Roasted Walnut, Garlic, & Black Pepper Pasta Sauce

Another nut-based, easy-to-make pasta sauce that will wow your socks off! I used mine on corkscrew pasta and topped it with steamed broccolini and more roasted walnuts. A nutritious dinner on the table in about 20 minutes and you'll seem oh-so-fancy gourmet-ish to boot!

Roasted Walnut, Garlic, & Black Pepper Pasta Sauce Recipe (vegan)


  • 1/2 cup walnuts
  • 1 TB sesame seeds
  • 1 TB olive oil
  • fresh cracked black pepper (to taste)
  • sea salt (to taste)
  • garlic (or hing) (to taste, but less is more!)
  • 1 TB (or to taste) nutritional yeast or vegan parm
  • 1/8 cup raisins
  • hot water from the pasta water

  1. Preheat oven to 425. Toast walnuts and sesame seeds on a baking sheet until fragrant, but not overly brown. About 8-10 minutes.
  2. In a small food processor, chop up walnuts and sesame seeds. Add remaining ingredients except water. 
  3. Add water 1/4 cup at a time and blend until sauce is smooth, but still somewhat thick.
  4. Mix in with your pasta while pasta is still hot. Top the pasta with greens of your choice.
Tip: Add less water and use this a crostini spread!


  1. This sounds right up my street. I tend to forget about pasta somehow, neglecting it as "boring" but as you've proved you can get creative with pasta just like anything else.

  2. Wow this sounds so interesting! I love muhammara (the red pepper and walnut spread) but this doesn't sound all that similar. Love the raisin inclusion; I'm very curious. I wonder if I can get my pasta and sauce traditionalist friends to try this.

    1. I used raisins as a non-refined way of adding some sweetness to the sauce. I used 1/8 cup; I have to change the recipe. That's why you should write things down as you create! :)

  3. the food looks good and all... but let's talk about that placemat! ;)

    1. Table runner, hand printed in Sweden. Napkin, West Elm.


I love comments! Thanks for saying hi!