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Spaghetti with walnut sauce recipe

Spaghetti with walnut sauce recipe


  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

This simple Italian pasta dish is easy but unique. Enjoy on a chilly winter evening.

1 person made this

IngredientsServes: 4

  • 320-400g spaghetti
  • 150g peeled whole walnuts
  • 40g pine nuts
  • 2 slices white bread, crusts removed, soaked in milk
  • 1 small clove garlic
  • 2 small fennel fronds
  • 100g ricotta
  • extra virgin olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Boil the spaghetti till al dente according to the instructions on the packet. Drain, reserving the water.
  2. Blanch the walnuts for a minute in boiling salted water. Drain, then crush them with the pine nuts, peeled garlic and the bread, squeezed of excess milk. (Use a mortar and pestle, or a food processor.) Add the fennel and process till smooth. When everything is creamy, add the ricotta, a drizzle of olive oil and a pinch of salt.
  3. In a large saucepan, heat up the walnut sauce with 2 spoonfuls of the pasta water. Once the spaghetti is cooked, add it to the saucepan and mix it with the sauce, adding the pepper.

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Spaghetti Bolognese with Walnut Mushroom ‘Meat’

Like many families, Spaghetti Bolognese was a staple in our house growing up and after making this plant based walnut mushroom ‘meat’ for the first time a few years back, I could hardly contain my excitement. Eureka! This was the familiar Bolognese of my youth! Not only was it a traditional family favourite, but this delicious version is made with kinder, healthier ingredients and I honestly don’t think anyone would know the difference. This is very quick and easy to make and is a crowd pleaser.Gently wash your mushrooms and quarter them. Measure out your walnuts.Process your walnuts by pulsing in a food processor until they become crumbly. Add your quartered mushrooms and pulse about 15 more times until the mix looks like it does in the photo. Do not over process! Add your flour, salt and pepper and pulse a couple more times.Heat 1 tbsp of your oil (or use a no stick pan) in a large skillet over medium heat and add your mushroom walnut mix to the pan cooking it until it’s browned about 15 minutes. Watch it closely to prevent burning and use a spatula to to turn it frequently. Meanwhile heat a smaller skillet and add the remaining oil (or saute in a bit of water if oil free). Prepare the rest of your ingredients. Saute your onions, celery and bell pepper for about 3-4 minutes adding your pressed garlic for the last minute. Heat a large pot of water for your pasta and cook as per package directions. Drain when done.Add your marinara sauce and sauteed veggies to the large skillet with the mushroom walnut mix and stir well to combine. Cook until heated through. Remove it from the heat. Add your chopped basil.Serve your pasta with sauce over top and sprinkle with nutritional yeast (optional). Serve with The Best Tasting Caeser Salad Ever.

Walnut Mushroom Meat adapted from Coscarelli, Chloe. ‘Spaghetti Bolognese’. Chloe’s Kitchen.

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Al Capone’s Walnut Sauce

Al Capone’s Walnut Sauce is a deliciously flavorful straightforward meatless-style recipe made with cold-pressed organic olive oil, fresh garlic, walnuts, fresh Italian flat-leaf parsley, crushed red pepper, salt, and pepper and tossed with al dente spaghetti noodles.

Have you ever wondered what Italian mob bosses like Al Capone, aka Scarface, ate for dinner in their downtime? Al Capone, being born of Italian Immigrant parents that were born in Naples, Italy, and resided in Brooklyn, New York. You can bet the Italian food he ate as a child had to be good.

In 1920, Al Capone moved to Chicago. Some have speculated he went there to lay low after injuring a rival gang member in a confrontation. In contrast, others claim that Al Capone was recruited to come to Chicago, Il by the late Johnny Torrio, a former Brooklyn, New York mobster making his mark on organized crime in the Windy City.

Places Al Capone and family frequented in Chicago:

  1. Chicago Pizza and Oven Grinder Co. in Lincoln Park – Was one of 5 of Al Capone’s favorite hangouts. It was notorious for its alleged ties to Al Capone’s shooters. This restaurant is a favorite of the area locals that are looking for a fast meal,
  2. Butch McGuire’s in the Gold Coast- Formerly an establishment called Kelly’s Pleasure Palace, was a bar that was a favorite stop for mobsters during the early days of the prohibition era. It has a long, exciting history, changing from a small restaurant to a speakeasy and then to a mainstream bar.
  3. Exchequer Restaurant & Pub- In the early to mid-1900s, this restaurant had not yet been named Exchequer. Instead, it was called the 226 Club. This pub is widely known as one of Al Capone’s favorite hangouts during his reign over Chicago’s streets. It was well equipped for illegal operations, with two hidden tunnels that could be used to escape if need be.
  4. Fox’s Restaurant & Pub- This establishment not directly gang-related, as the establishment was owned and operated by Al Capone’s sister Mafalda Capone Maritote.
  5. Green Door Tavern in River North During the prohibition, a green-painted door would signal the presence of a speakeasy. Built-in 1871, the Green Door Tavern was a favorite spot of gangster Dean O’Banion, one of Al Capone’s biggest rivals. Even today, you can still see the large bookshelf that conceals a hidden passage and visit a modern-day speakeasy.

Al Capone had a favorite pasta dish, which I have shared here today. There are several recipes listed on the web for his infamous Walnut Sauce recipe. However, I got this recipe from straight from his great niece’s book titled Uncle Al Capone: The Untold Story from Inside His Family– written by Deirdre Marie Capone. I like to have the actual recipe when it is possible. There are a few good recipes in there, and the book isn’t too bad either.

I hope you enjoy this recipe for Al Capone’s Walnut Sauce. It’s a delightful vegetarian dish when made as to the formula in the book, and I will be adding it to my menu. I have taken the liberty to add a few personal notes to help you along. Be sure to print the recipe card attached to make things easier.

In the late 19th and early-20th century, America saw a wave of Italian immigration to the United States. In the large cities, people had to adapt to a new way of life, purchasing food instead of growing it in deep enriched soil, and getting used to using unfamiliar American ingredients.

That era would be the beginning of the dramatic shift in Italian Immigerents cooking and eating habits. What was once a vegetable-laden, low protein diet would become a much meatier, saucier, and, as only it could in the United States. Many of the recipes we Americans consider to be Authentic Italian recipes from our grandmothers born and raised in Italy are not Authentic Italian food. It is, however, great Italian-American food!


Variations:

- Experiment with other nuts : You might be able to do a nice alternative version of the walnut sauce with toasted almonds, or toasted pecans instead. Or a blend of whatever nuts you have available. I've been doing 100% walnuts but suspect using other nuts would be great. The key is seasoning well - salt, pepper, and a bit of lemon juice. Take your time getting this part right.

- Add some green ! Throw a bunch of broccoli florets or asparagus in to the pasta pot at the last minute to add a veg component to this without getting another pot dirty. We were out of both (yikes) or you would have seen one of them make an appearance here.

- Leftovers! Make a quick pasta & bean stew if you have leftovers. Combine the walnut-y pasta with some white beans in a saucepan. Add good tasting broth, heat, season, and add a bit of grated cheese to bring it all together. A handful of well-chopped kale wouldn't be unwelcome.


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The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The Board is funded by mandatory assessments of the handlers. The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers.

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Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.


Ingredients

  • 1 cup brown lentils, dried
  • 4 cups water
  • 1 Tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • 1 medium carrot, finely shredded
  • 1/3 cup walnuts, finely chopped
  • 1 28-oz. can crushed or diced tomatoes, with juice
  • 3 Tbsp. tomato paste
  • 1 Tbsp. soy sauce, reduced sodium
  • 1/3 cup red wine*
  • 1 Tbsp. Italian seasoning blend
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt (optional)
  • 12 oz. spaghetti, uncooked
  • 1/3 cup chopped fresh basil

Pesto spaghetti with homemade pesto sauce (no garlic)

Pesto spaghetti with homemade pesto sauce (no garlic). Learn how to make Pesto Pasta an yummylicious pasta recipe with The Bombay Chef Varun Inamdar. A perfect guide to make amazingly delicious pesto pasta at. Today I want to share with you my homemade pesto sauce recipe, using fresh basil from my garden!

Similar Royalty-free Images: Traditional Italian pasta spaghetti bolognese with minced meat and tomatoes on dark wood table top view. Plate of delicious basil pesto pasta served for dinner on table, flat lay. Pasta with meat sauce and tomato, celery, Dark spaghetti with peas. You can cook Pesto spaghetti with homemade pesto sauce (no garlic) using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pesto spaghetti with homemade pesto sauce (no garlic)

  1. It’s 15 g of fresh basil.
  2. Prepare 30 g of ground almonds.
  3. Prepare 50 g of Parmesan cheese.
  4. It’s 50 g of or more of olive oil.
  5. It’s 200-250 g of spaghetti.
  6. It’s 4-5 of bay leaves.

Fresh Salmon Spaghetti with Pesto SauceKooking. Homemade Spaghetti with Pesto SauceO Meu Tempero. Olive Oil Spaghetti Sauce No Tomatoes Recipes. Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut Meatballs)Vegan Richa.

Pesto spaghetti with homemade pesto sauce (no garlic) instructions

  1. You have all the detailed information in the video, very short and easy..
  2. Wash the basil leaves and cut as small as possible..
  3. Mash in a mortar until a paste, as shown in the video..
  4. Add the ground almonds and then the Parmesan cheese..
  5. As the dough will become very hard, gradually add olive oil as shown in the video..
  6. Boil the spaghetti in plenty of water with a little salt and bay leaves..
  7. After the time indicated by the manufacturer for the spaghetti, drain and remove the bay leaves..
  8. Serve and eat!.

Spaghetti tossed in pesto sauce along with sun-dried tomatoes and a drizzle of lemon juice. Recently I also shared my Homemade Basil Walnut Pesto recipe. You can use a homemade pesto What makes these Instant Pot Spaghetti in Pesto Sauce special? ✓ One-pot, no need to cook the. Spaghetti with homemade pesto sauce on fork, isolated on white background Delicious Italian pasta with green pesto. Another delicious spaghetti dinner with pasta and homemade meat sauce is my Pressure Cooker Beef and Macaroni.


While your pasta is cooking, make the sauce…

  • Place all the ingredients in a small food processor
  • Add about 4-5 Tbsp of milk or pasta cooking water
  • Blend into a pesto-like consistency
  • Adjust the seasoning according to your taste

  • Drain pasta while it’s still “al dente”
  • Reserve 1 cup of the cooking water
  • Return the pasta to the pot and stir in the walnut sauce
  • Add some of the reserved cooking water, as much as needed to thin out
  • Toss to evenly coat and serve with a drizzle of olive oil and black pepper!

No time to cook? Rustle up a delicious pasta with this walnut pesto and save time and money.
Plus, the healthy and nutritious walnuts are convenient, inexpensive and packed with flavor. This scrumptious Italian pasta sauce costs less than $2.50 and it’s enough for 3 servings of pasta!

ARE WALNUTS GOOD FOR YOU?

Not only are the walnuts delicious, but they’re packed with vitamins, mineral and precious antioxidants and omega-3 fats. This rich nutrient profile offers potential benefits for both brain health and heart functions.

IS PASTA HEALTHY?

Pasta is definitely part of a healthy diet, as long as it’s eaten in moderation.
We love whole-grain pasta, it contains more natural fiber, vitamins, and minerals than white pasta. Plus, whole-grain pasta makes you feel fuller longer. If you haven’t tried it, it’s time to give it a go : )

WALNUT SAUCE VARIATIONS

If you love a creamier texture use milk instead of pasta cooking water, it will taste delicious. To add extra richness to the overall flavor, you can also add a splash of cream instead of milk.

HOW LONG DOES THIS WALNUT SAUCE LAST?

Store in an airtight container and refrigerate for up to 4 days.

MORE QUICK PASTA RECIPES?

If you try this walnut sauce recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram.
I would love to hear from you!


For the pasta

You can use long pasta like linguine or fettucine, medium pasta such as rigatoni, or even ravioli.

Save some of the starchy cooking water to add to the pasta once the walnut sauce is mixed in. This, along with a bit of butter, will produce a nice consistency for the final dish.

I hope you give this dish a try.


Begin this by chopping half the walnuts finely together with the garlic in a mini-chopper or small processor.

Then combine this mixture in a bowl with the Parmesan cheese and mascarpone, adding a good seasoning of salt flakes and ground pepper. Now bring a pan containing two litres of salted water to the boil and warm two pasta bowls. Add the pasta to the water, give it one good stir and let it simmer for about 12 minutes. Meanwhile, chop the rest of the walnuts (not too finely this time).

Drain the pasta in a colander, return it to the pan and quickly stir in the walnut sauce, keeping the pan over a low heat as you do so to heat the sauce through. Serve the pasta with the extra nuts sprinkled over and some more Parmesan on the table.