Creamy Spinach Walnut Pasta (Printable)

A vibrant, plant-based pasta featuring fresh spinach and toasted walnuts in a creamy, nutritious sauce. Ready in 25 minutes.

# Components:

→ Pasta

01 - 12 oz dried pasta (spaghetti, penne, or choice of 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, or to taste
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 pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the pasta.
02 - While pasta cooks, toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and golden. Remove from heat and allow to cool slightly.
03 - In a high-speed blender or food processor, combine toasted walnuts (reserving a few for garnish), 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 sides as needed.
04 - Taste the sauce and adjust seasoning as necessary. Add more milk for a thinner consistency or more nutritional yeast for enhanced savory depth.
05 - Return drained pasta to the pot. Pour spinach walnut sauce over pasta and toss to coat evenly. Add reserved pasta water gradually to achieve a silky, creamy consistency.
06 - Plate immediately and garnish with chopped walnuts, freshly ground black pepper, and lemon zest if desired.

# Expert Advice:

01 -
  • It tastes like indulgent creamy pasta but comes together faster than ordering takeout.
  • The sauce is so vibrant and silky, no one believes it's just blended greens and nuts.
  • You only dirty one pot, one skillet, and a blender, which makes cleanup almost enjoyable.
  • It feels fancy enough for guests but forgiving enough for a Tuesday night when you're tired.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce back to life if it gets too thick.
  • Toast the walnuts in a dry pan, not with oil, or they'll get greasy instead of crisp and fragrant.
  • Blend the sauce longer than you think you need to, any little chunks will ruin the silky texture.
  • If your blender struggles, add the spinach in two batches so it actually breaks down instead of just spinning around.
03 -
  • Use a high-speed blender if you have one, it makes the sauce impossibly smooth and creamy instead of grainy.
  • Taste the sauce before tossing it with the pasta so you can fix the seasoning without having to adjust a whole pot.
  • If you want it even richer, add a tablespoon of tahini or a handful of soaked cashews to the blender.
  • Make a double batch of the sauce and freeze half, it thaws beautifully and turns a future weeknight into a five-minute dinner.
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