Creamy Spinach Walnut Pasta

The first time I made this sauce, I stood over the blender completely mesmerized by the color. That vibrant, electric green somehow felt too beautiful to eat, like something you would find in a fancy restaurant kitchen rather than your own Tuesday night dinner. My roommate walked in, took one look at the swirling bright green mixture, and asked if I was making something for St. Patricks Day. But when we sat down to eat, the conversation stopped dead. Theres something almost magical about how toasted walnuts transform into something so creamy and luscious without a drop of dairy.

Last winter, my sister came over feeling completely drained from work. I threw this together while she sat at the counter, too tired to even help. When I served it, she took one bite and went completely silent. Then she reached for her fork and just kept eating, finally saying, I did not expect something this green to taste this comforting. We sat there for an hour just talking and eating, and she left saying it was exactly what she needed. Sometimes the simplest meals become the most memorable ones.

Ingredients

• 350 g dried pasta: Choose spaghetti or penne, but really any pasta shape works beautifully here because the sauce clings to everything
• 120 g raw walnuts: Toasting them first brings out an incredible nutty sweetness that transforms the entire sauce
• 120 g fresh baby spinach: Pack those cups down tight because the spinach wilts into the sauce and provides that gorgeous color
• 240 ml plant-based milk: Oat milk creates the creamiest texture, but almond or soy both work perfectly well
• 2 garlic cloves: Fresh garlic gives a subtle bite that cuts through all that creamy richness beautifully
• 2 tbsp nutritional yeast: This is the secret to that cheesy, savory depth without any dairy at all
• 2 tbsp extra virgin olive oil: Adds a luxurious mouthfeel and helps the sauce coat every strand of pasta
• 2 tbsp lemon juice: Fresh lemon brightens everything and balances the rich walnuts perfectly
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust, because the salt really makes all the flavors pop
• Pinch of ground nutmeg: Optional, but it adds this subtle warmth that makes the sauce taste restaurant-quality

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a rolling boil while you prep everything else, then cook the pasta until al dente

Toast the walnuts while you wait:

Spread them in a dry skillet over medium heat, stirring frequently for 3 to 4 minutes until you can smell that wonderful nutty aroma and they are golden brown

Blend up that gorgeous green sauce:

Combine the toasted walnuts, spinach, milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender, then blend until completely smooth and silky

Taste and make it yours:

Add a little more salt if needed, or splash in extra milk if you prefer a thinner, lighter consistency

Bring it all together:

Pour that beautiful sauce over your drained pasta, toss gently to coat every piece, and add the reserved pasta water until it is perfectly silky

Finish it with flair:

Serve right away with extra chopped walnuts scattered on top, some fresh black pepper, and maybe a little lemon zest if you are feeling fancy

Save Pin

This recipe became my go-to dinner for friends who swear they hate vegan food. My friend Mike, who is a total meat and potatoes guy, actually asked for seconds and then requested the recipe. There is something so satisfying about watching someone discover that plant-based eating can be incredibly indulgent and satisfying. Now he makes it for his family and sends me pictures every time.

Making It Your Own

Sometimes I throw in sautéed mushrooms or some grilled tofu when I want extra protein. The sauce is versatile enough that it still tastes amazing with additions. I have also made this with cashews or almonds when I was out of walnuts, and while the flavor profile shifts slightly, the result is still creamy and delicious.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness of the walnuts beautifully. On cold nights, I like serving this with a simple side of roasted vegetables or a light green salad with vinaigrette. The fresh acidity balances everything perfectly and makes the whole meal feel complete.

Storage and Leftovers

The sauce keeps surprisingly well in the refrigerator for up to three days. When reheating, add a splash of plant milk or water because it does thicken up overnight. I actually think the flavors develop even more after a night in the fridge, like so many good sauces do.

• Store leftover sauce separately from pasta if possible
• Reheat gently over low heat to avoid separating
• The pasta absorbs sauce as it sits, so keep extra liquid handy

Save Pin

This pasta has become my answer to everything from busy weeknights to unexpected guests. It never fails to make people happy, and that vibrant green still makes me smile every single time.

Recipe Help & FAQs

→ What makes the sauce creamy without dairy?

Toast walnuts until fragrant, then blend them with spinach, plant-based milk, and nutritional yeast. The nuts create natural richness while the milk adds silkiness. Nutritional yeast contributes subtle cheesiness without any dairy products.

→ Can I prepare this ahead of time?

The sauce keeps beautifully in the refrigerator for up to three days. Store it separately from cooked pasta, then gently reheat with a splash of plant-based milk or reserved pasta water to restore the creamy consistency before tossing with freshly cooked pasta.

→ What type of pasta works best?

Spaghetti and penne both coat nicely with the vibrant green sauce, capturing the creamy texture in every bite. Choose whichever shape your family prefers—short pasta with ridges holds sauce particularly well, while long strands create elegant presentation.

→ How do I adjust the consistency?

Add reserved pasta water one tablespoon at a time while tossing the pasta with the sauce. The starchy liquid helps bind everything together and creates that silky, restaurant-quality coating. For thicker results, use less liquid; for a lighter consistency, increase gradually.

→ Can I use different nuts?

Cashews create an even creamier result when soaked first, while almonds add a slightly sweeter note. Pecans offer deeper flavor that pairs wonderfully with the earthy spinach. Toast whatever nut you choose to maximize their natural oils and enhance the final sauce.

→ Is this suitable for meal prep?

The sauce actually develops more flavor after sitting overnight. Make a double batch, portion into containers, and enjoy throughout the week. Just keep sauce separate from pasta until ready to serve, then reheat gently and toss together.