# 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, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg, optional
→ Garnish
12 - Toasted walnuts, chopped
13 - Freshly ground black pepper
14 - Lemon zest, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and golden. Remove from heat and allow to cool slightly.
03 - In a high-speed blender or food processor, combine the toasted walnuts (reserving a few for garnish), spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg if using. Blend until completely smooth and creamy, scraping down the sides as needed.
04 - Taste the sauce and adjust seasoning as necessary. Add additional milk for a thinner consistency or more nutritional yeast for enhanced umami depth.
05 - Return the drained pasta to the pot. Pour the spinach walnut sauce over the pasta and toss to coat evenly. Add reserved pasta water in small amounts as needed to achieve a silky, creamy consistency.
06 - Transfer to serving bowls and garnish immediately with chopped walnuts, freshly ground black pepper, and lemon zest if desired.
