Creamy Spinach Walnut Pasta

The first time I made this vibrant green sauce, my roommate actually asked if I was making something with matcha. When I told her it was just spinach and walnuts, she looked at me like I'd confessed to a minor crime. Now it's the pasta we both request on tired weeknights when we want something that feels indulgent but secretly good for us.

I made this for a dinner party last spring when my friend announced she'd gone dairy-free. Everyone was skeptical about green pasta, but we ended up literally scraping the bowls clean. There's something so satisfying about serving food that makes people pleasantly surprised.

Ingredients

• 350 g dried pasta: I love how penne catches all that sauce in its tubes, but spaghetti works beautifully too
• 120 g raw walnuts: Toasting them first transforms their flavor from mild to deeply aromatic
• 120 g fresh baby spinach: Pack it down tight into your measuring cup to get that vibrant green color
• 240 ml plant-based milk: Oat milk creates the creamiest texture, but almond works great too
• 2 garlic cloves: Fresh garlic makes all the difference here
• 2 tbsp nutritional yeast: This is what gives the sauce that subtle cheesy, savory depth
• 2 tbsp extra virgin olive oil: Adds silkiness and helps the nutrients absorb
• 2 tbsp lemon juice: Brightens everything and balances the rich walnuts
• 1/2 tsp salt: Start here and adjust to your taste
• 1/4 tsp freshly ground black pepper: Freshly ground really does taste better
• Pinch of ground nutmeg: Optional but adds this lovely warmth that makes it feel special

Instructions

Cook the pasta to perfection:

Boil salted water and cook your pasta until it's got that nice bite to it. Before draining, scoop out about half a cup of that starchy cooking water - it's liquid gold for getting the sauce just right.

Toast the walnuts:

Throw them in a dry skillet over medium heat, stirring frequently for about 3-4 minutes. You'll know they're ready when your kitchen starts smelling warm and nutty. Set aside a small handful for garnish.

Blend the magic sauce:

Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Run it until you've got this velvety, brilliant green creation - scrape down the sides if needed to get every bit blended smooth.

Taste and make it yours:

This is where you adjust to your liking - more salt, more lemon, maybe an extra splash of milk if it's too thick. Want it cheesier? Another tablespoon of nutritional yeast does the trick.

Bring it all together:

Pour that gorgeous green sauce over your cooked pasta and toss until every strand or tube is coated. Add that reserved pasta water a little at a time until the sauce turns silky and clings to the pasta exactly how you want it.

Serve it up:

Plate it while it's steaming hot, then scatter those extra toasted walnuts on top along with fresh pepper and maybe some lemon zest if you're feeling fancy.

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My sister called me mid-bite during her first attempt at this recipe, just to say she couldn't believe how luxurious it felt. There's something wonderful about turning humble ingredients into something that feels restaurant-worthy on a random Tuesday.

Making It Your Own

I've discovered that sautéed mushrooms folded in at the end add this wonderful meaty texture and umami flavor. Sometimes I'll throw in some white beans when I want extra protein, and they practically disappear into the sauce while making it feel more substantial.

The Nut Swap

Cashews create an even creamier sauce, though you'll want to soak them first. Almonds work in a pinch and give a slightly lighter result. The flavor shifts a bit but the technique stays exactly the same.

Perfect Pairings

A crisp white wine cuts through the richness beautifully. I also love serving this with a simple side salad dressed with nothing but lemon and olive oil - it keeps things fresh and lets the pasta shine.

• Add red pepper flakes if you like a little warmth
• Stir in some fresh basil at the very end for a pop of flavor
• Leftovers reheat surprisingly well with a splash of plant milk

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Green pasta might seem unexpected, but one bite will make you a believer. There's pure joy in eating something so vibrant and nourishing.

Recipe FAQs

→ Can I make this pasta gluten-free?

Absolutely. Simply substitute your favorite gluten-free pasta for the wheat-based 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 first just like the walnuts for maximum flavor.

→ How long will leftovers keep?

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—simply add a splash of plant milk or water when reheating to restore the creamy consistency.

→ Can I freeze the sauce?

Yes, the spinach walnut sauce freezes well for up to 3 months. Portion it into freezer-safe containers and thaw overnight in the refrigerator. Fresh pasta works best when reheating, but the sauce will still coat previously cooked pasta nicely.

→ How can I add more protein?

Sautéed mushrooms, grilled tofu, or white beans all make excellent protein additions. You can also stir in chickpeas or serve alongside roasted chickpeas for extra crunch and plant-based protein.

→ What type of pasta works best?

The sauce clings beautifully to shapes with ridges or curves like penne, fusilli, or gemelli. Long strands like spaghetti or fettuccine also work wonderfully—the choice depends on your texture preference.