Creamy Spinach Walnut Pasta (Print)

Vegan pasta dish featuring fresh spinach and toasted walnuts blended into a creamy, vibrant sauce. Quick, nutritious, and dairy-free.

# Components:

→ 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
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - Extra 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 of pasta cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Remove from heat and allow to cool slightly. Reserve a handful for garnish.
03 - In a high-speed blender or food processor, combine the toasted walnuts, 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 needed. Add more plant-based milk for a thinner consistency or additional nutritional yeast for enhanced richness.
05 - Return the drained pasta to the pot. Pour the spinach walnut sauce over the pasta and toss thoroughly to coat all pieces. Add reserved pasta water gradually, stirring until achieving a silky, creamy consistency.
06 - Transfer to serving bowls immediately. Top with chopped walnuts, freshly ground black pepper, and lemon zest if desired. Serve hot.

# Expert Advice:

01 -
  • The sauce comes together in minutes and tastes like you spent hours perfecting it.
  • It's secretly packed with greens, so you feel nourished without feeling weighed down.
  • The walnuts give it a creamy, almost cheesy richness that even dairy lovers won't miss.
  • You can throw it together on a weeknight with ingredients you probably already have.
02 -
  • Don't skip toasting the walnuts, raw ones make the sauce taste flat and slightly bitter instead of rich and sweet.
  • Reserve that pasta water before draining, I've forgotten more times than I'd like to admit and regretted it every time.
  • Blend the sauce longer than you think you need to, any grittiness ruins the luxurious texture.
03 -
  • Use a high-speed blender if you have one, it makes the sauce impossibly silky and eliminates any grainy texture.
  • Taste your nutritional yeast before adding it, some brands are stronger than others and you might need more or less.
  • Make a double batch of the sauce and freeze half, it thaws beautifully and turns a busy weeknight into an easy win.
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