Description

Looking for an easy weeknight dinner that’s packed with flavor? This creamy walnut pasta is exactly what you need. It comes together in under 30 minutes and pairs a silky smooth sauce with the satisfying crunch of toasted walnuts. A vegan dish that tastes way more impressive than the effort it takes to make.

Method

Vídeo

Cook the Pasta

Get a big pot of salted water boiling and cook your pasta according to the package. Before you drain it, scoop out about 1/4 cup of that starchy pasta water. Trust me, you’re going to want it later.
Make the Sauce

Dice the onion and sauté it in olive oil until it’s soft and translucent. Split the cooked onion into two halves. Peel your zucchini, cut it into small cubes, and toss it into a blender with half the onion, the soy milk, a pinch of salt, and the onion powder. Blend it until it’s completely smooth. This is what makes the sauce so creamy without any heavy cream.
Cook the Mushrooms

Grab the other half of the onion and add your sliced mushrooms. Season with salt and pepper and cook until they’re nice and golden.

Once they’re done, stir in the chopped walnuts, pour in the zucchini sauce, and add the pasta water. Let the whole thing simmer for about 5 minutes so all the flavors come together.
Bring It All Together

Toss the pasta right into the pan with the sauce. If it’s looking a little thick, just splash in some more pasta water until you get that perfect creamy consistency.

Keep tossing until every single piece of pasta is coated.
Serve

Plate it up while it’s hot and finish with a handful of chopped walnuts on top.

Nota

A few tips for the best results

Go with fresh, unsalted walnuts. Salted ones will throw off the flavor of the whole dish.

Short pasta like penne or rigatoni works just as well here if that’s what you have on hand.

This pasta pairs really well with a simple green salad tossed in mustard vinaigrette, or some garlic bread on the side if you’re feeling extra.

Creamy Walnut and Mushroom Pasta