Save My neighbor brought over a bunch of fresh spinach from her garden one afternoon, and I had no plan for it. I stared at the pile on my counter, then at the bag of walnuts I'd bought weeks ago and forgotten about. Twenty minutes later, I was twirling bright green pasta on my fork, shocked at how something so simple could taste this good. That sauce clung to every strand like it had always belonged there.
I made this for my sister when she visited last spring, and she asked for the recipe before she even finished her plate. She's the type who usually drowns everything in cheese, so watching her go back for seconds of a vegan sauce felt like a small victory. We ate it on the back porch while the sun set, and she kept saying it tasted like something you'd pay too much for at a restaurant. I didn't tell her how easy it actually was until the next day.
Ingredients
- 350 g dried pasta: Use whatever shape you love, though something with ridges or curves catches the sauce beautifully.
- 120 g raw walnuts: Toasting them is non-negotiable, it wakes up their flavor and makes the sauce taste roasted and deep instead of flat.
- 120 g fresh baby spinach: It looks like a mountain before blending, but it shrinks down into pure green magic.
- 240 ml unsweetened plant-based milk: Oat milk makes it extra creamy, but almond or soy work just as well.
- 2 garlic cloves: Raw garlic gives a sharp bite that balances the richness, use three if you're feeling bold.
- 2 tbsp nutritional yeast: This is what tricks your brain into thinking there's parmesan involved.
- 2 tbsp extra virgin olive oil: It smooths everything out and adds a subtle fruity note.
- 2 tbsp lemon juice: Brightens the whole dish and keeps it from feeling heavy.
- 1/2 tsp salt, 1/4 tsp black pepper: Start here, then adjust once you taste the sauce.
- Pinch of ground nutmeg: Optional, but it adds a whisper of warmth that makes people ask what the secret is.
- Extra toasted walnuts, black pepper, lemon zest for garnish: These little finishing touches make it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for making the sauce cling.
- Toast the walnuts:
- While the pasta bubbles away, toast the walnuts in a dry skillet over medium heat, stirring constantly so they don't burn. They're ready when they smell nutty and turn golden, usually about three or four minutes.
- Blend the sauce:
- Toss the toasted walnuts, spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg into a blender. Blend on high until the sauce is completely smooth and looks like liquid velvet, scraping down the sides if needed.
- Taste and adjust:
- Dip a spoon in and see what it needs, maybe more salt, more lemon, or a splash of milk if it's too thick. This is your chance to make it exactly how you like it.
- Toss everything together:
- Pour the sauce over the drained pasta in the pot and toss until every piece is coated. Add splashes of that reserved pasta water to loosen it up until it's creamy and glossy.
- Serve immediately:
- Divide into bowls and top with extra chopped walnuts, a few grinds of black pepper, and lemon zest if you want a little extra brightness. Eat it while it's hot and the sauce is still clinging perfectly.
Save The first time I served this to friends, one of them scraped his bowl clean and then asked if there was any sauce left in the blender. There wasn't, but I loved that he wanted more. It's become the dish I make when I want to feel like I'm taking care of people without spending hours in the kitchen. Something about that bright green color on the plate just makes everyone smile before they even take a bite.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of plant-based milk or water and warm it gently on the stove, stirring often so it doesn't stick. I've tried microwaving it, and it works, but the texture is better when you take the extra minute to do it in a pan. The walnuts on top won't stay crunchy, so I usually toast a few fresh ones if I'm feeling fancy.
Ways to Make It Your Own
I've swapped the walnuts for cashews when I wanted something a little milder, and it worked beautifully. You can toss in sautéed mushrooms or pan-fried tofu for extra protein, or stir in some sun-dried tomatoes for a sweet, tangy twist. If you like heat, a pinch of red pepper flakes in the sauce or sprinkled on top adds a nice kick. One time I used kale instead of spinach because that's what I had, and it turned out earthier and just as good.
What to Serve It With
This pasta is rich enough to stand on its own, but a simple side salad with lemon vinaigrette balances it perfectly. Garlic bread is always a good idea, especially if you want something to soak up any extra sauce on the plate. I like to pour a crisp white wine like Pinot Grigio alongside it, the acidity cuts through the creaminess in the best way.
- A handful of arugula tossed on top adds a peppery bite and makes it feel more restaurant-style.
- Roasted cherry tomatoes bring a pop of sweetness that plays well with the lemon.
- If you're feeding kids, keep the garlic mild and serve it with a little extra nutritional yeast on the side.
Save This pasta has saved me on more rushed evenings than I can count, and it still feels special every single time. I hope it becomes one of those recipes you reach for without thinking, the kind that makes dinner feel easy and good.
Recipe FAQ
- → 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 frozen spinach, which equals roughly 4 cups fresh when thawed.
- → What's the best way to toast walnuts for maximum flavor?
Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently. They should smell fragrant and appear golden. Avoid high heat to prevent burning, which creates bitter flavors.
- → How do I achieve the perfect sauce consistency?
Start with the full amount of plant-based milk, then add reserved pasta water gradually while tossing. This allows you to control thickness. Add more water for a lighter sauce or less for a thicker coating.
- → Is nutritional yeast essential for this dish?
Nutritional yeast adds a cheesy, umami flavor that enhances the sauce. If unavailable, substitute with 1-2 tablespoons of miso paste or additional lemon juice for tanginess.
- → Can I prepare the sauce ahead of time?
Yes, blend the sauce up to 24 hours ahead and refrigerate in an airtight container. Reheat gently on the stovetop with a splash of plant-based milk before tossing with fresh pasta.
- → What proteins pair well with this pasta?
Sautéed mushrooms, grilled tofu, roasted chickpeas, or white beans complement this dish beautifully. Add them during the final tossing step for extra protein and texture.