This spaghetti spinach aglio e olio recipe is super delicious & easy to make in 10 mins!
This recipe uses a mixture of spinach, garlic, and olive oil to create a delicious aglio e olio pasta dish. Trust me, you’ll want to make this weekly it’s so good!
Recipe for Spaghetti Spinach Aglio e Olio
I made this spaghetti aglio e olio recipe super easy & quick for you to make in 10 mins so you don’t have to spend an hour in the kitchen.
I used baby spinach, but you can use any spinach you’d like for your pasta. To make a creamy spinach aglio e olio pasta sauce, we’re going to blend these ingredients together creating a tasty green pasta sauce without your family or children knowing it’s a bunch of spinach!
This recipe has high protein but if you want more, I love using high-protein pasta and adding a can of beans with this spinach aglio e olio, but it’s optional! Feel free to add in more spinach and/or other vegetables as desired!
Ingredients
- Pasta (use gluten-free if desired)
- Spinach
- Oil
- Garlic
- White cannellini beans or other beans
This recipe is vegan, vegetarian, soy-free, nut-free and can be made gluten-free using GF pasta.
How To Make Spinach Aglio e Olio Pasta
1. Start by boiling a large pot of water and follow the instructions on the package to cook 4 servings of pasta (al dente). Saving around 3/4 cup of pasta water.
2. While pasta is cooking, heat oil on a large non-stick pan on medium-high heat and add minced garlic. Cook garlic for a few minutes, until fragrant and slightly browned, being careful not to burn. Add spinach and stir until just wilted.
3. Add the spinach and garlic mixture into a food processor or blender, along with around 1/4 cup of pasta water. Blend to create a spinach and garlic sauce. Don’t worry if it’s not completely smooth.
4. Add the cooked pasta and the spinach sauce to the pan. Mix well and add a few splashes of pasta water.
5. Add cannellini beans, salt, and pepper and cook together for another 1-2 minutes.
6. Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days. If you’re looking for a healthy topping high in protein, try making my hemp-seed parmesan!
Watch me make this recipe on YouTube!
Spaghetti Spinach Aglio e Olio
Equipment
- Food Processor or Blender
- Pot to cook spaghetti
- Large Pan non-stick
Ingredients
- 4 servings spaghetti I used 340g whole wheat spaghetti
- 300 g spinach equivalent to 10 oz
- 2 tbsp olive oil or avocado oil
- 3 tbsp garlic minced, around 6-8 cloves garlic
- 1 tsp salt or more to taste
- 1/2 tsp pepper or more to taste
- 1 tbsp garlic powder optional
- 1 can white cannellini beans or other beans, drained and rinsed
- 3/4 cup pasta water see instructions
Instructions
- Start by boiling a large pot of water and follow instructions on the package to cook 4 servings of pasta (al dente). Saving around 3/4 cup of pasta water.
- While pasta is cooking, heat oil on a large non-stick pan on medium-high heat and add minced garlic. Cook garlic for a few minutes, until fragrant and slightly browned, being careful not to burn. Add spinach and stir until just wilted.
- Add the spinach and garlic mixture into a food processor or blender, along with around 1/4 cup of pasta water. Blend to create a spinach and garlic sauce. Don’t worry if it’s not completely smooth.
- Add the cooked pasta and the spinach sauce to the pan. Mix well and add a few splashes of pasta water.
- Add cannellini beans, salt and pepper and cook together for another 1-2 minutes.
- Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days. If you're looking for a healthy topping high in protein, try making my hemp seed parmesan!
Nutrition
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Yum! I can’t wait to try this! 🙏
Brilliant recipe! I love aglio e olio but i get hungry fast after eating it so I loved adding in beans (I used chickpeas) and tons of spinach. Easy way to get more veggies in and my partner loved it too.