Creamy Spinach Walnut Pasta

The first time I made this vibrant green pasta, my roommate walked into the kitchen and asked if I was serving something radioactive. Then she tasted it and immediately asked for the recipe. That electric color comes from blending walnuts and spinach into the most unexpectedly velvety sauce you have ever encountered.

I made this for my sister who swears she hates spinach in any form. She watched the blender turn everything bright green with legitimate suspicion, but then went back for thirds. Sometimes the most skeptical eaters become the biggest converts.

Ingredients

• 350 g (12 oz) dried pasta: I usually grab penne or spaghetti because the sauce clings beautifully to the curves and ridges
• 120 g (1 cup) raw walnuts: Toasting them first releases these incredible oils that make the sauce taste restaurant quality
• 120 g (4 cups) fresh baby spinach: Pack that measuring cup down because spinach wilts dramatically and you want maximum flavor
• 240 ml (1 cup) unsweetened plant-based milk: Oat milk creates the creamiest texture but soy and almond work perfectly too
• 2 garlic cloves: Raw garlic can be intense so adjust based on your tolerance for that punchy bite
• 2 tbsp nutritional yeast: This is the secret weapon for that savory umami flavor that makes you forget this is dairy free
• 2 tbsp extra virgin olive oil: Quality matters here since the flavor really comes through in the finished sauce
• 2 tbsp lemon juice: Fresh squeezed makes such a difference bottled juice can taste flat and tinny
• 1/2 tsp salt, or to taste: Start with less and add more gradually because the walnuts and yeast already bring saltiness
• 1/4 tsp freshly ground black pepper: Freshly ground has this aromatic quality that pre-ground just cannot match
• Pinch of ground nutmeg: Totally optional but such a classic addition to creamy sauces that creates subtle warmth

Instructions

Get your pasta going:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite to it. Before you drain, scoop out that pasta water it becomes liquid gold for thinning your sauce later.

Toast those walnuts:

Spread them in a dry skillet over medium heat, stirring frequently until they smell absolutely incredible and turn golden brown. This step takes about four minutes but transforms the flavor completely.

Blend up the magic:

Combine your toasted walnuts (saving a handful for garnish), spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in a high-speed blender. Blend until completely smooth, stopping to scrape down the sides and make sure no spinach chunks remain.

Taste and adjust:

This is where you make it yours add more salt if it needs brightness, extra nutritional yeast for more cheesiness, or a splash more milk if the consistency feels too thick.

Bring it all together:

Return the drained pasta to its warm pot and pour that gorgeous green sauce over the top. Toss everything together, adding that reserved pasta water a splash at a time until the sauce coats each piece perfectly.

Serve it up:

Plate immediately while the sauce is still warm and creamy, then sprinkle with those reserved toasted walnuts, an extra grind of pepper, and lemon zest if you want that bright finishing touch.

Pin It

This pasta has become my go-to for dinner parties because people cannot stop talking about that vibrant color. Something about serving such an intensely green dish feels like a small act of rebellion against beige weeknight cooking.

Make It Your Own

I have discovered that sautéed mushrooms folded in at the end add this meaty texture that makes the dish feel incredibly substantial. Sometimes I also roast cherry tomatoes while the pasta cooks and scatter them on top for these bursts of sweetness that cut through the richness.

Perfecting the Texture

The most common mistake is making the sauce too thick and having it turn into paste rather than coating the pasta beautifully. Keep that pasta water handy and do not be afraid to use it the starch helps the sauce cling to every curve and hollow of your pasta shapes.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the walnut richness perfectly and makes even a Tuesday night feel like a proper occasion. I love serving this with a simple side salad dressed with nothing but lemon juice and olive oil to let the pasta remain the star.

• Grill some extra lemon halves while you cook and squeeze them over individual portions
• Keep extra toasted walnuts on the table because people always want more crunch
• The sauce actually tastes better the next day so make extra for lunch

Pin It

There is something deeply satisfying about eating pasta that looks this vibrant and tastes this indulgent while knowing every ingredient is doing your body good. That rare combination of comfort food and nutrition is pretty much my cooking holy grail.

Recipe FAQs

→ Can I make this pasta gluten-free?

Absolutely. Simply use your favorite gluten-free pasta such as brown rice, chickpea, or quinoa-based varieties. The sauce itself is naturally gluten-free, so just swap the pasta to accommodate your dietary needs.

→ What can I substitute for walnuts?

Cashews work beautifully as a replacement, offering an equally creamy texture when blended. Almonds or pecans also provide delicious results, though the flavor profile will shift slightly. Toast the nuts first for the best flavor and smoothest sauce.

→ How long does the sauce keep in the refrigerator?

The blended sauce stays fresh in an airtight container for 3-4 days. When reheating, you may need to add a splash of plant-based milk or water to restore the creamy consistency, as it tends to thicken when chilled.

→ Can I freeze this dish?

The sauce freezes exceptionally well for up to 3 months. Store in freezer-safe containers and thaw overnight in the refrigerator. For best results, freeze the sauce separately and freshly cook pasta when serving to avoid mushy texture.

→ Is this dish kid-friendly?

The mild, creamy sauce and familiar pasta base often appeal to children. The vibrant green color can be made more approachable by calling it 'dinosaur pasta' or 'superhero noodles.' Start with less garlic and adjust seasonings to suit young palates.

→ What vegetables can I add to boost nutrition?

Sautéed mushrooms, roasted cherry tomatoes, or steamed broccoli florets blend seamlessly. For protein, try adding white beans, lentils, or cubed firm tofu. Stir them in during the final toss so everything gets coated in the luxurious sauce.