Creamy Spinach Walnut Pasta (Printer Version)

Luscious green pasta with fresh spinach and toasted walnuts blended into a velvety plant-based sauce

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (spaghetti, penne, or your choice)

→ Sauce

02 - 1 cup raw walnuts
03 - 4 cups fresh baby spinach, packed
04 - 1 cup unsweetened plant-based milk (oat, soy, or almond)
05 - 2 garlic cloves
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons extra virgin olive oil
08 - 2 tablespoons lemon juice (about 1 lemon)
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - Extra toasted walnuts, chopped
13 - Freshly ground black pepper
14 - Lemon zest (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and golden. Remove from heat and let cool slightly.
03 - In a high-speed blender or food processor, combine the toasted walnuts (reserve a few for garnish), spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg if using. Blend until completely smooth and creamy, scraping down the sides as needed.
04 - Taste and adjust seasoning if necessary. Add more milk for a thinner sauce or more nutritional yeast for extra cheesiness.
05 - Return the drained pasta to the pot. Pour the spinach walnut sauce over the pasta and toss to coat. Add reserved pasta water as needed to achieve a silky, creamy consistency. Serve immediately, garnished with extra chopped walnuts, freshly ground black pepper, and lemon zest if desired.

# Expert Advice:

01 -
  • The sauce achieves that luxurious creaminess without a drop of dairy
  • It comes together in under 30 minutes but tastes like you fussed for hours
  • The nutritional yeast gives it this sneaky umami richness that even skeptics love
02 -
  • The reserved pasta water is absolute magic for achieving that restaurant-quality sauce consistency
  • Letting the walnuts cool slightly after toasting prevents the sauce from separating or getting oily
  • This sauce keeps beautifully in the fridge for 3 days but is honestly best enjoyed fresh
03 -
  • If your blender isn't high-speed, soak the walnuts in hot water for an hour first
  • Add the pasta water gradually, a little goes a long way to perfect that consistency
Go Back