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Home › Recipes › By Diet › Dairy Free

5 Ingredient Creamy Vegan Pasta with Walnut Sauce (Keto Option)

by Lindsay Cotter · 05/21/2020

GFDairy FreeVegan
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★★★★★ 5 from 8 reviews
pin collage with ingredients and bowl of pasta.
pin collage with ingredients and bowl of pasta.

Make this vegan pasta recipe for an easy dinner, using just 5 ingredients! Tender pasta with a delicious and smooth garlic walnut sauce. Gluten free, and a keto recipe option!

tender spaghetti with vegan pasta sauce in white bowl

And we’re on recipe number 4 for Kid Friendly pantry staple recipes in May. Or is it 5? Haha, losing count. I know this looks too fancy for a kid friendly recipe, but actually, it’s “faux” fancy. Meaning, it looks like you’ve made a gourmet meal when really you’ve just spent 30 minutes mixing together simple ingredients. YES!

Quick and easy meals that use just a few ingredients are the BEST, aren’t they? Especially when you want to make dinner at home, but you’ve had a long day.

This vegan pasta recipe is a perfect example; the sauce only has 5 basic ingredients!

So sit back, relax, and maybe let your kiddos do the cooking. *wink wink*

close up side shot of tender spaghetti with vegan pasta sauce in white bowl

vegan pasta recipe ingredients

This recipe is a vegan version of the Salsa di noci (Ligurian Walnut Sauce) recipe, using a shortcut ingredient.

At first, I did make it like the original recipe, but with soaked gluten free bread, and we liked it! But, this version takes less time to make. Plus, the sauce is smoother, in my opinion. 🙂

uncooked ingredients on wood cutting board to make vegan pasta recipe

So, in addition to a gluten-free pasta of your choice, you’ll need these 5 ingredients to make the garlic walnut sauce

  1. Walnuts – You want to look for walnut halves. If you can’t find any at the store, just roughly chop whole walnuts.
  2. Garlic – Fresh cloves will give you much more flavor than garlic paste or minced garlic from a jar. But whatever you have on hand will be fine.
  3. Almond milk – You can use any type of non-dairy milk that you want. If you use coconut milk, just know that your sauce will be very thick and you may need to thin it out with some water.
  4. Nutritional yeast – If you don’t need the recipe to be vegan, you could use grated Parmesan cheese instead.
  5. Lemon juice – The juice of one lemon will be perfect.

For a little extra flavor, you can chop up some fresh herbs. Parsley or Basil is a good choice.

KETO OPTION

To make this vegan pasta recipe low carb/keto, you can serve it over zucchini or other veggie noodles!

Talk about easy, y’all – this creamy smooth pasta sauce comes together in a food processor or a high speed blender! Just a few pulses and it’s ready to use.

overhead photo shows bowl of zucchini noodle pasta with vegan garlic sauce

How to make garlic walnut sauce

Before you start making the sauce, put a large pot of water on to boil. You’ll use this to cook the pasta. Now, for the sauce:

  1. Toast the walnuts.

Before the sauce ingredients can be put into the food processor, you’ll need to toast the walnuts. But, it’s okay – no oven is necessary.

There’s a much quicker way to toast nuts – it’s known as dry toasting.

I can safely say that once you learn this method, you’ll never go back to toasting nuts in the oven again.

To dry toast walnuts:

  • Heat a dry skillet over medium-high heat.
  • When the pan is nice and hot, add the walnuts. Let them sit in the pan for a minute or so and the natural walnut oil will start to release from the nuts. You’ll know when it happens because it smells heavenly! At this point, toss the nuts a bit so they don’t burn, then continue cooking for another 4 or 5 minutes, stirring occasionally.
  1. Add walnut sauce ingredients to food processor or blender

Place the toasted nuts, garlic, cheese/nutritional yeast, and fresh herbs (if you’re using any) into the food processor or blender. Blend for a minute or so, until a mealy texture is formed.

Next, set the blender or food processor on low and slowly add in the almond milk. Blend until a creamy, thick sauce is formed.

overhead photo: ingredients in food processor to make garlic walnut sauce
overhead photo: ingredients in food processor to make garlic walnut sauce

NOTE: If the sauce is too thick, add 2-4 tbsp more milk. Finally, add the salt/pepper and lemon juice, and blend once more.

  1. Heat the sauce and toss with cooked pasta

Take the prepared sauce and place it into the pot that you cooked the pasta in. It should still be warm but if it’s not, put it over low heat. Warm the sauce and add in the cooked pasta. Toss to coat. Then, use the reserved pasta water to thin out the sauce until the consistency is to your liking.

  1. Garnish and serve!

overhead photo of vegan walnut sauce with pasta surrounded by ingredients to make it

 

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overhead photo shows bowl of tender pasta with vegan garlic sauce

5 Ingredient Vegan Pasta with Walnut Sauce (Keto Option)


★★★★★

5 from 8 reviews

  • Author: Lindsay Cotter
  • Total Time: 15 minutes
  • Yield: 4 -5 servings 1x
  • Diet: Vegan
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Description

Make this vegan pasta recipe for an easy dinner, using just 5 ingredients! Tender pasta with a delicious and smooth garlic walnut sauce. Gluten free with a keto recipe option!


Ingredients

Scale
  • 12 ounces gluten free pasta or zoodles (zucchini noodles)
  • 1 cup walnut halves toasted (see notes)
  • 2 garlic cloves (minced or whole)
  • 1/4 cup nutritional yeast or grated Parmesan cheese for non vegan option.
  • 1 tsp dried herbs optional
  • 1/2 c almond milk or non dairy milk
  • salt/pepper, to taste
  • 1 tsp lemon juice
  • fresh basil and crushed walnuts to garnish

Instructions

  1. Bring a large pot of water to a strong boil. Add salt, followed by pasta. Cook pasta al dente according to package directions.
  2. Set aside 1/4 cup of the pasta water, then drain the pasta and rinse with cold water. Set aside. While pasta is cooking, make the walnut sauce.

For the garlic walnut sauce

  1. Place toasted walnut halves, garlic, parmesan (or nutritional yeast), and herbs in a food processor or high powered blender. Blend until a mealy texture is formed.
  2. Next, set the blender or food processor on low and add in the almond milk. Blend until a creamy thick sauce is formed. If the sauce is too thick, add 2-4 tbsp more milk. Add the salt/pepper and lemon juice, and blend once more.
  3. In the same pot that cooked the pasta (which should still be warm, if not, heat to very low) heat the garlic walnut sauce. Then, mix in pasta or zoodles and 3-4 tbsp of the reserved pasta cooking water to create a creamy sauce. If the sauce isn’t creamy enough to easily coat the pasta, then add in an additional 2 tbsp water and toss again.
  4. Salt and pepper to taste. Spoon into bowls and add fresh basil and crushed walnuts  to garnish.

Notes

To dry toast nuts:

Quickly toast the nuts in a hot, dry skillet over medium high heat for 5 minutes, tossing occasionally to prevent the nuts from burning.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2-3 ounces pasta in sauce
  • Calories: 271
  • Sugar: 0.6 g
  • Sodium: 33.6 mg
  • Fat: 14.8 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 32.2 g
  • Fiber: 3.6 g
  • Protein: 8.3 g
  • Cholesterol: 0 mg

Keywords: vegan pasta recipe, walnut sauce, keto, low carb

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

bowl of pasta on white board with side bowl of parmesan cheese.

 

Happy almost long weekend for my American friends! What will you be doing this year for Memorial Day? I think it will look different for us all, but not a bad thing. Just different.

Cheers,

LC


MORE HOMEMADE GLUTEN FREE SAUCES HERE!

This recipe is part of our Go-To Homemade Gluten Free Sauces collection. Check it out!

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Categories: Dairy Free, Gluten Free, Main Dishes, Quick Meals, Vegan, Vegetarian

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Dawn says

    05/08/2022 at 7:41 PM

    What dried herbs do you suggest?

    Reply
    • Lindsay Cotter says

      05/09/2022 at 11:33 AM

      I like using parsley or oregano but I think rosemary would be divine in the fall as well.

      Reply
  2. Phyll says

    07/19/2020 at 3:10 PM

    I am not a vegan but enjoy certain recipes and this is one I will try!!!!
    Always looking for different sauces for different meals and this is one I will try!!
    Thank you for adding the nutrition info as well and thank you for all your hard work.

    Reply
  3. Katie says

    06/02/2020 at 6:48 PM

    This recipe- it’s amazing!!! The walnuts and garlic are an amazing taste!

    ★★★★★

    Reply
    • Lindsay Cotter says

      06/10/2020 at 7:42 PM

      Thank you, Katie!

      Reply
  4. 1001battle says

    05/28/2020 at 1:38 AM

    This is so tasty! The walnuts were absolutely delicious with the garlic. I swapped in nutritional yeast and tapioca flour in place of vegan parmesan.

    ★★★★★

    Reply
  5. wilhelmina says

    05/22/2020 at 4:08 PM

    I think I am obsessed with this silky, nutty, incredible sauce! I had never tried anything like it before and now I want it on everything!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/23/2020 at 10:07 AM

      Right? It’s the best!

      Reply
    • Luiz Braido says

      05/27/2020 at 9:06 AM

      Yaayy! So glad to hear that!

      ★★★★★

      Reply
  6. Toni says

    05/22/2020 at 6:43 AM

    That looks really ahhmazing! A delicious meal for weeknights!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/26/2020 at 6:58 PM

      Totally agree! Thanks, Toni!

      Reply
  7. cathy says

    05/21/2020 at 6:25 PM

    Made this for dinner…what a treat!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/21/2020 at 6:46 PM

      Yaayy! So glad to hear that!

      Reply
  8. Beth Pierce says

    05/21/2020 at 11:37 AM

    This looks so tasty! I’m excited to make this!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/21/2020 at 6:47 PM

      Thanks, Beth! Let me know what you think!

      Reply
  9. Lauren Kelly says

    05/21/2020 at 7:12 AM

    My husband and I love this recipe. I am planning on making it again next week. Thank you!

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/21/2020 at 6:47 PM

      You’re welcome! Glad y’all loved it!

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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