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Home & Kitchen with Caraway
Walnut Spaghetti Recipe
If youâve never blitzed walnuts into pasta sauce, youâre in for a surprise. This walnut spaghetti is rich, satisfying, and way easier than it looks. It also happens to be packed with plant-based protein, naturally dairy-free, and made from ingredients you probably already have in your kitchen.
Even better? It comes together in about 20 minutes, from pantry to plate.
Ingredients
Pantry staples meet plant-based magic. This whole recipe is built on what you probably already have at home. No fancy cheese, no obscure oils. Just simple, real ingredients that come together fast.
Serves 2â3
8 oz spaghetti (or any pasta you like)
1 cup raw walnuts
2 garlic cloves
2 tbsp olive oil
½ tsp salt
½ tsp chili flakes (optional)
1 tbsp lemon juice
½ cup pasta water (more if needed)
Fresh parsley or basil, for topping
Nutritional yeast or grated parmesan (optional)
Directions
Hereâs how to pull it off in under 30 minutes without wrecking your kitchen in the process. This is a one-pan, one-blender type of meal that doesnât ask for much but delivers on flavor.
1. Start Your Pasta Water
Bring a pot of salted water to a boil. We like using our Stainless Steel Sauce Pan because it heats quickly and holds temp, so youâre not waiting around. Drop in your spaghetti and cook until al dente.
2. Meanwhile, Make the Walnut Sauce
In a dry pan (our Stainless Steel Fry Pan is ideal), lightly toast the walnuts for 3-4 minutes over medium heat until fragrant. Keep them moving so they donât burn.
Let the walnuts cool slightly, then toss them into a blender or food processor with garlic, olive oil, salt, chili flakes, lemon juice, and a splash of pasta water. Blend until you get a thick, creamy consistency. Add more pasta water if itâs looking clumpy; it should be spreadable, not paste-like.
3. Combine and serve
Reserve an extra Âź cup of pasta water, then drain the spaghetti and return it to the pot or a sautĂŠ pan. Add your walnut sauce and toss to coat, thinning with a splash of reserved pasta water if needed.
Taste and adjust: more salt? A squeeze more lemon? Youâre the boss.
4. Finish it off
Top with chopped herbs, a sprinkle of nutritional yeast, or real-deal parm if youâre not keeping it vegan. Serve immediately.
Frequently Asked Questions
Can I use pre-roasted or salted walnuts?
Raw, unsalted walnuts work best here. If youâre using roasted or salted, skip the toasting step and adjust the salt in the sauce to taste.
Does this sauce work with gluten-free pasta?
Yes! This walnut sauce pairs well with any pastaâgluten-free, whole wheat, chickpeaâyou name it.
How long does walnut pasta sauce last?
Store leftovers in an airtight container . Ours are non-toxic, leakproof, and made to keep food fresher, longer. Add a splash of water when reheating to loosen it up.
Why We Love This One
At Caraway , weâre all about meals that feel good to make, eat, and clean up after, and this walnut spaghetti checks all the boxes. Itâs unfussy, nutrient-packed, and proof that weeknight dinners donât have to be boring (or overly complicated).
Whether youâre cooking in our stainless steel set or reaching for our naturally non-stick ceramic pans, this is the kind of recipe that fits right into real life: fast, flavorful, and made with ingredients you actually recognize.
Simple. Satisfying. Made better with Caraway.
