Linguine with Walnut Sauce

Prep Time: 20 min
Inactive Time: 15 min
Cook Time: 10 min
Total Time: 45 min
Servings: 2
  • 2 tbsp ground flax seeds
  • 8 oz linguine pasta (egg-free)
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 10 fresh sage leaves
  • 3 cloves fresh garlic, minced
  • 1 shallot, minced
  • 1 cup finely chopped walnuts
  • 1 1/2 tsp fine sea salt
  • 1/4 tsp pepper
  • 1 tbsp packed chopped fresh parsley
  • Grated Vegan Parmesan cheese (optional)
      • Stir together ground flax seeds and 1/2 cup water; let stand for about 15 minutes or until thickened.
      • Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
      • Meanwhile, heat 1/4 cup olive oil in a large skillet set over medium heat. Fry sage leaves for about 1 minute or until slightly golden and dark green. Using a slotted spoon, transfer sage to a paper towel-lined plate.
      • In the same skillet, cook garlic and shallot for 2 to 3 minutes or until softened. Stir in walnuts, linguine, and reserved cooking liquid; cook for 2 to 3 minutes until heated through. Season with salt and pepper.
      • Add flax mixture and crispy sage leaves to skillet; cook for 1 to 2 minutes or until pasta is well coated. Garnish with parsley. Serve with vegan Parmesan cheese (if using).




    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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