Creamy Spinach Walnut Pasta

The first time I made this bright green sauce, my roommate walked into the kitchen and asked if I was making something for St. Patrick's Day. But when she tasted it, skeptical about spinach pasta, she went back for seconds. That vibrant color comes from blending baby spinach with toasted walnuts until it's impossibly smooth, like something you'd order at a fancy restaurant but can actually make on a Tuesday night.

I started making this sauce during a particularly busy month when I needed something comforting but didn't want the heavy feeling of cream-based pasta dishes. The walnuts provide enough healthy fat to keep you full, while the spinach makes you feel like you're doing something good for yourself. My partner now requests it whenever they've had a long day at work, something about the texture just hits different.

Ingredients

• 350 g dried pasta: Choose something with texture like penne or fusilli to catch the sauce, though spaghetti works beautifully too
• 120 g raw walnuts: Toasting these first transforms their flavor from mild to deeply nutty and rich, dont skip this step
• 120 g fresh baby spinach: The younger, more tender leaves blend smoother than mature spinach with no bitter aftertaste
• 240 ml unsweetened plant milk: Oat milk creates the creamiest consistency but soy and almond both work perfectly
• 2 garlic cloves: Use fresh garlic rather than jarred minced for the cleanest, brightest flavor
• 2 tbsp nutritional yeast: This is what gives the sauce that subtle cheesy, umami quality without any dairy
• 2 tbsp extra virgin olive oil: Helps create that luxurious velvety mouthfeel you expect from cream sauces
• 2 tbsp lemon juice: Fresh is absolutely essential here, bottled juice tastes harsh and artificial
• 1/2 tsp salt: Start with this amount and add more after blending, walnuts can vary in saltiness
• 1/4 tsp freshly ground black pepper: Grind it right before adding for the most aromatic, potent flavor
• Pinch of ground nutmeg: Optional but adds this subtle warmth that makes people ask what your secret ingredient is

Instructions

Get your pasta going first:

Bring a large pot of well-salted water to boil, then cook your pasta until it's just shy of done. Before draining, scoop out about 120 ml of that starchy cooking water, it's liquid gold for getting the right consistency later.

Toast your walnuts:

Heat a dry skillet over medium heat and add the walnuts, stirring frequently for 3-4 minutes until they smell fragrant and start turning golden. Let them cool slightly while you gather everything else.

Blend your sauce:

Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Blend on high, scraping down the sides once or twice, until it's completely smooth and creamy with no visible spinach pieces.

Taste and adjust:

Give it a try and see what you think. Want it cheesier? Add more nutritional yeast. Too thick? Splash in more milk. Not bright enough? Another squeeze of lemon juice might be just what it needs.

Bring it all together:

Pour that gorgeous green sauce over your drained pasta back in the pot and toss everything together. Add your reserved pasta water a little at a time until the sauce coats each piece beautifully in a silky, glossy layer.

Plate and garnish:

Divide into bowls and top with those extra toasted walnuts you chopped earlier, a crack of fresh black pepper, and maybe some lemon zest if you're feeling fancy. Serve right away while it's still warm and creamy.

Save

Last winter, my friend came over for dinner and literally licked her plate clean, which I've never seen her do before. She said it tasted like something from a high-end Italian restaurant but somehow felt lighter and didn't leave her feeling weighed down. That's the magic of walnuts and spinach working together.

Getting the Right Texture

I've learned that the smoothness of your sauce depends entirely on your blender. If you're working with a less powerful model, soak your walnuts in hot water for 30 minutes before toasting them. This softens them slightly and helps everything blend into that restaurant-quality creaminess we're after.

Make It Your Own

Sometimes I add a handful of fresh basil to the blender for an even brighter, more herbaceous flavor. Other times I'll sauté some mushrooms while the pasta cooks and fold them in at the end. The sauce is incredibly forgiving and plays well with so many additions.

Serving Suggestions

This pasta is substantial enough to stand on its own, but a simple green salad with a tangy vinaigrette cuts through the richness beautifully. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly, echoing the bright lemon notes in the sauce.

• Let everyone add their own red pepper flakes at the table if they like heat
• Leftovers keep well for a day but the sauce does thicken, just splash in water when reheating
• A dusting of vegan parmesan on top adds a nice salty finish if you want extra richness

Save

There's something deeply satisfying about a pasta sauce that's this vibrant and creamy without any dairy. Hope this becomes one of your go-to weeknight dinners too.

Recipe FAQs

→ Can I make this dish gluten-free?

Absolutely. Simply substitute the wheat-based pasta with your favorite gluten-free pasta variety. The sauce itself is naturally gluten-free, making this an easy adaptation for those avoiding gluten.

→ What can I use instead of walnuts?

Cashews or almonds work beautifully as alternatives. Cashews will create an even creamier texture, while almonds add a slightly sweeter note. Toast them beforehand just like the walnuts for the best flavor.

→ How long does the sauce keep in the refrigerator?

The blended sauce will stay fresh in an airtight container for 3-4 days. Reheat gently on the stove with a splash of plant-based milk to restore the creamy consistency before tossing with freshly cooked pasta.

→ Can I freeze this dish?

The sauce freezes well for up to 3 months. Store it in freezer-safe containers and thaw overnight in the refrigerator. For best results, cook fresh pasta when ready to serve rather than freezing the completed dish.

→ How can I add more protein to this meal?

Sautéed mushrooms, grilled tofu, or white beans all make excellent protein additions. You can also serve with a side of protein-rich foods like tempeh or incorporate chickpeas directly into the pasta.

→ What type of plant-based milk works best?

Unsweetened oat milk creates a particularly creamy result, but soy and almond milk also work well. Avoid flavored varieties and choose unsweetened options to maintain the savory balance of the dish.