Creamy Spinach Walnut Pasta

The first time I made this vibrant green sauce, my roommate walked into the kitchen and asked if I was making pesto. When I told her it was actually spinach and walnuts, she stood there watching the blender whirl, completely skeptical. One taste later, she was standing over the pot, twirling pasta directly from the serving spoon. Now it's the only green pasta either of us makes.

Last winter, my sister came over exhausted from a twelve hour shift at the hospital. I set a steaming bowl of this pasta in front of her, and she ate in silence for five minutes before looking up and asking if I could teach her how to make it. Now she texts me photos of her version every time she has a long day, usually with some creative twist she invented.

Ingredients

• 350 g dried pasta: I love how penne catches the sauce in its tubes, but spaghetti twirls beautifully too
• 120 g raw walnuts: Toasting them first transforms their flavor from mildly nutty to deeply aromatic
• 120 g fresh baby spinach: Pack it down tightly in the measuring cup for the most vibrant green color
• 240 ml unsweetened plant based milk: Oat milk creates the creamiest texture, but almond works beautifully too
• 2 garlic cloves: Fresh cloves give you that punchy warmth that jarred garlic never quite achieves
• 2 tbsp nutritional yeast: This is what creates that savory, cheesy depth without any dairy
• 2 tbsp extra virgin olive oil: Use the good stuff here since its flavor shines through
• 2 tbsp lemon juice: Fresh squeezed cuts through the richness and makes everything pop
• 1/2 tsp salt: Start here and adjust based on your salt preferences
• 1/4 tsp freshly ground black pepper: Grind it right before adding for the most fragrant result
• Pinch of ground nutmeg: Optional but adds this subtle warmth that people notice but cannot place

Instructions

Cook your pasta to perfection:

Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a slight bite to it, then scoop out that precious half cup of starchy cooking water before draining.

Toast the walnuts:

Spread them in a dry skillet over medium heat, stirring constantly until they turn golden and fill your kitchen with an incredible nutty aroma, about three to four minutes.

Blend the sauce:

Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender, then whirl it all until completely smooth and creamy.

Taste and adjust:

Dip a spoon in and see if it needs more salt, an extra squeeze of lemon, or a splash more milk to reach your perfect consistency.

Bring it all together:

Return the drained pasta to its pot, pour that gorgeous green sauce over the top, and toss everything together until every strand is coated.

Add the finishing touches:

Serve it up in warmed bowls, scattered with those extra toasted walnuts, a generous grind of black pepper, and bright shreds of lemon zest if you are feeling fancy.

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This pasta has become my go to for dinner parties because it looks so impressive but actually leaves me free to hang out with guests instead of being stuck at the stove. Last month, my friend requested it for her birthday, and watching her face light up when she took that first bite made me realize this recipe is not just about food anymore.

Make It Your Own

Sometimes I toss in sauteed mushrooms when I want something heartier, and my cousin swears by adding grilled tofu cubes for extra protein. The sauce is incredibly forgiving and adapts to whatever you have on hand.

Perfect Pairings

A crisp Pinot Grigio cuts through the creaminess perfectly, and I love serving a simple green salad with an acidic vinaigrette alongside. In summer, roasted cherry tomatoes add this burst of sweetness that balances the earthy walnuts beautifully.

Storage And Reheating

This keeps surprisingly well in the refrigerator for up to three days, though the sauce will thicken considerably. I always reheat it gently with a splash of plant milk, stirring constantly to bring back that silky consistency.

• Store pasta and sauce separately if you plan to meal prep for the week
• The sauce freezes beautifully for up to two months in an airtight container
• Never microwave it at full power or you risk separating the sauce

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There is something deeply satisfying about watching a skeptical dinner guest take that first bite and immediately reach for seconds. This pasta has a way of turning ordinary weeknight dinners into moments worth savoring.

Recipe FAQs

→ Can I make this sauce ahead of time?

Yes, prepare the spinach walnut sauce up to 2 days in advance and refrigerate in an airtight container. When ready to serve, reheat gently on the stovetop over low heat, adding plant-based milk as needed to reach your desired consistency.

→ What's the best way to achieve a silky, creamy texture?

Use a high-speed blender for the smoothest results, blending until completely smooth with no visible bits. Start with the liquid, then add dry ingredients. If using a food processor, blend longer and consider straining through a fine mesh sieve for extra creaminess.

→ How do I prevent the walnuts from becoming bitter?

Toast walnuts over medium heat for only 3-4 minutes, stirring constantly. Remove them from heat while still slightly golden, not dark brown, as they continue cooking from residual heat. This brings out their natural nuttiness without bitterness.

→ Can I substitute the nutritional yeast?

Nutritional yeast adds a cheesy flavor and B vitamins. If unavailable, try adding 1-2 tablespoons of miso paste for umami depth, or simply increase salt slightly. The sauce will be less cheesy but still delicious without it.

→ What plant-based milk works best?

Oat milk provides the creamiest texture due to its natural richness. Soy milk offers protein and body, while almond milk is lighter. Avoid ultra-thin varieties. Choose unsweetened for savory balance and avoid brands with strong vanilla flavoring.

→ How do I fix a sauce that's too thick or too thin?

For thick sauce, blend in reserved pasta water one tablespoon at a time until silky. For thin sauce, add more nutritional yeast or blend in additional toasted walnuts. Always adjust gradually, tasting between additions.