Creamy Spinach Walnut Pasta (Print Version)

Vegan pasta with blended spinach and toasted walnuts in a creamy, vibrant green sauce. Quick, nutritious, and dairy-free.

# What You Need:

→ Pasta

01 - 12 oz dried pasta (spaghetti, penne, or preferred shape)

→ 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 fresh lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg

→ Garnish

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

# How To Make:

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

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy Italian restaurant
  • Its secretly packed with spinach but so creamy nobody will complain about eating their greens
  • The walnuts create this incredible velvety texture that makes you forget theres no dairy involved
02 -
  • The sauce thickens as it sits, so add that pasta water gradually rather than all at once.
  • Blending hot liquids can cause pressure buildup. If your spinach is warm from wilting, vent the blender occasionally.
  • This sauce reheats beautifully but might need another splash of plant milk to loosen it up.
03 -
  • Use a high-speed blender if you have one. It makes the sauce noticeably silkier.
  • Let the toasted walnuts cool for a few minutes before blending. Hot nuts can make the sauce taste slightly bitter.
  • Save extra pasta water even if you think you will not need it. Better to have it than wish you did.
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