Spinach Pesto Pasta

This spinach pesto pasta is a perfect quick and easy dinner! With a flavorful spinach pesto, sun-dried tomatoes and a touch of greek yogurt for creaminess, it’s hard to beat! Vegan & dairy free options included.

Two white bowls filled with Spinach Pesto Pasta.

I have a tendency to buy way too much spinach each week at the grocery store.  We go through a lot of spinach in our house, but for some reason I always overestimate just how much we really need.  

The extras usually go into smoothies or something like that, but a few weeks ago I needed to use a bunch … and quickly … before it went bad.

I usually just make regular basil pesto, but decided to experiment and make a spinach version.  Since that would use quite a bit of the aforementioned tons of extra spinach.  

And from there, this quick and easy dinner idea was born.

Two white bowls filled with Spinach Basil Pesto Pasta.

This pasta is jam packed with plenty of good-for-you spinach, along with some crunch from the walnuts and a little saltiness from the sun-dried tomatoes.  

There’s also just a hint of kick, from the red pepper flakes, and you can definitely dial it up and add some more depending on your taste.

I also added in a little greek yogurt to give it a hint of creaminess and was so happy with the result.  

And if you’re like my husband and like meat with your dinner, add some sliced chicken or sausage.  It’s great that way as well.

Two bowls of Spinach Pesto Pasta with forks to the side.

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Spinach Pesto Pasta

Spinach Pesto Pasta

Yield: about 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This spinach pesto pasta is a perfect quick and easy dinner! With a flavorful spinach pesto, sun-dried tomatoes and a touch of greek yogurt for creaminess, it's hard to beat!


For the pesto:

  • 4 cups packed baby spinach leaves
  • ½ cup packed fresh basil leaves
  • ½ cup raw walnuts, roughly chopped
  • 3 cloves garlic
  • ¾ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ cup freshly grated parmesan cheese*
  • ¼ cup extra-virgin olive oil

For the pasta:

  • 1 pound your favorite pasta
  • ¼ cup plain greek yogurt**
  • ½ cup raw walnuts, chopped
  • ⅓ to ½ cup sun-dried tomatoes, drained, patted dry and chopped
  • additional freshly grated parmesan cheese, for serving***


To make the pesto:

  1. Add the spinach, basil, walnuts, garlic, salt, red pepper and parmesan cheese to the bowl of a food processor. Pulse until finely chopped.
  2. Add in the olive oil and process until smooth. Set aside.

To make the pasta:

  1. Cook the pasta according to the package directions. Drain and transfer to a large bowl.
  2. Add the pesto and greek yogurt to the bowl with the pasta. Mix until evenly coated, then taste and season with salt / pepper as desired.
  3. To serve, spoon the pasta into bowls. Top with some walnuts, sun-dried tomatoes and additional parmesan cheese, if desired.


*To keep this dairy free / vegan - use 2 tablespoons nutritional yeast instead of the parmesan.

**To keep this dairy free / vegan - use plain unsweetened dairy free yogurt.

***To keep this dairy free / vegan - omit the parmesan for serving.

To keep this gluten free - be sure to use an appropriate pasta of choice!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 4mgSodium: 435mgCarbohydrates: 33gFiber: 5gSugar: 3gProtein: 13g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.