Pin it The first time I made this sauce, I actually forgot I was blending spinach and walnuts together. I took off the blender lid and stared at this shockingly vibrant green mixture, convinced something had gone wrong. Now it is the pasta I make when I want something that feels luxurious but comes together in the time it takes to boil water. The way the walnuts create this creamy, almost cheesy richness without a drop of dairy still feels like magic every time.
I served this to my sister who swears she hates healthy pasta versions, and she actually went back for seconds. She kept asking what was in the sauce because she could not place the richness. When I finally told her it was mostly spinach and walnuts, she looked at me like I was lying. Now she requests it whenever she visits, and I have learned to always make extra because the leftovers somehow taste even better the next day.
Ingredients
- 350 g (12 oz) dried pasta: Choose spaghetti, penne, or whatever shape catches your eye at the store. I have found that ribbony pasta holds the sauce beautifully, but short pasta with ridges catches all those lovely toasted walnut bits.
- 120 g (1 cup) raw walnuts: Toasting these first is absolutely non negotiable. That step transforms them from mildly bitter to deeply aromatic and adds this warm, nutty undertone that makes the sauce taste so complex.
- 120 g (4 cups) fresh baby spinach: Pack these cups down tightly. The spinach wilts down so much in the blender that you might think you need more, but trust the measurements. It provides this gorgeous color and subtle earthiness that balances the richness.
- 240 ml (1 cup) unsweetened plant-based milk: Oat milk creates the creamiest result, but soy and almond both work wonderfully. Just avoid anything flavored or sweetened, or your sauce will taste strangely like breakfast cereal.
- 2 garlic cloves: Fresh garlic gives this sauce its subtle backbone. If you are sensitive to raw garlic, you can toss the cloves in the boiling water for 30 seconds before blending to mellow them out.
- 2 tbsp nutritional yeast: This is what creates that savory, almost cheesy depth that makes the sauce feel satisfying rather than just light. Add another tablespoon if you really love that umami flavor.
- 2 tbsp extra virgin olive oil: This helps emulsify everything into a silky, cohesive sauce. A good quality olive oil makes a noticeable difference here since the flavor comes through clearly.
- 2 tbsp lemon juice: Fresh lemon juice brightens the entire sauce and cuts through the richness of the walnuts. Bottle lemon juice works in a pinch, but fresh makes everything sing.
- 1/2 tsp salt, or to taste: Start with half a teaspoon and adjust from there. The amount you need will depend on how salty your pasta water is and whether your plant milk contains added sodium.
- 1/4 tsp freshly ground black pepper: Freshly ground pepper adds this lovely warmth and bite. Pre-ground works, but the freshly cracked stuff has a fragrant complexity you can really taste.
- Pinch of ground nutmeg: Just a tiny pinch adds this subtle warmth that makes the spinach taste more sophisticated. It is completely optional, but I have found it makes the sauce taste more restaurant-quality.
- Extra toasted walnuts, chopped: These create the most beautiful crunch on top. I always toast a few extra while the skillet is still hot because that texture contrast makes each bite more interesting.
- Lemon zest (optional): If you really love bright, citrusy flavors, a little lemon zest on top adds this gorgeous aroma and pop of flavor. Use a vegetable peeler to get wide strips instead of a fine zest.
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil. You want it salty enough that it tastes like the ocean. This is your only chance to season the pasta itself.
- Cook the pasta to perfection:
- Add your pasta and cook until al dente, usually one minute less than the package directions. Before draining, scoop out 120 ml (1/2 cup) of that starchy pasta water and set it aside. This liquid gold helps the sauce cling to every strand.
- Toast the walnuts until fragrant:
- While the pasta cooks, toss the walnuts into a dry skillet over medium heat. Stir frequently for 3 to 4 minutes until they smell incredible and turn golden brown. Remove them immediately so they do not burn and let them cool slightly.
- Blend up that gorgeous sauce:
- In your blender, combine the toasted walnuts (save a handful for garnish), spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg if using. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The color should be this vibrant, almost neon green that makes you smile.
- Taste and make it yours:
- Dip a clean spoon into the sauce and taste it. This is your moment to adjust. Want it thinner? Add more milk. Want more cheesiness? Another tablespoon of nutritional yeast. Need more brightness? A squeeze more lemon juice.
- Bring it all together:
- Return the drained pasta to the pot and pour over that beautiful green sauce. Toss everything together until every strand is coated. Add your reserved pasta water a little at a time until the sauce becomes silky and clings to the pasta the way you want it to.
- Make it look stunning:
- Serve immediately while the sauce is still warm and glossy. Top with those reserved chopped walnuts, an extra grind of black pepper, and lemon zest if you are feeling fancy. I love seeing the dark green pasta flecked with golden walnut bits.
Pin it This pasta has become my go-to when friends come over and I want to serve something impressive but low stress. I have made it for dinner parties, weeknight meals, and even for myself at 10pm when I need comfort food that does not leave me feeling heavy. There is something about eating bright green pasta that just makes everything feel a little more joyful.
Making It Your Own
I have discovered this sauce is incredibly forgiving and adaptable. Sometimes I add a handful of fresh basil to the blender for extra herbiness. Other times I throw in a small roasted red pepper for a slightly different flavor profile. The base recipe stays the same, but small tweaks keep it feeling fresh and exciting each time I make it.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the walnut richness beautifully. I also love serving this with a simple green salad dressed with nothing but lemon juice and good olive oil. The acidity and bitterness of greens like arugula balance the creamy pasta perfectly. For something more substantial, roasted vegetables on the side make this a complete meal.
Storage and Make-Ahead Tips
The sauce actually keeps beautifully in the refrigerator for up to four days. Store it in an airtight container and give it a good stir before using. When you reheat pasta tossed with the sauce, add a splash of water or plant milk to loosen it up again. I have even frozen the sauce in ice cube trays for those nights when I need something delicious in under ten minutes.
- If making this for a crowd, double the sauce but keep the pasta amount the same, then adjust pasta water accordingly
- Gluten-free pasta works perfectly here, just be sure to reserve extra cooking water since GF pasta tends to absorb sauce more quickly
- The sauce is also delicious as a spread on sandwiches or a dip for roasted vegetables, so do not hesitate to make extra
Pin it There is something so satisfying about a pasta dish that looks beautiful, tastes incredible, and happens to be packed with good things. This green walnut sauce has become one of those recipes I can return to again and again, always knowing it will deliver exactly the comfort I need.
Recipe FAQs
- → Can I make this dairy-free?
Yes, this dish is naturally dairy-free. It uses plant-based milk like oat, soy, or almond milk instead of cream, making it perfect for vegan diets.
- → How do I make the sauce creamier?
Use a high-speed blender for the smoothest texture. You can also add more nutritional yeast for richness or blend in a cashew base for extra creaminess.
- → What pasta shapes work best?
Spaghetti, penne, and fettuccine are ideal choices. Choose whichever pasta you prefer—the sauce coats all shapes beautifully.
- → Can I substitute walnuts with other nuts?
Absolutely. Cashews, almonds, or pine nuts work wonderfully. Each brings slightly different flavor notes while maintaining creaminess.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of plant milk to restore creaminess.
- → What can I add for extra protein?
Consider adding sautéed mushrooms, grilled tofu, chickpeas, or white beans for additional protein and heartiness.