Save I stumbled onto this sauce during one of those I have nothing in the fridge evenings. A bag of spinach, some walnuts, and suddenly I had something that made my kitchen smell like an Italian grandmother had moved in. The way it turns this impossibly bright green still catches me off guard every single time.
Last winter my sister came over skeptical of another vegan pasta experiment. She took one bite, went silent for a full minute, then asked for the recipe before even finishing her plate. Now she makes it for her roommates every Tuesday night.
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Ingredients
- Pasta: Choose something with texture to catch all that creamy sauce. I love spaghetti for the way each strand gets coated, but penne holds the sauce in its tubes perfectly.
- Raw walnuts: Toasting them first is not optional. This step transforms them from mildly bitter to deeply nutty and warm.
- Fresh baby spinach: Pack it down tight when measuring. The amount looks ridiculous going into the blender but it collapses into something silky.
- Plant-based milk: Unsweetened oat milk gives the creamiest results, but whatever you have in your fridge will work beautifully.
- Garlic cloves: Use fresh garlic. Powdered garlic loses something magical when blended with fresh spinach.
- Nutritional yeast: This is what gives the sauce that subtle cheesy, savory depth that makes people ask whats in this.
- Extra virgin olive oil: Adds richness and helps the sauce cling to every strand of pasta.
- Lemon juice: Cuts through the creaminess and makes the green color pop even more vividly.
- Salt and black pepper: The sauce needs a generous hand with salt. Do not be shy here.
- Ground nutmeg: Just a pinch adds this subtle warmth that rounds everything out.
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Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil and cook pasta until al dente. Before draining, scoop out about half a cup of that starchy cooking water. That liquid gold is your secret weapon.
- Toast the walnuts:
- Drop them in a dry skillet over medium heat, stirring constantly for 3 or 4 minutes. Your nose will tell you when they are done. That toasty, nutty aroma means they are ready.
- Blend the sauce:
- Combine everything in your blender and let it run until completely smooth. Stop to scrape down the sides a few times. The color will be shockingly bright.
- Taste and adjust:
- Grab a spoon and taste. Add more salt if needed, a splash more milk if it is too thick, or extra nutritional yeast if you want more cheesy flavor.
- Combine everything:
- Pour the sauce over your drained pasta and toss it like you mean it. Add the pasta water a little at a time until it is glossy and coats each piece perfectly.
- Serve it up:
- Plate it while it is steaming hot. Top with those extra toasted walnuts and maybe some lemon zest if you are feeling fancy.
Save My friend served this at her dinner party last month as a side dish. By the end of the night, everyone was hovering around the pot with forks, ignoring the main course entirely.
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Making It Your Own
Sometimes I toss in sautéed mushrooms right at the end. Their earthiness plays so well with the walnuts and spinach. You could also add white beans directly into the sauce for extra protein and creaminess.
What To Serve With It
A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. Roasted broccoli or asparagus on the side makes this feel like a complete meal.
Storing And Reheating
The sauce keeps for three days in the fridge and actually develops more flavor. When reheating, splash in a little water or plant milk to loosen it up. It freezes well too, portioned in freezer bags.
- Let frozen sauce thaw in the fridge overnight
- Reheat gently over low-medium heat
- Stir frequently because the nut solids can settle
Save This is the kind of recipe that turns random pantry ingredients into something people request by name.
Recipe FAQs
- → Can I make this pasta gluten-free?
Yes, simply swap the wheat-based pasta for your favorite gluten-free variety. Brown rice, quinoa, or chickpea pasta all work beautifully with the walnut spinach sauce.
- → What can I substitute for walnuts?
Cashews create an equally creamy texture, while almonds offer a slightly sweeter note. Both blend smoothly into the vibrant green sauce and maintain the luxurious mouthfeel.
- → How long does the sauce keep in the refrigerator?
The blended sauce stays fresh for 3-4 days when stored in an airtight container. Reheat gently with a splash of plant milk to restore the creamy consistency before tossing with freshly cooked pasta.
- → Can I freeze this dish?
The sauce freezes beautifully for up to 3 months. Portion into freezer-safe containers and thaw overnight in the refrigerator. Cook pasta fresh when serving for the best texture.
- → What plant-based milk works best?
Unsweetened oat milk creates the creamiest result, but soy and almond milk both perform well. Avoid flavored or sweetened varieties as they'll alter the savory balance of the sauce.
- → How can I add more protein?
Sautéed mushrooms, grilled tofu, or white beans all complement the flavors beautifully. You can also serve with a side of protein-rich foods like tempeh or sprinkle with hemp seeds.
