Save My neighbor brought over a jar of this bright green sauce one evening, insisting I try it over pasta. I was skeptical at first, walnuts in a creamy sauce without any cream? But one bite changed everything. The nutty richness and vibrant spinach flavor felt indulgent yet light, and I found myself standing at the stove eating straight from the pot. Now it's my go-to when I want something satisfying but don't want to spend an hour in the kitchen.
I made this for a group of friends who claimed they didn't like vegan food. They were quiet for the first few bites, then someone asked if I'd snuck in cream cheese. When I told them it was just spinach, walnuts, and plant milk, they didn't believe me. That night taught me that good food doesn't need a label, it just needs to taste like you care.
Ingredients
- Pasta: Use any shape you love, but I find twisty shapes like fusilli grab the sauce beautifully, while spaghetti feels more elegant for guests.
- Raw Walnuts: These are the backbone of the creaminess, toasting them first brings out a sweet, almost buttery flavor that makes all the difference.
- Fresh Baby Spinach: It wilts down dramatically in the blender, so don't worry if it looks like too much at first, you need that volume for color and nutrition.
- Plant-Based Milk: Oat milk makes it extra creamy, but almond or soy work too, just make sure it's unsweetened or the sauce will taste off.
- Garlic Cloves: Two cloves give a gentle warmth without overpowering the greens, but if you love garlic like I do, sneak in a third.
- Nutritional Yeast: This adds a savory, umami depth that tricks your brain into thinking there's cheese involved, it's magical.
- Extra Virgin Olive Oil: A good quality oil makes the sauce silkier and adds a subtle fruity note that balances the earthiness of the walnuts.
- Lemon Juice: Freshly squeezed is best, it brightens everything and cuts through the richness so each bite feels fresh.
- Salt, Pepper, and Nutmeg: Salt wakes up the flavors, pepper adds a gentle bite, and nutmeg, just a pinch, makes the whole thing taste more complex and comforting.
Instructions
- Boil the Pasta:
- Get your water rolling and salt it generously, it should taste like the sea. Cook the pasta until it still has a little bite, and don't forget to save some of that starchy water before you drain, it's your secret weapon for a silky sauce.
- Toast the Walnuts:
- Set a dry skillet over medium heat and add the walnuts, shaking the pan every minute or so. They'll start to smell toasty and turn golden after about 3 to 4 minutes, but watch them closely because they can go from perfect to burnt in seconds.
- Blend the Sauce:
- Toss the cooled walnuts, spinach, milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg into your blender. Blend until it's completely smooth and the color is that gorgeous vibrant green, scraping down the sides halfway through if needed.
- Adjust the Flavor:
- Taste the sauce and tweak it to your liking, a little more lemon for brightness, more nutritional yeast for cheesiness, or a splash more milk if it's too thick. This is your chance to make it perfect for your palate.
- Toss Everything Together:
- Pour the sauce over the drained pasta in the pot and toss gently, adding splashes of that reserved pasta water until the sauce clings to every strand. It should look glossy and creamy, not dry or clumpy.
- Serve and Garnish:
- Plate it up right away while it's hot, then sprinkle with extra chopped walnuts, a few grinds of black pepper, and a little lemon zest if you're feeling fancy. The contrast of textures and that citrus pop make each bite even better.
Save One rainy Tuesday, I made this after a long day and ate it curled up on the couch with a blanket. The warmth, the creaminess, the way the lemon cut through everything, it felt like a hug in a bowl. Sometimes a simple dinner becomes the best part of your week, and this pasta has a way of doing exactly that.
What to Do with Leftovers
The sauce thickens in the fridge overnight, so when you reheat it, add a splash of plant milk or pasta water to loosen it back up. I've eaten cold leftovers straight from the container for breakfast more than once, and honestly, it's not a bad way to start the day. You can also toss it with roasted vegetables or use it as a creamy base for grain bowls.
Easy Swaps and Add-Ins
If walnuts aren't your thing or you have an allergy, cashews make the sauce even creamier and almonds add a subtle sweetness. I've stirred in sautéed mushrooms for extra umami, or topped it with grilled tofu when I wanted more protein. A handful of fresh basil or arugula blended into the sauce adds another layer of freshness that feels almost summery.
Serving Suggestions
This pasta shines on its own, but I love serving it with a simple side salad dressed in lemon and olive oil to keep the meal light. A crusty piece of sourdough for scooping up extra sauce never hurts either. If you're pouring wine, a crisp Pinot Grigio or a dry Sauvignon Blanc complements the bright, nutty flavors beautifully.
- Pair with a lemony arugula salad for a balanced plate.
- Serve with garlic bread if you're feeling indulgent.
- Top with red pepper flakes if you like a little heat.
Save This dish proves that comfort food doesn't have to be complicated or heavy to feel satisfying. Keep it in your back pocket for nights when you need something nourishing, delicious, and ready in less time than it takes to order takeout.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw it completely and squeeze out excess moisture before blending to prevent a watery sauce. Use about 100g of thawed spinach in place of the fresh.
- → What can I substitute for walnuts?
Cashews, almonds, or pine nuts work wonderfully as substitutes. Cashews create an especially creamy sauce. Toast nuts before blending for enhanced flavor and use the same quantity as the recipe calls for.
- → How do I make the sauce thinner or thicker?
Add more reserved pasta water to thin the sauce, or increase the nutritional yeast for a thicker, richer consistency. Start with small additions and blend until you achieve your desired texture.
- → Is this dish gluten-free?
The sauce is naturally gluten-free, but traditional pasta contains gluten. Swap regular pasta for gluten-free varieties to make the entire dish gluten-free.
- → Can I make this ahead of time?
The sauce can be blended up to 24 hours ahead and stored in the refrigerator. Reheat gently with added plant-based milk before tossing with fresh pasta for the best texture.
- → What pairs well with this pasta dish?
Serve alongside a crisp white wine like Pinot Grigio. A simple green salad with lemon vinaigrette or roasted vegetables complement the dish nicely without overwhelming the delicate spinach walnut flavors.