Save to Pinterest The first time I made this sauce, my kitchen looked like a crime scene from a spinach explosion. I'd dumped too much in at once and watched emerald flecks spray across my white backsplash, but one taste of that creamy, nutty blend and I completely forgot about the mess. The way walnuts transform into something almost cheeselike when blended still amazes me. My spinach-hating roommate actually asked for seconds, which I consider a personal victory.
Last February during a particularly gray week, I made this for friends who were convinced vegan food meant sad salads and deprivation. Watching their faces light up when they took that first bite—genuinely surprised by how velvety and satisfying it felt—reminded me why I love cooking. The green sauce against the white pasta looked like something from a restaurant, and the fact that I'd thrown it together on a Tuesday felt like my little secret.
Ingredients
- Dried pasta: I use spaghetti for the way the sauce clings, but penne catches the creamy bits in its tubes
- Raw walnuts: Toasting them first brings out an earthy richness that makes the sauce feel decadent
- Fresh baby spinach: The smaller leaves blend silkier than mature spinach
- Plant-based milk: Unsweetened oat milk creates the creamiest finish
- Garlic cloves: Raw garlic adds a sharp brightness that cuts through the richness
- Nutritional yeast: This is what gives the sauce that umami, savory depth
- Extra virgin olive oil: Don't skimp here—it helps emulsify everything into a glossy sauce
- Lemon juice: Fresh is absolutely essential for brightness
- Salt and black pepper: The walnuts need enough salt to really sing
- Ground nutmeg: Just a pinch creates that classic béchamel warmth
- Extra toasted walnuts: The crunch on top makes every textural sense happy
Instructions
- Get the pasta going:
- Boil a large pot of generously salted water and cook pasta until al dente, saving that starchy cooking water before draining
- Toast the walnuts:
- Shake raw walnuts in a dry skillet over medium heat for 3 to 4 minutes until they smell fragrant and turn golden
- Blend the magic:
- Combine toasted walnuts, spinach, milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper and nutmeg in a blender until completely smooth
- Taste and trust your palate:
- Add more salt if it tastes flat or extra milk if you want a thinner consistency
- Bring it all together:
- Pour the sauce over your cooked pasta and toss, adding splashes of pasta water until it coats each strand in silky luxury
- Finish with flair:
- Scatter extra chopped walnuts, grind fresh pepper, add lemon zest and serve while it's still steaming
Save to Pinterest This became my go-to dinner when I'm too tired to cook but still want something that feels like self-care. It's the meal I make for friends who say they could never give up cheese, watching quietly as they scrape their plates clean.
Make It Your Own
Sometimes I'll toss in sautéed mushrooms or wilted arugula at the end for extra earthiness. A handful of frozen peas works beautifully if you're short on fresh spinach. I've even added roasted garlic in place of raw when I want something sweeter and milder.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the creaminess perfectly. A simple green salad with vinaigrette keeps the meal feeling fresh. I love serving it with garlic bread for the full comfort food experience.
Storage and Meal Prep
The sauce actually thickens overnight in the fridge, making leftovers even better. Store pasta and sauce separately for the best texture. When reheating, splash in a little water or milk to bring it back to life.
- Don't freeze the sauce—the dairy-free milk can separate
- The sauce keeps in the refrigerator for up to 4 days
- Always reheat gently over low heat to prevent splitting
Save to Pinterest There's something deeply satisfying about turning a handful of simple ingredients into something this luxurious. It's proof that plant-based cooking doesn't mean sacrificing comfort.
Recipe FAQs
- → Can I make this ahead of time?
The sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently with a splash of plant-based milk before tossing with freshly cooked pasta.
- → What pasta shapes work best?
The creamy sauce coats all pasta shapes beautifully. Spaghetti, penne, fusilli, and rigatoni are excellent choices that hold the sauce well and provide satisfying texture.
- → How do I store leftovers?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—add a splash of warm water or plant milk when reheating to restore creaminess.
- → Can I use frozen spinach?
Fresh spinach provides the best vibrant color and flavor, but thawed and well-drained frozen spinach can work in a pinch. You may need to reduce the amount slightly and adjust seasoning.
- → Is this suitable for meal prep?
Absolutely! Portion into individual containers and refrigerate for up to 3 days. The flavors develop nicely over time, and it reheats beautifully in the microwave or on the stovetop.
- → What can I substitute for nutritional yeast?
If you don't have nutritional yeast, you can add a tablespoon of miso paste or increase the salt and lemon juice slightly. The result won't have the same cheesy notes but will still be delicious.