Spinach Pasta Sauce

This simple spinach sauce pasta can be made in under 30 minutes, it uses a handful of ingredients, and it's freezable. Made with fragrant basil, lemon juice and a touch of garlic, and finished with grated cheese and toasted pine nuts, we think it's great with gnocchi – the perfect quick-cooking pasta week nights.


  • No gnocchi? Use any pasta you like. 
  • No lemon juice? Try with lime juice instead. 
  • No pine nuts? Use pumpkin seeds or sunflower seeds instead.

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings: 2


140 g Spinach

15 g Basil leaves

2 Garlic cloves

1 tbsp Lemon juice

Salt & pepper

400 g Gnocchi (or pasta)

For serving:

4 tbsp Parmesan (grated)

2 tbsp Pine nuts (toasted)


  1. Bring a small saucepan of salted water to the boil. Add the spinach and garlic cloves and blanch for 3 minutes, then use a slotted spoon to take them out of the pan. Keep the water for cooking the gnocchi.
  2. Add the spinach and garlic to a food processor with the basil, lemon juice and a pinch of salt and pepper. Blend until smooth, adding more of the hot water if needed.
  3. Cook the gnocchi until they float up to the top of the water.
  4. Drain the gnocchi and put it in a mixing bowl. Add 3-5 tablespoons of the spinach sauce and toss to coat. Serve with parmesan and toasted pine nuts.
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How to store

You can freeze this spinach sauce for up to 2 months in a freezer bag, ice tray or airtight container. Let it thaw in the fridge before using, or add frozen cubes directly  to hot pasta.