Creamy Spinach Walnut Pasta

The first time I made this vibrant green sauce, my kitchen actually smelled like spring had burst through the windows. I'd been skeptical about blending spinach into pasta sauce, but watching the emerald swirl coat each strand of spaghetti changed everything. Now it's the dinner I make when I need something that feels both comforting and somehow light at the same time.

Last Tuesday, my friend Sarah dropped by unexpectedly while I was tossing the pasta with the sauce. She stood in the doorway watching the green transformation happen and immediately asked for a bowl. We ate standing up at the counter, and she kept saying I could sell this stuff. That's the thing about this recipe, it makes converts out of everyone.

Ingredients

• 350 g (12 oz) dried pasta: Choose something that holds sauce well, like penne or spaghetti, and dont forget to salt that pasta water generously
• 120 g (1 cup) raw walnuts: Toasting these first makes all the difference between good and absolutely incredible sauce
• 120 g (4 cups) fresh baby spinach: Pack it down tight because it wilts into the sauce but provides that gorgeous color and nutrients
• 240 ml (1 cup) unsweetened plant-based milk: Oat milk adds natural creaminess but almond or soy work beautifully too
• 2 garlic cloves: Fresh is best here, they blend right into the sauce without any harsh bite
• 2 tbsp nutritional yeast: This is the secret to that cheesy, savory depth without any dairy
• 2 tbsp extra virgin olive oil: Adds richness and helps the sauce cling to every strand of pasta
• 2 tbsp lemon juice: Brightens everything and cuts through the creamy walnuts perfectly
• 1/2 tsp salt: Start here and adjust, the walnuts need enough salt to really shine
• 1/4 tsp freshly ground black pepper: Freshly cracked gives way more flavor than pre-ground
• Pinch of ground nutmeg: Optional, but it adds this subtle warmth that makes people ask what's in it

Instructions

Get Your Pasta Going:

Bring a large pot of salted water to boil and cook pasta until al dente, then reserve that precious pasta water before draining

Toast Those Walnuts:

Heat them in a dry skillet over medium heat for about 4 minutes until they smell amazing and turn golden, stirring constantly so they dont burn

Blend It All Up:

Combine the toasted walnuts (save some for garnish), spinach, milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in a blender and puree until completely smooth

Taste and Adjust:

This is your chance to make it yours, add more milk if it's too thick or more nutritional yeast if you want extra cheesiness

Bring It Together:

Pour that gorgeous green sauce over your drained pasta and toss gently, adding pasta water as needed until it's silky and coating every piece

Finish with Flair:

Serve it up with those reserved toasted walnuts, extra pepper, and maybe some lemon zest if you're feeling fancy

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My youngest daughter used to turn her nose up at anything green on her pasta. Now she actually requests this for her birthday dinner and asks for seconds. Watching her scrape the bowl clean makes me laugh every single time.

Making It Your Own

Sometimes I'll toss in sautéed mushrooms when I want something heartier, or maybe some grilled tofu for extra protein. The sauce is versatile enough that it plays nicely with whatever you're craving.

Nut Swaps

Cashews make an incredibly smooth sauce if walnuts aren't your thing. Almonds work too but give a slightly different flavor profile. Just remember that different nuts might need slight adjustments to the liquid.

Perfect Pairings

This pasta loves a crisp white wine like Pinot Grigio alongside. A simple green salad with a bright vinaigrette cuts through the richness perfectly, and some crusty bread never hurt anyone.

• Keep some extra lemon wedges at the table for those who love extra acidity
• A sprinkle of red pepper flakes adds beautiful heat if you like some spice
• The sauce works beautifully over roasted vegetables too, not just pasta

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There's something deeply satisfying about serving a dish that looks this impressive but comes together so easily. Hope it becomes a regular in your rotation too.

Recipe Questions & Answers

→ Can I make this pasta gluten-free?

Yes, simply substitute the regular pasta with your favorite gluten-free variety. The sauce itself is naturally gluten-free, making this dish easily adaptable for those avoiding gluten.

→ What can I use instead of walnuts?

Cashews or almonds work beautifully as alternatives. Both will create a similarly creamy texture when blended, though the flavor profile will shift slightly. Raw cashews tend to be the creamiest option.

→ How long does the sauce keep in the refrigerator?

The sauce stores well for up to 3 days in an airtight container. When reheating, you may need to add a splash of plant-based milk or pasta water to restore the creamy consistency, as it tends to thicken when chilled.

→ Is this dish suitable for meal prep?

Absolutely. The pasta and sauce can be prepared ahead and stored separately for up to 3 days. Reheat gently on the stovetop, adding a bit of liquid to loosen the sauce. The walnuts are best added just before serving to maintain their crunch.

→ Can I add protein to this pasta?

Yes, sautéed mushrooms, grilled tofu, or white beans make excellent protein additions. Chickpeas or lentils also complement the flavors well. Simply stir your chosen protein into the pasta when tossing with the sauce.

→ What plant-based milk works best?

Unsweetened oat milk provides the creamiest results, but soy and almond milk also work well. Avoid flavored or sweetened varieties, as they'll alter the savory balance of the sauce.