Tagliatelle in Walnut and Cashew Cream, an autumnal and creamy first course, ready in just minutes!
This recipe is designed for those who want maximum flavor with minimal effort. It’s ideal for special occasions but also the perfect solution for a quick and impromptu dinner.
Tired of the same old sauces but have very little time to cook? You’re in the right place!
Today I reveal the secret to a first course that has the rich and enveloping taste of tradition, but with the quick preparation of a last-minute recipe.
The result is a sauce that can be prepared in the exact time it takes for the water to boil. Perfect for a midweek dinner, yet elegant enough to impress weekend guests. It’s true comfort food that wins at the first taste.
If you’re looking for a rich, velvety, and irresistible sauce, this recipe is for you. The Tagliatelle in Walnut and Cashew Cream is an elegant and enveloping first course, perfect to enjoy on any occasion.
Today, I’m taking you on a journey of pure creaminess and flavor that celebrates autumn and some of its most precious fruits. This first course is the perfect balance between the rusticity of walnuts and the sweetness of cashews, all accompanied by grated parmesan and a touch of cream (which you can omit and/or replace with suggestions found at the end of the recipe).
I chose to use homemade tagliatelle, because their rough and porous surface goes perfectly with the density of the cream.
Of course, you can also use other types of pasta, such as pappardelle or fettuccine, or paccheri or filled fresh pasta. For optimal results and other tips, read the advice and suggestions at the end of the recipe.
This recipe is designed for 4 people and takes about 25 minutes to prepare.
A chic option for your guests, so simple that it will become your trump card for impromptu lunches.
Let’s see together how to make the Tagliatelle in Walnut and Cashew Cream. Get the ingredients ready, and let’s start.
And if you try them, don’t forget to let me know in the comments HERE on my Facebook page. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 11.3 oz tagliatelle (fresh or dry)
- 2.8 oz walnut kernels
- 1.4 oz cashews
- 2.1 oz grated Parmesan (+ extra to serve)
- 3.2 oz cooking cream
- 1/2 clove garlic (or omit it if you don't like)
- 4 tbsps extra virgin olive oil
- salt
- 100 ml water (pasta cooking water – quantity to taste)
Tools
- 1 Pot
- 1 Chopper
Steps
First, bring salted water to a boil for the tagliatelle and cook them following the times on the package. If using homemade tagliatelle, the times are slightly reduced.
In the meantime, put the walnut kernels, cashews, and grated Parmesan in the cup of a mixer (or immersion blender). If using, add the peeled garlic clove as well.
Blend at high speed until you get a homogeneous mixture, then add the cream, extra virgin olive oil, and a pinch of salt and pepper. Continue blending until you have a smooth and homogeneous cream.
If the cream is too thick, like mine, add two tablespoons of hot pasta cooking water and blend again for a moment until it reaches the desired consistency, fluid enough to coat the tagliatelle. Taste and adjust the salt if necessary.
As soon as the tagliatelle are cooked, drain them al dente, keeping aside a generous scoop of the cooking water.
Transfer the pasta into a large bowl or the pan in which you will serve it (without turning on the heat, the sauce should not be heated).
Pour the walnut and cashew cream over the pasta and quickly mix to blend everything well. If necessary, add another splash of cooking water for perfect creaminess.
Finish with a generous sprinkle of grated Parmesan Reggiano and a grind of fresh black pepper. You can decorate with some broken walnut and cashew kernels.
Here are the Tagliatelle in Walnut and Cashew Cream ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Tagliatelle in Walnut and Cashew Cream in the fridge for 1-2 days, in an airtight container. It’s best to consume this dish immediately after preparation to fully enjoy the creaminess of the sauce.
However, if you have leftovers and decide to store them in the fridge, when you decide to eat them, the best method is to gently heat them in a pan over very low heat, adding a drop of hot water or milk to rehydrate and “reactivate” the creaminess of the sauce.
Freezing is not recommended. The sauce’s texture would change drastically after thawing, often becoming grainy or separated.
Pasta Tips
The choice of pasta is crucial, especially with a thick and rich sauce like the walnut and cashew cream. Tagliatelle are perfect because their rough surface captures the sauce well.
However, you can opt for many other formats that blend beautifully with this cream.
– Similar long pasta. Pappardelle, fettuccine, or pici are perfect for this type of sauce.
– Short pasta. Shapes with cavities or ridges are ideal for “scooping up” and holding the cream inside, such as paccheri, rigatoni, tortiglioni, or casarecce.
– Filled pasta. Ravioli or tortelli: use a light filling that doesn’t contrast too much, like Ricotta and Spinach or Cheese and Borage.
If using the cream-free version, I recommend a short ribbed shape (like Rigatoni) or Pappardelle. The greater roughness of these shapes will ensure that the sauce doesn’t slip off but blends perfectly.
Suggestions and Variations
– For a lighter version (less Cream).
Cream Substitution: replace the fresh cream with fresh ricotta (about 80-100 g) and a bit more cooking water to reach the right fluidity. Ricotta gives a different creaminess, more “rustic” and less fatty.
Vegetable Broth: use a part of cream and a part of cold vegetable broth in the mixer. This will keep the sauce light but rich in flavor.
– For a vegan dish (dairy-free)
Plant Milk: replace the cream with unsweetened soy milk or cashew milk (homemade or purchased) for the creamy base.
Nutritional Yeast: instead of Parmesan, use nutritional yeast flakes (about 2-3 tablespoons). It will give that necessary savory and “cheesy” taste.
Extra EVO Oil: an additional tablespoon of EVO Oil might be needed to bind everything well in the absence of cream fat.
– Flavor Addition (Mushrooms or Speck)
Tagliatelle with mushrooms and Walnut Cream: sauté porcini or champignon mushrooms (fresh or frozen) in a pan with garlic and parsley. Add them to the pasta already dressed with the walnut and cashew cream.
Gorgonzola and Walnuts: for a strong flavor, reduce the amount of Parmesan and add 20-30 g of Gorgonzola (sweet or spicy) to the sauce while blending. Its intensity will pair wonderfully with the walnuts.
Crispy Speck or Guanciale: sauté a handful of speck or guanciale cubes in a pan until crispy. Sprinkle the finished dish with these cubes and their melted fat.
Tips for a Perfect Cream
Soaking (Optional): if you want an even silkier cream, you can soak the walnuts and cashews in hot water for 30 minutes before blending them. This softens them further.
Light Variant: if you want a lighter version, you can replace the cream with the same amount of fresh Ricotta or with unsweetened Greek yogurt (for a slightly more acidic touch), adding a bit more cooking water to maintain the creaminess.
Nutmeg: a pinch of grated nutmeg in the cream will enhance the flavor of the dairy and nuts.
FAQ (Frequently Asked Questions)
Can I use only walnuts or only cashews?
Yes, you can use only one type of nut (only walnuts or only cashews). However, the combination of the two is recommended for balanced flavors.
Can I prepare the sauce in advance?
Absolutely yes! In fact, preparing the sauce in advance is a great way to save time. Store the cream in an airtight container in the fridge for up to 2-3 days. When using it, it will likely have thickened. Add 1-2 tablespoons of boiling pasta cooking water and mix well to make it creamy again before dressing the tagliatelle.
Should the sauce be heated before dressing the pasta?
No, it’s not necessary. This sauce is meant to be added raw to the freshly drained hot pasta. The heat of the pasta will be enough to release the aromas. If you heat it too much, you risk the cream separating or the sauce losing its velvety consistency.
