Creamy Spinach Walnut Pasta

The first time I made this sauce, I honestly thought I'd messed something up. It was just so vibrantly green, almost unnaturally so, and I couldn't imagine how walnuts and spinach would create anything remotely creamy. But then I took that first bite, and suddenly understood what all the fuss was about.

I served this at a dinner party once without mentioning it was vegan, and watched my friend's eyes go wide as she took her first forkful. She actually asked if there was heavy cream in it, which I took as the highest possible compliment. The walnuts create this incredible richness that nobody ever suspects.

Ingredients

• 350 g dried pasta: Choose something with texture to catch the sauce. Penne, fusilli, or spaghetti all work beautifully here.
• 120 g raw walnuts: Toasting them first transforms their flavor from mildly bitter to deeply aromatic and sweet.
• 120 g fresh baby spinach: Don't worry about packing it down tightly. It will blend down into nothing while providing that gorgeous color and subtle earthiness.
• 240 ml unsweetened plant-based milk: Oat milk is my go-to for its neutral flavor, but soy or almond work equally well.
• 2 garlic cloves: Use fresh, not jarred. The difference in flavor is substantial and worth the extra peeling effort.
• 2 tbsp nutritional yeast: This is what gives the sauce its subtle cheesy, savory undertone.
• 2 tbsp extra virgin olive oil: Adds necessary richness and helps the sauce cling to every strand of pasta.
• 2 tbsp lemon juice: Brightens everything and cuts through the richness of the walnuts.
• 1/2 tsp salt: Start here. You can always add more, but you cannot take it back.
• 1/4 tsp freshly ground black pepper: Freshly ground makes a genuine difference in complexity.
• Pinch of ground nutmeg: Just a tiny amount adds warmth that people notice but cannot quite identify.

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil. You want it noticeably salty, like the sea. This is your only chance to season the pasta itself.

Toast the walnuts while waiting:

Place them in a dry skillet over medium heat, stirring frequently for 3 to 4 minutes. Your kitchen will start smelling wonderful, and that is exactly when they are done.

Cook the pasta to al dente:

Cook according to package directions, but remove it while it still has a slight bite. Before draining, scoop out 120 ml of the starchy cooking water. This liquid gold helps the sauce adhere perfectly.

Blend up your sauce:

Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Blend until it is completely smooth and creamy, pausing to scrape down the sides as needed.

Taste and adjust:

This is the moment that makes or breaks the dish. Add more salt if it needs brightness, more nutritional yeast for cheesiness, or a splash more milk if it seems too thick.

Bring it all together:

Return the drained pasta to its pot, pour the sauce over, and toss gently to coat. Add that reserved pasta water a little at a time until the sauce turns silky and clings to each piece.

Plate it beautifully:

Twirl portions into bowls and scatter with extra toasted walnuts, additional black pepper, and perhaps some lemon zest if you are feeling fancy.

Save

This recipe has become my go-to when friends say they are coming over and I have no energy to cook anything elaborate. It looks impressive, tastes even better, and somehow feels luxurious despite taking barely any effort at all.

Making It Your Own

I have discovered that adding sautéed mushrooms to this dish takes it to another level entirely. Their umami flavor plays so nicely with the walnuts, and the texture contrast is genuinely lovely.

Storage and Reheating

The sauce keeps beautifully in the refrigerator for up to four days. When reheating, add a splash of water or plant milk because it will have thickened considerably in the cold.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully. For something non-alcoholic, sparkling water with lemon provides the same bright contrast.

• A simple side salad with balsamic vinaigrette balances the creamy pasta
• Garlic bread is never a bad idea, obviously
• Roasted cherry tomatoes add both color and acidity

Save

There is something deeply satisfying about a recipe that looks so impressive and tastes so indulgent while being entirely plant-based. This pasta proves that comfort food does not have to compromise.

Recipe FAQs

→ Can I make the sauce ahead of time?

Yes, prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently with a splash of plant-based milk before tossing with freshly cooked pasta.

→ What nuts work best as a walnut substitute?

Cashews create an exceptionally creamy texture and neutral flavor, while almonds add a slightly sweeter note. Both should be toasted before blending for optimal depth and richness.

→ How can I make the sauce more protein-rich?

Add sautéed mushrooms, grilled tofu cubes, or white beans directly into the sauce. Stirring in a tablespoon of hemp seeds or tahini during blending also boosts protein content naturally.

→ Why is my sauce separating or looking grainy?

This typically occurs when the blender isn't powerful enough or the nuts aren't fully broken down. Use a high-speed blender, blend longer, and strain through a fine-mesh sieve for an ultra-smooth consistency.

→ Can I freeze this pasta dish?

Freeze the sauce separately in freezer-safe containers for up to 3 months. Pasta tends to become mushy when frozen, so cook fresh pasta when ready to serve and reheat the sauce on the stovetop.

→ What's the purpose of reserving pasta water?

The starchy pasta water helps bind the sauce to the noodles, creating a silky consistency and preventing the sauce from becoming too thick or coating unevenly. Add it gradually while tossing.