CREAMY GARLIC PASTA
Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.
Provided by Celestial
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
- Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g
WALNUT SAUCE RECIPE
A real, authentic, creamy walnut sauce recipe from Liguria in Italy. The perfect sauce for your perfect pasta.
Provided by Nonna Box
Categories Sauce
Time 20m
Number Of Ingredients 10
Steps:
- In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
- In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
- Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
- Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
- Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
- Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
- Add the olive oil and continue blending to obtain a thick, creamy sauce.
Nutrition Facts : ServingSize 100 g, Calories 2438 kcal, Carbohydrate 52 g, Protein 54 g, Fat 239 g, SaturatedFat 34 g, Cholesterol 55 mg, Sodium 398 mg, Fiber 19 g, Sugar 19 g
SPAGHETTI WITH WALNUT SAUCE, SARDINIA STYLE
According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous by the Europeans until the mid-eighteenth century. The sauce can be made in the time it takes for the pasta to cook. The ground nuts produce a very creamy, unctuous sauce not unlike pesto in texture that needs a sturdy cut to support it. This is a sauce designed for the texture of pasta secca ("dried pasta"), not delicate homemade egg pasta. No cut thinner than spaghetti should be used for this dish; fettuccine, linguine, or bucatini would carry the sauce off well.
Provided by Julia della Croce
Categories Cookstr Recipes
Number Of Ingredients 9
Steps:
- Grind the walnuts in a food processor until they are fairly finely ground but not pasty. Be careful not to grind too long or the oil in the nuts will be released. In a skillet large enough to accommodate the cooked pasta later, heat together the ground nuts, olive oil, garlic, and parsley over gentle heat until the garlic is softened but not colored, about 7 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, bring the water to a rolling boil in a large pot. Add the pasta and salt. Stir immediately and continue to cook over high heat until the water returns to a boil. Keep the heat on high and stir frequently to prevent the pasta from sticking together. When the pasta is not quite al dente (still slightly undercooked), drain it, reserving 1 cup of the cooking water. While the pasta is still dripping, transfer it to the skillet with the sauce. Using two large forks and keeping the gentlest possible heat under the skillet, distribute the sauce well through pasta. Add as much of the 1 cup reserved cooking water as you need to moisten the sauce, adding it little by little; it is not likely that you will need more than ½ cup of it.
- Add the cheese to the pasta, toss, then remove from the heat and transfer to a warmed serving bowl. Serve immediately.
CREAMY GARLIC PRAWN PASTA
Recipe VIDEO above. Pasta tossed with a garlic infused creamy sauce and plump, juicy prawns! (Shrimp) This pasta version of Creamy Garlic Prawns is a quick meal you'll get on the table in 20 minutes, this is luscious but it's not too rich. The key is to emulsify the sauce (i.e. thicken it) by tossing the pasta in the sauce just before serving - this is the proper Italian way to make pasta. Serves 3 very hungry people or 4 normal servings.
Provided by Nagi
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
- Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
- Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.
- In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
- Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
- Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).
- Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.
- Take it off the stove before the sauce is as thick as you want - it will thicken more.
- Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.
- Serve immediately, garnished with remaining parsley and parmesan if desired.
Nutrition Facts : ServingSize 286 g, Calories 514 kcal
PASTA WITH CREAMY GARLIC & WALNUT SAUCE
Coated with a creamy sauce made with garlic and toasted walnuts, this sophisticated pasta dish is ready to serve in 25 minutes!
Provided by My Food and Family
Categories Nuts
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on pkg.
- Meanwhile, place walnuts, garlic, cream, cheese, salt and pepper in food processor container; cover. Process until well blended.
- Drain pasta; place in large bowl. Add sauce; mix lightly.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
CREAMY WALNUT SAUCE PASTA
Pasta with walnut sauce is a delicious pasta dish that is creamy, flavourful and authentic. Walnut sauce pasta is a dish from northern Italy. Often paired with cheese, this is a simple creamy version.
Provided by Eva | Electric Blue Food
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- To peel the walnuts. Bring a small pot of water to a boil. When the water boils, add the walnuts and simmer for a couple of minutes. Drain, rinse under cold water and place on a kitchen towel. Remove the skins by gently pulling them with your fingers. This procedure adds about one extra hour to the recipe and can be done in advance. If doing this in advance, store the peeled walnuts in an airtight container in the fridge.
- Prepare the pasta. Set a pot of water on medium-high heat. When it boils, add salt and the pasta. Cook the pasta in boiling water according to package instructions. I recommend to stick to the suggested cooking time for a perfect Italian al dente texture.
- Prepare the sauce. Melt half of the butter in a pan on medium heat. Mince the shallot and add it to the butter. Sauté until soft, 2 minutes.
- Add the walnuts, salt, pepper and the rest of the butter. Sauté 1 minute, let the butter melt. Next pour in the cream. Simmer the sauce on medium heat 2 minutes, stirring constantly.
- Transfer the sauce to a food processor and blend until smooth. Alternatively, you can blend it with a hand blender.
- When the pasta is done cooking, drain it and put it back into the cooking pan. Pour the sauce over the cooked pasta and toss. Divide pasta between serving bowls and top with grated parmesan.
Nutrition Facts : Carbohydrate 44 g, Protein 13 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 335 mg, Fiber 3 g, Sugar 2 g, Calories 563 kcal, ServingSize 1 serving
PASTA WITH WALNUT CREAM SAUCE
I have not yet tried this recipe, but it sounded good, so I wanted to save it on the site. It was on the back of a bag of walnuts I purchased.
Provided by pheebess
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile in skillet heat oil until hot.
- Add walnuts and garlic; saute 2-3 minutes.
- Add milk, sour cream, cheese, salt, and pepper. Stir constantly until sauce thickens.
- Add basil.
- Combine drained pasta and sauce in a large serving bowl.
Nutrition Facts : Calories 632.1, Fat 26.2, SaturatedFat 6.5, Cholesterol 88.4, Sodium 227.7, Carbohydrate 79.4, Fiber 4.9, Sugar 2.6, Protein 22.8
TWO DELICIOUS 5-MINUTE RAVIOLI SAUCE RECIPES
A delicious Brown Butter and Walnut Ravioli Sauce and a Creamy Cherry Tomato and Garlic Ravioli Sauce. Both are ready in just 5 minutes! Use with homemade or store-bought fresh or frozen ravioli.
Provided by Jennifer
Categories Main Course
Time 5m
Number Of Ingredients 13
Steps:
- Boil a large pot of water for the ravioli and salt well. Add fresh or frozen ravioli and cook according to package instructions.
- For the Brown Butter and Walnut Sauce: Heat a skillet over medium heat. Add the chopped walnuts to the dry skillet and cook, stirring, about 1-2 minutes, until fragrant. Add the butter and stir until melted. Add the thyme leaves then let it cook a bit further until it the butter turns golden. Remove skillet from heat until the ravioli is ready. When the ravioli is cooked, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried thyme.
- For the Creamy Cherry Tomato and Garlic Ravioli Sauce: Heat olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes and cook, stirring, until the tomatoes soften. Add the garlic and cook, stirring, about 1 minute more or until the garlic has softened. Add the cream and stir to combine. Remove skillet from heat until the ravioli is cooked. When the ravioli is ready, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat, reducing the heat to medium. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried basil.
Nutrition Facts : Calories 432 kcal, Carbohydrate 31 g, Protein 13 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 68 mg, Sodium 538 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
WALNUT SAUCE WITH PASTA
Steps:
- Cook your pasta in salty boiling water until al dente.
- Meanwhile, tear up the bread, place it into some milk, and leave to soak for a couple of minutes.
- Put the walnuts, garlic, and grated parmesan into a small food processor. Squeeze out the excess milk from the bread and add it to the other ingredients.
- Add the olive oil, 4 or 5 Tbsp of milk or pasta cooking water*, and a generous pinch of salt and pepper. Blend them all together until well combined.
- Taste and adjust the seasoning.
- Drain your pasta and reserve 1 cup of the starchy cooking water.
- Return the pasta to the pot, stir in the walnut sauce and add as much pasta cooking water as needed to thin out and give a nice and creamy texture to the dish.
- Serve immediately with an extra drizzle of olive oil, freshly ground pepper and extra grated parmesan cheese you like.
Nutrition Facts : Calories 604 kcal, Carbohydrate 64 g, Protein 19 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 217 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PASTA WITH CREAMY GARLIC AND WALNUT SAUCE
Make and share this Pasta With Creamy Garlic and Walnut Sauce recipe from Food.com.
Provided by LMillerRN
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cream, walnuts, cheese, garlic, salt and pepper in food processor and pulse until smooth.
- Cook pasta according to package directions, drain.
- Toss with sauce.
- Garnish with additional walnuts and seasoning if desired.
- Serve immediately with additional cheese.
PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
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TAGLIATELLE WITH WALNUT CREAM SAUCE | RICARDO
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4/5 (26)Category Main DishesServings 4Total Time 30 mins
- In a food processor, purée all of the ingredients until very smooth. Season with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 ½ cups (375 ml) of the cooking water and drain the pasta.
PASTA WITH CREAMY CRUSHED WALNUT SAUCE - 101 COOKBOOKS
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4.3/5 (41)Total Time 20 minsCategory Dinner, PastaCalories 417 per serving
- While you’re bringing a large pot of water to a boil, crush the walnuts and garlic together in a mortar and pestle. Alternately, you can pulse with a hand blender, but leave a bit of texture & chunkiness.
- Cook the pasta per package instructions in salted water. Once the pasta is in the pot, and the pasta water is nice and starchy, reserve 2 cups of the pasta water. Whisk a cup of the pasta water into the walnut mixture, adding more until your sauce is thick as heavy cream. You’ll likely need about 1 3/4 cups, maybe a splash more. Stir in half the cheese, a couple tablespoons of lemon juice, and more freshly ground black pepper than you think you’d want. Taste and add a bit more salt to the sauce if needed. If it’s all in balance, this should taste Awesome. Capital A awesome.
- Transfer the cooked pasta to a large bowl and toss with the walnut sauce. Sprinkle with lemon zest and top with some fresh herbs if you have them (thyme is nice here), breadcrumbs, and a drizzle of chili oil.
15 MINUTE CREAMY GARLIC PASTA RECIPE • SALT & LAVENDER
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4.8/5 (13)Total Time 15 minsCategory Main CourseCalories 481 per serving
- When the pasta isn't far from being cooked, it's time to start the sauce. Melt the butter in a skillet over medium-high heat. Stir in the flour and let the roux cook for 2 minutes, stirring often.
- Add in the cream and let the sauce cook for a few more minutes until it's thickened to your liking, then add the parmesan cheese, salt & pepper as needed, and parsley. Drain the pasta and toss with the sauce until well coated (add a little pasta water if you wish to thin the sauce a bit). Serve immediately.
VEGAN PASTA RECIPE WITH GARLIC WALNUT SAUCE | COTTER CRUNCH
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5/5 (8)Total Time 15 minsCategory MainCalories 271 per serving
- Bring a large pot of water to a strong boil. Add salt, followed by pasta. Cook pasta al dente according to package directions.
- Set aside 1/4 cup of the pasta water, then drain the pasta and rinse with cold water. Set aside. While pasta is cooking, make the walnut sauce.
- Place toasted walnut halves, garlic, parmesan (or nutritional yeast), and herbs in a food processor or high powered blender. Blend until a mealy texture is formed.
CREAMY WALNUT SAUCE FOR PASTA - COOKING WITH MAMMA C
From cookingwithmammac.com
Ratings 2Calories 666 per servingCategory Main Course
- Toast the shelled walnuts in a 10-inch pan on the stove for 3-4 minutes over medium-high heat, stirring occasionally. The walnuts are ready when they are fragrant. Don't let them burn. Set the pan aside on a cool spot on the stove.
- Place a pasta pot filled 2/3 high with hot water on the stove over high heat. Add about a couple teaspoons of salt to the water and cover the pot.
- While the water is heating, prepare the walnut sauce. Place the toasted walnuts, mascarpone, olive oil, Parmesan, Romano, garlic, basil, salt and pepper into your food processor or blender. Process until the sauce becomes a smooth paste, scraping down the sides as needed.
CREAMY WALNUT PASTA RECIPE | REAL SIMPLE
From realsimple.com
4/5 (1)Total Time 25 mins
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup cooking water. Transfer pasta to a large bowl. Cover to keep warm.
- Place walnuts, cheese, lemon juice, salt, pepper, garlic, milk-bread mixture, and ¾ cup reserved cooking water in a food processor; process until smooth, about 1 minute.
- Add walnut mixture and thyme to hot pasta; toss to coat. Add remaining cooking water 1 tablespoon at a time to reach desired consistency. Garnish with finely chopped walnuts and additional thyme. Serve immediately.
PASTA WITH WALNUT SAUCE - THE VIEW FROM GREAT ISLAND
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3.3/5 (19)Category PastaCuisine ItalianCalories 430 per serving
- Spread the nuts on a baking sheet roast for about 15 minutes, stirring every 5 minutes, until the nuts are fragrant and starting to brown. Set them aside to cool on the pan.
- Put the garlic and parsley in the bowl of a small food processor and pulse until both are finely minced. Add in the nuts and pulse until the nuts are well ground. There should be some variation in the size of the pieces, but you want the nuts to be well chopped. There should be a range of small walnut pieces all the way down to walnut dust (see above.) Reserve a couple of tablespoons of the nut mixture for a garnish.
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- While the oven is heating up, prep all the ingredients and get them all in place to work with. This will greatly reduce the cooking time and help with timing.
- When the oven is preheated, place the walnut pieces onto a baking sheet and toast in the oven for about 15 minutes. After 7 - 8 minutes, give them a toss and be careful not to let them overcook or burn. When done, remove from oven and let cool.
- While the walnuts are toasting, heat up a fry pan over medium-high heat and when hot, add the butter. As soon as the butter melts, add the shredded sage leaves and cook for 2 - 3 minutes. You are making sage butter, one of flavors of all time.
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