). Pour the green sauce over the warm pasta in a big pan/pot and toss it all together until every piece is coated in that silky, vibrant green goodness.

• Step 4. Bring it to a gentle bubble. Leave it cook for about 5 minutes to thicken slightly.

• Step 5. Give it a quick taste and add salt/ seasoning if needed.

• Step 6. Plate it up and finish with a drizzle of olive oil, fresh herbs, Vegan feta cheese and chopped pistachios for extra crunch.

How to Store It

If you have any leftovers (lucky you!), store them in a glass, airtight container in the fridge for up to 3 days. The sauce might thicken a little as it cools — just add a splash of water or plant-based creamer when reheating to bring back that creamy texture.