Creamy Spinach Walnut Pasta (Printer view)

A vibrant, plant-based pasta dish with spinach and toasted walnuts blended into a creamy sauce. Quick, nutritious, and completely vegan.

# 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, 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 the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta in a colander.
02 - While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and golden. Remove from heat and let cool slightly.
03 - In a high-speed blender or food processor, combine the 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 the sides as needed.
04 - Taste and adjust seasoning as needed. Add more milk for a thinner sauce or more nutritional yeast for enhanced savory depth.
05 - Return the drained pasta to the pot. Pour the spinach walnut sauce over the pasta and toss to coat evenly. Add reserved pasta water as needed to achieve a silky, creamy consistency.
06 - Serve immediately, garnished with extra chopped walnuts, freshly ground black pepper, and lemon zest if desired.

# Expert Suggestions:

01 -
  • You get all the creamy comfort of Alfredo without a drop of dairy, thanks to the magical emulsion of walnuts and plant milk
  • The sauce comes together in minutes while your pasta cooks, making it perfect for those weeknights when you want something special but have zero energy for fuss
  • That gorgeous green color makes everyone excited to eat their vegetables before they even realize how healthy this actually is
02 -
  • The sauce will thicken as it sits, so if it looks too thick while blending, add more plant milk before you even heat it up
  • Reserving pasta water is not optional here, its what transforms this from a sauce that sits on top of pasta to one that clings to every bite
  • If your blender struggles with thick mixtures, add the liquid ingredients first, then gradually add the solids to help it along
03 -
  • For an ultra-smooth sauce, use a high-speed blender or let the mixture sit for 5 minutes before blending to soften the spinach
  • If the garlic flavor feels too sharp, add the garlic cloves to the boiling pasta water for the last minute of cooking before blending
  • A tiny extra pinch of salt right at the end, before serving, makes all the difference between good and cant stop eating it
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