Walnut Cream Pasta Food

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PASTA WITH WALNUT SAUCE



Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

  • Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
  • Pour into a bowl, and set aside.
  • Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
  • Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

WALNUT CREAM PASTA



Walnut Cream Pasta image

I take advantage of the local walnut supply by fixing this change-of-pace pasta.-Kim Gilliland, Simi Valley, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chicken broth
1/4 cup sour cream
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
1 cup finely chopped walnuts

Steps:

  • Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute or until tender. Gradually stir in broth. , In a large bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and transfer to a large serving bowl. Add the cream sauce, Parmesan cheese and walnuts; toss to coat.

Nutrition Facts : Calories 490 calories, Fat 28g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 510mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

CREAMY WALNUT SAUCE PASTA



Creamy walnut sauce pasta image

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.

Provided by Eva | Electric Blue Food

Categories     Sauce

Time 25m

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Carbohydrate 44 g, Protein 13 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 335 mg, Fiber 3 g, Sugar 2 g, Calories 563 kcal, ServingSize 1 serving

PASTA WITH WALNUT CREAM SAUCE



Pasta With Walnut Cream Sauce image

I have not yet tried this recipe, but it sounded good, so I wanted to save it on the site. It was on the back of a bag of walnuts I purchased.

Provided by pheebess

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fettuccine
2 tablespoons olive oil
1/2 cup chopped walnuts
3 cloves garlic, minced
3 tablespoons milk
3 tablespoons sour cream
1/2 cup grated parmesan cheese
salt and freshly ground black pepper, to taste
1/3 cup fresh basil, snipped

Steps:

  • Cook pasta according to package directions. Meanwhile in skillet heat oil until hot.
  • Add walnuts and garlic; saute 2-3 minutes.
  • Add milk, sour cream, cheese, salt, and pepper. Stir constantly until sauce thickens.
  • Add basil.
  • Combine drained pasta and sauce in a large serving bowl.

Nutrition Facts : Calories 632.1, Fat 26.2, SaturatedFat 6.5, Cholesterol 88.4, Sodium 227.7, Carbohydrate 79.4, Fiber 4.9, Sugar 2.6, Protein 22.8

PASTA WITH CREAMY WALNUT PESTO



Pasta with creamy walnut pesto image

This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end

Provided by Ursula Ferrigno

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

400g pasta (I used orecchiette)
175g walnut halves or pieces
1 garlic clove
handful fresh basil , leaves roughly torn, plus extra to serve (optional)
100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
50g butter
4 tbsp extra-virgin olive oil
50ml double cream

Steps:

  • Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
  • Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium

EASY CREAM WALNUT SAUCE FOR RAVIOLI



Easy Cream Walnut Sauce for Ravioli image

I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.

Provided by the80srule

Categories     Sauces

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

36 pieces ravioli (6 per person)
1 1/2 cups shelled walnuts
4 tablespoons unsalted butter
200 ml olive oil
1/2 cup parmesan cheese, freshly grated (I use jarred, just as good)
100 ml heavy cream

Steps:

  • Grind up the nuts in a food processor completely.
  • Add the butter and olive oil and pulse a few times until a nice paste forms.
  • Add the cheese and pulse 2-3 times.
  • Add the cream gradually and keep it on a continual blend until smooth.
  • Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

PASTA WITH WALNUT LEMON CREAM SAUCE



Pasta With Walnut Lemon Cream Sauce image

Adapted from California Walnuts. This speedy main meal or delicious side is ready in less than 30 minutes. Garnish with extra grated lemon peel and walnuts. Note: I've made this minus the mushrooms and still great.

Provided by gailanng

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup whipping cream
1 teaspoon grated lemon peel
1 lb pasta, uncooked (linguine or penne works well)
2 tablespoons butter
1 1/2 cups sliced mushrooms
1/3 cup chopped walnuts, toasted
2 tablespoons freshly grated parmesan cheese
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
  • Cook the pasta according to package directions.
  • Meanwhile, in large skillet, melt butter; saute mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and pepper; sprinkle with parsley.

Nutrition Facts : Calories 760.3, Fat 36.7, SaturatedFat 18.7, Cholesterol 99, Sodium 121, Carbohydrate 89.3, Fiber 4.7, Sugar 4, Protein 19.5

PASTA WITH CREAMY GARLIC AND WALNUT SAUCE



Pasta With Creamy Garlic and Walnut Sauce image

Make and share this Pasta With Creamy Garlic and Walnut Sauce recipe from Food.com.

Provided by LMillerRN

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups heavy cream
1 cup walnut halves, toasted cooled
3/4 cup romano cheese, shredded
3 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 lb shaped pasta

Steps:

  • Place cream, walnuts, cheese, garlic, salt and pepper in food processor and pulse until smooth.
  • Cook pasta according to package directions, drain.
  • Toss with sauce.
  • Garnish with additional walnuts and seasoning if desired.
  • Serve immediately with additional cheese.

CREAMY PENNE PASTA WITH WALNUTS



Creamy Penne Pasta with Walnuts image

My husband says I'm spoiling him when I prepare this recipe. Crunchy walnuts are a wonderful complement to the creamy sauce. You can serve this as an entree or side.-Cheryl Strahm, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

3 cups uncooked penne pasta
1 small onion, chopped
1/3 cup olive oil
3/4 cup finely chopped walnuts
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 tablespoon brandy
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat., Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally. , Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.

Nutrition Facts : Calories 475 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 185mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

PASTA WITH CREAMY GARLIC & WALNUT SAUCE



Pasta with Creamy Garlic & Walnut Sauce image

Coated with a creamy sauce made with garlic and toasted walnuts, this sophisticated pasta dish is ready to serve in 25 minutes!

Provided by My Food and Family

Categories     Nuts

Time 25m

Yield Makes 8 servings.

Number Of Ingredients 7

1 lb. shaped pasta, such as medium bow ties
1 cup walnut halves, toasted
2 cloves garlic, peeled
1-1/2 cups half-and-half
3/4 cup KRAFT Shredded Parmesan Cheese
1 tsp. salt
1/2 tsp. ground black pepper

Steps:

  • Cook pasta as directed on pkg.
  • Meanwhile, place walnuts, garlic, cream, cheese, salt and pepper in food processor container; cover. Process until well blended.
  • Drain pasta; place in large bowl. Add sauce; mix lightly.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

PASTA WITH WALNUTS



Pasta With Walnuts image

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.

Provided by FLKeysJen

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb linguine (or spaghetti or other long pasta)
salt, to taste
fresh ground pepper, to taste
1 cup walnut halves (or pecan halves)
1/2 cup loosely-packed fresh parsley (or basil leaves)
1 garlic clove, peeled
1/2 cup extra virgin olive oil

Steps:

  • Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
  • Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
  • Serve!

Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6

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