Save Standing in my kitchen on a rainy Tuesday, I watched the blender turn a handful of spinach and walnuts into something that looked like liquid emerald. The first time I made this sauce, I was honestly skeptical—could a handful of nuts and greens really replace my beloved Alfredo? One spoonful later, I was converting skeptics left and right. My husband took a bite, eyes wide, and asked if this was actually healthy. That's the beauty of this dish—it feels indulgent while being entirely plant-based.
Last summer, my friend Sarah came over for dinner, still recovering from a bad breakup and barely eating. I made this pasta without saying much, just letting the garlic toast and the blender whir. She took three bites before finally speaking, asking for the recipe. Food has this way of showing up when words feel inadequate, doesn't it? Now she makes it for her kids, who have no idea they're eating spinach.
Ingredients
- 350 g (12 oz) dried pasta: Choose spaghetti, penne, or whatever shape brings you joy. I've found that pasta with nooks and crannies holds onto this sauce beautifully.
- 120 g (1 cup) raw walnuts: Toasting these first is non-negotiable. That nutty warmth transforms the sauce from merely good to absolutely incredible.
- 120 g (4 cups) fresh baby spinach, packed: Don't be shy with the spinach. It blends down to almost nothing while giving the sauce its gorgeous color and subtle earthiness.
- 240 ml (1 cup) unsweetened plant-based milk: Oat milk creates the creamiest results, but almond or soy work wonderfully too. Just avoid anything with added vanilla.
- 2 garlic cloves: Fresh is essential here. Pre-minced garlic just doesn't have the same punch when blended raw.
- 2 tbsp nutritional yeast: This is the secret weapon for that savory, cheesy flavor without any dairy whatsoever.
- 2 tbsp extra virgin olive oil: Adds richness and helps everything emulsify into that velvety texture we're after.
- 2 tbsp lemon juice: Brightens everything and balances the earthy nuts and greens. Fresh is absolutely mandatory.
- 1/2 tsp salt, or to taste: Start here and adjust. The sauce needs enough salt to make the flavors sing without overpowering.
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference here, trust me on this.
- Pinch of ground nutmeg: Optional, but if you have it, that tiny pinch adds something special and sophisticated.
Instructions
- Get the pasta going:
- Bring a large pot of generously salted water to a rolling boil. Cook your pasta until perfectly al dente—those two minutes less than the package suggests matter here. Before draining, scoop out that precious half cup of pasta water. This liquid gold will save you if your sauce needs thinning later.
- Toast your walnuts:
- While the pasta bubbles away, toss the walnuts into a dry skillet over medium heat. Stir them frequently for about 3–4 minutes until they're fragrant and turning golden. The smell will tell you when they're ready. Set aside a small handful for garnish and let the rest cool slightly.
- Blend the magic sauce:
- Combine the toasted walnuts (minus that garnish handful), spinach, plant milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg in your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The color alone will make you smile.
- Taste and adjust:
- Dip in a spoon and really taste it. Need more salt? Want it cheesier with extra nutritional yeast? Too thick? Splash in more plant milk until it feels right. This is your sauce—make it sing for you.
- Bring it all together:
- Return the drained pasta to its warm pot. Pour that gorgeous green sauce over the noodles and toss until every strand is coated. Add the reserved pasta water a little at a time until the sauce reaches that perfect silky consistency that clings beautifully.
- Serve with love:
- Plate it up while everything is still warm. Sprinkle with those extra toasted walnuts, a generous grind of black pepper, and perhaps some bright lemon zest if you're feeling fancy. The contrast of textures and colors is worth the extra thirty seconds.
Save This pasta became my go-to comfort food during a particularly stressful month at work. Something about twirling those vibrant green noodles felt like self-care, even on days when I barely had energy to breathe. My roommate started requesting it weekly, and we'd eat together in comfortable silence, both feeling a little more nourished than before.
Making It Your Own
Sometimes I throw in sautéed mushrooms when I want extra umami depth. Other times, I'll add white beans directly to the blender for more protein. The sauce is incredibly forgiving and adaptable.
Pairing Suggestions
A crisp Pinot Grigio cuts through the richness beautifully. On cold nights, I'll serve this with a simple side salad of arugula and cherry tomatoes, dressed with nothing but olive oil and vinegar.
Storage and Reheating
The sauce keeps surprisingly well in the fridge for up to three days, though it's best when freshly made. If storing, keep sauce and pasta separate and reheat gently with a splash of water.
- The sauce thickens in the fridge, so thin it with more plant milk when reheating
- Leftovers make an excellent cold pasta salad for lunch the next day
- If freezing the sauce, leave out the lemon until you're ready to use it
Save There's something deeply satisfying about serving a dish that looks this impressive but comes together so effortlessly. Every time I make this, I'm reminded that the best recipes are often the simplest ones.
Recipe FAQs
- → Can I use regular dairy cream instead of plant-based milk?
Yes, you can substitute heavy cream or coconut cream for plant-based milk to create a richer sauce. Keep the same measurement and adjust thickness as needed with pasta water.
- → How do I prevent the spinach sauce from becoming too thick?
Reserve pasta cooking water and add it gradually while tossing. Start with a small amount and increase until you reach your desired creamy consistency. The starch in the water helps emulsify the sauce.
- → What can I use if I don't have a high-speed blender?
A food processor works well for this sauce. If neither is available, finely chop the spinach and walnuts, then mash with a fork while whisking in the milk gradually to create a chunky sauce.
- → Can I make this sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance and refrigerate in an airtight container. Reheat gently over low heat with a splash of plant-based milk before tossing with hot pasta.
- → Is nutritional yeast necessary for this dish?
Nutritional yeast adds a savory, cheese-like flavor and extra B vitamins. You can omit it if you prefer, but it significantly enhances the umami quality of the sauce.
- → What pasta shapes work best with this sauce?
Spaghetti, penne, and fettuccine are ideal choices as they hold the creamy sauce well. Chunky pasta shapes like rigatoni or fusilli also work nicely. Avoid very thin pasta that may clump.