Pasta with Creamy Walnut Sauce - Bravabod
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Pasta with Creamy Walnut Sauce

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

A luscious, creamy pasta that tastes faintly of Italian Cacio e Pepe. Made with walnuts, caramelized onion, spices, and a splash of non-dairy milk. Entirely plant-based and decidedly delicious. Any extra cream sauce may be stored in an airtight container in the refrigerator up 1 week, or several months in the freezer. This recipe will make more sauce than is needed, but trust me - that's a very good thing.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1-2 months

Best by 3-5 days


Shopping List
    Pasta
  • 16 ounces dry penne pasta (Note 1)
  • 1 cup reserved pasta water
  • Creamy Walnut Sauce, to taste (recipe below) Creamy Walnut Sauce
  • 1 cup raw walnuts
  • 33333333/100000000 cup caramelized onions (Note 2)
  • 33333333/100000000 cup extra-virgin olive oil
  • 1/4 cup non-dairy milk
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic
  • 1/2 teaspoon freshly ground black pepper

Instructions
  1. Step 1: Our first step is to make the caramelized onions. For detailed instructions on how to caramelize onions, check out this post.
  2. Step 2: Combine the Creamy Walnut Sauce ingredients, including the 1/3 cup of caramelized onions, in a food processor. Blend until very smooth, scraping down the sides as needed. Set the sauce aside.
  3. Step 3: Bring a pot of salted water to a boil and cook the pasta according to package directions. Stir often to prevent sticking. Right before draining, set aside 1 cup of the starchy pasta water. Drain the pasta.
  4. Step 4: Toss the warm pasta with half of the prepared walnut sauce. Add 1/2 cup of the reserved pasta water and stir. Keep adding reserved pasta water and/or walnut sauce until you reach your desired consistency. It should be a bit thick and very creamy.
  5. Serve: Portion onto plates and drizzle with extra olive oil and black pepper. Enjoy.

Recipe Notes

Note 1: I used traditional pasta here, but you could also use spiralized or peeled vegetables as the pasta noodles in this recipe. Zucchini, kelp noodles, hearts of palm, or butternut squash noodles will all work well. Reference the Low-Carb dropdown option for those instructions and ingredients.

Note 2: For reference, every 1/3 cup of caramelized onions will require 1/2 large onion.

Nutrition

A luscious, creamy pasta that tastes faintly of Italian Cacio e Pepe. Made with walnuts, caramelized onion, spices, and a splash of non-dairy milk. Entirely plant-based and decidedly delicious. Any extra cream sauce may be stored in an airtight container in the refrigerator up 1 week, or several months in the freezer. This recipe will make more sauce than is needed, but trust me - that's a very good thing.

How To MakeDiet Type: Low-carb

liked this

Freeze For 1-2 months

Best by 3-5 days


Shopping List
    Pasta
  • 6 servings hearts of palm noodles (Note 1)
  • 1 cup water
  • 1 tablespoon cooking oil
  • Creamy Walnut Sauce, to taste (recipe below) Creamy Walnut Sauce
  • 1 cup raw walnuts
  • 33333333/100000000 cup caramelized onions (Note 2)
  • 33333333/100000000 cup extra-virgin olive oil
  • 1/4 cup non-dairy milk
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic
  • 1/2 teaspoon freshly ground black pepper

Instructions
  1. Step 1: Our first step is to make the caramelized onions. For detailed instructions on how to caramelize onions, check out this post.
  2. Step 2: Combine the Creamy Walnut Sauce ingredients, including the 1/3 cup of caramelized onions, in a food processor. Blend until very smooth, scraping down the sides as needed. Set the sauce aside.
  3. Step 3: Drain and rinse the hearts of palm noodles. Heat the cooking oil in a wide skillet over medium-high heat. Add the noodles and cook for 1 to 2 minutes, or until warmed through.
  4. Step 4: Toss the noodles with a big dollop of the walnut sauce. Add a splash of the water, a few tablespoons at a time, and stir. Keep adding reserved water and/or walnut sauce until you reach your desired consistency. It should be a bit thick and very creamy.
  5. Serve: Portion onto plates and drizzle with extra olive oil and black pepper. Enjoy.

Recipe Notes

Note 1: I use hearts of palm noodles in this recipe, but you can follow similar steps with any noodle of choice. Zucchini noodles, rutabaga noodles, and/or kelp noodles are all great options here. If using kelp noodles, make sure to rinse them very well.

Note 2: For reference, every 1/3 cup of caramelized onions will require 1/2 large onion.

Nutrition

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Pasta with Creamy Walnut Sauce

PT30M 16 ounces dry penne pasta (Note 1) 1 cup reserved pasta water Creamy Walnut Sauce, to taste (recipe below) 1 cup raw walnuts 33333333/100000000 cup caramelized onions (Note 2) 33333333/100000000 cup extra-virgin olive oil 1/4 cup non-dairy milk 1/2 teaspoon dried thyme 3/4 teaspoon salt 1/4 teaspoon garlic 1/2 teaspoon freshly ground black pepper Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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