Walnut Spaghetti Recipe

If you’ve never blitzed walnuts into pasta sauce, you’re 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 2–3

• 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

Here’s 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 doesn’t 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 you’re 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 don’t 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 it’s looking clumpy; it should be spreadable, not paste-like.

3. Combine and serve

Reserve an extra ¼ cup of pasta water, then drain the spaghetti and return it to the pot or a sauté 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? You’re the boss.

4. Finish it off

Top with chopped herbs, a sprinkle of nutritional yeast, or real-deal parm if you’re not keeping it vegan. Serve immediately.

Frequently Asked Questions

Can I use pre-roasted or salted walnuts?

Raw, unsalted walnuts work best here. If you’re 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 pasta—gluten-free, whole wheat, chickpea—you 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 , we’re all about meals that feel good to make, eat, and clean up after, and this walnut spaghetti checks all the boxes. It’s unfussy, nutrient-packed, and proof that weeknight dinners don’t have to be boring (or overly complicated).

Whether you’re 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.