This is the easiest cream sauce you’ll ever make. All you need are 4 common pantry ingredients, 3 minutes, and a blender and you’ve got a delicious, creamy, sauce for your favourite pasta.

So, grab the walnuts, no sugar added plant milk like oat or almond, garlic, and fine sea salt. That’s it, that’s all. To give it some extra oomph, you can add nutitional yeast, extra virgin olive oil and fresh ground black pepper when you’re tossing it with the pasta and you’ve got a delicious and nutritious lunch in the time it takes to cook your pasta.

Walnuts are loaded with healthy omega 3 fatty acids, specifically alpha-linolenic acid, fiber, and plenty of vitamins and minerals and are an excellent addition to the diet. They support gut health and brain function, reduce inflammation and blood cholesterol levels, and lower the risk of cardiovascular disease and cancer. [1]

While shelled walnuts can be a bit pricey if you’re on a budget, whole walnuts in the shell tend to be cheaper. They take a little manual labour and muscle to open and remove from the shell but it’s worth the effort if the shelled walnuts are cost prohibitive for you as they are a nutritional power house you don’t want to miss out on. The other option is to look for walnut pieces. They tend to be cheaper (the same is true for almonds and cashews).

4 Ingredient Walnut Cream Sauce

Author Nissrine Boufawaz @ HolisticNiss.com

Time 10 minutes
Difficulty Easy
Servings 3-4
Diet vegan, gluten free
Category Main Course

Ingredients:

For the Walnut Cream Sauce

3/4 C (70g) Walnuts
1 C Oat Milk, no sugar added
1/2 tsp Fine Sea Salt
1 Clove of Garlic

For the Pasta

300 G Pasta of Choice
1 Recipe, Walnut Cream Sauce, above
2 - 4 Tbsp Nutritional Yeast
Pasta Water, as needed
Fresh Ground Black Pepper, to taste

Method:

Add walnuts, oat milk, sea salt and garlic to a blender and process at high speed until smooth and liquidy.
Cook the pasta according to package directions. Strain and set aside about one quarter cup of pasta cooking water.
Add the strained pasta back to the pot and stir in the walnut cream sauce, 2 tablespoons of nutritional yeast and extra virgin olive oil over low heat, just until everything is combined and creamy and the sauce is heated through and thickened. If the sauce is too runny, add a bit more nutritional yeast. If it's too thick, add some pasta water, a tablespoon at a time. Do not overheat the sauce as you want to protect the delicate omega 3 fats.
Top with nutritional yeast or this All Purpose Hemp Topping.