Save to Pinterest The first time I made this vibrant green sauce, my roommate walked into the kitchen and asked if I was making pesto. When I told her it was spinach and walnuts, she looked genuinely confused, then took a bite and literally stopped mid-chew with wide eyes. That color is not just for show, it is a promise of how fresh this pasta will taste.
I made this for a dinner party last spring when my friend announced she had gone dairy-free, and honestly, I was nervous about whether a creamy pasta could actually satisfy everyone. The table went quiet for about thirty seconds after the first bite, then someone just said wow, and I knew we were all going to be okay.
Ingredients
- 350 g (12 oz) dried pasta: I usually grab whatever shape has plenty of nooks for the sauce to cling to, but spaghetti works beautifully too
- 120 g (1 cup) raw walnuts: Toasting these first is what transforms them from nutty to almost buttery in the sauce
- 120 g (4 cups) fresh baby spinach: Do not pack this down too tightly when measuring, you want the sauce vibrant, not bitter
- 240 ml (1 cup) unsweetened plant-based milk: Oat milk is my go-to for creaminess, but almond or soy work perfectly well
- 2 garlic cloves: Fresh garlic makes all the difference here, nothing jarred or powdered
- 2 tbsp nutritional yeast: This is the secret to that savory, cheesy flavor without any dairy
- 2 tbsp extra virgin olive oil: Good quality oil matters since the flavor really comes through
- 2 tbsp lemon juice: Fresh squeezed brings everything alive and balances the richness
- 1/2 tsp salt: Start here and adjust, the walnuts are naturally a bit sweet
- 1/4 tsp freshly ground black pepper: Freshly ground gives you that aromatic warmth
- Pinch of ground nutmeg: Totally optional, but a tiny pinch adds this lovely warmth
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil, then cook pasta until al dente and remember to reserve that pasta water before draining
- Toast the walnuts:
- Heat a dry skillet over medium heat and stir the walnuts for 3 to 4 minutes until they smell amazing and turn golden, then set aside to cool
- Blend the sauce:
- Combine the toasted walnuts (save some for topping), spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender
- Puree until silky:
- Blend until completely smooth, stopping to scrape down the sides a couple of times, adding more milk if it seems too thick
- Season to taste:
- Give it a try and adjust with more salt or lemon juice as needed, maybe extra nutritional yeast if you want it cheesier
- Bring it together:
- Return the drained pasta to the pot, pour over that gorgeous green sauce, and toss gently while adding pasta water until it coats every strand perfectly
Save to Pinterest This became my go-to Tuesday dinner after a long day at work when I want something comforting but do not want to spend hours in the kitchen. Something about that bright green sauce just makes everything feel better.
Making It Your Own
I have found that adding sautéed mushrooms or some crispy grilled tofu turns this from a quick weeknight meal into something that feels substantial enough for company. The earthy mushrooms play so nicely with the walnut base.
The Pasta Shape Question
Short pasta shapes like penne or fusilli catch the sauce in all those little crevices, but sometimes I just crave the way long strands twine around my fork. Both work, it is really about what texture you are in the mood for tonight.
Make Ahead Wisdom
The sauce actually keeps beautifully in the fridge for a couple of days, though it will thicken up quite a bit. I sometimes make a double batch and use the extra for a quick lunch the next day.
- Warm the sauce gently with a splash of water or milk before tossing with freshly cooked pasta
- The leftovers actually taste even better after the flavors have had time to meld
- If you are taking this to a potluck, bring the sauce separately and toss everything right before serving
Save to Pinterest There is something deeply satisfying about serving a dish that looks this impressive but comes together in under 30 minutes on a random Tuesday evening.
Recipe FAQs
- → Can I make this gluten-free?
Absolutely. Simply swap the regular pasta for your favorite gluten-free variety. Brown rice, chickpea, or quinoa-based pastas all work beautifully with this sauce.
- → What can I substitute for walnuts?
Cashews create an equally creamy texture and milder flavor. Raw almonds also work well, though they may require slightly longer blending to achieve complete smoothness.
- → How long does the sauce keep?
The blended sauce stores well in an airtight container for up to 4 days. Reheat gently with a splash of plant milk to restore creaminess before tossing with freshly cooked pasta.
- → Can I freeze this dish?
The sauce freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then reheat while stirring in small amounts of milk or reserved pasta water to reach the desired consistency.
- → Is the sauce kid-friendly?
The vibrant green color might surprise picky eaters, but the mild, creamy flavor often wins them over. You can start with less garlic and gradually increase as palates adjust.
- → What plant milk works best?
Unsweetened oat milk creates the creamiest results, but soy and almond milk both perform well. Just avoid flavored or sweetened varieties that could alter the taste profile.