Save 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 leaned over the blender to inhale the aroma and then literally dipped her finger in before I could even pour it over the pasta. That impromptu taste test became a weekly ritual in our apartment.
I once made this for a dinner party when my friend announced she was going vegan, and I panicked about what to serve. Everyone was so quiet during the first few bites that I thought Id messed something up, then they all started asking for seconds. That night I learned that the right sauce can convert even the most skeptical pasta traditionalists.
Ingredients
- 350 g dried pasta: Choose something with texture to catch the sauce. Penne or rigatone work beautifully.
- 120 g raw walnuts: Toasting them first transforms their flavor from mild to deeply nutty and rich.
- 120 g fresh baby spinach: No need to cook it first. The blender breaks it down perfectly.
- 240 ml plant-based milk: Oat milk gives the creamiest results but almond or soy work well too.
- 2 garlic cloves: Peel them but leave them raw. The blender mellows the sharpness.
- 2 tbsp nutritional yeast: This creates that savory, cheesy depth without any dairy.
- 2 tbsp extra virgin olive oil: Use the good stuff here since the flavor really shines through.
- 2 tbsp lemon juice: Fresh squeezed makes a huge difference in brightening the sauce.
- 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust to your taste.
- Pinch of nutmeg: Optional, but it adds this subtle warmth that makes the sauce taste special.
Instructions
- Get your pasta going:
- Boil a large pot of salted water and cook the pasta until its al dente. Before draining, scoop out about 120 ml of that starchy cooking water. Its liquid gold for sauce consistency.
- Toast the walnuts:
- Spread them in a dry skillet over medium heat, stirring frequently for 3 to 4 minutes. Youll know theyre done when your kitchen fills with this incredible nutty aroma and they turn golden. Set a handful aside for garnish.
- Blend it all together:
- Combine the toasted walnuts, spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Run it until the sauce is completely smooth and vibrantly green, stopping to scrape down the sides as needed.
- Taste and tweak:
- Give it a try and adjust the seasoning if needed. More milk thins it out. More nutritional yeast makes it cheesier. Trust your palate.
- Bring it together:
- Pour the sauce back into the pasta pot over medium-low heat and toss everything together. Add that reserved pasta water a splash at a time until the sauce clings to every strand of pasta beautifully.
- Serve it up:
- Plate immediately while its hot and glossy. Top with those reserved toasted walnuts, an extra grind of black pepper, and some lemon zest if youre feeling fancy.
Save My partner used to claim he hated spinach in any form until I made this pasta on a rainy Tuesday. Now he requests it at least twice a month and actually helps me toast the walnuts. There is something deeply satisfying about watching someone discover that healthy food can be genuinely crave-worthy.
Making It Your Own
I have found that adding a handful of fresh basil to the blender takes the sauce in an entirely new direction. Sometimes I throw in a bit of roasted red pepper for sweetness and color. The base recipe is so forgiving that it welcomes experimentation.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving this with a simple side salad dressed with lemon vinaigrette to echo the bright notes in the pasta. Crusty bread for sopping up extra sauce is practically mandatory.
Storage and Meal Prep
The sauce actually keeps beautifully in the fridge for up to four days, though I recommend storing it separately from the pasta if you are meal prepping. The texture stays creamy and the flavor develops over time.
- Reheat pasta with a splash of water or plant milk over low heat, stirring gently.
- The sauce can be frozen in ice cube trays for quick single servings later.
- If the sauce looks separated after refrigerating, give it a quick blend and it will emulsify again.
Save There is something magical about transforming simple ingredients into something that feels luxurious and nourishing all at once. This pasta has become my go-to for nights when I want comfort food that also loves me back.
Recipe FAQs
- → Can I make this ahead of time?
The sauce can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Cook the pasta fresh just before serving, then gently warm and combine the sauce with the hot pasta for best results.
- → What can I use instead of nutritional yeast?
For a cheesy flavor without nutritional yeast, try adding 2-3 tablespoons of cashew cream or a plant-based parmesan alternative. Adjust to taste as these options vary in intensity.
- → How do I prevent the sauce from becoming too thick?
The reserved pasta cooking water is key to achieving the right consistency. Add it gradually while tossing the pasta and sauce together. The starch in the water helps emulsify the sauce and keeps it silky.
- → Is this suitable for freezing?
The cooked pasta and sauce can be frozen together for up to 3 months in an airtight container. Thaw overnight in the refrigerator and gently reheat on the stovetop or microwave, adding a splash of plant-based milk if needed.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh spinach and lemon notes beautifully. Alternatively, try a light Sauvignon Blanc or unoaked Chardonnay for an equally refreshing pairing.
- → Can I add protein to this dish?
Absolutely. Sautéed mushrooms, grilled tofu, or crispy chickpeas all work wonderfully. For extra heartiness, add white beans or lentils to boost protein and fiber content.