# What You'll 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 Steps:
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 pasta in a colander.
02 - While pasta cooks, toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and golden. Remove from heat and allow to cool slightly.
03 - In a high-speed blender or food processor, combine toasted walnuts (reserve a few for garnish), spinach, plant-based milk, garlic, nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg if using. Blend until completely smooth and creamy, scraping sides as needed.
04 - Taste sauce and adjust seasoning as necessary. Add additional milk for a thinner consistency or more nutritional yeast for enhanced richness.
05 - Return drained pasta to pot. Pour spinach walnut sauce over pasta and toss to coat thoroughly. Add reserved pasta water in increments to achieve desired creamy consistency. Serve immediately garnished with chopped walnuts, freshly ground black pepper, and lemon zest if desired.
