This 20- minute Brown Butter Walnut Pasta is made with angel hair pasta, chopped walnuts, fresh herbs, and coated in golden brown butter and cheese.
Why You'll Love this Brown Butter walnut Pasta:
- It really comes together in 20 minutes! Cook the pasta, make a simple sauce, and mix!
- Tastes gourmet without the price tag! Many of the ingredients you may already have in your pantry!
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Ingredient Notes:
- Angel Hair Pasta: These longer noodles are thinner and much more delicate than regular spaghetti.
- Walnuts: Chopped and toasted.
- Brown Butter: Butter is melted and simmered until golden brown and nutty.
- Fresh Herbs: A blend of fresh sage and fresh thyme.
- Cheese: Either Pecorino Romano or Parmesan to finish everything off.
Dietary Swaps:
- Vegan: Use a vegan Parmesan & butter.
- Gluten-Free: Use your favorite gluten free pasta and double check all labels are certified gluten-free.
- Nut-Free: Swap walnuts with sunflower or pumpkin seeds.
Recipe Variations:
- Add Meat: The recipe is wonderful with crispy pancetta or crumbled bacon.
- Add Veggies: Sauteed mushrooms or spinach.
- Add a bit of Acid: Adding just a touch of acid really takes the flavor to a whole new level. Add a touch of white wine to the sauce or lemon juice.
Tips & Recipe Notes:
- Keep a close eye on the pan while browning the butter! It can quickly go from a lovely nutty brown to burnt (which is not so lovely).
- Reserve some pasta water before draining the pot. You will use it to create the sauce.
- Freshly grated cheese melts better than pre-shredded.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
More 30 Minute or Less Meals You Will Love:
- Cheesecake Factory Carbonara
- Creamy Mushroom Pasta
- Sausage Pesto Ricotta Pasta
- Creamy Ground Beef & Pasta
- Sausage Leek Pasta
- Marry Me Chicken Pasta
Recipe
20 Min Brown Butter Walnut Pasta
This 20- minute Brown Butter Walnut Pasta is made with angel hair pasta, chopped walnuts, fresh herbs, and coated in golden brown butter and cheese.
Ingredients
- 8 oz angel hair pasta
- ½ cup chopped walnuts
- 1 teaspoon fresh sage chopped
- ½ teaspoon fresh thyme leaves
- 3 tablespoon salted butter
- ½ cup grated Pecorino Romano cheese or Parmesan
- Fresh cracked black pepper to taste
- Kosher salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook angel hair pasta until al dente. Reserve ½ cup pasta water before draining.
- In a dry skillet over medium heat, toast walnuts, sage, and thyme for 3-5 minutes until fragrant and lightly golden. Remove and set aside.
- Reduce heat to medium-low and add butter to the same pan. Stir continuously until butter turns deep golden brown and smells nutty, about 3 minutes. Remove from heat immediately.
- Add pasta back to the pot along with grated cheese, black pepper, browned butter, and toasted walnut mixture. Toss well.
- Add reserved pasta water a splash at a time until the sauce becomes silky. Plate and garnish with extra cheese and black pepper.
Notes
- Keep a close eye on the pan while browning the butter! It can quickly go from a lovely nutty brown to burnt (which is not so lovely).
- Reserve some pasta water before draining the pot. You will use it to create the sauce.
- Freshly grated cheese melts better than pre-shredded.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Nutrition Information is an estimate only.
Nutrition
Calories: 430kcalCarbohydrates: 45gProtein: 13gFat: 22gSodium: 340mgFiber: 3gSugar: 2g
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