Save The first time I made this vibrant green sauce, my kitchen actually smelled like spring had burst through the windows. I was skeptical about blending spinach and nuts together, but one whiff of that toasted walnut aroma changed everything. My roommate poked her head in, asking what smelled so incredible, and honestly, I was just as surprised as she was. Sometimes the most unassuming ingredients create pure magic on a plate.
I served this at a tiny dinner party last winter when my friend announced she had gone dairy-free. Honestly, I was nervous it would feel lacking without cream or cheese, but watching everyone go silent for that first bite told me everything. The way the silky sauce clings to each strand of pasta while toasted walnuts add little crunches throughout—this dish has become my go-to for showing people how good plant-based eating can be.
Ingredients
- 350 g dried pasta: Choose spaghetti, penne, or whatever shape catches your eye at the store—this sauce clings beautifully to anything with texture
- 120 g raw walnuts: Toasting these first is non-negotiable for that deep, earthy flavor that makes the sauce sing
- 120 g fresh baby spinach: Packed tight because it wilts down and contributes that gorgeous color and mild sweetness
- 240 ml unsweetened plant-based milk: Oat milk creates the creamiest consistency, but soy or almond work perfectly fine too
- 2 garlic cloves: Fresh ones pack more punch than pre-minced, and they balance the richness beautifully
- 2 tbsp nutritional yeast: This is the secret weapon that adds that savory, umami depth nobody expects
- 2 tbsp extra virgin olive oil: Helps everything emulsify into a silky, luxurious sauce
- 2 tbsp lemon juice: Freshly squeezed adds brightness that cuts through the creaminess
- 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust to your taste—everyones salt tolerance is different
- Pinch of ground nutmeg: Optional, but it adds this subtle warmth that makes everything taste more sophisticated
Instructions
- Cook the pasta to perfection:
- Bring a large pot of salted water to boil, cook your pasta until al dente, then reserve about 120 ml of that starchy cooking water before draining
- Toast the walnuts:
- Cook them in a dry skillet over medium heat, stirring frequently for 3 to 4 minutes until fragrant and golden, then let them cool slightly
- Blend the sauce:
- Combine the walnuts (save a handful for garnish), spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in a high-speed blender until completely smooth
- Check your seasoning:
- Taste the sauce and adjust with more salt or pepper, adding extra milk if it seems too thick or more nutritional yeast for extra cheesiness
- Bring it together:
- Return the drained pasta to its pot, pour the sauce over, and toss gently until every strand is coated, adding splashes of that reserved pasta water until you reach the perfect silky consistency
- Serve with love:
- Plate immediately and finish with those toasted walnuts you saved, an extra grind of black pepper, and maybe some lemon zest if you are feeling fancy
Save This pasta has become my comfort food of choice during those overwhelming weeks when cooking feels like a chore. Standing at the stove, watching the bright green sauce coat the pasta, smelling that lemon and garlic—that simple ritual grounds me every single time. Its funny how the most nourishing meals often come from the humblest ingredients.
Making It Your Own
One night I added sautéed mushrooms and honestly, it elevated everything with their meaty texture and earthy flavor. Grilled tofu works beautifully too if you want to boost the protein content for a heartier meal. I have even thrown in roasted cherry tomatoes when they were overflowing from my garden—those bursts of sweetness played so nicely against the creamy sauce.
Nut Swaps That Work
Cashews create an even creamier sauce if you want something more indulgent, while almonds add a slightly sweeter note that pairs wonderfully with the spinach. Just remember that different nuts might require slightly different blending times, and always toast them first regardless of which variety you choose. That toasting step is what takes this from good to absolutely incredible.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness and makes this feel like a proper dinner party situation. I have also served it alongside a simple green salad dressed with balsamic vinaigrette when I want something fresh on the plate. For a more substantial meal, roasted vegetables or some crusty bread turn this into a feast.
- Gluten-free pasta works perfectly if you need to accommodate dietary restrictions
- The sauce thickens as it sits, so add a splash more pasta water when reheating leftovers
- Store any extra sauce separately from the pasta if you are meal prepping for the week
Save There is something deeply satisfying about transforming a handful of simple ingredients into something so vibrant and comforting. I hope this recipe brings as much joy to your table as it has to mine.
Kitchen Tips & Answers
- → Can I use roasted walnuts instead of raw?
Yes, roasted walnuts work well, but the flavor will be different. If using pre-roasted walnuts, skip the toasting step in step 2 to avoid over-darkening them. For optimal results, consider toasting raw walnuts first for fresher, more vibrant flavor.
- → How do I adjust the sauce consistency?
Add reserved pasta cooking water gradually to achieve your desired thickness. For a thinner sauce, add more liquid incrementally. For a thicker, creamier result, add less water or increase nutritional yeast slightly for depth.
- → What plant-based milk works best?
Oat milk provides the creamiest texture and richest flavor. Soy milk adds protein, while almond milk offers a lighter option. Avoid heavily flavored varieties. Choose unsweetened options to prevent altering the dish's savory profile.
- → Is this gluten-free?
This dish becomes gluten-free when using gluten-free pasta. The sauce itself is naturally gluten-free. Always verify that nutritional yeast and other packaged ingredients are certified gluten-free if you have sensitivity.
- → Can I make this ahead?
The walnut sauce keeps refrigerated for 3-4 days. Cook pasta fresh for best texture. Reheat gently on the stovetop, adding splash of plant-based milk to restore creaminess. Alternatively, store components separately and combine just before serving.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the earthy walnuts and bright lemon flavors beautifully. Light Italian whites enhance the Mediterranean-inspired profile without overwhelming the delicate sauce.