Creamy walnut pasta is an elegant yet easy-to-make dish that brings together the earthy flavor of walnuts with the richness of cream and the sharpness of Parmesan. The toasted walnuts add depth and nuttiness, while garlic and red pepper flakes balance the creaminess with aroma and a hint of spice.
This pasta is inspired by Italian walnut-based sauces like salsa di noci but with a creamier, restaurant-style finish. It’s indulgent enough for special dinners yet simple enough for weeknights. Pair it with a crisp green salad and garlic bread for a complete meal.
Packed with healthy fats from walnuts and protein from Parmesan, this dish strikes a balance between indulgence and nutrition, making it a must-try pasta recipe for nut lovers.
Cook the Pasta
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water and drain the rest.
Make the Walnut Base
- In a food processor, pulse walnuts until finely ground but not completely smooth.
Prepare the Sauce
- Heat olive oil in a skillet over medium heat.
- Add garlic; sauté for 1 minute until fragrant.
- Stir in ground walnuts; toast for 2–3 minutes.
Add Cream & Cheese
- Pour in heavy cream and cook for 2–3 minutes until slightly thickened.
- Stir in Parmesan until melted and smooth.
- Season with salt, black pepper, and red pepper flakes.
Toss the Pasta
- Add cooked spaghetti to the skillet. Toss well to coat in the sauce.
- If sauce is too thick, loosen with reserved pasta water, a little at a time.
Serve
- Garnish with extra Parmesan and chopped walnuts.
- Serve hot with garlic bread or salad on the side.
Tips and Tricks
- Toast walnuts well: Toasting enhances their nutty flavor and removes bitterness.
- Pasta choices: Spaghetti works well, but penne, linguine, or fettuccine also hold the sauce beautifully.
- Cream alternative: For a lighter version, replace cream with whole milk or half-and-half.
- Nutty variation: Try mixing walnuts with almonds or cashews for a different flavor.
- Make it vegan: Replace cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.
Frequently Asked Questions
Yes. Store walnut sauce in the fridge for up to 2 days. Add a splash of warm pasta water when reheating
Yes. Replace cream with milk and add 2 tbsp cream cheese or Greek yogurt for creaminess.
It pairs well with garlic bread, roasted vegetables, or a fresh green salad.
Not necessary, but peeling (by rubbing after toasting) reduces bitterness.
