Creamy Spinach Walnut Pasta

The first time I made this vibrant green sauce, my kitchen looked like a crime scene from a spinach explosion. But one taste of that creamy, walnut-rich goodness and I knew every splattered cabinet was worth it. This pasta has become my go-to when I want something that feels indulgent but still leaves me feeling light and energized.

I served this to my skeptical brother-in-law who swears by his grandmother's heavy cream Alfredo, and watched his eyes go wide after the first bite. He actually asked for seconds and then cornered me in the kitchen for the recipe. Now it is his request whenever he visits.

Ingredients

• 350 g dried pasta: I love how penne catches all that sauce in its tubes, but spaghetti makes for an elegant twirl that shows off the gorgeous green color
• 120 g raw walnuts: Toasting them first transforms their flavor from mild to deeply nutty, giving the sauce its soul
• 120 g fresh baby spinach: Packed tight in your measuring cup, this wilts down into something silky and mild, never bitter or swampy
• 240 ml plant-based milk: Unsweetened oat milk adds natural creaminess without competing flavors, but whatever you have in your fridge will work beautifully
• 2 garlic cloves: Raw garlic gives a little kick, but do not go overboard unless you want this to be a bold, punchy sauce
• 2 tbsp nutritional yeast: This is what creates that subtle cheesy undertone that makes people ask if there is actually dairy in here
• 2 tbsp extra virgin olive oil: Use the good stuff here because the flavor really shines through the simple ingredients
• 2 tbsp lemon juice: Fresh is absolutely non-negotiable, that acid brightens everything and keeps the sauce from feeling too heavy
• 1/2 tsp salt: Start here and adjust, because the walnuts and pasta water will add their own saltiness
• 1/4 tsp freshly ground black pepper: Grind it right before you measure, the pre-ground stuff just does not have the same punch
• Pinch of ground nutmeg: Optional but magical, it adds this subtle warmth that makes people ask what your secret ingredient is

Instructions

Get your pasta water going:

Drop a generous amount of salt into that boiling water, it should taste like the sea, and cook your pasta until it still has a tiny bit of bite in the center

Toast those walnuts while you wait:

Shake them around in a dry skillet over medium heat until you can smell them turning fragrant and golden, usually about 3 or 4 minutes, then set a handful aside for topping

Build your sauce base:

Toss the toasted walnuts, spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg into your blender and let it run until you have something impossibly smooth and creamy

Taste and trust your palate:

If it needs more salt, add it, or splash in a bit more milk if you want a thinner consistency that will coat every strand of pasta

Bring it all together:

Return your drained pasta to the warm pot, pour that vibrant sauce over it, and toss gently until every piece is coated and glossy

Finish it with flair:

Plate it up while it is still steaming hot, and do not forget to scatter those reserved toasted walnuts, an extra grind of pepper, and maybe some bright lemon zest on top

Save

This recipe saved me during finals week when I needed something fast but still nourishing enough to fuel late-night studying. Now whenever I make it, the smell of toasting walnuts takes me back to that tiny apartment kitchen, feeling like I had discovered something special.

Making It Your Own

Sometimes I add sautéed mushrooms right into the sauce after blending, their earthy flavor pairs beautifully with the walnuts. Or I will stir in some grilled tofu cubes if I want this to be a more substantial main that keeps me full for hours.

What To Serve Alongside

A crisp white wine like Pinot Grigio cuts through the richness perfectly, and a simple green salad with a sharp vinaigrette balances the creamy pasta. I have also found that roasted cherry tomatoes on the side add this burst of acidity that makes each bite feel complete.

Storage And Make-Ahead Tips

The sauce actually keeps beautifully in the refrigerator for up to three days, though it might thicken up a bit. Just thin it with a splash of plant milk when you reheat it. I often make a double batch on Sunday for effortless weeknight meals.

• If you know you are tight on time, toast the walnuts and blend the sauce up to a day in advance
• This pasta is best eaten immediately, but leftovers reheat surprisingly well with a splash of water
• Never freeze the completed dish, the sauce can separate and become grainy when thawed

Save

There is something deeply satisfying about serving a dish that looks so striking and tastes so comforting. I hope this becomes one of those recipes you turn to again and again, just like I have.

Recipe FAQ

→ What makes the sauce creamy without dairy?

Raw walnuts create the rich, velvety base when blended, providing natural fats and body. Combined with plant-based milk and a bit of olive oil, they transform into a smooth sauce that coats pasta beautifully without any cream or cheese.

→ Can I use other nuts instead of walnuts?

Absolutely. Cashews work exceptionally well for an even creamier result, while almonds offer a slightly sweeter profile. Just keep in mind the flavor will shift subtly with each nut variety.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or plant milk to restore the creamy consistency. The sauce may thicken when cold, so thinning it out helps achieve that silky texture again.

→ What pasta shapes work best?

The sauce clings wonderfully to pasta with ridges and curves—penne, fusilli, or rigatoni are ideal. Long strands like spaghetti or fettuccine also work beautifully, letting the verdant sauce coat each strand generously.

→ Can I add protein to make it more filling?

Yes! Sautéed mushrooms add meaty texture and umami depth. Grilled or baked tofu cubes work well for plant-based protein, or you could stir in white beans directly into the sauce during the final minute of heating.

→ Is this suitable for meal prep?

This dish prep beautifully. The sauce actually benefits from sitting overnight as flavors meld and deepen. Keep sauce and pasta separate if storing longer than a day, then toss together when ready to serve for the freshest texture.