No, those aren’t green beans in that photo. They’re spinach pici – one of the easiest, funnest vegan pasta noodles to make and eat!
This pici recipe is inspired by one of my culinary idols, Mr. Jamie Oliver. I first made his Spinach Pici a few years ago and was insanely pumped on it.
I almost didn’t believe when Jamie’s recipe said that all I had to do was combine spinach and flour in a food processor to end up with a bright green pasta dough. But, because of the high water content in spinach, it works. Like a dream.
Pici is a spongy hand-rolled dough, so it is literally like playing with playdough for big kids! If you have littles in the house, I highly suggest letting them help with this dish. It is way too fun making those little green worms wiggle!
I add fresh basil to this dough, which makes the noodles extra fresh and delicious. If you don’t have fresh basil, no sweat. Just use more spinach.
Pici dough is really forgiving. If it is wet enough to incorporate all the flour, yet dry enough so it doesn’t stick to your fingers, it will turn out amazing.
You can cook the pici noodles straight away, or leave them out to dry if dinner isn’t for a while. Drop them into the boiling water one at a time so they don’t stick together. The noodles are fresh, so they only need two or three minutes to cook. As soon as they float to the surface, ladle them out with a slotted spoon.
I pair these delicious pici noodles with my 10-Minute Vegan Alfredo and top the dish with blistered tomatoes and fresh basil. So beautiful. So easy. SO delicious.
Soooo… let’s make.
Spinach Pici Alfredo
These homemade vegan pici noodles are one of my favourite things to make in the kitchen - they're so easy, so fun, and SO delicious!!
- 180 grams baby spinach
- 20 grams fresh basil or more spinach if you don’t have basil
- 260 grams 00 type flour
- 1 cup 10-Minute Vegan Alfredo
- 1 cup cherry tomatoes halved
- 1 tbsp grape seed oil
- 1 tbsp olive oil
- fresh basil to garnish
- fresh ground pepper to taste
- salt to taste
- Combine the spinach, basil, and flour in a food processor.
Blitz until a dough starts to form. If, after a few minutes of processing, all the flour hasn’t been incorporated, add more spinach. If the dough sticks to your fingers, add more flour.
Grab a piece of dough about the size of an apricot and start rolling it out on the counter into a long noodle shape. Once it is slightly thinner than a green bean, cut into whatever lengths you prefer, then place the noodles on a baking tray or cutting board.
Once all the dough has been rolled and cut, heat a large pot with water and add a heavy pinch of salt.
At the same time, heat a skillet to medium-high heat.
Add a tbsp of grape seed oil to the skillet, then the cherry tomatoes, and stir to coat.
- Cook for several minutes, until the tomatoes start to wrinkle and blister, then remove from the pan. Sprinkle with salt and fresh ground pepper.
Pour the alfredo sauce into a small saucepan and stir frequently over low heat until ready to serve.
Once the pasta water is boiling, drop the noodles in individually so they don’t stick together, and cook at a low boil until they float to the surface, about 2-3 minutes.
Remove with a slotted spoon and toss gently with a tablespoon of olive oil in a mixing bowl.
Pour the alfredo sauce into the bowl with the noodles, toss again, then serve into bowls. Top with the blistered tomatoes and garnish with fresh basil and fresh ground pepper.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!