Creamy Spinach Walnut Pasta (Printer View)

A vibrant, plant-based pasta featuring fresh spinach and toasted walnuts in a creamy, dreamy sauce. Vegan, dairy-free, and ready in just 25 minutes.

# What you'll need:

→ Pasta

01 - 12 oz dried pasta (spaghetti, penne, or preferred 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
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg

→ Garnish

12 - Toasted walnuts, chopped
13 - Freshly ground black pepper
14 - Lemon zest

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then 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 (reserve some for garnish), spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg. Blend until completely smooth and creamy, scraping sides as needed.
04 - Taste 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 pot. Pour spinach walnut sauce over pasta and toss thoroughly to coat. Add reserved pasta water gradually to achieve desired creamy consistency.
06 - Transfer to serving plates immediately. Garnish with chopped walnuts, freshly ground black pepper, and lemon zest if desired.

# Expert Advice:

01 -
  • This sauce comes together in under ten minutes but tastes like something from a restaurant kitchen
  • The nutritional yeast gives it this surprisingly cheesy, savory depth that even skeptics love
  • Leftovers actually taste better the next day, making it perfect for meal prep
02 -
  • The pasta water is crucial—do not dump it down the drain or your sauce might turn grainy instead of silky
  • Blending hot ingredients in a sealed blender can create pressure bursts, so let the walnuts cool slightly first
03 -
  • If your blender struggles with the nuts, soak them in hot water for 30 minutes before toasting for easier blending
  • Adding the lemon juice last preserves its bright flavor and prevents the sauce from tasting flat
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