Give homemade mac and cheese an extra oomph with this power-packed Green Pasta Sauce. It’s ready in less than 20 minutes, has two veggies in the mix, and is super easy to make. Plus, you can even freeze extra portions for future weeks!

Green Pasta Sauce

We love homemade mac and cheese in all it’s versions, from One-Pot Mac and Cheese to Cauliflower Mac and Cheese and Butternut Squash Mac and Cheese. And our new favorite? This Green Pasta Sauce, which is essentially a green mac and cheese!

This recipe is easy in that we cook the veggies in the same water as the pasta, the sauce can be made separately and frozen for future meals if you prefer to meal prep, and it’s filling enough to work as a vegetarian main dish.

I love my bowl topped with cracked black pepper, my husband likes his with hot sauce, and the kids just love it super cheesy. The flavor is mellow and comforting—and somehow has both cauliflower and spinach in the mix—and it comes together so fast.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this easy pasta recipe to share with the kids.

• Cauliflower florets: You can chop cauliflower off of a full head, or start with a bag of cut florets. You can also use frozen cauliflower if that’s what you have on hand or what you prefer to buy.
• Baby spinach: Baby spinach adds iron, fiber, and the bright green color of the sauce. (It’s such a fun way to serve greens to kids!)
• Milk: I use whole milk in this recipe to ensure that the pasta sauce is thick and creamy. You can also use a plain, unsweetened nondairy milk if needed.
• Shredded cheddar cheese: Shredded cheddar cheese adds flavor and creaminess to this cheese sauce.
• Butter: A little butter adds richness and flavor to the pasta sauce.
• Pasta: You can serve this pasta sauce with any pasta you prefer, though we love this most with sort pasta shapes such as elbows or mini wagon wheels.
• Parmesan cheese, cracked black pepper, optional, to top each serving.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.

1. Bring a large pot of water to a boil. Add the cauliflower and cook until soft when poked with a fork. Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender.
2. Add the spinach milk, cheese, butter, and salt to the blender. Blend until smooth.
3. Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain the pasta water and return to the pot.
4. Stir the cheese sauce into the pasta and serve warm, topped with cracked black pepper if desired.

How to Store

Store any leftovers in an airtight container in the fridge for 3-5 days. When reheating, warm for 30-60 seconds in the microwave to serve. Or, prepare the sauce and freeze small portions in an ice cube tray. Once the cubes are frozen you can transfer them to a plastic or reusable storage bag for up to 6 months.

Add a cube or two to a bowl of hot pasta or thaw overnight in the fridge and stir into warm noodles.

More Green Pasta Sauce Recipes

Another way to make green pasta sauce is to go with pesto. You can find easy recipes for:

Best Tips for Success

• You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
• Use whichever kind of pasta your family likes best. We usually use farfalle or wagon wheels, but you can also use linguine, spaghetti, tagliatelle, or another favorite pasta.
• Omit the garlic powder from the green sauce if you’re at all worried that the kids may not like it.
• Top your serving with cracked black pepper, fresh basil or parsley, red pepper flakes, or a little fresh lemon zest.
• Gluten-free: Use your favorite gluten-free pasta.
• Dairy-free: Use nondairy vegan cheese and milk.
• Use cream instead of milk to make this even creamier

I’d love to hear your feedback on this post, so please rate and comment below!

• Bring a large pot of water to a boil. Add the cauliflower and cook for about 6 minutes or until soft when poked with a fork.

• Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender. Add the spinach milk, cheese, butter, salt, and garlic powder if using. Blend until smooth.

• Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot.

• Stir the cheese sauce into the pasta and serve warm, topped with cracked black pepper if desired.

• Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
• You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
• Use whichever kind of pasta your family likes best.
• Omit the garlic powder if you’re at all worried that the kids may not like it.
• Stir the sauce into the pasta right before serving.

Calories: 347kcal, Carbohydrates: 47g, Protein: 14g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 258mg, Potassium: 310mg, Fiber: 3g, Sugar: 3g, Vitamin A: 608IU, Vitamin C: 41mg, Calcium: 203mg, Iron: 1mg