Plant-based pasta with fresh spinach and toasted walnuts blended into a velvety, vibrant green sauce. Quick, nutritious, and completely dairy-free.
# What You Need:
→ Pasta
01 - 12 oz dried pasta (spaghetti, penne, or preferred shape)
→ Sauce
02 - 1 cup raw walnuts
03 - 4 cups fresh baby spinach, packed
04 - 1 cup unsweetened plant-based milk (oat, soy, or almond)
05 - 2 garlic cloves
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)
→ Garnish
12 - Extra toasted walnuts, chopped
13 - Freshly ground black pepper
14 - Lemon zest (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta completely.
02 - While pasta cooks, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Remove from heat and allow to cool slightly before blending.
03 - In a high-speed blender or food processor, combine toasted walnuts (reserving a few for garnish), spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg. Blend until completely smooth and creamy, scraping sides as necessary.
04 - Taste the sauce and adjust seasonings as needed. Add additional milk for a thinner consistency or more nutritional yeast for enhanced savory depth.
05 - Return drained pasta to the pot. Pour spinach walnut sauce over pasta and toss thoroughly to coat. Add reserved pasta water gradually to achieve desired silky, creamy consistency.
06 - Transfer to serving plates immediately. Garnish with chopped walnuts, freshly ground black pepper, and lemon zest if desired. Serve hot.
