Pasta With Walnut Lemon Cream Sauce

"Adapted from California Walnuts. This speedy main meal or delicious side is ready in less than 30 minutes. Garnish with extra grated lemon peel and walnuts. Note: I've made this minus the mushrooms and still great."
photo by WiGal photo by WiGal
photo by WiGal
photo by under12parsecs photo by under12parsecs
photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy photo by Kiwi Kathy
Ready In:


  • 1 cup whipping cream
  • 1 teaspoon grated lemon peel
  • 1 lb pasta, uncooked (linguine or penne works well)
  • 2 tablespoons butter
  • 1 12 cups sliced mushrooms
  • 13 cup chopped walnuts, toasted
  • 2 tablespoons freshly grated parmesan cheese
  • salt and pepper
  • 2 tablespoons chopped fresh parsley


  • In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
  • Cook the pasta according to package directions.
  • Meanwhile, in large skillet, melt butter; saute mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and pepper; sprinkle with parsley.

Questions & Replies

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  1. under12parsecs
    Pretty sure THIS is the food of the gods... Lovely delicate lemon flavor in a velvety cream...Crunchy toasty walnuts. Oh my, this is good! I used ditalani pasta and omitted the mushrooms because sadly I had none to add, but it was still an exceptional dish without them! I will make this again and again!
  2. WiGal
    Been on a quest to find a pasta recipe with lemon sauce after tasting it in Rome. This is pretty close-theirs didn't have walnuts nor mushrooms, but I made it with the walnuts and we both thought it improved the pasta. Will definitely include them the next time. This recipe is also very fast and easy. Like it MUCH better than alfredo sauce. Served ours with bread and salad. Lunch tomorrow will be great too. The only thing I would do differently is make half a pound of pasta instead of full pound. Thank you gailanng for posting.
  3. Kiwi Kathy
    Delicious. Next time I would add slightly more mushrooms though as they cook down to such a small quantity. The lemon infused cream was a taste treat. So enjoyable and quick and easy to prepare. Made for Aussie / Kiwi Swap 43, August 2010
  4. Chef Lori
    This sauce is awesome! I left out the nuts (personal preference). I sauteed shrimp to add to the sauce and it was an excellent meal indeed! Easy to prepare and a real addition to the table!
  5. Brigette P.
    I made this last night, but doubled the batch. If one plans on doubling, it takes longer than 15 minutes to reduce the cream & use a bit less than double the butter. I used portabella mushroom caps & cut them into fairly thick chunks so they were 'meaty' & this worked well. But I found that since I chopped the walnuts on my own, that the extra walnut 'dust' made for a weird texture so next time I might just be sure to just use the pieces & try to omit some of the walnut residue. But it was DELICIOUS!! Going to put this in permanent rotation now!


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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