Photo of Pasta with Creamy Walnut Sauce by WW

Pasta with Creamy Walnut Sauce

Points® value
Total Time
35 min
20 min
15 min
User Susie asked us to lighten up this recipe and we cut the PointsPlus values in half! Eat it when it's piping hot so the sauce is at its creamiest.


Chicken broth

15 oz


½ cup(s), roughly chopped

Reduced-fat sour cream

3 tbsp(s)

Walnut oil

½ tsp(s), toasted variety


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


  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.