Creamy Spinach Walnut Pasta

The first time I made this vibrant green sauce, my roommate walked into the kitchen and asked if I was making pesto. When I told her it was spinach and walnuts, she watched in fascination as the blender transformed a handful of greens into the most velvety, creamy sauce she had ever seen. That dinner became our weeknight staple, the kind of meal that comes together in minutes but tastes like it took hours of thoughtful cooking.

I once served this to my cousin who insists she hates spinach in any form. She took one suspicious bite, eyes widened, and asked for seconds. Something about how the walnuts and nutritional yeast create this nutty, almost cheesy flavor profile transforms the spinach into something comforting and familiar rather than good-for-you and virtuous.

Ingredients

• 350 g dried pasta: Choose something with texture to catch the sauce, like penne or fusilli
• 120 g raw walnuts: Toasting them first is not optional, it unlocks their natural oils and deep flavor
• 120 g fresh baby spinach: Pack it down tight because it wilts significantly when blended
• 240 ml plant-based milk: Oat milk creates the creamiest result, but whatever you have works
• 2 garlic cloves: Raw garlic can be sharp, so do not be afraid to use just one if you are sensitive
• 2 tbsp nutritional yeast: This creates the savory, cheesy backbone of the sauce
• 2 tbsp extra virgin olive oil: Helps create that luxurious mouthfeel
• 2 tbsp lemon juice: Cuts through the richness and brightens everything
• 1/2 tsp salt: Start here and adjust, walnuts need salt to shine
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• Pinch of nutmeg: The secret ingredient that makes spinach taste like comfort food

Instructions

Get your pasta water going first:

Salt the water generously, it is your only chance to season the pasta itself

Toast the walnuts while waiting:

Keep them moving in the skillet and trust your nose, they go from fragrant to burned quickly

Blend until absolutely smooth:

Stop to scrape down the sides a few times, those stubborn spinach pieces need encouragement

Taste before you commit:

This is when you adjust the salt, lemon, or milk to get it exactly how you like it

Reserve that pasta water:

The starchy liquid helps the sauce cling to every strand and turn silky

Toss gently and serve immediately:

The sauce thickens as it stands, so do not let it sit too long before eating

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My partner now requests this pasta on rainy days when nothing sounds good but we still need to eat something nourishing. There is something about the vibrant green against the white bowl that feels like an act of kitchen magic, like you have tricked vegetables into becoming comfort food.

Making It Your Own

I have discovered that adding a splash of white wine to the sauce while it blends creates an even more complex flavor profile, especially if you are serving it to guests. A handful of fresh basil at the end also adds brightness.

Storage and Reheating

The sauce keeps beautifully in the fridge for up to four days, though it will thicken considerably. When reheating, add a splash of water or plant-based milk and warm gently over low heat.

Pairing Ideas

A crisp white wine cuts through the creaminess, and a simple side salad with lemon vinaigrette balances the richness perfectly. Some crusty bread never hurts either.

• Grill some lemon slices alongside your vegetables for extra charred flavor
• Top with vegan parmesan for those who need that extra savory hit
• Keep some extra toasted walnuts on hand for texture contrast

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This pasta has saved more weeknight dinners than I can count, turning what could have been cereal for dinner into something that feels like a small act of self care.

Recipe FAQs

→ Can I make this sauce ahead of time?

Yes, you can prepare the spinach walnut sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before tossing with pasta, adding pasta water to restore the desired consistency.

→ What plant-based milk works best?

Oat milk provides a naturally creamy texture, while soy milk adds protein. Almond milk works too but may be slightly thinner. Avoid sweetened varieties as they can make the sauce taste off-balance.

→ How do I prevent the sauce from being too thick?

Reserve pasta cooking water as directed and add it gradually while tossing. The starch in pasta water helps create a silky sauce that clings beautifully to the noodles without being heavy.

→ Can I substitute walnuts with other nuts?

Absolutely. Cashews, almonds, or pine nuts work wonderfully. Toast them the same way and blend with the same proportions. Each nut creates a slightly different flavor profile.

→ Is this dish naturally gluten-free?

The sauce is naturally gluten-free, but traditional pasta contains gluten. Use certified gluten-free pasta to make the entire dish suitable for a gluten-free diet.

→ How can I add more protein to this dish?

Try sautéed mushrooms, grilled tofu, chickpeas, or crispy tempeh. You can also increase the nutritional yeast or add hemp seeds as garnish for extra protein and nutrients.