Save The first time I made this vibrant green sauce, my roommate walked into the kitchen and asked if I was making pesto. When I told her it was spinach and walnuts, she stared at the blender like it was performing magic tricks. Now it's the weeknight pasta that somehow makes vegetables feel indulgent.
Last Tuesday, I was exhausted after work and almost ordered takeout. Instead, I toasted some walnuts, threw everything in the blender, and twenty minutes later was twirling pasta in this silky green sauce. My partner said it was better than anything we could have delivered.
Ingredients
- 350 g dried pasta: Pick whatever shape makes you happy. I love how penne catches all that sauce in ridges
- 120 g raw walnuts: Toasting them first transforms their flavor from mild to deeply nutty and aromatic
- 120 g fresh baby spinach: The star of the show. Pack those cups down, you want serious green here
- 240 ml plant-based milk: Unsweetened is key. Oat adds creaminess, soy keeps it neutral
- 2 garlic cloves: Fresh cloves give the best punch. Minced jarred garlic can taste metallic
- 2 tbsp nutritional yeast: This is your secret weapon for umami richness
- 2 tbsp extra virgin olive oil: Makes the sauce luxuriously smooth
- 2 tbsp lemon juice: Fresh squeezed cuts through the richness and makes flavors pop
- 1/2 tsp salt: Start here and adjust. Pasta water salt helps too
- 1/4 tsp freshly ground black pepper: Grind it fresh for real impact
- Pinch of ground nutmeg: Optional, but it adds this subtle warmth that makes people ask what your secret is
Instructions
- Get your pasta water bubbling:
- Generously salt that water. It should taste like the ocean, which is your only chance to season the pasta itself.
- Toast the walnuts:
- Keep them moving in the skillet. You want golden and fragrant, not bitter. Set aside a handful for garnish.
- Blend up the magic:
- Combine everything in your blender. Let it run until completely smooth, stopping to scrape down the sides. The color should be stunningly vibrant.
- Taste and tweak:
- This is your moment. More salt? More lemon? Trust your palate. Add extra milk if its too thick.
- Bring it all together:
- Pour the sauce over hot pasta and toss gently. That reserved pasta water is your insurance policy for silky smooth coating.
- Finish with flair:
- Top with those reserved toasted walnuts, fresh pepper, maybe some lemon zest. Make it look as good as it tastes.
Save My sister came over skeptical of plant based pasta sauce. She went back for thirds and asked for the recipe before even leaving the table. Thats the power of really good food.
Making It Your Own
I have started adding sauteed mushrooms sometimes for extra heft. You can throw in white beans for protein or stir in some fresh basil at the end for brightness.
Nut Swaps and Substitutions
Cashews make an even creamier sauce if you have them handy. Almonds work but give a slightly different flavor profile. Just keep the toasting step.
Leftovers and Meal Prep
This actually keeps beautifully for lunch the next day. The sauce thickens up in the fridge. Just stir in a splash of water or milk when reheating.
- Store pasta and sauce separately if possible for best texture
- The sauce alone keeps for three days and freezes well
- Add fresh spinach leaves when reheating for extra color
Save Twirling bright green pasta on your fork just makes the whole day feel better. Simple food done right is its own kind of magic.
Recipe FAQs
- → How do toasted walnuts enhance the sauce?
Toasting walnuts brings out their nutty flavor and adds a warm, aromatic depth that enriches the sauce’s overall taste.
- → Can I use other greens instead of spinach?
Yes, baby kale or Swiss chard can be substituted to maintain a vibrant green color and similar texture.
- → What is the role of nutritional yeast?
Nutritional yeast imparts a subtle cheesy, savory note that complements the walnuts and spinach in the sauce.
- → How to achieve the desired sauce consistency?
Add reserved pasta cooking water gradually to the blended sauce to thin it out and achieve a silky, creamy texture.
- → What pasta shapes work best here?
Spaghetti, penne, or any pasta with ridges hold the creamy sauce well by coating each piece evenly.
- → Are there allergy considerations?
This dish contains tree nuts (walnuts) and gluten if wheat pasta is used. Plant-based milk may contain soy, almond, or oats, so verify for personal allergies.