Save to Pinterest The first time I made this vibrant green sauce, my kitchen partner looked at the blender with genuine suspicion. That looks like pond water, they said, leaning against the counter with raised eyebrows. But when I tossed it with hot pasta and the aroma of toasted walnuts filled the room, they were already reaching for a bowl before I could even finish plating.
Last spring, I served this at a small dinner party where half the guests were convinced they hated spinach. By the end of the meal, the same people were asking for the recipe and scraping their plates clean. Theres something about the way the earthy walnuts balance the bright lemon that makes people forget theyre eating something nutritious.
Ingredients
- 350 g (12 oz) dried pasta: Choose whatever shape makes you happy, but something with ridges or hollows catches the sauce beautifully
- 120 g (1 cup) raw walnuts: Toasting these first is nonnegotiable, it transforms them from mildly nutty to deeply fragrant and gives the sauce its signature richness
- 120 g (4 cups) fresh baby spinach: Pack these measuring cups tight, the spinach wilts down dramatically and provides both color and a subtle sweetness
- 240 ml (1 cup) unsweetened plantbased milk: Oat milk creates the creamiest result but soy or almond work just as well, just avoid anything with added vanilla
- 2 garlic cloves: Raw garlic can be intense, so if youre sensitive, give them a quick sauté before blending
- 2 tbsp nutritional yeast: This is what gives the sauce its cheesy, savory depth without any actual cheese
- 2 tbsp extra virgin olive oil: Adds silkiness and helps the sauce cling to every strand of pasta
- 2 tbsp lemon juice: Fresh is absolutely essential here, bottled lemon juice just doesnt have the same bright, cutting power
- 1/2 tsp salt, or to taste: Start with less and add more, walnuts can vary in saltiness and you want to season at the end
- 1/4 tsp freshly ground black pepper: Grind it fresh, the preground stuff has lost all its punch
- Pinch of ground nutmeg: Just a tiny pinch adds this mysterious background warmth that makes people ask whats your secret ingredient
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to a boil and cook your pasta until its just shy of al dente, it will finish cooking in the sauce later. Before draining, scoop out about 120 ml of that starchy cooking water, its liquid gold for silky sauces.
- Toast those walnuts while you wait:
- Toss the raw walnuts into a dry skillet over medium heat and stir them frequently for 3 to 4 minutes until they smell incredible and have taken on some golden color. Set aside a small handful for garnish, then let the rest cool for a minute so they dont make the sauce taste hot.
- Blend up the magic:
- Combine the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Run it on high until completely smooth, stopping to scrape down the sides a couple of times, and taste it, adjusting the salt or lemon as needed.
- Bring it all together:
- Pour your drained pasta back into its warm pot and add that vibrant green sauce. Toss everything together over low heat, adding the reserved pasta water a splash at a time until the sauce coats each piece in a glossy, creamy embrace.
- Make it look beautiful:
- Serve it up in warm bowls with those extra toasted walnuts scattered on top, an extra grind of black pepper, and maybe some lemon zest if you want it to look as bright as it tastes.
Save to Pinterest This recipe has become my go-to for nights when I want to feed people something that feels indulgent but leaves everyone feeling light and satisfied. Watching someone take that first uncertain bite, then immediately reach for seconds, never gets old.
Making It Your Own
Sometimes I throw in sautéed mushrooms or some grilled tofu when I want extra protein, and they disappear right into the green sauce. The beauty of this recipe is how forgiving it is, it adapts to whatever you have on hand without losing its soul.
Wine Pairing Wisdom
A crisp Pinot Grigio cuts through the creaminess beautifully, but honestly, any dry white wine you enjoy drinking will work here. The lemon in the sauce actually makes most whites taste brighter and more refreshing alongside each bite.
Make Ahead Magic
You can blend the sauce up to three days in advance and store it in an airtight container in the refrigerator. When youre ready to eat, gently reheat it while your pasta cooks, adding a splash of water or milk if it has thickened too much.
- The sauce freezes surprisingly well for up to a month, just thaw it overnight and give it a quick blend before using
- If you only want enough for one or two people, the sauce recipe halves perfectly and keeps for days
- Leftover pasta, though not quite as silky, still makes an excellent cold lunch the next day
Save to Pinterest Sometimes the simplest recipes are the ones that surprise us most. This green sauce has converted more spinach skeptics than any salad I have ever made.
Recipe FAQs
- → Can I make this 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 in a saucepan before tossing with fresh pasta, adding a splash of plant-based milk if needed to restore creaminess.
- → What can I substitute for walnuts?
Cashews, almonds, or pine nuts work beautifully as replacements. Use the same quantity and toast them similarly to develop their natural flavors. Each nut brings a slightly different taste profile to the sauce.
- → How do I get the sauce extra creamy?
Use a high-speed blender rather than a food processor for the smoothest texture. Blend thoroughly and don't skip scraping the sides. Add more nutritional yeast for extra richness or increase plant-based milk for a thinner, creamier consistency.
- → Is this dish freezer-friendly?
The sauce freezes well for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently. For best results, toss with freshly cooked pasta rather than freezing the complete dish.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy spinach sauce beautifully. The wine's acidity balances the richness of the walnuts and plant-based cream, enhancing the overall dining experience.
- → Can I add protein to this pasta?
Absolutely. Sautéed mushrooms, grilled tofu, roasted chickpeas, or crispy tempeh all pair wonderfully. These additions boost protein content and add texture variation while maintaining the dish's vegan and dairy-free nature.