Save The blender was still running when I realized the sauce had turned the most electric shade of green I'd ever seen in my kitchen. I'd tossed in what I thought was a reasonable amount of spinach, but it kept wilting down, so I kept adding more until the blender was practically overflowing. When I finally poured it over the pasta, my partner walked in and said it looked like something a forest fairy would eat. Turns out, forest fairies have excellent taste, because we devoured the entire pot in one sitting.
I started making this on repeat during a particularly busy month when I needed something fast but couldn't face another bowl of plain noodles. My neighbor knocked on the door one evening just as I was plating it, and I offered her a bowl out of politeness. She came back the next week asking for the recipe, claiming her kids actually asked for seconds of something green. That's when I knew this wasn't just a weeknight solution, it was a secret weapon.
Ingredients
- Dried pasta: Use whatever shape makes you happy, though I've found that ridged pasta like penne holds the sauce better than smooth spaghetti.
- Raw walnuts: Toasting them transforms their flavor from flat to almost buttery, so don't skip that step even if you're in a rush.
- Fresh baby spinach: It looks like a mountain going into the blender but melts down into silky goodness, so pack those cups tight.
- Unsweetened plant-based milk: Oat milk gives the creamiest texture, but almond works if that's what you have open in the fridge.
- Garlic cloves: Fresh is essential here because the raw garlic adds a sharp brightness that powdered just can't match.
- Nutritional yeast: This is what makes the sauce taste mysteriously cheesy, and I've learned to keep a jar on hand at all times.
- Extra virgin olive oil: It adds body and helps the sauce cling to every strand of pasta.
- Lemon juice: Freshly squeezed is worth the extra 30 seconds because it wakes up all the other flavors.
- Salt and black pepper: Taste as you go because the nutritional yeast already brings some saltiness.
- Ground nutmeg: Just a tiny pinch adds warmth without making the sauce taste like a holiday candle.
Instructions
- Boil the pasta:
- Get your water boiling with a generous amount of salt, it should taste like the sea. Cook the pasta just until it still has a little bite, and don't forget to scoop out some starchy pasta water before you drain, it's liquid gold for adjusting the sauce later.
- Toast the walnuts:
- Heat a dry skillet over medium and add the walnuts, shaking the pan every 30 seconds or so. They'll start to smell nutty and toasty after about three minutes, and you'll want to pull them off the heat before they go from golden to burnt.
- Blend the sauce:
- Throw everything into your blender, the cooled walnuts, all that spinach, the milk, garlic, nutritional yeast, olive oil, lemon juice, and seasonings. Blend on high until it's completely smooth and looks like a vibrant green dream, scraping down the sides halfway through if needed.
- Adjust the flavor:
- Taste the sauce straight from the blender and add more salt, lemon, or nutritional yeast until it makes you want to eat it with a spoon. If it's too thick, splash in a little more plant-based milk.
- Toss and serve:
- Pour the sauce over the drained pasta in the pot and toss everything together, adding that reserved pasta water a little at a time until the sauce coats every piece. Serve it hot with extra walnuts and black pepper scattered on top, and maybe a bit of lemon zest if you're feeling fancy.
Save The first time I brought this to a potluck, someone asked if I'd used cashew cream, and I just smiled. There's something satisfying about a dish that tastes indulgent but comes together in the time it takes to boil water. Now it's my go-to when I want to feel like I'm taking care of myself without actually spending an hour in the kitchen.
Make It Your Own
I've made this with cashews when I ran out of walnuts, and it turned out even creamier, though you lose a bit of that earthy richness. If you want more protein, sauté some sliced mushrooms with a little garlic and fold them in at the end, or toss in cubes of crispy pan-fried tofu. Once I added a handful of sun-dried tomatoes to the blender, and it gave the sauce a tangy sweetness that my friends couldn't stop talking about. This recipe is forgiving, so trust your instincts and use what you have.
Storage and Leftovers
This keeps in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of plant-based milk or water and warm it gently on the stove, stirring often so it doesn't dry out. I've also frozen just the sauce in a jar for up to a month, then thawed it and tossed it with freshly cooked pasta when I needed a quick meal. The texture holds up surprisingly well, and it's nice to have a homemade sauce ready to go on a chaotic evening.
Serving Suggestions
This pasta is rich enough to stand on its own, but I like serving it with a simple side salad dressed in lemon and olive oil to cut through the creaminess. A slice of crusty bread for mopping up any sauce left in the bowl is never a bad idea. If you're serving it for company, a crisp white wine like Pinot Grigio or a light Sauvignon Blanc pairs beautifully and makes the whole meal feel a little more special.
- Top with red pepper flakes if you like a little heat sneaking through the creaminess.
- Toss in some halved cherry tomatoes right before serving for bursts of sweetness and acidity.
- Garnish with fresh basil or parsley if you want an herbal note that brightens every bite.
Save This is the kind of recipe that makes you feel capable on days when everything else feels hard. It's fast, it's nourishing, and it tastes like you care, which is really all any of us are trying to do in the kitchen.
Recipe FAQs
- → Can I make this sauce 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. Reheat gently over low heat, adding a splash of plant-based milk to restore the creamy consistency before tossing with freshly cooked pasta.
- → What can I substitute for walnuts?
Cashews, almonds, or pine nuts work wonderfully as alternatives. Toasting any nut you choose will intensify its natural flavor. For nut-free options, try sunflower seed butter or tahini for a similar creamy texture.
- → How do I achieve the perfect sauce consistency?
Blend the walnuts, spinach, and other ingredients until completely smooth. If the sauce is too thick, add reserved pasta water or plant-based milk one tablespoon at a time. If too thin, blend in more nutritional yeast or add a tablespoon of almond butter.
- → Is this dish suitable for gluten-free diets?
Absolutely. Simply use gluten-free pasta instead of wheat-based varieties. The sauce itself is naturally gluten-free, and all ingredients are certified gluten-free when purchasing carefully. Always verify labels to avoid cross-contamination.
- → What are good protein additions to this dish?
Sautéed mushrooms, grilled tofu, chickpeas, or white beans boost protein content significantly. Pan-fried tempeh adds a pleasant texture contrast. Nutritional yeast in the sauce also contributes additional B vitamins and protein to each serving.
- → Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess moisture thoroughly before blending. Frozen spinach works well and is often more economical. Use about 150g (5.3 oz) frozen spinach, as it reduces in volume when thawed compared to fresh packed spinach.