Creamy walnut sauce pasta

Walnut sauce pasta with cream and parmesan.

Pasta with walnut sauce is a delicious pasta dish that is creamy, flavourful and authentic. Walnut sauce pasta is a dish from northern Italy. Often paired with cheese, this is a simple creamy version.

Course Sauce

Cuisine Italian

Keyword pasta sauce, walnut pasta, walnut sauce

Prep Time 10 minutes

Cook Time 15 minutes

To prep the walnuts 1 hour

Total Time 25 minutes

Servings people

Calories 563kcal

Author Eva | Electric Blue Food

Equipment

Food processor (or hand blender)
2 pots
Colander
Skillet
Spatula
Cutting board and knife

Ingredients

500 g pasta of choice
60 g walnuts peeled for best results
1 shallot
240 ml cream
20 g butter
1/3 tsp salt
pepper to taste
4 tbsp parmesan grated

Metric - US Customary

Instructions

To peel the walnuts. Bring a small pot of water to a boil. When the water boils, add the walnuts and simmer for a couple of minutes. Drain, rinse under cold water and place on a kitchen towel. Remove the skins by gently pulling them with your fingers. This procedure adds about one extra hour to the recipe and can be done in advance. If doing this in advance, store the peeled walnuts in an airtight container in the fridge.
Prepare the pasta. Set a pot of water on medium-high heat. When it boils, add salt and the pasta. Cook the pasta in boiling water according to package instructions. I recommend to stick to the suggested cooking time for a perfect Italian al dente texture.
Prepare the sauce. Melt half of the butter in a pan on medium heat. Mince the shallot and add it to the butter. Sauté until soft, 2 minutes.
Add the walnuts, salt, pepper and the rest of the butter. Sauté 1 minute, let the butter melt. Next pour in the cream. Simmer the sauce on medium heat 2 minutes, stirring constantly.
Transfer the sauce to a food processor and blend until smooth. Alternatively, you can blend it with a hand blender.
When the pasta is done cooking, drain it and put it back into the cooking pan. Pour the sauce over the cooked pasta and toss. Divide pasta between serving bowls and top with grated parmesan.

Notes

This sauce is ready to use immediately. If you want to use it later, store it refrigerated for up to a week. Be aware that the sauce will thicken as it cools.

The nutritional information provided is only an estimate based on a suggested serving size.

Nutrition