Pin It The first time I made this vibrant green sauce, my roommate actually thought I was making pesto until the creamy, nutty aroma filled our tiny apartment kitchen. We were both skeptics about plant-based cream sauces until that first bite hit something like velvety comfort food we never knew we were missing.
Last winter, I served this at a dinner party where two guests were convinced I was hiding heavy cream. Their faces when I revealed it was just walnuts and spinach were absolutely worth keeping that secret until dessert.
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Ingredients
- Pasta: The sturdy shapes catch sauce beautifully while spaghetti lets the green coating shine through every twirl
- Raw walnuts: Toasting them first unlocks their natural oils and transforms them from earthy to wonderfully fragrant
- Fresh baby spinach: Pack it down tightly because those tender leaves wilt into nothingness but deliver pure green flavor
- Plant-based milk: Unsweetened varieties keep the sauce savory while creating that luscious creamy texture we all crave
- Garlic cloves: Two gives a gentle backbone without overpowering the delicate spinach and nut balance
- Nutritional yeast: This is the secret weapon that adds subtle cheesiness without any dairy whatsoever
- Extra virgin olive oil: A couple tablespoons brings richness and helps the sauce cling to every strand of pasta
- Lemon juice: Fresh squeezed brightens everything and cuts through the natural richness of walnuts
- Salt and pepper: Start with half teaspoon salt and adjust because walnuts can vary in their natural salinity
- Ground nutmeg: Just a pinch works magic with the spinach flavor like it does in creamed spinach classics
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Instructions
- Get your pasta water bubbling:
- Drop pasta into generously salted boiling water and cook until just tender, then scoop out that precious half cup of starchy cooking water before draining
- Toast the walnuts while you wait:
- Shake them in a dry skillet over medium heat until they smell toasty and turn golden brown, about 3 to 4 minutes, then set aside to cool slightly
- Blend up some magic:
- Combine most of the toasted walnuts with spinach, milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper and nutmeg in your blender
- Puree until silkily smooth:
- Blend thoroughly and scrape down the sides to ensure no spinach chunks remain, adding a splash more milk if it seems too thick
- Taste and tweak:
- This is your moment to adjust the seasonings or add more nutritional yeast for extra cheesiness before it meets the pasta
- Bring it all together:
- Pour that gorgeous green sauce over your cooked pasta, tossing gently and adding reserved pasta water until the coating clings perfectly
Pin It My niece now requests this for every birthday dinner, calling it dinosaur pasta because of the brilliant green color. Watching skeptical kids ask for thirds has become one of my favorite kitchen victories.
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Make It Your Own
Once you master the basic sauce, the variations become endless and exciting. Add roasted red peppers for a sunset hue or fresh basil for a summer twist on the classic flavor profile.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully while a simple green salad with bright vinaigrette balances the creamy pasta perfectly.
Storage and Meal Prep
The sauce actually keeps beautifully for up to 4 days in the refrigerator and freezes exceptionally well for those busy weeknight emergencies. Make a double batch and portion the sauce into freezer-safe containers for instant dinner solutions.
- Undercook pasta slightly if reheating since it will continue cooking in the sauce
- Thin leftover sauce with a splash of water or milk while warming gently
- The sauce may separate slightly after freezing but whisk it vigorously while reheating
Pin It This recipe has saved more last-minute dinner plans than I can count, turning simple pantry staples into something that feels genuinely special. Hope it becomes your go-to comfort food too.
Recipe FAQs
- → Can I make this gluten-free?
Yes, simply substitute the regular pasta with your favorite gluten-free pasta variety. The sauce itself is naturally gluten-free.
- → What can I use instead of walnuts?
Cashews or almonds work beautifully as substitutes. Soak them in hot water for 30 minutes before blending for the creamiest result.
- → How long does the sauce keep in the refrigerator?
The sauce can be stored in an airtight container for up to 3 days. Reheat gently with a splash of plant-based milk to restore creamy consistency.
- → Can I freeze this dish?
The sauce freezes well for up to 2 months. Freeze it separately from the pasta, then thaw overnight in the refrigerator and reheat before tossing with freshly cooked pasta.
- → How can I add more protein?
Sautéed mushrooms, grilled tofu, or white beans make excellent protein additions. You can also serve with roasted chickpeas on top.
- → What plant-based milk works best?
Unsweetened oat milk creates the creamiest result, but soy and almond milk also work well. Avoid canned coconut milk as it will overpower the delicate spinach flavor.
