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!
Green Pasta Sauce
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 recipe is 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, my husband likes his with hot sauce, 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.
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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 recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.
- 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.
- Add the spinach milk, cheese, butter, and salt to the blender. Blend until smooth.
- 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.
- Stir the cheese sauce into the pasta and serve warm, topped with cracked black pepper, if desired.
How to Store
Store any leftovers 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.
- Use whichever kind of pasta your family likes best. We usually use farfalle or wagon wheels, but you can also use linguine, spaghetti, tagliatelle, or another favorite 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 basil or parsley, red pepper flakes, or a little fresh lemon zest.
- Gluten-free: Use your favorite gluten-free pasta.
- Dairy-free: Use nondairy vegan cheese and milk.
- Use cream instead of milk to make this even creamier
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.
Yummy Teenager Food! They may be past the stage of me having to hide veggies but my 17-yr old and my 10-yr old LOVES this recipe. I have made it with both broccoli and cauliflower and courgette (they were not a fan of that one). Bowl is always cleaned out. Thank you!
I’m so glad to hear that!
actually straight fire (taste amazing with vegan cheese and milk even gluten free noddles)
This is delicious! I did not make this for children; I made it for adults (including myself) trying to get more veggies in my diet. It tastes just like mac and cheese, just a bit lighter. I substituted milk for cottage cheese to give it more protein, and I also think this helped make it creamy. I will make this all the time now!
Side note: I can’t imagine making this without a Vitamix. The sauce was super smooth and perfect because of the blender!
Glad to hear it!
This was so good!!! My picky eater even approved. I used fresh mozzarella instead of cheddar because that’s what we had on hand and I used frozen tortellini instead of regular noodles because I know she loves tortellini in regular Alfredo type sauce so I figured I would keep one thing in the meal consistent while introducing a new sauce. It was a hit! The sauce is so creamy and you really don’t taste the cauliflower. I added all the recommended spices and that helped mask the veggie flavor for sure.
I’m so glad to hear that, thanks for commenting!
For those wondering, using vegan cheese shreds/butter/milk works well! I wasn’t sure if the cheese would fully melt and blend, but it did and tasted great!
So glad to hear that!
Hi! Love this! How many servings?
It makes plenty for a pound of pasta, so 8, or more if you want your pasta a little less cheesy.
Do you think the butter is important? Or would it be okay to substitute with olive oil? Thank you!
I bet olive oil would be fine, enjoy!
No kids at our house, but my fiancé loved this recipe! Decided it needs a little dimension for adults so we’re going to try a little lemon juice when we make it again.
Glad to hear that!
I really want to try this for my family❤️, but can you taste the cauliflower? As my little girl hates cauliflower 🥴
I cannot taste the cauliflower in this, but I cannot guarantee that others will feel the same. If you know she hates it, I might advise against trying to get it past her because it can quickly break trust if the kids figure out what we did. I have so many other nutrient dense pasta recipes so hopefully there’s another option she may prefer!
Does the butter need to be room temp or melted?
I use room temperature butter and it blends in easily.
So delicious. Mild flavor is great for kids or can be amped up a little with sharp cheddar.
Tried this recipe last night and the whole family loved it! We added some precooked Italian sausage sliced up as well. Froze the leftover sauce, we’ll definitely be making again
I’m so glad!
Do you think thawed frozen spinach would work?
I think so!
hello my name is Aubree and me and my school are looking at how to back up clams for “kids need a balanced diet to be healthy” and i think your website wouldn’t help with the claim but its good for mothers with toddlers 🙂
I guess it may help to know how you’re defining “balanced diet” and also “healthy”? Maybe go to medical resources such as the American Academy of Pediatrics for resources if you’re looking for medically related information?
thank you! and i will do that! and have a great day!
Thank you, My close friend that had responded to this is doing a project with me and is willing to take back the information you have given us.
we would definitely enjoy doing this research. thank you for your reccomendation!