Sometimes you just need something warm and cheesy. This walnut sauce pasta is the perfect answer for a cozy night in. It feels very special but comes together in just 25 minutes. You will love how the velvety texture coats every single bite of pasta.
This traditional dish brings authentic Italian flavors right to your family table. It is simple, fresh, and incredibly satisfying for any home cook. Your kitchen will smell amazing as the garlic and nuts blend together. It is the ultimate way to elevate a humble box of pasta.
Why This Recipe Is a Winner
This recipe uses simple pantry staples to create a restaurant-quality meal. It is perfect for a romantic date night during the cooler fall months. The earthy walnuts and sharp cheese create a deeply satisfying flavor profile. You get a rich, creamy sauce without needing any heavy cream.
The combination of bread and milk creates a unique, thick consistency. It is a great way to use up stale bread in your pantry. This dish is filling enough for a main course but light enough for a starter. Everyone at the table will be asking for seconds of this nutty delight.
Simple Method
The secret to this recipe is all in the food processor. You simply blend the nuts, soaked bread, and cheese into a thick paste. Even if you are new to making sauces, this method is foolproof. It takes the stress out of cooking a fancy-feeling dinner.
Adding a splash of starchy pasta water is the most important step. It transforms the thick nut paste into a silky, pourable sauce effortlessly. You can control the thickness exactly how you like it. This technique ensures the sauce clings perfectly to every strand of pasta.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find. Fresh marjoram adds a lovely aromatic touch that completes the dish.
- 400g trofie or linguine pasta
- 200g shelled walnut halves
- 2 slices stale white bread, crusts removed
- 150ml whole milk
- 1 garlic clove, peeled and germ removed
- 30g pine nuts
- 50g Parmigiano-Reggiano cheese, freshly grated
- 4 tablespoons extra virgin olive oil
- 1 teaspoon fresh marjoram leaves (or 1/2 teaspoon dried)
- Fine sea salt and freshly ground black pepper to taste
- Additional crushed walnuts and grated cheese for garnish
Step-by-Step
- Bring a medium pot of water to a boil. Add the walnuts and blanch for 3 minutes to soften the skins. Drain and rub them in a clean kitchen towel to remove the bitter brown skins (optional for a lighter, sweeter sauce).
- Place the crustless bread slices in a small bowl and cover with the milk. Let soak for 10 minutes until completely soft.
- Squeeze the milk from the bread and place the bread pulp into a food processor. Reserve the soaking milk.
- Add the walnuts, garlic, pine nuts, and grated Parmigiano-Reggiano to the food processor.
- Pulse the mixture while slowly drizzling in the extra virgin olive oil and 2-3 tablespoons of the reserved soaking milk until a thick, creamy paste forms.
- Cook the pasta in a large pot of heavily salted boiling water according to the package instructions until al dente.
- Before draining, reserve 240ml (1 cup) of the starchy pasta cooking water.
- Transfer the walnut sauce into a large, warm serving bowl. Whisk in approximately 120ml (1/2 cup) of the reserved pasta water to loosen the sauce to a velvety consistency.
- Drain the pasta and add it immediately to the bowl with the sauce. Add the fresh marjoram.
- Toss the pasta thoroughly to ensure every strand is coated, adding more pasta water as needed to prevent clumping.
- Taste and adjust seasoning with salt and black pepper.
- Serve immediately in warmed bowls, topped with a few crushed walnuts and an extra sprinkle of Parmigiano-Reggiano.
Best Ways to Enjoy It
Serve this walnut sauce pasta in warmed bowls to keep the sauce creamy. Pair it with a crisp arugula salad to balance the rich flavors. A glass of chilled white wine makes this feel like a real treat. It is truly the ultimate comfort food for a quiet weekend.
You can also serve it alongside some roasted green beans. Set the table, light a candle, and enjoy this with your favorite person. It is a simple way to create a restaurant experience at home. Don’t forget an extra sprinkle of cheese on top for good measure.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for two days. The sauce will naturally thicken as it cools down in the refrigerator. Reheat it gently on the stove with a small splash of milk. Use a low heat to keep the texture smooth and velvety.
Avoid using the microwave to prevent the olive oil from separating. If the pasta seems dry, add a teaspoon of water while heating. This dish is best enjoyed fresh, but leftovers still taste wonderful. It makes for a very satisfying and quick weekday lunch the next day.
Tips for Best Results
- Don’t skip blanching the walnuts to remove the bitter brown skins.
- Avoid over-processing the sauce because a little texture is very pleasant.
- Use a high-quality extra virgin olive oil for the best floral flavor.
- Save your pasta water before draining to help emulsify the creamy sauce.
- For a fall harvest feel, serve this with roasted butternut squash.
- Toast the pine nuts briefly in a pan for a deeper aroma.
- Rub the walnuts in a kitchen towel while they are still warm.
- Always salt your pasta water heavily to season the noodles properly.
Ways to Switch It Up
- Swap the marjoram for fresh parsley for a brighter, grassy herb flavor.
- Use gluten-free bread and pasta to make this meal allergy-friendly.
- Add a squeeze of fresh lemon juice for a zesty seasonal twist.
- Replace the Parmigiano with nutritional yeast for a dairy-free version.
Common Questions
Can I make the sauce ahead of time?
Yes, you can prepare the nut paste up to a day early. Store it in the fridge and thin it with pasta water when cooking. This makes your weeknight dinner even faster to prepare.
What if I don’t have pine nuts?
You can easily substitute the pine nuts with extra walnuts or cashews. The cashews will provide a similar buttery texture to the final sauce. The flavor will still be delicious and very nutty.
How do I know when the sauce is ready?
The sauce is ready when it looks like a thick, pale cream. It should easily coat the back of a spoon without being runny. Add pasta water slowly until you reach your desired consistency.
I hope this cozy walnut sauce pasta brings a little warmth to your kitchen. It is such a simple way to make any evening feel special. Give it a try and enjoy every creamy bite!
— Alex
Ingredients
- 400 g trofie or linguine pasta
- 200 g shelled walnut halves
- 2 slices stale white bread, crusts removed
- 150 ml whole milk
- 1 garlic clove , peeled and germ removed
- 30 g pine nuts
- 50 g Parmigiano -Reggiano cheese, freshly grated
- 4 tablespoons extra virgin olive oil
- 1 teaspoon fresh marjoram leaves (or 1/2 teaspoon dried)
- Fine sea salt and freshly ground black pepper to taste
- Additional crushed walnuts and grated cheese for garnish
Instructions
- Bring a medium pot of water to a boil. Add the walnuts and blanch for 3 minutes to soften the skins. Drain and rub them in a clean kitchen towel to remove the bitter brown skins (optional for a lighter, sweeter sauce).
- Place the crustless bread slices in a small bowl and cover with the milk. Let soak for 10 minutes until completely soft.
- Squeeze the milk from the bread and place the bread pulp into a food processor. Reserve the soaking milk.
- Add the walnuts, garlic, pine nuts, and grated Parmigiano-Reggiano to the food processor.
- Pulse the mixture while slowly drizzling in the extra virgin olive oil and 2-3 tablespoons of the reserved soaking milk until a thick, creamy paste forms.
- Cook the pasta in a large pot of heavily salted boiling water according to the package instructions until al dente.
- Before draining, reserve 240ml (1 cup) of the starchy pasta cooking water.
- Transfer the walnut sauce into a large, warm serving bowl. Whisk in approximately 120ml (1/2 cup) of the reserved pasta water to loosen the sauce to a velvety consistency.
- Drain the pasta and add it immediately to the bowl with the sauce. Add the fresh marjoram.
- Toss the pasta thoroughly to ensure every strand is coated, adding more pasta water as needed to prevent clumping.
- Taste and adjust seasoning with salt and black pepper.
- Serve immediately in warmed bowls, topped with a few crushed walnuts and an extra sprinkle of Parmigiano-Reggiano.
