Best 2 Sage Walnut Cream Sauce Recipes
Indulge in a symphony of flavors with our Sage Walnut Cream Sauce, where the earthy notes of sage harmoniously blend with the nutty richness of walnuts, creating a velvety smooth and luscious sauce. This versatile sauce elevates simple pasta dishes to gourmet masterpieces, but it also shines as a delightful accompaniment to grilled meats, fish, and vegetables.
Embark on a culinary journey with our carefully curated collection of recipes featuring this delectable sauce. From the classic Sage Walnut Cream Pasta, where the sauce lovingly coats al dente pasta, to the hearty and comforting Sage Walnut Cream Chicken, where tender chicken breasts are enveloped in a warm embrace of flavors, each recipe showcases the versatility and allure of this exceptional sauce.
For a vegetarian delight, try our Sage Walnut Cream Stuffed Shells, where the delicate filling dances on your palate, or the vibrant Sage Walnut Cream Risotto, where Arborio rice absorbs the essence of the sauce, creating a creamy and flavorful masterpiece.
And if you're seeking a lighter option, our Sage Walnut Cream Sauce with Roasted Vegetables offers a symphony of colors and textures, where roasted vegetables bask in the glory of the sauce's vibrant flavors.
Prepare to be captivated by the Sage Walnut Cream Sauce, a culinary treasure that transforms everyday meals into extraordinary culinary experiences.
BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE
Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic bread.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 16
Steps:
- To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
- Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
- Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
- Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
- To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.
SAGE-WALNUT CREAM SAUCE
Use this recipe to make our Butternut Squash Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.
Tips:
- To achieve the smoothest sauce, make sure to use a high-powered blender or food processor.
- If you don't have a blender or food processor, you can mash the avocados and walnuts together with a fork until smooth.
- Feel free to adjust the amount of lemon juice and salt to taste.
- For a richer sauce, use full-fat sour cream or Greek yogurt.
- If you're using fresh sage, be sure to remove the leaves from the stems before using.
- If you're using dried sage, use about 1/2 teaspoon.
- Serve the sauce immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This sage walnut cream sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pasta, chicken, fish, or vegetables. The sauce is also a great way to add some extra flavor to your favorite soup or salad.
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