Skip to content

Green spinach pesto linguine  

This quick and easy plant-based pasta is perfect for sharing.

Lauren Leyva

Recipe by Lauren Leyva

This fabulous green recipe was provided by Lauren Leyva (@laurenleyva).

Lauren says: ‘This stunning green spinach pesto linguine is low cost, low waste and perfect for sharing at your Big Lunch!’


Serves 4

Stars gif transparent background

  • 350g dried linguine
  • 2 big handfuls of spinach
  • Handful of fresh basil (4-5 large, leafy sprigs)
  • 2 garlic cloves
  • Salt & pepper
  • 100g vegan parmesan/hard cheese
  • 200g/ml of vegan crème fraiche/soft “cheese”
  • Handful of fresh parsley
  • 2 lemons
  • 2 tbsp walnuts


Takes 30 minutes

Step 1

Add linguine to a large saucepan and add boiling water to fill the saucepan. Bring to the boil and simmer for 12-15 mins until cooked, pushing the dried parts underneath when you’re able to.

Step 2

Zest the lemons. Peel the garlic cloves.

Step 3

In a blender, add the vegan crème fraiche/soft “cheese”, the garlic cloves, spinach, fresh basil, half the lemon zest, vegan parmesan, the juice of 1 lemon. Season with some salt & pepper. Blend until smooth.

Step 4

Add the green sauce mixture to a frying pan and simmer on low heat for 5-6 minutes.

Step 5

When the pasta is cooked, drain well and add to the green sauce. Toss well to cover the pasta and serve up in a big sharing dish for your friends and neighbours to help themselves.

Step 6

Use any leftover lemon zest, chopped parsley and chopped walnuts as a garnish.

Get your Big Lunch pack

It’s full of handy downloadable resources and exclusive content to help you plan and host your Big Lunch.

We can’t wait to see where your Big Lunch might take you!