Walnut Sauce Recipe for Pasta
Servings: 4 people
Calories: 761kcal
Ingredients
- 16 ounces Pasta whole wheat, chickpea, veggie. No white flour pasta.
- 7 ounces walnuts more for topping as desired
- 4 ounces soy milk or other plant based milk with no sugar.
- 1 teaspooon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 tablespoons parsley fresh, optional
Instructions
- Cook pasta according to box directions making it al dente.
- Using a food processor, chop your walnuts into much smaller pieces. They should be relatively uniform.
- Add the soy milk, salt & pepper, and nutmeg, and run the food processor until the sauce becomes creamy and smooth.
- Transfer the walnut mixture into a medium-sized pan and heat it over medium-low heat.
- Once the pasta is ready, strain it and combine it with the sauce. Make sure to toss the pasta up a couple of times so it is covered in sauce.
- Top with extra crushed walnuts and parsley.
- Serve hot or warm.
Notes
Use fresh walnuts. Though you can store walnuts in the freezer for up to a year, the regular shelf life is just 3 months. This means those leftover walnuts you found in the back of your pantry need to be tossed!
If you let the pasta overcook, it will not be nearly as good. You really need to test pasta a couple of times to catch it right at al dente.
Make sure to thoroughly toss the cooked pasta with the sauce a couple of times. You want to make sure that the sauce sticks all over to make a creamy pasta dish.
Nutrition
Serving: 1 | Calories: 761kcal | Carbohydrates: 93g | Protein: 23g | Fat: 35g | Saturated Fat: 3g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 5g | Sodium: 120mg | Potassium: 527mg | Fiber: 7g | Sugar: 5g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 3mg