Walnut Cream Sauce



In a blender chop nuts, garlic, and herbs together. Add oil and blend until incorporated, then add milk, cheese and cayenne and process again until smooth. (Thin with additional milk if too thick) Toss with hot pasta.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Note : Makes about 2 1/2 cups of walnut cream sauce. Works best with cavatelli or small shells, or other small pasta that holds sauce well.
Recipe from "Rodale's Basic Natural Foods Cookbook"


Related Sauce Recipes
Cream Sauce
Sauce of Leeks, Gruyere and Cream
Seafood Newburg Sauce
Braised Onion Sauce
Shrimp Sauce
Walnut Cream Sauce (for pasta)
Bechamel Sauce Recipe - White Sauce
Back to the Sauce Index

Site Search

Privacy Policy |About
©2017 Classic-Recipes.com