Ingredients
12 oz penne pasta
1 cup walnuts, lightly toasted
2 cloves garlic
3/4 cup heavy cream
1/2 cup whole milk
1/2 cup freshly grated Parmesan cheese
2 tbsp unsalted butter
1 tbsp olive oil
1/4 tsp nutmeg (optional)
Salt and black pepper, to taste
Reserved pasta water (as needed)
Fresh parsley or basil, for garnish
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 1 cup of pasta water, then drain.
Prepare the walnut sauce
In a food processor, blend walnuts and garlic until finely ground. Slowly add cream and milk, blending until smooth.
Heat the sauce
In a large skillet over medium heat, melt butter with olive oil. Pour in the walnut mixture and cook for 3–4 minutes, stirring gently.
Add cheese & season
Stir in Parmesan cheese, nutmeg (if using), salt, and pepper. Simmer until thickened, adding pasta water a little at a time if needed.
Combine & serve
Toss cooked penne with the sauce until well coated. Garnish with fresh herbs and extra Parmesan before serving.
Notes
Cooking Tips
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Toast the walnuts lightly to enhance their flavor—don’t let them brown too much.
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Blend the sauce very smooth for a classic creamy texture.
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Add pasta water gradually to keep the sauce silky, not heavy.
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Use freshly grated Parmesan for the best melt and flavor.
Variations
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Lighter version: Swap heavy cream for half-and-half or cashew milk.
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Protein boost: Add grilled chicken, crispy pancetta, or sautéed shrimp.
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Vegan option: Use plant-based cream, vegan Parmesan, and olive oil instead of butter.
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Extra flavor: Stir in lemon zest or a pinch of red pepper flakes.
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Herb twist: Blend fresh basil or sage directly into the walnut sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 56
- Sugar: 4g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g