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Spinach Pesto Pasta with Basil and Goat Cheese

  • Total Time: 25 minutes
  • Yield: 4-6 1x


A super simple yet delicious Spinach Pesto Pasta with Basil and Goat Cheese recipe made gluten free and vegetarian friendly with spinach, basil, lemon, garlic and goat cheese.



For the Pesto Sauce:

  • 2 cup basil, loosely packed
  • 2 cups baby spinach. loosely packed, divided
  • 1/4 cup hemp seeds/hemp hearts
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • Fresh ground pepper
  • 1 small clove of garlic, minced
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup plain goat cheese

For the Pasta:

  • 3/41 lb pasta, gluten free or favourite grain (I like a short cut pasta here)
  • 1 tablespoon extra virgin olive oil
  • 3 cups baby spinach
  • Pinch of salt and pepper
  • Extra hemp seeds/hemp hearts and basil leaves, for garnish


For the Pesto Sauce:

  1. Place basil, baby spinach, hemp seeds, lemon juice, salt, pepper and garlic into a food processor.
  2. Turn the processor on and slowly stream in olive oil 1 tablespoon at a time, scraping down the sides as needed until the pesto sauce is smooth.
  3. Add the goat cheese to the food processor and blend until the goat cheese is well incorporated and smooth, about 30 seconds. Set aside.

For the Pasta:

  1. Cook pasta according the the package directions, reserving about 1/2 cup of the starchy cooking liquid before draining.
  2. While the pasta is cooking, heat the oil in a large pot or skillet over medium-low. Sautee the spinach, seasoning it with salt and pepper until wilted, about 3 minutes.
  3. Adjust the heat to low and add the pesto sauce to the skillet, stirring to incorporate with the spinach. Allow the pesto sauce to warm but not boil, bubble or burn, stirring occasionally until pasta is finished cooking.
  4. Add the 1/2 cup of starchy cooking liquid to the pesto sauce, stirring well to incorporate the liquid and thin the sauce.
  5. Add the cooked pasta noodles to the skillet and toss to combine, ensuring each noodle is coated in pesto sauce.
  6. Serve immediately with an extra sprinkle of hemp seeds or fresh basil.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes