Photo of Pasta with creamy walnut sauce by WW

Pasta with creamy walnut sauce

Total Time
35 min
20 min
15 min
Enjoy this nutty pasta dish when it's piping hot so the sauce is at its creamiest. Otherwise, it may break as it cools, but it all comes together quickly. After the chicken broth is reduced and some walnuts are toasted, they're transferred to a blender along with reduced-fat sour cream, walnut oil, and garlic, then puréed until the delicious, silky sauce forms. Adding hot pasta right from the boiling water to the sauce helps emulsify the sauce and makes it nice and glossy. Simply garnish with more toasted walnuts and some shredded cheese, and this unforgettably luxurious dinner is served.


Canned chicken broth

15 oz


½ cup(s), roughly chopped

Reduced-fat sour cream

3 Tbsp

Walnut oil

½ tsp, toasted variety


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


  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.