Pasta with Creamy Walnut Sauce

10
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Moderate
Enjoy this nutty pasta dish when it's piping hot so the sauce is at its creamiest.

Ingredients

canned chicken broth

15 oz

walnut(s)

½ cup(s), roughly chopped

reduced-fat sour cream

3 Tbsp

walnut oil

½ tsp, toasted variety

garlic clove(s)

1 medium clove(s), peeled

sea salt

¼ tsp

black pepper

¼ tsp, freshly ground, or more to taste

uncooked whole wheat pasta

1 pound(s), linguine

fresh parsley

3 Tbsp, fresh, chopped

grated Parmesan cheese

2 Tbsp, parmigiano reggiano or other strong-flavored 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.

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