Save to Pinterest The first time I made this vibrant green sauce, my kitchen looked like a crime scene. Spinach everywhere, blender splatters on the ceiling, but one taste wiped away every regret. That velvety, nutty brightness transformed plain pasta into something restaurant-worthy in under thirty minutes. Now it is our go-to when comfort food needs to feel virtuous.
My roommate walked in mid-blend and made me pour her a glass of what she thought was a smoothie. The look on her face when I tossed that jade elixir over steaming pasta still makes me laugh. That was three years ago, and now she requests this dinner at least twice a month.
Ingredients
- Pasta: 350 g (12 oz) dried pasta works beautifully here. I love penne for catching sauce in those tubes, but spaghetti twirls just as nicely. Choose whatever shape makes you happy.
- Raw walnuts: 120 g (1 cup) creates the creamy base. Toasting them first unlocks this incredible buttery flavor that makes the sauce feel indulgent despite being completely dairy-free.
- Fresh baby spinach: 120 g (4 cups) packed down gives that gorgeous color and subtle earthiness. Do not be tempted to use frozen spinach here. The fresh leaves blend into silkiness.
- Plant-based milk: 240 ml (1 cup) of unsweetened oat, soy, or almond milk thins the sauce into perfect coating consistency. I keep it unsweetened so the natural flavors shine through.
- Garlic cloves: 2 cloves add just enough background warmth without overwhelming the delicate spinach flavor.
- Nutritional yeast: 2 tbsp brings this savory, cheesy depth that makes you forget there is no actual dairy involved.
- Extra virgin olive oil: 2 tbsp helps the sauce cling to every strand and strand of pasta while adding that luxurious mouthfeel.
- Lemon juice: 2 tbsp from about one lemon brightens everything and cuts through the rich walnuts. Fresh squeezed makes all the difference here.
- Salt: 1/2 tsp is my starting point, but trust your palate. The pasta water will add some salinity too.
- Freshly ground black pepper: 1/4 tsp provides a gentle warmth. I always add a little extra at the end for that freshly ground aroma.
- Ground nutmeg: A pinch is completely optional, but it echoes the traditional creamed spinach flavor in such a subtle, sophisticated way.
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil. That salted water is your first chance to season the dish from the inside out.
- Cook the pasta:
- Add your 350 g pasta and cook until al dente according to package directions. Before draining, scoop out 120 ml (1/2 cup) of that starchy cooking water. This liquid gold will help your sauce cling to every piece later.
- Toast the walnuts:
- While the pasta bubbles away, toss 120 g raw walnuts in a dry skillet over medium heat. Stir frequently for 3 to 4 minutes until they smell incredible and turn golden. That aroma means the oils have awakened. Set aside a handful for garnish.
- Blend the sauce:
- Dump the toasted walnuts (minus that garnish portion), 120 g fresh spinach, 240 ml plant milk, 2 garlic cloves, 2 tbsp nutritional yeast, 2 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper, and that pinch of nutmeg into your blender. Blend on high until completely smooth, stopping to scrape down the sides as needed. The color will be shockingly vibrant.
- Taste and tweak:
- Dip in a spoon and see what you think. Need more brightness? Squeeze in more lemon. Want it cheesier? Sprinkle in another spoonful of nutritional yeast. Too thick? A splash more milk will loosen it right up.
- Bring it all together:
- Return the drained pasta to its warm pot. Pour that gorgeous green sauce over the top and toss gently. Add that reserved pasta water a splash at a time until the sauce coats each piece in a silky, glossy embrace.
- Plate and garnish:
- Divide among bowls and scatter with those reserved toasted walnuts. A generous grinding of fresh pepper and some lemon zest make it look like something from a magazine. Serve immediately while the sauce is still hugging the pasta warmly.
Save to Pinterest This recipe saved dinner during my first month of full-time work when I barely had energy to breathe, let alone cook. Something about that bright green bowl felt like a small victory against exhaustion. Now whenever life feels overwhelming, I make this and remember that good things can still happen fast.
Making It Your Own
Sometimes I throw in a handful of fresh basil with the spinach for an herbal twist. Other times, a roasted red pepper joins the blender party for a sunset-hued variation. The beauty of this base is how playfully it accepts new friends.
Sauce Secrets
The trick to restaurant-style consistency is patience while blending. Stop, scrape, taste, repeat. Those extra thirty seconds between pulses make the difference between chunky and ethereal. I learned this after serving my guests a sadly grainy version once.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the walnut richness beautifully. For a complete meal, serve with a simple green salad dressed in nothing but good olive oil and vinegar. The contrast of cold, sharp greens against warm, creamy pasta keeps every bite interesting.
- Crusty bread is practically mandatory for sopping up extra sauce
- Roasted vegetables on the side make this feel like a proper dinner
- This pasta travels surprisingly well for next-day lunches
Save to Pinterest Hope this vibrant green find brings as much joy to your table as it has to mine. Sometimes the simplest ingredients create the most lasting memories.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before blending to prevent a watery sauce. Use about 100g of thawed spinach.
- → What pasta shapes work best?
Spaghetti, penne, or fettuccine are ideal choices. Select based on your preference—thinner pastas like spaghetti coat beautifully, while tube shapes like penne hold the sauce well.
- → How do I make the sauce creamier?
Add more plant-based milk gradually while blending. You can also increase nutritional yeast for a richer, 'cheesier' texture and depth of flavor.
- → Can I prepare this ahead of time?
The sauce keeps refrigerated for up to 3 days. Blend it in advance and store separately from cooked pasta. Reheat gently and combine just before serving with fresh pasta.
- → What are good protein additions?
Sautéed mushrooms, grilled tofu, chickpeas, or white beans enhance protein content. For nut-free options, try seeds like pumpkin or sunflower seeds for crunch.
- → Is this suitable for gluten-free diets?
Yes, simply use gluten-free pasta and verify that all other ingredients, especially plant-based milk and nutritional yeast, are certified gluten-free to avoid cross-contamination.