Pasta with Ricotta-Walnut Sauce
Submitted by cyndy
Pasta with ricotta-walnut sauce blended from ricotta, yogurt, walnuts, garlic, and Parmesan with fresh herbs. A creamy, no-cook pasta sauce lighter than traditional Alfredo.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis no-cook pasta sauce comes together in a food processor while the vermicelli boils. Ricotta, plain yogurt, walnuts, garlic, and Parmesan get blended smooth into a creamy, nutty sauce that coats each strand without the heaviness of cream-based Alfredo.
Yogurt adds tang that brightens the mild ricotta, while the walnuts contribute a subtle earthy richness and body. Fresh parsley and basil go in after processing so they keep their color and fresh flavor.
Toss the sauce with hot, freshly drained pasta so the heat warms everything through and the starchy pasta water helps the sauce cling.
Chef Tips
- Process until completely smooth. Walnut chunks in the sauce feel gritty against delicate vermicelli.
- Save a cup of pasta water before draining. If the sauce is too thick, a splash of starchy water loosens it perfectly.
- Serve immediately after tossing. This sauce thickens as it cools and goes from creamy to pasty if it sits.
- Toss with hot pasta only. Cold pasta won’t warm the sauce and the ricotta stays stiff.
Variations
Ingredients
Directions
GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process until smooth.
Stir in remaining ingredients.
When pasta is done, drain well.
Toss with sauce. Top with garnishes and serve immediately.
VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach ~ serve cold as pasta salad ~ for Fettucine Almost Alfredo, substitute ¼ cup milk and ¼ cup vegetable stock for the yogurt; omit
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