Creamy Spinach Walnut Pasta

The first time I made this bright green sauce, my roommate actually asked if I was making something St. Patricks Day themed. But that first taste completely changed her mind theres something almost magical about how walnuts and spinach transform into something so incredibly luscious and comforting.

Last winter, when my friend Sarah was recovering from surgery and couldnt eat heavy foods, I brought over a batch of this. She kept texting me updates about how she didnt miss the cheese at all, and honestly, seeing that bright green sauce against the white pasta bowl felt like bringing a little bit of spring into her gray February recovery room.

Ingredients

• 350 g dried pasta: I prefer spaghetti or penne because the sauce clings so beautifully, but whatever shape you have in your pantry will work just fine
• 120 g raw walnuts: These are the secret to that creamy texture and they get even better when you toast them first it deepens the nutty flavor in ways you wouldnt expect
• 120 g fresh baby spinach: Pack it down tight in your measuring cup because it wilts significantly and you really want that vibrant green color to shine through
• 240 ml unsweetened plant-based milk: Oat milk gives the creamiest results, but almond or soy work beautifully too just avoid anything with added vanilla
• 2 garlic cloves: Fresh garlic makes a difference here, but dont go overboard or it will overpower the delicate walnut flavor
• 2 tbsp nutritional yeast: This creates that subtle cheesy undertone that makes you forget this is entirely plant-based
• 2 tbsp extra virgin olive oil: A good quality oil here really ties everything together and adds that luxurious mouthfeel
• 2 tbsp lemon juice: Fresh is absolutely essential it cuts through the richness and brightens the whole sauce
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust to your taste, remembering that the pasta water will be salty too
• Pinch of ground nutmeg: This is optional but honestly, it adds this subtle warmth that makes people ask whats your secret ingredient

Instructions

Get your pasta going first:

Bring a large pot of generously salted water to a rolling boil, then cook your pasta until its al dente. Before you drain it, scoop out about 120 ml of that starchy cooking water its liquid gold for getting the sauce consistency just right.

Toast those walnuts while you wait:

In a dry skillet over medium heat, stir the walnuts frequently for 3 to 4 minutes until they become fragrant and turn a gorgeous golden brown. Watch them carefully because nuts can go from perfectly toasted to burnt in seconds.

Blend up the magic sauce:

Toss everything except the reserved walnuts into your blender or food processor the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg if youre using it. Blend until completely smooth, stopping to scrape down the sides so you dont miss any chunks.

Taste and make it yours:

Give the sauce a try and adjust the seasonings to your liking. Sometimes it needs more salt, sometimes a splash more milk if its too thick, or extra nutritional yeast if you want more of that cheesy flavor.

Bring it all together:

Pour the sauce back into the pasta pot you used earlier, add the drained pasta, and toss everything gently over low heat. Add that reserved pasta water a little at a time until the sauce coats each piece beautifully in a silky, glossy way.

Finish with flair:

Serve it up right away while its still steaming hot, topped with those extra chopped walnuts you saved, a generous grind of black pepper, and maybe some lemon zest if youre feeling fancy.

Save

This became my go-to dinner when I started cooking more plant-based meals during lockdown. Something about that vibrant green color felt like hope on a plate, and the way it filled the whole kitchen with garlic and toasted nut smells made even the most isolated weeknight feel a bit more special.

Make It Your Own

Sometimes I toss in sautéed mushrooms right at the end for extra earthiness and substance, or add some grilled tofu cubes if I want more protein. The sauce is incredibly forgiving and plays well with so many additions.

Nut Swaps That Work

Cashews make an even creamier sauce if you soak them first, while almonds give a slightly sweeter, more delicate flavor profile. Just keep the same quantities and toast whatever nuts you choose for that essential depth.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving this with a simple side salad of arugula and cherry tomatoes, dressed with nothing more than olive oil and balsamic.

• Pair with crusty garlic bread to sop up every last drop of that gorgeous green sauce
• Add a sprinkle of vegan parmesan if you want extra savory depth
• The flavors actually get better overnight, so consider making extra for lunch the next day

Save

Theres something so satisfying about a meal that looks impressive but comes together in under half an hour, especially when its this nourishing and comforting.

Recipe FAQs

→ Can I make this sauce ahead of time?

Yes, the spinach walnut sauce can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Thin it with additional plant-based milk when reheating, as it may thicken slightly when cold.

→ What if I don't have a high-speed blender?

A food processor works equally well for blending the sauce. You may need to blend in two batches depending on capacity. For a chunkier texture, pulse instead of blending continuously.

→ How do I adjust the sauce consistency?

Add reserved pasta water gradually to thin the sauce for a silkier coating. For a thicker sauce, blend in extra nutritional yeast or add more toasted walnuts. Taste after each adjustment to maintain balance.

→ What nut alternatives work best?

Cashews, almonds, and pine nuts create similarly creamy sauces. Soak cashews in hot water for 15 minutes before blending if using them raw. Toast other nuts lightly for maximum flavor development.

→ Is this suitable for nut-free diets?

Unfortunately, walnuts are essential to this dish's creamy base. For nut-free alternatives, try sunflower seed butter blended with silken tofu and spinach, though the flavor profile will differ significantly.

→ How do I store leftovers?

Store cooled pasta in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of plant-based milk to restore creaminess, or enjoy cold as a pasta salad the next day.