Creamy Spinach Walnut Pasta (Printable)

Velvety plant-based pasta with fresh spinach and toasted walnuts. Ready in 25 minutes. Vegan, dairy-free, and nutritious.

# What You'll Need:

→ 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
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 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 directions until al dente. Reserve 1/2 cup of 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. Transfer to a plate and let cool slightly, reserving a few pieces for garnish.
03 - In a high-speed blender or food processor, combine the cooled toasted walnuts, 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 bowl sides as needed.
04 - Taste the sauce and adjust seasoning as needed. Add more milk for a thinner consistency or additional nutritional yeast for enhanced savory depth.
05 - Return the drained pasta to the pot. Pour the spinach walnut sauce over the pasta and toss thoroughly to coat all pieces. Gradually add reserved pasta water as needed to achieve a silky, creamy consistency.
06 - Transfer to serving bowls immediately. Top with chopped toasted walnuts, freshly ground black pepper, and lemon zest if desired.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like you spent all afternoon cooking
  • The sauce is impossibly creamy without a drop of dairy
  • Toast those walnuts properly and suddenly your whole house smells warm and inviting
02 -
  • Reserve that pasta water even if you think you won't need it, it's the secret to restaurant-quality sauce consistency
  • The sauce thickens as it sits, so don't panic if it looks thin right after blending
  • Blending hot liquids can cause pressure buildup, so either vent your blender or let the sauce cool slightly first
03 -
  • Use a high-speed blender if you have one, otherwise strain the sauce through a fine-mesh sieve for that silky texture
  • Don't skip the toasting step for the walnuts, it's the difference between a good sauce and an unforgettable one
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