Tired of the same old tomato or cream sauces? Let me introduce you to your new weeknight obsession: a luxuriously creamy Pasta with Walnut Sauce. This classic Italian recipe, known as *salsa di noci*, uses a clever trick with bread and milk to create a rich, velvety texture without a drop of heavy cream. It’s savory, nutty, and surprisingly light, coming together in just 30 minutes. It’s the kind of elegant, yet simple, dish that makes any meal feel special. Prepare to be amazed by how a few simple ingredients can transform into something so incredibly delicious!
Ingredients
• Serves 4 | Prep Time: 10 mins | Cook Time: 20 mins
• For the Walnut Sauce
• 1 thick slice Italian bread, crusts removed
• 1/2 cup or 120 ml milk, or non-dairy milk for a vegan option
• 1 cup or 120g walnut or pecan halves
• 2 cloves garlic, peeled
• 1/2 cup or 50g freshly grated Parmesan cheese, plus more for serving
• 2 teaspoons fresh marjoram leaves, or 1/2 teaspoon dried
• 1/2 cup or 120 ml extra virgin olive oil
• Salt and freshly ground black pepper to taste
• For the Pasta
• 1 pound or 450g dried, fresh, or stuffed pasta (like ravioli or tortellini)
Instructions
1. Bring a large pot of water to a boil and salt it generously.
2. While the water heats, soak the slice of bread in the milk in a small bowl until soft.
3. In the bowl of a food processor, combine the walnuts, garlic, Parmesan cheese, and marjoram. Pulse until the mixture is finely ground.
4. With the food processor running, slowly stream in the extra virgin olive oil until the mixture forms a very thick, smooth paste.
5. Gently squeeze the excess milk from the soaked bread (reserve the milk!) and add the softened bread to the food processor. Pulse to combine.
6. With the machine still running, pour in the reserved milk and add a splash of water, if needed, to reach a smooth, saucy consistency. Season generously with salt and pepper.
7. Cook the pasta in the boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
8. Drain the pasta and return it to the pot. Add the walnut sauce and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
9. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, topped with a sprinkle of extra Parmesan cheese.
Nutritional Information
• (Estimated)
• Per serving (makes 4)
• Calories: 720 kcal
• Protein: 22g
• Fat: 48g
• Carbohydrates: 55g
• Fiber: 5g
Pro Tips
• For a deeper, nuttier flavor, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the food processor.
• The starchy pasta water is liquid gold! It helps the sauce emulsify and cling perfectly to every noodle, creating a silkier texture than plain water.
• To make this recipe vegan, use a dairy-free milk to soak about 1/2 cup of breadcrumbs, and swap the Parmesan for 1/4 cup of nutritional yeast.
• This sauce clings beautifully to pasta with ridges and folds. Try it with stuffed ravioli, tortellini, fusilli, or orecchiette for the best results.
