Save The first time I made this vibrant green pasta sauce, my roommate walked into the kitchen and asked if I was making something for St. Patricks Day. She couldnt believe the color came entirely from spinach and toasted walnuts. Now its one of those recipes I turn to when I want something that feels indulgent but happens to be packed with good things.
Last autumn, during a particularly hectic week of deadlines, I made this for friends who dropped by unexpectedly. They kept asking what made the sauce so creamy and I just smiled and let them guess. The walnuts create this incredible richness that no one ever expects from a plant-based dish.
Ingredients
- Dried pasta: I prefer spaghetti or penne because the sauce clings beautifully to the shapes
- Raw walnuts: Toasting them first transforms their flavor from mild to wonderfully nutty and aromatic
- Fresh baby spinach: Use it packed tight into the measuring cup for the most vibrant green color
- Plant-based milk: Unsweetened varieties work best so the natural flavors shine through
- Garlic cloves: Fresh garlic makes all the difference here, avoid powder
- Nutritional yeast: This is what gives the sauce its subtle cheesy, savory depth
- Extra virgin olive oil: Adds a silky richness and helps everything emulsify
- Lemon juice: Brightens all the flavors and keeps the sauce from feeling too heavy
- Salt and black pepper: Essential for bringing all the elements together
- Ground nutmeg: Just a pinch adds a warmth that makes people wonder what your secret ingredient is
- Extra toasted walnuts: Chopping some for garnish adds lovely texture contrast
- Lemon zest: Optional but adds a beautiful pop of color and fresh aroma
Instructions
- Get your pasta going:
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until its al dente, which usually means a minute or two less than the package suggests. Remember to scoop out about half a cup of the starchy cooking water before draining.
- Toast your walnuts:
- Drop the raw walnuts into a dry skillet over medium heat and stir them frequently for about 3 to 4 minutes. Youll know theyre ready when they smell wonderfully toasty and have turned a light golden brown. Set aside a handful for garnish.
- Blend your sauce:
- Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The color should be a brilliant, vibrant green.
- Taste and tweak:
- Give your sauce a quick taste test and adjust the seasoning if needed. If it feels too thick, add a splash more milk. If you want more of that cheesy flavor, sprinkle in another pinch of nutritional yeast.
- Bring it all together:
- Pour the drained pasta back into its warm pot and add the spinach walnut sauce. Toss everything gently to coat, adding the reserved pasta water a little at a time until the sauce clings to the pasta in a silky, luscious way.
- Serve it up:
- Plate the pasta immediately while its steaming hot and finish with those extra chopped walnuts, some fresh black pepper, and a bit of lemon zest if you want to make it look extra special.
Save My mother now asks for this whenever she visits, which is saying something for someone who was skeptical about plant-based cooking for years. Watching her go back for seconds makes me smile every single time.
Making It Your Own
Sometimes I add sautéed mushrooms or some crispy baked tofu cubes when I want extra protein. The sauce is versatile enough that you can fold in whatever vegetables you have on hand.
Nut Swaps That Work
Cashews create an even creamier sauce, while almonds add a slightly sweeter note. Just keep the quantities the same and toast them before blending for the best flavor.
Serving Suggestions
A simple side salad with a bright vinaigrette cuts through the richness beautifully. I also love serving this with some crusty garlic bread for soaking up any extra sauce.
- A crisp white wine like Pinot Grigio pairs wonderfully with the nutty flavors
- Leftovers keep well in the refrigerator for up to three days
- Reheat gently with a splash of water to bring back the creamy texture
Save Theres something deeply satisfying about serving a dish that looks this impressive and tastes this good, knowing it took barely 25 minutes from start to finish.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before blending to prevent a watery sauce. Use about 150g frozen spinach (equivalent to 120g fresh when packed).
- → What plant-based milk works best?
Oat, soy, and almond milk all create creamy results. Oat milk provides the richest texture, while almond milk creates a lighter consistency. Use unsweetened varieties to maintain savory balance.
- → How do I achieve the perfect sauce consistency?
Blend ingredients until completely smooth, then gradually add reserved pasta water while tossing to reach desired creaminess. Start with small amounts and adjust as needed for silky coating without pooling.
- → Can I make this sauce ahead of time?
Yes, prepare the sauce up to 2 days ahead and store in an airtight container. Reheat gently on the stovetop, adding plant-based milk to restore creaminess before combining with hot pasta.
- → What pasta shapes work best with this sauce?
Spaghetti, penne, and fettuccine all pair beautifully. Choose shapes with ridges or curves to catch and hold the creamy sauce. Gluten-free pasta works equally well.
- → How do I add more protein to this dish?
Sauté mushrooms, add grilled tofu, or stir in white beans. Increase nutritional yeast for additional umami and B vitamins. These additions complement the spinach walnut base perfectly.