Walnut Cream Pasta Recipe
Walnut Cream Pasta Recipe photo by Taste of Home

Walnut Cream Pasta Recipe

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I take advantage of the local walnut supply by fixing this change-of-pace pasta.—Kim Gilliland, Simi Valley, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 package (12 ounces) fettuccine
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1/2 cup chicken broth
  • 1/4 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup grated Parmesan cheese
  • 1 cup finely chopped walnuts

Nutritional Facts

1 serving (1 each) equals 490 calories, 28 g fat (11 g saturated fat), 46 mg cholesterol, 510 mg sodium, 44 g carbohydrate, 3 g fiber, 19 g protein.


  1. Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute or until tender. Gradually stir in broth.
  2. In a large bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and transfer to a large serving bowl. Add the cream sauce, Parmesan cheese and walnuts; toss to coat. Yield: 6 servings.
Originally published as Walnut Cream Pasta in Taste of Home December/January 2002, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 7, 2011

"nothing wrong with this, just did not appeal to my family."

Reviewed Feb. 21, 2010

"Love this recipe. I've used other pastas as well as used pecans in place of walnuts. Each time it was delicious."

Reviewed Feb. 21, 2010

"I make another dish that is almost the same only toast the walnuts as adds it adds so much more flavor. Even better the next day"

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