Spaghetti Spinach Aglio e Olio

Spaghetti Spinach Aglio e Olio

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

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!

cheap lazy vegan spaghetti spinach aglio e olio
Spinach Aglio e Olio with whole wheat spaghetti

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

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!

Spinach Aglio e Olio

Spaghetti Spinach Aglio e Olio

This spaghetti spinach aglio e olio is easy to make in 10 mins using a mixture of spinach, garlic & olive oil to create a delicious aglio e olio pasta recipe.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: aglio e olio, pasta, spinach
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 428kcal

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

Calories: 428kcal | Carbohydrates: 71g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 654mg | Potassium: 1093mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7035IU | Vitamin C: 23mg | Calcium: 181mg | Iron: 6mg

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2 thoughts on “Spaghetti Spinach Aglio e Olio”

  1. 5 stars
    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.

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