Pasta With Walnut Lemon Cream Sauce

photo by WiGal




- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup whipping cream
- 1 teaspoon grated lemon peel
- 1 lb pasta, uncooked (linguine or penne works well)
- 2 tablespoons butter
- 1 1⁄2 cups sliced mushrooms
- 1⁄3 cup chopped walnuts, toasted
- 2 tablespoons freshly grated parmesan cheese
- salt and pepper
- 2 tablespoons chopped fresh parsley
directions
- 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.
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Reviews
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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!
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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.
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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!
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RECIPE SUBMITTED BY
gailanng
United States
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!