Give homemade mac and cheese extra oomph with this power-packed Green Pasta Sauce. It’s ready in less than 20 minutes, has two veggies in the mix, and is super easy to make. You can even freeze extra portions for future weeks!
We love homemade mac and cheese in all its versions, from One-Pot Mac and Cheese to Cauliflower Mac and Cheese and Butternut Squash Mac and Cheese. And our new favorite? This Green Pasta Sauce, which is essentially a green mac and cheese!
This has been such a great way for my kids to learn to love greens because it’s fun and mellow in flavor.
This recipe is also super easy in that we cook the veggies in the same water as the pasta, the sauce can be made separately and frozen for future meals if you prefer to meal prep, and it’s filling enough to work as a vegetarian main dish.
I love my bowl topped with cracked black pepper and the kids just love it super cheesy. The flavor is mellow and comforting—and somehow has both cauliflower and spinach in the mix—and it comes together so fast.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this easy pasta recipe to share with the kids.
- Cauliflower florets: You can chop cauliflower off of a full head, or start with a bag of cut florets. You can also use frozen cauliflower if that’s what you have on hand or what you prefer to buy.
- Baby spinach: Baby spinach adds iron, fiber, and the bright green color of the sauce. (It’s such a fun way to serve greens to kids!)
- Milk: I use whole milk in this recipe to ensure that the pasta sauce is thick and creamy. You can also use a plain, unsweetened nondairy milk if needed.
- Shredded cheddar cheese: Shredded cheddar cheese adds flavor and creaminess to this cheese sauce.
- Butter: A little butter adds richness and flavor to the pasta sauce.
- Pasta: You can serve this pasta sauce with any pasta you prefer, though we love this most with short pasta shapes such as elbows or mini wagon wheels.
- Parmesan cheese, cracked black pepper, optional, to top each serving.
Step-by-Step Instructions
Below is an overview of how to make this green pasta sauce recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.
Step 1. Bring a large pot of water to a boil. Add the cauliflower and cook until soft when poked with a fork. Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender.
Step 2. Add the spinach milk, cheese, butter, and salt to the blender. Blend until smooth.
Step 3. Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain the pasta water and return to the pot.
Step 4. Stir the cheese sauce into the pasta and serve warm, topped with cracked black pepper, if desired.
Frequently Asked Questions
This green pasta sauce recipe tastes like creamy mac and cheese, with the most subtle undertone of spinach. I did my best to make the flavor as mellow as possible so it’s enjoyed by kids and adults alike.
You can omit the cheese and use white beans or nondairy cheese instead. Use nondairy milk (plain and unsweetened) or a vegan cream in place of the milk.
Green pasta is simply pasta—whichever shape you like including spaghetti, rotini, wheels, or another shape—with a veggie-loaded cheese sauce.
How to Store
Store any leftover green pasta sauce in an airtight container in the fridge for 3-5 days. When reheating, warm for 30-60 seconds in the microwave to serve. Or, prepare the sauce and freeze small portions in an ice cube tray. Once the cubes are frozen you can transfer them to a plastic or reusable storage bag for up to 6 months.
Add a cube or two to a bowl of hot pasta or thaw overnight in the fridge and stir into warm noodles.
More Green Pasta Sauce Recipes
Another way to make green pasta sauce is to go with pesto. You can find easy recipes for:
Best Tips for Success
- You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
- Omit the garlic powder from the green sauce if you’re worried the kids may not like it.
- Top your serving with cracked black pepper, fresh herbs like fresh basil or parsley, red pepper flakes, or a little fresh lemon zest or lemon juice.
- If you have more greens to use, try my Spinach Muffins, Spinach Eggs, and Spinach Grilled Cheese. Or my Vegetable Sauces for Pasta and Hidden Veggie Recipes.
- Try this as a fun Halloween pasta, too.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Green Pasta Sauce
Ingredients
- 4 cups cauliflower florets (fresh or frozen)
- 2 cups baby spinach
- ⅔ cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ¼ teaspoon salt (optional)
- pinch garlic powder (optional)
- 1 pound pasta (such as elbow or other mini pasta shape)
- Parmesan cheese, cracked black pepper (optional)
Instructions
- Bring a large pot of water to a boil. Add the cauliflower and cook for about 6 minutes or until soft when poked with a fork.
- Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender. Add the spinach milk, cheese, butter, salt, and garlic powder if using. Blend until smooth.
- Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot.
- Stir the cheese sauce into the pasta and serve warm, topped with cracked black pepper if desired.
Notes
- Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
- You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
- Use whichever kind of pasta your family likes best.
- Omit the garlic powder if you’re worried the kids may not like it.
- Stir the sauce into the pasta right before serving.
- Dairy-free: Omit the cheese, use broth instead of milk, and add ½ cup white beans. Or use dairy-free cheese, butter, and milk.
Nutrition
This post was first published May 2023.
Should this be completely smooth when blended? Mine still had little pieces of cauliflower and spinach that did not blend completely smooth.