Spinach Pesto Pasta (with Vegan Chorizo Sausages)

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This Spinach Pesto Pasta (with Vegan Chorizo Sausages), made with just a handful of ingredients, will knock your socks off!!

spinach pesto

Spinach pesto? I know, that sounds like a dodgy vegan thing. But, don’t knock it until you try it!

It is seriously my favorite way to eat spinach.

This recipe is different from a traditional pesto recipe in more ways than one. Obviously, the star of the show is spinach and not a green leafy herb. It also turned plant-based, by omitting the cheese and replacing it with cashew nuts. And lastly! To avoid the spinach pesto sauce from going brown while storing this meal in the fridge for a few days, the spinach (and basil) requires blanching!

To turn the spinach pesto pasta situation into a balanced meal, top it off with vegan chorizo sausage.

Shell pasta all the way

For this pesto pasta dish, I highly recommend using shell pasta. The pesto to pasta ratio of this dish is quite generous. The shell pasta catches the sauce a tat bit better.

What you will need

spinach pesto pasta

vegan spinach pesto

Here are the ingredients you will need to make this dish happen:

  • baby spinach
  • fresh basil
  • raw cashew nuts
  • garlic
  • olive oil
  • lemon juice
  • shell pasta
  • vegan chorizo sausages

Do-able, right?

Meal prep this pasta for the work week

First things first, blanch the spinach and fresh basil! Like many other fruits and vegetables, spinach and basil will start to oxidize once it’s exposed to air after cutting or crushing, which turns it a much less appetizing brown color over time. The best way to prevent this from happening is to blanch your leaves, before preparing your pesto.

Then, pulse the raw cashews in the food processor. These will add a rich, almost buttery texture to the pesto. You could replace these with toasted pine nuts, macadamia nuts, or even walnuts. Just, don’t omit them!! To the food processor, add the garlic, blanched spinach and basil, olive oil, lemon juice, and salt, and pulse pulse pulse!

Then, cook the pasta in generously salted water. When you meal prep pasta, make sure to always err on the side of caution and don’t overcook your pasta. Al dente all the way! Reserve some of the cooking water, you’ll need it to make the spinach pesto sauce in a mo!

After combining the pasta with the spinach pesto, don’t forget to prepare some chorizo sausages to turn this pasta dish into a well-balanced meal.

Allow this pasta dish to add a touch of magic to your week!

healthy spinach pesto

What Are The Best Containers For Meal Prep?

Glass Containers

Clear LocknLock Purely Better Glass Food Storage Container with Lid
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For meals that need to be reheated, like this Spinach Pesto Pasta (with Vegan Chorizo Sausages), I swear by the LOCK & LOCK Purely Better Glass Food Storage Container with Lid. This borosilicate glass container is both microwave and oven-safe, as well as dishwasher and freezer-friendly. It doesn’t stain and has a luxurious feel to it, making it very enjoyable to eat from. It is so versatile that you can bake your meal, freeze your meal and eat your meal, all from the same bowl!

Spinach Pesto Pasta (with Vegan Chorizo Sausages)

This Spinach Pesto Pasta (with Vegan Chorizo Sausages), made with just a handful of ingredients, will knock your socks off!!
Course Main Course
Cuisine vegan, vegetarian
Keyword meal prep recipe, spinach pesto, spinach pesto recipe, vegan spinach pesto, vegetarian spinach pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 525kcal
Servings 3 meals
Author Lien Vanneste
Cost ZAR 30 / meal


  • medium pan
  • medium bowl
  • Food processor


  • 6 cup baby spinach
  • 1/2-1 cup fresh basil stems removed
  • 1/4 cup raw cashews
  • 1 clove of garlic minced
  • 1/4 cup olive oil
  • 1/2-1 lemon juiced
  • 1/2 teaspoon salt
  • pepper to taste
  • 150 gram pasta I used shell
  • 1 tablespoon pasta water
  • 6 chorizo sausages fried – I used Linda Mccartney brand


How to Blanch Spinach and Basil for Meal Prep-friendly Pesto

  • Fill a medium pot with water and bring it to a boil. Next to the pot, prepare a large bowl of ice water. Add the spinach and basil to the boiling water. After 15 seconds, remove the spinach and basil with a slotted spoon and immediately immerse it in the ice water for 15 seconds. Drain the spinach and basil and squeeze as much water out of it as you can.

For the Spinach Pesto

  • In the bowl of a food processor add the cashew nuts, garlic, blanched spinach and basil and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.

For the Spinach Pesto Pasta

  • Boil the pasta according to package instructions. Reserve a tablespoon of pasta water. Once the pasta has slightly cooled down, add the the pesto and the pasta water.
  • Divide the Spinach Pesto Pasta amongst 3 meal prep containers and serve with 2 fried Vegan Chorizo Sausages each. Garnish with some fresh basil!
  • Store in the fridge for up to four days!


Calories: 525kcal | Carbohydrates: 53g | Protein: 25g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 1300mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5841IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 7mg

Did you meal prep this Spinach Pesto Pasta (with Vegan Chorizo Sausages) Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see it!

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