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.
This is my favorite so far of the pasta sauces from this site. I had no idea how my daughter would react to green sauce but it’s pretty light green and I didn’t use a ton so I don’t think she noticed the color. She ate a few bites but I think mainly because she had already filled up on chicken tenders. For my husband and I added some roasted cherry tomatoes and lemon juice.
I am bad at reading directions fully, and didn’t cook the cauliflower first (seems like such a silly mistake now). Was a little thick for my liking but flavor was great. Next time will for sure cook the cauliflower down and maybe use a little less.
Will for sure make again though.
YUM
first time I did as is
it was okay
second time around I added basil and it’s incredible
Mashup between green pasta and pesto
Can this sauce be frozen?
Sure!
Delicious! I actually subbed butternut squash for the cauliflower because that’s what I had and it was extra creamy! My kids called it zombie Mac and cheese and loved it! Thanks for another great recipe!
My 6 year old and 11 month old both loved this (and I did too)! Thanks for another super healthy, super easy, crowd pleasing recipe!
Hi,
we love this recipe and the children love it with a bit of pesto stirred in.
Unfortunately I only have cauliflower rice in this week or broccoli, can I use the cauliflower rice or would it be best to just use broccoli instead?
Thanks
Hi- you can use cauliflower rice. Or try my Broccoli Pasta version of this: https://www.yummytoddlerfood.com/easy-broccoli-pasta/
Can you freeze the noodles and the “sauce cubes” “once frozen” all together or should you not freeze noodles at all?
You can do it together, but the pasta may wind up much softer once frozen, thawed, and reheated. So if you don’t think your family will mind, you can totally do it. I usually just do the sauce myself.
Is the sauce freezable?
Sure!
Hey! Do you think this would work with Broccoli instead of cauliflower? I know you have other broccoli recipes but I think my little one would like the creaminess of this one 🙂
Thanks and keep up the good work – love your site.
Mol x
Yes, it works with broccoli, it just has more broccoli flavor if you do it that way.
My husband and I and one of my children loved it. Really think my other child would have liked it, too, but she refused to try it… just one of those days. Great recipe. Looking forward to making it again!
Easy week night meal. Used 2% milk and topped with Parmesan flakes. Toddler didn’t try it yet but I had a bowl. Delicious.
I wanted to love this since I was making it for my whole family, but it had zero flavor:( the texture turned out great though. My 3 year old and husband ate it. Maybe it was the fake cheese I used? ha. Any suggestions to flavor it up next time?
I cannot guarantee the flavor of fake cheese:) You could add a little more salt, some garlic or onion powder, or some black pepper.
Very delicious and healthy sauce. Nice that you can freeze the half and use it next time.