As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce is vegan, but I think that makes the creaminess even more amazing.
Walnut Cream, the real star
In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.
Of course, if you’re not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.
Sweet potatoes (and other veg)
I realize that as I’m posting this recipe, you’re probably over sweet potatoes and ready for spring. I’m with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.
Finally, if pasta isn’t your jam, you could turn this into a delicious grain bowl. I’d plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.
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