Save The smell of toasting walnuts always pulls me into the kitchen, no matter what else I'm doing. I stumbled onto this sauce during a particularly uninspired grocery week when I had walnuts, spinach, and pasta but zero motivation to cook anything elaborate. Something about that vibrant green sauce made me feel like I'd created something restaurant-worthy, even though it came together in under thirty minutes.
I served this to my friend who claims to hate anything green and healthy, and she literally licked her plate clean. There's something so satisfying about watching someone discover that nutrient-dense food can taste indulgent and comforting. Now she texts me whenever she makes it, usually with some variation about how she can't believe it's actually good for her.
Ingredients
- 350 g (12 oz) dried pasta: I usually reach for penne or fusilli because those curly edges catch every bit of sauce, but spaghetti works beautifully too
- 120 g (1 cup) raw walnuts: Toasting these first is non-negotiable, it deepens their nutty sweetness and makes the sauce taste like it simmered for hours
- 120 g (4 cups) fresh baby spinach: Don't pack it down too firmly, but do measure generously since it wilts into almost nothing when blended
- 240 ml (1 cup) unsweetened plant-based milk: Oat milk creates the creamiest result, but soy and almond both work wonderfully
- 2 garlic cloves: Fresh cloves give you that sharp bite, but roasted garlic would make it mellow and sweet
- 2 tbsp nutritional yeast: This is what gives you that subtle savory, cheesy undertone without any dairy
- 2 tbsp extra virgin olive oil: Adds silkiness and helps carry all those flavors throughout the sauce
- 2 tbsp lemon juice: Brightens everything up and cuts through the richness of the walnuts
- 1/2 tsp salt, or to taste: Start here and adjust, remembering the pasta water will add some saltiness too
- 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in brightness
- Pinch of ground nutmeg: Just a tiny pinch adds warmth that makes people ask what that secret ingredient is
- Extra toasted walnuts, chopped: For that irresistible crunch on top
- Freshly ground black pepper: A final grind adds visual appeal and one last punch of flavor
- Lemon zest: If you want that restaurant-finish touch, zest some lemon right before serving
Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it's just tender with a slight bite to it
- Toast those walnuts while you wait:
- Spread them in a dry skillet over medium heat, stirring frequently for 3 to 4 minutes until they're golden and smell amazing
- Blend up your magic sauce:
- Combine everything except the pasta in your blender, processing until it's completely smooth and silky
- Taste and make it yours:
- Give it a try and adjust the seasonings, adding more milk if it's too thick or more nutritional yeast if you want it cheesier
- Bring it all together:
- Toss the hot pasta directly with the sauce, using that reserved pasta water to loosen everything into a glossy, coating perfection
- Finish with flair:
- Serve it up immediately with extra walnuts scattered on top, a grind of pepper, and that lemon zest if you're feeling fancy
Save This recipe has become my go-to when I need to feed a crowd quickly but still want to serve something that feels thoughtful and nourishing. I've made it for dinner parties where half the guests didn't realize they were eating something entirely plant-based until I mentioned it.
Making It Your Own
Sometimes I'll add sautéed mushrooms right before tossing everything together, which gives it this earthy depth that's absolutely incredible. If you're craving extra protein, grilled tofu or some white beans folded in at the end make it even more satisfying without changing the cooking time much.
Nut Swaps and Substitutions
Cashews create an even creamier sauce if you don't mind the extra blending time, while almonds give it a slightly lighter, fresher finish. Just remember that different nuts have different oil contents, so you might need to adjust your liquid slightly to get that perfect consistency.
Serving Suggestions
This pasta pairs beautifully with a crisp white wine like Pinot Grigio, and I always serve it with a simple green salad dressed with nothing but lemon and olive oil. The contrast between the warm, creamy pasta and the bright, acidic salad is honestly perfect.
- Let the sauce sit for five minutes after blending for the flavors to meld
- If you're making this ahead, undercook the pasta slightly since it will continue absorbing sauce
- This sauce freezes beautifully if you want to double the batch for future quick meals
Save There's something deeply comforting about knowing you can make something this delicious and nourishing in less time than it takes to watch an episode of your favorite show.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the spinach walnut sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Cook the pasta fresh when ready to serve, then combine them together. If the sauce thickens, thin it with additional plant-based milk before tossing with pasta.
- → What's the best pasta shape for this dish?
Spaghetti, penne, or fettuccine work wonderfully with this creamy sauce. Choose thicker shapes like penne to catch more sauce in each bite, or delicate strands like spaghetti for a classic presentation. Gluten-free pasta is also an excellent option.
- → How do I get the sauce perfectly creamy?
Use a high-speed blender or food processor and blend until completely smooth. Start with the liquid and softer ingredients first, then add walnuts and spinach. Blend for 1-2 minutes until silky. Reserve pasta water to adjust consistency—add gradually until you achieve your preferred thickness.
- → Can I substitute the walnuts?
Absolutely. Cashews, almonds, pine nuts, or sunflower seeds work beautifully as alternatives. Toast them briefly for deeper flavor. Use the same quantity as the walnuts called for in the original instructions.
- → Is this dish suitable for meal prep?
The sauce keeps well refrigerated for up to 2 days, but it's best to cook the pasta fresh and combine them just before eating. Store sauce and cooked pasta separately in airtight containers. Reheat gently with a splash of plant-based milk to restore creaminess.
- → What plant-based milk works best?
Oat milk provides a naturally creamy texture, while soy milk adds protein. Almond and coconut milk also work well, though they have slightly different flavor profiles. Avoid very thin milk substitutes. Choose unsweetened varieties to maintain the savory balance of the dish.