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Walnut-pesto with spaghetti and vegetables

Walnut-pesto tastes great together with spinach, broccoli and mushrooms, the dish is super fast on the table. The whole grain spaghetti can of course be replaced by normal spaghetti, but I find them to fit to the pesto quite excellent. And you stay full for a long time. Therefore, only 300 g whole grain spaghetti are specified in the recipe.

Don’t you think there can’t be enough pasta recipes in the world? Aglio e Olio is a classic in our house, but sometimes I feel like I want a little more substance and especially implement some vegetables! Always having a jar of walnut pesto in the fridge is wonderful, it combines perfectly with winter vegetables.

Ingredients walnut-pesto with spaghetti flatlay

Ingredients for the walnut-pesto with spaghetti:

  • Walnut kernels, for healthy polyunsaturated fatty acids, vitamin E and B vitamins.
  • vegan grated parmesan (or real parmesan, for those who do not eat a purely plant-based diet)
  • Garlic, flavor carrier, antibacterial and lowers cholesterol
  • Extra virgin olive oil, preferably in organic quality
  • Wholemeal spaghetti, makes you full for a long time due to its high fiber content.
  • Baby spinach, superfood with vitamin B, delicious and low in calories
  • Bimi broccoli, perfect for quick sautéing
  • Mushrooms, contain vitamins D, B2, biotin and niacin – another superfood!
  • Lemon zest (note, I forgot this one in the picture, but the dish tastes so much better with the lemon zest!)
Walnut-Pesto with spaghetti

Why you will love this recipe:

  • The preparation is quick and uncomplicated
  • The walnut pesto is great for meal prep, just double or triple the pesto ingredients for it
  • The dish is full of cell-protecting antioxidants and unsaturated fatty acids and incidentally prevents skin aging

Variations with walnut-pesto:

  • Mix roasted vegetables into the pesto pasta and serve with a green salad
  • Sprinkle kale chips over the dish for extra crunch
  • Instead of mushrooms, sauté diced eggplant, replace broccoli with zucchini and the dish tastes different again
  • The dish also tastes good with just spinach, then it goes even faster and is still nutritious and delicious
Walnut-Pesto with spaghetti on a white plate
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Walnut pesto with spaghetti, spinach, broccoli and mushrooms

  • Author: Tina
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 5 1x
  • Category: Cooking


Walnut pesto – a noble pesto variant and especially in winter very popular in our house


  • 100g walnut kernels
  • 3 tbsp vegan parmesan + a few spoonfuls for serving
  • 4 cloves of garlic
  • 4 tbsp olive oil
  • salt, pepper
  • 300 g wholemeal spaghetti
  • 100 g baby spinach
  • 200 g Bimi broccoli
  • 250 g mushrooms
  • lemon zest of one lemon


  1. Coarsely chop the walnuts and roast in a pan without fat until golden brown. Set aside and allow to cool.
  2. Peel the garlic
  3. Finely blend roasted walnuts, Parmesan cheese, 2 cloves garlic and 2 tablespoons olive oil in a blitz chopper.
  4. Season to taste with salt and pepper.
  5. Cook spaghetti in plenty of salted water until al dente.
  6. In the meantime, slice the garlic and roast in 1 tbsp olive oil until golden brown, set aside.
  7. Slice the mushrooms, wash the spinach and broccoli.
  8. Coarsely chop broccoli sprouts.
  9. In the same pan, sauté the mushrooms adding the remaining olive oil, add broccoli and sauté briefly.
  10. Add the spinach and cook for 2 minutes.
  11. Season to taste with salt and pepper.
  12. Drain pasta, reserving a good cup of pasta water.
  13. Add pasta with the collected pasta water, and walnut pesto to the pasta and mix well.
  14. Arrange on plates, add roasted garlic and lemon zest on top of pasta and sprinkle with some additional vegan parmesan.


The pesto is good to prepare in larger quantities. BStored in clean small jars and covered with a dash of olive oil, it lasts 2-3 weeks in the refrigerator.

Keywords: Walnut-Pesto, Pesto, Spaghetti, noodles

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