I am a little obsessed with my newest pasta creation, this Sun-dried Tomato and Walnut Linguine with Parmesan Cream Sauce!I was honestly not expecting to be too thrilled with this pasta, but I figured that it would be a good change of pace. After a couple versions and some adjustments, I am CRAVING this thing a little too often! My favorite part is the roasted garlic, it is amazing! It may seem like this recipe calls for a lot of garlic, but when it is roasted, the flavors are very mild and completely transformed so you will not be getting the same harsh bite that raw garlic brings.
Plus, I am a little obsessed with garlic in the first place.
While we are talking about obsessions, I am also recently obsessed with adding balsamic glaze to pretty much everything. It is my new favorite weapon in the kitchen and there are seriously so many uses for it. The acidity of the balsamic cuts through some of the richness in this Sun-dried Tomato and Walnut Linguine with Parmesan Cream Sauce, it is amazing! Learn how to make your own balsamic glaze in 15 minutes here!
The spinach is totally optional here, so if you don’t like it or have it just leave it out, but I love to use healthy foods such as spinach and kale as much as I can, especially in ways that are not so obvious, such as this pasta. You really do not notice that it is there, so I figure I might as well bump up the health quotient of the dish. Throw in any other vegetables that you might have and love. Mushrooms or asparagus would be great here too!I knew I had found the perfect recipe because of my hubby’s reaction. (Affiliate link) These are the sun-dried tomatoes that I use (they are so good!). They are julienne cut already (thin strips) so they only need a little dicing. The jar is pretty large and will last a while. He is not a huge fan of sun-dried tomatoes generally speaking. I have to fight to get them into my basil pesto! So when I was working on this recipe, he was not too excited when I kept trying to make it better. I was determined, and I knew I could get it where I wanted, but I had to do some convincing to get him on board with letting me make this so many times.
I should have known that using roasted garlic would have won him over. As soon as I decided to switch from raw to roasted, he was sold and I knew that this Sun-dried Tomato and Walnut Linguine with Parmesan Cream Sauce was perfect! I hope you enjoy it as much as we do 🙂
- 1 lb linguine
- 2 Tbsp unsalted butter
- 1/2 cup red onion finely diced
- 2 Tbsp all-purpose flour
- 2 heads roasted garlic (see note)
- 1/2 cup walnuts chopped
- 2 cups spinach
- 1/2 cup sun-dried tomatoes chopped
- 4 cups milk
- 1/2 tsp garlic powder
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1 cup Parmesan cheese fresh, shredded
- Start a pot of salted water for the linguine over high heat. When it is boiling, cook as per package directions until al dente.
- Meanwhile, in a large pot, melt the butter over medium heat.
- Add the diced onions and cook until translucent, approximately 3-5 minutes.
- Add the flour to the butter and onions. Whisk to combine and cook until it is a light brown color, approximately 2-3 minutes.
- Remove the roasted garlic from the skins into a small bowl. Mash the garlic with a fork until it is a paste. Some chunks are okay.
- Whisk in the roasted garlic, walnuts, spinach, and sun-dried tomatoes to combine. Add the milk, garlic powder, salt, and pepper and whisk together. Simmer, stirring occasionally, until the sauce just starts to thicken, approximately 5-8 minutes.
- Turn heat down to medium-low and add the Parmesan cheese. Simmer until the sauce starts to thicken, approximately 5-8 minutes. Season to taste with salt and pepper, cheese, or tomatoes.
- When your sauce is thickened and seasoned, add the pasta to the sauce pot. If the sauce is too thick, add a little of the pasta water or a little more milk.
53 thoughts on “Sun-dried Tomato and Walnut Linguine with Parmesan Cream Sauce”
This looks amazing! I’m a huge fan of roasted garlic also! I’ll have to substitute the milk with cashew milk but I’m certainly going to give it a try!
I can certainly see why you’re obsessed with this pasta!! I want to dive right in! Saving and sharing! Cheers!
I love love pasta and the flavors here! I add walnuts to my pastas a lot and they are such an awesome added ingredient!
Thanks, Sophia! I love that you use walnuts in your pasta so much. I definitely need to start doing the same!
What a beautiful pasta dish! And so full of wonderful flavors. I can’t wait to try it!
I love pastas like this, I just posted one with almonds the other day — I think it’s so great to be able to throw dinner together from the pantry!
Great minds think alike! 🙂
Lol your hubby sounds like my hubby lol! That pasta is everything! Looks amazing!
The combination of garlic, walnut and parm makes this dish so drool worthy! Cannot wait to try this I’m sure I’m gonna love it!
What a quick and simple recipe that tastes AMAZING. So much flavour in this.
WOW does that look heavenly!!!
I’d be obsessed with this too! This looks so tasty!
I will actually add spinach in the recipe, I think it will give great flavor to the pasta! Amazing dish, thank you! 🙂
This looks delicious! Thanks for sharing. I’ll pin for later 🙂
This looks absolutely delicious! Will be making this for my next date night!
wow I liked the ingredients. Looks creamy and yummy!
Wow this looks SO GOOD! I’ll be making this soon! You can’t go wrong with sun dried tomatoes, parmesan, or cream sauces. 😀
As I read this I was saying in my head “OHHH YUMM!” this is my dream meal! I will have to make it once I am no longer dieting 😉
I’ve never had a pasta with nuts in it, aside from pesto so this recipe is exciting to me. I also love that they are walnuts with a parmesan cream sauce.
I haven’t eaten and this looks so good. Love all the ingredients
This looks wonderful. We haven’t had much luck using sun-dried tomatoes (I dunno, for some reason they always end up too sour) but seeing this makes we want to try again! Lovely dish.
Yum! My husband feels the same way about sun-dried tomatoes. I’ll have to try this for sure!
I NEED this in my life ASAP! Thanks for this beautiful concoction!
It must be incredibly delicious 🙂 I responsibly declare, as the old pastaholic 🙂
This looks delicious! Great photos 🙂
Yum! This sounds so incredibly delicious, and it was not a great idea to read when hungry! I love how simple the recipe is as well! I could easily make it for a quick dinner one night!
It is definitely a fast option! Only about 30 minutes and it is so good you would think it took longer 🙂
This looks great! I love pasta, this is a new recipe I have to try 🙂
This. Looks. Amazing! YUM! Can’t wait to try the recipe!
This looks really amazing! Your plating is impeccable! I want a big bowl of it now!
That looks delish! I wish I could climb into my screen and eat it. 😀
Looks delicious!!! I love sun dried tomatoes. I must try this!!
I feel like you have just made a dish specifically for me with all my favorite things! I can’t wait to try it!!
I plan to try this. How does it taste made a few days early? Does it do well as leftovers? Usually pasta is great that way, but I wondered because of the walnuts.
I am not a leftover pasta person, but I will eat this one as a leftover! This actually holds up pretty well after the first day. As with most sauces, it seems to taste like the flavors have melded better the next day. When eating as leftovers, I typically add just a little water to help loosen the sauce back up when reheating. Something else to note is that the pasta continues to absorb moisture from the sauce, so it gets less al dente and more”mushy” as leftovers. The nuts seem to get a little softer as well but they still have a crunch.
If you simply want to make it in advance of when you use it, I would recommend storing the sauce separately from the pasta and then putting them together when ready. Unless you are okay with really soft pasta and doing some fixing with the moisture content 🙂
What a lovely combination of ingredients! Looking forward to trying this soon! 🙂
My mom and I are drooling over this and planning it for tomorrow’s dinner 🙂
Yummy! Thanks for sharing. This looks kid friendly too, my son loves sun-dried tomatoes.
Do you use oil packed sundried tomatoes or the dried ?
I use the oil packed ones that come in a jar. 🙂
Love making dishes like this when hubby is gone. He isn’t a fan but I am.
My boyfriend is a pasta fanatic so I can’t wait to make it. This dish sounds like it would be great chilled as well. It sure would be a wonderful alternative to the traditional salads at BBQs.
That seems like a lot of milk(4C) for 2 T of flour to thicken. I’d love to make this but think I will add the milk with caution!
I was somewhat surprised as well! I tried it with 3 cups but it was not quite saucy enough for me. Keep in mind that the cheese will thicken it as well 🙂 You can definitely start on the lower end of liquid and add more later.
Do you have a recommendation for substituting the flour? I would love to try this recipe with gluten free options. Any suggestions?
I have not tried it myself, but since the flour is used simply for thickening the sauce, I couple options come to mind. You could increase the amount of fresh Parmesan that you use, as cheese thickens the sauce. You could also try reducing the milk by 1/2 cup or so. Another option would be to just cook the sauce a little longer so that it thickens through evaporation instead. Since the flour does not serve any other purpose, I think one of those would work. Let me know how it turns out! 🙂
Does it matter what kind of milk you use? Whole or skim? Thanks!
I use whole milk when I make it, but I am sure any of the other milks would be fine. Whole milk has a little more fat in it so it is a little thicker and creamier than thinner milks like skim or 2%, but it should be fine regardless!
Made this recipe the other week and it was hit with our family! I’ve been trying to find a vegetarian pasta dish that’s different from the usual spaghetti + tomato sauce and I’m so glad I tried yours. Also, thank you for introducing me to roasted garlic! Wow, I did not expect that kind of flavor coming from garlic and will definitely incorporate it other pasta dishes. Thanks again for sharing 🙂
Thank you so much, Jessica! I am so glad that it turned out well 🙂 That roasted garlic is seriously life changing!
This was great! I used bucatini instead of linguini for a thicker rounded pasta noodle. I definitely added some pasta water. I would suggest more pepper or red pepper flakes for some heat. Otherwise, perfection!
I am so glad you liked it! Thank you for stopping by and letting me know!