Save to Pinterest Last Tuesday, I stood in my kitchen wondering what to do with a massive bag of spinach and a handful of walnuts that had been sitting in my pantry for weeks. The blender whirred to life, and suddenly this shockingly green, velvety sauce emerged. My partner walked in, wrinkled their nose at the color, but one bite later they were literally scraping the plate clean. Now it is the only way I can get them excited about vegetables.
I first made this on a frantic weeknight when takeout felt too expensive and cooking something elaborate felt impossible. The way the toasted walnuts fill the kitchen with this warm nutty aroma still makes my stomach growl. My friend Sarah was over, and she watched me blend everything with genuine skepticism until she tasted it. Now she texts me every other week asking for the recipe again because she keeps losing the scrap of paper she wrote it on.
Ingredients
- Pasta: I usually grab whatever shape catches my eye at the store, but spaghetti or penne really hold onto this sauce beautifully
- Walnuts: Toasting them first is nonnegotiable, that little bit of heat transforms them from plain nuts into something deeply aromatic and slightly sweet
- Fresh spinach: The baby spinach blend works best, it breaks down easier and gives you that vibrant restaurant quality green color
- Plant based milk: Unsweetened oat milk is my go to for creaminess, but almond or soy work perfectly fine too
- Garlic: Fresh cloves give you that punchy kick, but do not be tempted to add more unless you really love garlic
- Nutritional yeast: This is what creates that subtle cheesy umami flavor that makes people swear there is dairy in the sauce
- Extra virgin olive oil: Use the good stuff here, you can really taste the difference in the final dish
- Lemon juice: Freshly squeezed brightens everything and cuts through the richness of the nuts
- Salt and pepper: Start with the recommended amounts and adjust from there based on your taste
- Ground nutmeg: Just a tiny pinch adds this incredible warmth that makes the sauce taste way more sophisticated than it has any right to be
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it is just tender, then remember to save that half cup of starchy cooking water before draining
- Toast the walnuts:
- Heat a dry skillet over medium heat and cook the walnuts for about 4 minutes, stirring frequently until they smell amazing and turn golden brown
- Blend the sauce:
- Toss everything into your blender except for those few toasted walnuts you saved, then blend until it is completely smooth and creamy
- Taste and adjust:
- Give it a try and add more salt, pepper, or lemon juice if needed, or splash in extra milk if you want a thinner consistency
- Combine everything:
- Pour the sauce back over your drained pasta and toss it well, adding that reserved pasta water little by little until it coats each strand perfectly
- Serve it up:
- Plate the pasta immediately and top with those extra chopped walnuts, some fresh pepper, and maybe a little lemon zest if you are feeling fancy
Save to Pinterest This pasta became a regular fixture in our rotation during those hectic months when work felt endless and cooking dinner felt like just another chore. Something about sitting down to a bowl of something so green and vibrant made everything feel a little more manageable. My roommate started requesting it specifically on nights when she had exams, claiming it was the only thing that did not make her feel heavy and sluggish afterward.
Making It Your Own
I have discovered that sautéed mushrooms add this incredible meaty texture that takes the dish from simple weeknight fare to something you could serve to dinner guests. Sometimes I throw in some white beans or chickpeas if I want to make it more substantial without adding much effort. The recipe is forgiving enough that you can play around with additions based on what is in your fridge.
Pairing Suggestions
A crisp Pinot Grigio cuts through the creaminess perfectly, and I have found that a simple side salad with a bright vinaigrette balances out the richness. Garlic bread feels almost mandatory, even though the pasta itself is plenty filling on its own. The whole meal comes together in about 25 minutes, which is honestly faster than ordering delivery most nights.
Storage and 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. When you reheat it, the sauce might look separated, but just whisk in a splash of plant milk and it will come back together perfectly. I often double the walnut portion and toast extra to keep in a jar for salads throughout the week.
- Make a double batch of the sauce on Sunday and use it for pasta, pizza, or even as a dip for roasted vegetables
- Freeze leftover sauce in ice cube trays for quick single serving portions later
- If your blender struggles with the walnuts, soak them in hot water for 30 minutes before toasting
Save to Pinterest There is something deeply satisfying about turning a handful of simple ingredients into something that feels indulgent and comforting. This pasta has saved me on countless nights when cooking felt like too much effort, and I hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I make this sauce ahead of time?
Yes, you can prepare the spinach walnut sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator. Simply reheat gently and thin with additional plant-based milk or pasta water as needed before tossing with freshly cooked pasta.
- → What type of pasta works best?
Spaghetti, penne, and fettuccine are all excellent choices. Thicker, ridged pasta shapes like rigatoni or fusilli also work wonderfully as they hold the creamy sauce beautifully. Feel free to use gluten-free pasta for a gluten-free version without changing any other ingredients.
- → How can I adjust the sauce consistency?
For a thinner sauce, add more plant-based milk or reserved pasta water one tablespoon at a time. For a thicker, more concentrated sauce, reduce the plant-based milk or add extra nutritional yeast. The pasta water is key for achieving that silky, clingy texture.
- → What are good protein additions?
Sautéed mushrooms, grilled tofu, crispy chickpeas, or roasted chickpea crumbles all complement this dish beautifully. White beans can also be stirred in for added heartiness and protein without overpowering the delicate spinach walnut flavors.
- → Can I substitute the walnuts?
Absolutely. Cashews, almonds, or sunflower seeds work wonderfully as alternatives. Cashews create an especially creamy sauce, while almonds provide similar earthiness. Use equal amounts and toast them briefly before blending for maximum flavor development.
- → Is nutritional yeast necessary?
While nutritional yeast adds a savory, cheesy depth, you can omit it if needed. However, it's highly recommended as it enhances umami and creates that satisfying cheesy quality without dairy. There's no direct substitute that provides the same effect.