5 from 1 vote
Linguine with Creamy Walnut Sauce - a delicious, vegetarian pasta dish
Linguine with Creamy Walnut Sauce
Prep Time
8 mins
Cook Time
17 mins
Total Time
25 mins
 
An easy and delicious vegetarian pasta dish from Italy!
Course: Main Course
Cuisine: Italian
Keyword: creamy walnut sauce, vegetarian
Servings: 6
Calories: 666 kcal
Author: Cooking with Mamma C
Ingredients
Creamy Walnut Sauce
  • 1 cup shelled walnuts (toasted)
  • 1/2 cup mascarpone cheese
  • 1/3 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 6-8 fresh basil leaves (rinsed)
  • 1 peeled garlic clove (medium or large)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Pasta
  • 1 pound linguine (or fettucine, spaghetti)
  • salted water to cook the pasta
  • 1 cup reserved water from pasta pot
  • 2 tablespoons salted butter
for Serving
  • extra Parmesan cheese
  • red pepper flakes
Instructions
  1. Toast your shelled walnuts in a 10-inch pan on the stove for about five minutes over medium-high heat, stirring occasionally. The walnuts are ready when they are fragrant. Don't let them burn. Set the pan aside on a cool spot on the stove.
  2. Grate your Parmesan and Romano cheeses, if needed. (I use my blender.)
  3. Place a pasta pot filled 2/3 high with hot water on the stove over high heat. Add about a couple teaspoons of salt to the water and cover the pot.
  4. While the water is heating, prepare your walnut sauce. Place the toasted walnuts and all the remaining sauce ingredients in your food processor or blender. Process until the sauce becomes a smooth paste, scraping down the sides as needed.
  5. When the water is boiling, add your linguine and stir it in. Lower the heat a bit and continue cooking the pasta until it's al dente.
  6. While the pasta is cooking, scoop out a cup of the pasta water (I use my ladle and take two scoops) and place it in a pasta bowl near the stove.
  7. Drain the pasta when it's cooked, setting it in a colander in the sink. Add your butter to the pasta pot, then return the linguine to the pot. Stir it a bit, so it doesn't stick.
  8. Add all of the walnut sauce to the pot, along with one ladle of the reserved pasta water. Stir to combine with the pasta and add extra reserved water as needed, so that the pasta is not dry.
  9. Serve immediately with red pepper flakes and extra Parmesan. If you have any leftovers, stir in any remaining, reserved pasta water to the leftovers and store, covered, in the refrigerator.
  10. The leftover pasta will be dry, so you will need to add some butter or olive oil when reheating it.
Recipe Notes

It's best to enjoy this dish immediately, since the leftovers will become dry. If you know you'll only need half a pound of pasta, use half of the sauce and store the leftover sauce in a covered container in the refrigerator. Then, you can cook fresh pasta to go with it the next time, adding butter and some reserved pasta water.

Nutrition Facts
Linguine with Creamy Walnut Sauce
Amount Per Serving
Calories 666 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 12g75%
Cholesterol 36mg12%
Sodium 259mg11%
Potassium 254mg7%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 2g2%
Protein 17g34%
Vitamin A 455IU9%
Vitamin C 0.4mg0%
Calcium 152mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.