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Green Pasta with Creamy Vegan Alfredo Sauce

Brought to you by Michal Sach


For the pasta:

300gr white flour or cassava flour or GF flour

200gr fresh spinach or silverbeet leaves

For the sauce:

1 cup raw cashews / sunflower seeds (for a nut free version)

¾ cup water / vegetable broth

2 tbsp lemon juice / white vinegar

2 garlic cloves / 1 tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

Optional : chilli flakes or rosemary flakes (to be added after blending)


For the pasta:

  1. Place both ingredients in a food processor and process until dough has formed.
  2. Knead the dough a few minutes until smooth and easy to work with.
  3. Divide the dough into bite sized pieces in your desired shape.
  4. Place in salted boiling water for 5 minutes or until pasta has risen to the top of the water, preferably in batches.
  5. Serve with your favourite pasta sauce, a huge fresh salad and enjoy.

For the sauce:

  1. Soak nuts / seeds in water for 4 hours and then drain and rinse.
  2. Combine all the ingredients in a high-speed blender and blend until smooth.

Combine the sauce and the pasta together and enjoy!

About the Author

Michal Sach

Michal Sach

Michal Sach is a nutritionist from Melbourne with a passion for child and teen health and well-being.

She helps parents support their children through what is called “picky eating” to set them up for success including good long-term eating habits and a great relationship with food.

She also focuses on helping teen girls struggling with period pain and acne manage and overcome these challenges through understanding their menstrual cycle and the critical role food plays in their health.

Michal specializes in plant-based eating, but supports people with a range of eating styles and dietary requirements through online courses and private consultations.