Pasta with Creamy Walnut Sauce
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
User Susie asked us to lighten up this recipe and we cut the POINTS values from 13 to 7! Eat it when it's piping hot so the sauce is at its creamiest.
Ingredients
Chicken broth
15 oz
Walnuts
½ cup(s), roughly chopped
Reduced-fat sour cream
3 tbsp(s)
Walnut oil
½ tsp(s), toasted variety
Garlic
1 clove(s), large, peeled
Sea salt
1½ gm
Black pepper
¼ pinch(es), freshly ground, or more to taste
Uncooked whole wheat pasta
1 pound(s), linguine
Fresh parsley
3 tbsp(s), fresh, chopped
Grated Parmesan cheese
2 tbsp(s), parmigiano reggiano or other strong-flavoured parmesan cheese recommended
Instructions
1
Cook pasta according to package directions for al dente; drain.
2
Meanwhile, place broth in a small sauce pan and boil until reduced to about 3/4 cup. Toast walnuts in a sauté pan over medium-high heat, shaking pan frequently, until fragrant.
3
Place reduced chicken stock, 1/4 cup of toasted walnuts, sour cream, oil, garlic, salt and pepper in a blender; cover and blend on high until a smooth sauce forms. Scrape sauce into a medium-size serving bowl.
4
Add hot pasta to sauce; add parsley and toss to coat. Garnish with remaining walnuts and cheese. Yields about 1 rounded cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.