Vegan Homemade Spinach Pasta
Elevate your pasta game with this vibrant and nourishing Vegan Homemade Spinach Pasta! Made entirely from scratch, this recipe features fresh spinach leaves blended into a silky puree, infusing the dough with a gorgeous green hue and a subtle earthy flavor. A combination of all-purpose and semolina flour ensures the perfect balance of tenderness and chew in each bite. Simple ingredients like olive oil and a sprinkle of salt round out this plant-based delight, while the quick preparation and cooking time make it an achievable treat for weeknight dinners or special occasions. Whether rolled into silky fettuccine, hearty tagliatelle, or delicate lasagna sheets, this homemade pasta pairs beautifully with any vegan sauce. Delight your taste buds and dazzle your guests with this wholesome recipe! Perfect for vegans, spinach lovers, and anyone craving a fresh twist on pasta night, this dish is a must-try.
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Recipe Information
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
Instructions
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.
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.
Puree the spinach in a blender with 2 tablespoons of water until smooth. Set aside.
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Mix until well combined.
Make a well in the center of the flour mixture. Add the spinach puree and olive oil into the well.
Using a fork, gradually mix the flour into the spinach mixture. Once the dough begins to come together, start kneading by hand.
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.
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.
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.
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.
Cut the dough into your desired shape: fettuccine, tagliatelle, or serve as lasagna sheets.
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.
Drain the pasta and serve immediately with your favorite vegan sauce.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 1.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
