Walnut Sauce for Pasta

Make this with the new season's 'wet' walnuts, if available. Walnut tree harvesting starts from early September to early November.

  • Serves 2 as a main course with pasta

Serves 2

Walnut Sauce for Pasta
  • Egg-Free


  • 14 walnuts
  • 350g pasta
  • 2 tbsp walnut oil
  • 3 cloves garlic, peeled and finely crushed
  • 50g vegetarian Italian-style hard cheese, freshly grated
  • Salt and black pepper
  • 3 tbsp milk
  • 3 tbsp créme fraîche
  • 12 fresh basil leaves, roughly torn
  • 200g pasta of your choice


  1. Stand the walnuts upright on a solid surface, and tap the pointed ends smartly with a hammer, to smash the shells. Prise out the kernels and roughly chop them.
  2. Cook the pasta according to packet directions.
  3. Meanwhile make the sauce: Heat the oil in a frying pan with the walnuts and garlic. Sauté them gently for 2-3 minutes. Season well. Pour in the milk and the creme fraiche or fromage frais, and half of the vegetarian Italian-style cheese. Allow the sauce to thicken for about 3 minutes, then add the basil.
  4. Drain the pasta and combine it with the sauce. Serve with the remaining vegetarian Italian-style cheese.

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