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This Walnut Cream Sauce recipe with Ricotta and Spinach is creamy, nutty and delicious. The sauce takes only 10 minutes prep time, doesn’t require any cooking and can be made entirely ahead and stored in the fridge! Just cook pasta, warm sauce, and combine for quick 30 minutes total time.
PREP Time
10 min.
COOK TIME
20 Min.
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1 cup Milk 1 slice White Bread 1 1/2 cups Walnuts 1/2 clove Garlic 1/4 cup Parmesan Cheese 1/4 cup Ricotta 3 tbsp EVOO 1/2 tsp Oregano 1/4 tsp Salt 16 oz Fettucine Alfredo 2 cups Baby Spinach
Add the milk and soaked bread into the blender or food processor with the rest of the ingredients. If it's not smooth, add a teaspoon of warm water.
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This sauce can be saved in the fridge for a few days. If you're ready to eat it today, let's move on to preparing the pasta.
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Once your pasta of choice is cooked, SAVE some pasta water. Add the sauce to the saucepan, mix in the spinach and add a bit of pasta water to get it to the consistency you prefer.
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