Pin This 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 handfuls of fresh spinach with toasted walnuts until the sauce turns this impossibly bright, velvety shade that coats every strand of pasta.
Last winter, when my friend came over for dinner and mentioned she was eating dairy-free, I panicked slightly. I threw this together with whatever I had in the pantry. She took one bite, went quiet for a full minute, and then asked if I could teach her how to make it for her family.
Ingredients
- Pasta: 350 g dried pasta works beautifully here, but Ive found that penne catches the sauce best in those little ridges
- Walnuts: 120 g raw walnuts transform into something magical when toasted, bringing this deep, earthy richness
- Spinach: 120 g fresh baby spinach might seem like a lot, but it wilts down into pure velvet
- Plant milk: 240 ml unsweetened oat milk is my go-to for creaminess without sweetness
- Garlic cloves: 2 garlic cloves raw, because they mellow perfectly when blended
- Nutritional yeast: 2 tbsp adds that subtle cheesiness nobody can quite put their finger on
- Olive oil: 2 tbsp extra virgin olive oil makes everything come together lush
- Lemon juice: 2 tbsp fresh lemon juice cuts through the richness and brightens everything
- Salt and pepper: 1/2 tsp salt and 1/4 tsp black pepper, but trust your palate
- Nutmeg: A pinch of ground nutmeg is optional but somehow makes it taste more expensive
Instructions
- Get the pasta going:
- Bring a large pot of salted water to boil and cook your pasta until al dente, saving 120 ml of that starchy cooking water before you drain
- Toast the walnuts:
- Heat a dry skillet over medium heat and stir the walnuts for 3 to 4 minutes until they smell fragrant and turn golden
- Blend everything:
- Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in a blender until completely smooth
- Taste and adjust:
- Add more milk if its too thick or more nutritional yeast if you want extra cheesiness
- Combine and serve:
- Pour the sauce over your drained pasta, toss with some reserved pasta water until silky, and top with extra walnuts, black pepper, and lemon zest
Pin This My grandmother would have been skeptical of green pasta, honestly. But after she tried it at my birthday dinner last year, she asked for the recipe to make for her bridge club. Sometimes the most unlikely dishes become the ones people remember most.
Making It Your Own
Ive learned that this sauce plays well with others. Sometimes I sauté mushrooms until theyre deeply browned and fold them in at the end. Other times, grilled tofu cubes make it a complete protein-heavy meal. The sauce is forgiving enough that whatever you add becomes part of the story.
Texture Secrets
Reserved pasta water is the unsung hero here. That starchy liquid helps the sauce cling to every curve and hollow of your pasta. Add it gradually while tossing, watching as the sauce transforms from separate pools into something cohesive and glossy.
Make-Ahead Magic
The sauce keeps beautifully in the fridge for up to four days, though you might need to thin it with a splash of water when you reheat it. I often double the walnut and spinach blend on Sunday and use it throughout the week for quick meals.
- Toast extra walnuts while youre at it for future garnishes
- Gluten-free pasta works perfectly if thats your preference
- This pairs surprisingly well with a crisp white wine
Pin This Theres something deeply satisfying about serving something so vibrantly green and comforting, watching peoples faces light up when they realize how good it tastes. This pasta has become my go-to for nights when I want food that feels like a hug.
Recipe FAQs
- → How do I get the sauce perfectly creamy?
Toast the walnuts first to deepen their flavor, then blend them completely smooth with the plant-based milk and other ingredients. Use a high-speed blender or food processor for the creamiest texture. If too thick, thin with reserved pasta water; if too thin, add more nutritional yeast for richness.
- → Can I make this ahead of time?
Prepare the spinach walnut sauce up to 2 days in advance and store in an airtight container in the refrigerator. Cook the pasta fresh before serving, then combine and reheat gently, adding plant-based milk or pasta water as needed to restore the creamy consistency.
- → What pasta shape works best?
Spaghetti, penne, and rigatoni all work beautifully. Choose shapes with texture or ridges to help the sauce cling better. Gluten-free pasta is an excellent substitute and maintains the same cooking time.
- → How can I add more protein?
Sauté mushrooms or grilled tofu and fold into the finished pasta. You can also increase the nutritional yeast for extra umami and a cheesy flavor. Chickpeas or white beans also complement the spinach walnut sauce nicely.
- → What plant-based milks work best?
Oat milk and soy milk create the creamiest sauce due to their natural thickness. Almond and cashew milk also work well. Unsweetened varieties prevent unwanted sweetness and allow the spinach and walnut flavors to shine.
- → Can I substitute the walnuts?
Yes, cashews or almonds blend equally well and create a similar creamy texture. Cashews produce an especially luxurious sauce. Toast any nut before blending for maximum flavor development and a richer taste.